Mexican Street Corn Soup – Creamy, Flavorful & Hearty

This Mexican Street Corn Soup brings the delicious flavors of Mexican street corn (elotes) into a creamy, comforting soup. The soup is packed with sweet corn, tender potatoes, and roasted poblano peppers, all simmered in a flavorful broth and enriched with heavy cream. A sprinkling of crumbled cotija cheese, cilantro, and a squeeze of lime elevate the flavors, while a touch of chile powder adds just the right amount of heat. It’s the perfect dish for a cozy night in, but can also be served as an impressive starter for a gathering. You can substitute vegetable broth for a vegetarian version or adjust the level of spice with jalapeños for more heat.

Ingredients

• For the Soup:
  
  

  • 4 tablespoons butter
    
    

  • 1 medium yellow onion, finely chopped (about 1½ cups)
    
    

  • 1 stalk celery, finely chopped (about ½ cup)
    
    

  • 1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)
    
    

  • 4 cloves garlic, minced
    
    

  • 1 tablespoon chile powder (plus more for topping)
    
    

  • 1 teaspoon dried oregano
    
    

  • 4 cups chicken stock
    
    

  • 3 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces
    
    

  • 2 (12-ounce) bags frozen corn (or about 6 cups fresh shucked corn)
    
    

  • 1 cup heavy cream
    
    

  • 2 teaspoons sugar
    
    

  • ½ cup crumbled cotija cheese
    
    

  • 1 tablespoon lime juice
    
    

  • Kosher salt and pepper to taste
    
    

  • ¼ cup cilantro, minced (plus more for garnish)
    
    

  • ½ cup Mexican crema or sour cream, for garnish
    
    

  • Lime wedges, for serving
    
    

Directions

1. Cook the Aromatics: In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
   
   

2. Add Spices: Add the garlic, chile powder, and oregano, and sauté for about 1 minute until fragrant.
   
   

3. Simmer the Potatoes: Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
   
   

4. Add Corn and Cream: Stir in the corn, cream, and sugar. Cook for 5 minutes until warmed through.
   
   

5. Puree the Soup: Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot with the remaining soup. (This step is optional, but it gives the soup a creamy, chowder-like texture.)
   
   

6. Final Seasonings: Add cotija cheese, cilantro, and lime juice. Season to taste with salt and pepper.
   
   

7. Garnish and Serve: Serve the soup garnished with additional cilantro, cotija, chile powder, and a dollop of crema. Serve with lime wedges.
   
   

Nutritional Value (per serving, based on 6 servings)

• Calories: 384 kcal
  
  

• Carbohydrates: 28g
  
  

• Protein: 9g
  
  

• Fat: 27g
  
  

• Saturated Fat: 16g
  
  

• Polyunsaturated Fat: 1g
  
  

• Monounsaturated Fat: 8g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 90mg
  
  

• Sodium: 479mg
  
  

• Potassium: 667mg
  
  

• Fiber: 3g
  
  

• Sugar: 7g
  
  

• Vitamin A: 1349 IU
  
  

• Vitamin C: 36mg
  
  

• Calcium: 120mg
  
  

• Iron: 1mg