Mexican Street Corn Soup - Cooking Like Kate

Mexican Street Corn Soup in a white bowl with a blue countertop and fresh vegetables surrounding it

Equipment

Ingredients

4 ears of fresh corn husked and kernels cut off
1 medium onion finely chopped
3 cloves garlic minced
1 jalapeño seeded and diced (optional for heat)
1 tbsp olive oil
4 cups vegetable or chicken broth
1/2 cup heavy cream
2 medium potatoes peeled and diced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp salt (or to taste)
1/4 tsp black pepper
juice of 1 lime
1/4 cup cotija cheese crumbled
1/4 cup fresh cilantro chopped
1 avocado diced (for garnish)
1/4 cup Mexican crema or sour cream (for garnish)
tortilla strips for garnish (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and jalapeño, and cook for an additional 2 minutes until fragrant.
1 medium onion, 3 cloves garlic, 1 tbsp olive oil, 1 jalapeño
Add the fresh corn kernels to the pot, followed by the diced potatoes. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper.
4 ears of fresh corn, 2 medium potatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4 cups vegetable or chicken broth
Using an immersion blender, blend the soup until smooth, leaving some chunks for texture. If you prefer a completely smooth soup, you can blend it all the way.
Stir in the 1/2 cup of heavy cream, and cook for an additional 5 minutes to heat through.
1/2 cup heavy cream
Remove the soup from heat and stir in the lime juice.
juice of 1 lime
Ladle the soup into bowls and garnish with crumbled cotija cheese, fresh cilantro, diced avocado, and a drizzle of Mexican crema or sour cream. If desired, top with tortilla strips for an extra crunch.

Video

@cookinglikekate Discover the rich, smoky flavors of Mexican Street Corn Soup, made with fresh ingredients and topped with tangy lime and creamy cheese. #mexicanstreetcorn #streetcorn #souprecipe #easyrecipes ♬ vibey birds of a feather - Jordan Greenwald

Notes

Spice Level: Adjust the amount of jalapeño or add extra spices like cayenne pepper to customize the heat.
Texture Preference: For a chunkier soup, blend only half of the soup and leave the rest with corn and potato pieces.
Dairy-Free Option: Substitute the heavy cream with coconut milk or your favorite dairy-free alternative.
Storage: This soup stores well in the fridge for up to 3 days or in the freezer for up to 3 months.
Serving Tip: Garnish with extra lime juice, cotija cheese, and fresh cilantro for added flavor and visual appeal.

Nutrition