Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 Tablespoons butter; 1 medium yellow onion, finely chopped (about 1½ cups); 1 stalk celery, finely chopped (½ cup); 1 medium poblano pepper, seeded, stemmed, and finely chopped (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 (about 1 lb.); 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn); 1 cup heavy cream; 2 teaspoons sugar; ½ cup cotija cheese, crumbled; 1 Tablespoon lime juice; Kosher salt and pepper, to taste; ¼ cup cilantro, minced (plus more to garnish); ½ cup Mexican crema or sour cream (for garnish); Lime wedges, for serving

Ingredients

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 (about 1 lb.)

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

1 cup heavy cream

2 teaspoons sugar

½ cup cotija cheese, crumbled

1 tablespoon lime juice

Kosher salt and pepper, to taste

¼ cup cilantro, minced (plus more to garnish)

½ cup Mexican crema or sour cream, for garnish

Lime wedges, for serving

Instructions

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

Step 2: Add the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant.

Step 3: Pour in the chicken stock and add the chopped potatoes. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

Step 4: Stir in the corn, heavy cream, and sugar. Cook for an additional 5 minutes until heated through.

Step 5: Carefully transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed portion back into the pot with the remaining soup.

Step 6: Add the crumbled cotija cheese, minced cilantro, and lime juice. Season with salt and pepper to taste.

Step 7: Serve the soup garnished with extra cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Offer lime wedges on the side for squeezing.

Tips & Variations

Use fresh corn when in season for the best flavor, but frozen corn works well year-round.

For a vegetarian version, substitute vegetable broth for chicken stock.

Add a diced jalapeño along with the poblano for extra heat.

To make it creamier, blend more soup or add an extra splash of heavy cream before serving.

FAQs

Can I make this soup vegan?

Yes, replace the chicken stock with vegetable broth, use a plant-based butter substitute, and omit the cheese or use a vegan cheese alternative. Substitute Mexican crema with a dairy-free sour cream if desired.

Is this soup spicy?

The soup has a mild heat from the chile powder and poblano pepper, but it can be adjusted by adding more chile powder or including a spicier pepper like jalapeño. You can also serve with additional chili powder on top for extra kick.