Description
This comforting Mexican Street Corn Soup combines smoky poblano peppers, sweet corn, and creamy potatoes in a flavorful broth enriched with butter, cream, and cotija cheese. Inspired by the popular Mexican street food elote, this soup is finished with lime juice, fresh cilantro, and a touch of chile powder for a deliciously tangy and spicy twist. Perfect for a cozy dinner or entertaining guests with a taste of Mexico.
Ingredients
Scale
Main 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
Instructions
- Sauté Aromatics: In a large pot over medium-high heat, melt the butter. Add the finely chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens and becomes translucent, about 7-8 minutes.
- Add Spices and Garlic: Stir in the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Potatoes: Pour in the chicken stock and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes are tender, approximately 15 minutes.
- Add Corn and Cream: Stir in the corn, heavy cream, and sugar. Continue cooking over medium heat for about 5 minutes until the soup is heated through.
- Blend Soup: Carefully transfer about 1½ cups of the soup to a blender and purée until smooth. Return the puréed soup to the pot, stirring to combine thoroughly with the remaining soup.
- Finish Soup: Stir in the crumbled cotija cheese, minced cilantro, and lime juice. Taste and season with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with extra cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Serve with lime wedges on the side for squeezing over the soup.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Fresh corn can be used when in season for a sweeter, more vibrant flavor.
- Adjust chile powder to taste for desired heat level.
- Use a blender carefully to avoid hot splashes; let the soup cool slightly before blending.
- Mexican crema can be substituted with sour cream or plain Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn soup, elote soup, creamy corn soup, Mexican soup recipe, poblano pepper soup, cotija cheese soup, easy Mexican recipes
