If you adore all things bold, tangy, and comforting, you are going to fall head over heels for this Creamy Mexican Street Corn Soup Recipe. It captures the irresistible flavors of the classic Mexican street corn you crave, turning them into a luscious, velvety soup that warms your soul with every spoonful. Rich butter, sweet corn, a touch of heat from jalapeño, and the tang of lime and cotija cheese come together in this creamy masterpiece that’s as simple to make as it is beloved by all who try it.
Ingredients You’ll Need
Don’t be fooled by the short list; each ingredient here plays a crucial role in crafting the rich, flavorful experience of this soup. From the sweetness of the corn to the spicy kick of jalapeño and the smooth creaminess of cotija cheese, everything works in harmony to deliver that authentic Mexican street corn taste in a bowl.
- 4 tablespoons salted butter: Provides a rich, buttery base that enhances every other ingredient.
- 1 large sweet onion, diced: Adds natural sweetness and depth of flavor that mellows as it cooks.
- 1 jalapeño, minced: Offers a gentle heat; removing seeds keeps it mild if preferred.
- 2 cloves garlic, minced: Imparts aromatic warmth that complements the spicy jalapeño.
- 1/4 cup all-purpose flour: Creates a roux that lightly thickens the soup for a creamy texture.
- 5 cups chicken stock (or vegetable stock for vegetarian version): Forms the savory liquid base of the dish, carrying all the flavors.
- 6 cups frozen sweet corn (or fresh, if in season): The star ingredient, delivering natural sweetness and corn’s iconic bite.
- 1 1/2 teaspoons kosher salt: Balances flavors perfectly without overpowering.
- 1 teaspoon chili powder: Adds a smoky, slightly spicy undertone that feels authentic.
- 1/2 teaspoon black pepper: Provides subtle earthiness and a hint of heat.
- 1/2 cup heavy cream: Brings silkiness and indulgence to the soup’s mouthfeel.
- 1/2 cup sour cream: Introduces a tangy richness that brightens the soup.
- 1/2 cup crumbled cotija cheese (or feta as a substitute): Adds salty, crumbly texture that’s signature to Mexican street corn.
- 2 tablespoons lime juice: Offers zesty freshness that cuts through the richness.
- Fresh chopped cilantro, for garnish: A vibrant herbal touch to finish the dish beautifully.
- Additional cotija, chili powder, and lime wedges for serving: Optional extras to personalize each bowl.
How to Make Creamy Mexican Street Corn Soup Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large soup pot over medium heat until it’s shimmering with goodness. Toss in your diced sweet onion and let it soften gently for 5 to 6 minutes, filling your kitchen with that inviting aroma. Then add the minced garlic and jalapeño, cooking for another 1 to 2 minutes until they release their fragrant magic. This simple foundational step builds layers of flavor that are key to the soup’s warmth and depth.
Step 2: Create the Roux
Sprinkle in the all-purpose flour and stir constantly for about 1 to 2 minutes. This little move is a game changer — it cooks off the raw flour taste and forms a roux, which thickens your soup and gives it that silky, mouth-coating texture you’ll love. Keep stirring to prevent any lumps and make sure it’s smooth and golden.
Step 3: Add Broth and Corn
Gradually pour in the chicken stock while stirring gently to combine everything into a flavorful base. Then, fold in the generous amount of sweet corn along with kosher salt, chili powder, and black pepper. Bring this to a gentle simmer and let it cook for about 15 minutes. This simmering cooks the corn just right and lets all those spices blend into a harmonious melody of taste.
Step 4: Blend (Optional)
For those who prefer an ultra-creamy texture, grab an immersion blender and partially blend the soup right in the pot. You can also blend half of it in a regular blender and stir it back in. This step adds velvety smoothness without losing all the beautiful bite of the corn kernels that give the soup its character.
Step 5: Stir in Creamy Additions
Turn the heat down to low and gently stir in the heavy cream, sour cream, crumbled cotija cheese, and lime juice. Watch as the cheese melts perfectly and the mixture thickens into a luscious, creamy soup that’s vibrant and irresistible. The lime juice brightens every spoonful, balancing the richness expertly.
Step 6: Garnish and Serve
Once your soup is ready, ladle it into warm bowls and shower the top with extra crumbled cotija, a pinch of chili powder, and fresh chopped cilantro. Don’t forget the lime wedges on the side — a quick squeeze over the bowl adds that authentic punch that makes every bite sparkle!
How to Serve Creamy Mexican Street Corn Soup Recipe
Garnishes
Fresh garnishes really take this soup to the next level. I love topping mine with extra cotija cheese for added saltiness, a sprinkle of chili powder for a pop of smoky heat, and plenty of fresh cilantro for that bright herbal note. Lime wedges on the side are essential—they let each person customize the tang just how they like it, making every bowl uniquely satisfying.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft corn tortillas to scoop up every drop. A crisp, fresh salad with avocado and tomatoes complements the creamy richness beautifully, while a spicy grilled chicken or veggie skewers make an ideal protein-packed companion for a full meal.
Creative Ways to Present
For a fun twist, serve the soup in mini mason jars or hollowed-out mini pumpkins at a fall party. You can also layer it in clear bowls with tortilla strips and avocado slices on top for a visually stunning presentation. Whether casual or fancy, this soup always wows.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store them in the refrigerator for up to 3 days. The flavors will actually deepen overnight, making a next-day serving even tastier.
Freezing
This soup freezes well if you want to save some for later. Pour it into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. Just remember that the texture may change slightly due to the dairy, but stirring well after thawing helps bring it back.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to avoid scorching. You can add a splash of stock or cream if it feels too thick. Avoid high heat to keep the soup smooth and creamy, preserving that delightful texture you loved the first time around.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap out chicken stock for vegetable stock, and you’ll still get all the bold flavors and creamy richness. The cotija cheese and sour cream add plenty of savory depth perfect for a vegetarian diet.
Is fresh corn better than frozen for this recipe?
Fresh corn works wonderfully when in season, offering a sweeter, more vibrant flavor. That said, frozen corn is a fantastic option year-round and ensures you have the perfect, consistent corn texture anytime you want to make this soup.
How spicy is the soup?
The spice level is gentle and customizable. The jalapeño adds a mild heat, but you can remove the seeds to make it even milder or add more chili powder if you want extra kick. This recipe balances heat with creamy and tangy notes perfectly.
Can I use a different cheese if I don’t have cotija?
Yes! Feta cheese is a great substitute because it offers a similar salty crumbly texture. Avoid melted cheeses like cheddar, as they change the signature flavor and texture.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works well for the tang and creaminess, though the flavor is slightly different. Just add a bit less at first and adjust to taste.
Final Thoughts
This Creamy Mexican Street Corn Soup Recipe has become a fast favorite for good reason. It’s comforting, bursting with bright and bold flavors, and surprisingly easy to pull together on any weeknight or for guests. I promise once you try it, you’ll be making it again and again, sharing it with friends, family, or just savoring it all to yourself. Give it a go and watch this vibrant, soul warming soup become your go-to comfort food obsession.
Print
Creamy Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Creamy Mexican Street Corn Soup combines sweet corn, aromatic spices, and a blend of creamy ingredients to create a comforting and flavorful dish inspired by the classic street corn. With rich butter, a hint of jalapeño heat, and a smooth texture enhanced by a roux and cream, this soup is perfect for a cozy meal. Garnished with tangy lime, cotija cheese, and fresh cilantro, it brings vibrant Mexican flavors to your table.
Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 large sweet onion, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken stock (or vegetable stock for vegetarian version)
Main Ingredients
- 6 cups frozen sweet corn (or fresh, if in season)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Creamy Additions & Garnishes
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons lime juice
- Fresh chopped cilantro, for garnish
- Additional cotija, chili powder, and lime wedges for serving
Instructions
- Sauté Aromatics: In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until softened and translucent. Stir in the minced garlic and jalapeño and cook for an additional 1–2 minutes until fragrant, creating a flavorful base.
- Create the Roux: Sprinkle in the all-purpose flour while stirring constantly to form a roux. Continue stirring and cooking for 1–2 minutes to remove the raw flour taste, which will help thicken the soup later.
- Add Broth and Corn: Gradually pour in the chicken stock while stirring to combine smoothly. Add the frozen sweet corn, kosher salt, chili powder, and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to blend the flavors and cook the corn thoroughly.
- Blend (Optional): For a creamier soup texture, use an immersion blender to partially blend the soup directly in the pot, or alternatively, transfer half of the soup to a blender, puree it until smooth, then return it to the pot and stir to combine.
- Stir in Creamy Additions: Reduce the heat to low. Stir in the heavy cream, sour cream, crumbled cotija cheese, and lime juice until the cheese melts and the soup becomes rich and creamy. Adjust seasoning if necessary.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra cotija cheese, a sprinkle of chili powder, chopped fresh cilantro, and lime wedges on the side for an added bright finish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Removing jalapeño seeds reduces heat but retains flavor. Adjust jalapeño quantity based on desired spiciness.
- Using fresh corn in season will enhance sweetness and texture.
- Partial blending gives a nice balance of creamy and chunky texture; fully blending will create a smooth soup.
- Additional garnishes like sliced avocado or crushed tortilla chips can add extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
