Mexican Street Corn Soup

5 from 1 vote

Mexican Street Corn Soup

Mexican street corn soup has all the flavors of Mexican street corn, but in soup form! It uses green chiles, flavorful aromatics and Mexican spices, fire roasted corn, and crumbled queso fresco.

Prep Time15

Cook Time25

Course: Soup, Soup, Stew + Chili

Cuisine: Mexican

Keyword: corn, corn soup, Mexican street corn soup, street corn soup

Servings: servings

Author: Danae Halliday

Ingredients

2 tablespoons olive oil
1 cup diced white onion
1 stalk celery, diced
1 jalapeño, seeds and vein removed and finely chopped
3 cloves garlic, grated or minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
4 ounce can diced green chiles
4 cups low sodium chicken broth
6 cups frozen or fresh corn kernels
1/2 cup plain full fat Greek yogurt, room temperature
1/2 cup heavy cream
2 teaspoons sugar
2 tablespoons lime juice
1/4 cup cilantro, chopped
1/2 cup crumbled queso fresco

Instructions

Add the olive oil to a large pot or dutch oven and heat it over medium-high heat. Sauté the onion, celery, jalapeño, garlic, dried spices, and salt and pepper until soft and tender, 4-5 minutes.
Stir in the green chiles, corn, half of the cilantro and chicken broth. Bring the soup to a boil then turn the heat down to low, cover with a lid, and simmer for 15 minutes.
Use a measuring cup to scoop out 2 cups of the soup and put it into a blender. Blend on low gradually increasing the speed until it's smooth. Don't overfill the blender or the top may burst off from the heat.
Pour the purée back into the pot and stir together. Add in the lime juice, cream, Greek yogurt, queso fresco, and remaining cilantro. Use a whisk to whisk the yogurt in until it's smooth and incorporated into the soup.
Taste the soup for seasoning and then serve garnished with more queso fresco, chili powder, cilantro, and lime wedges.

Notes

Use frozen fire roasted corn or grilled corn for the best flavor.

Nutrition