Mexican Street Corn Soup Recipe
Craving the vibrant flavors of Mexican street corn in a bowl? This creamy Mexican Street Corn Soup brings all the smoky, spicy goodness of elote right to your kitchen.
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Servings: 6
Notes
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 extra for garnish)
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes (about 1 lb.), peeled and cut into ½-inch pieces
- 2 (12-ounce) bags frozen corn (or about 6 cups fresh 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 for garnish)
- ½ cup Mexican crema or sour cream (for garnish)
- Lime wedges (for serving)
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Cook the Vegetables:
- Melt butter in a large pot over medium-high heat.
- Add chopped onion, celery, and poblano pepper.
- Season with a pinch of salt and pepper.
- Cook, stirring occasionally, for 7-8 minutes until the onion softens.
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Add Spices:
- Stir in minced garlic, chile powder, and oregano.
- Sauté for about 1 minute until fragrant.
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Simmer the Soup:
- Add chicken stock and potatoes to the pot.
- Bring to a boil, then reduce heat to a simmer.
- Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
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Add Corn and Cream:
- Stir in corn, heavy cream, and sugar.
- Continue cooking for 5 minutes, or until the soup is warmed through.
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Blend the Soup:
- Transfer about 1½ cups of the soup to a blender and purée until smooth.
- Return the puréed soup to the pot and stir to combine with the remaining soup.
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Season and Garnish:
- Stir in crumbled cotija cheese, minced cilantro, and lime juice.
- Season with salt and pepper to taste.
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Serve:
- Ladle the soup into bowls.
- Garnish with additional cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of crema.
- Serve with lime wedges.