Description
Spicy Mexican street corn soup brings fiesta flavors straight to your kitchen, blending roasted corn, smoky chiles, and rich cream. Silky textures and bold southwestern spices promise a delightful culinary journey you’ll savor with every spoonful.
Ingredients
Scale
Primary Ingredients:
- 4 cups chicken stock
- 6 cups corn (or two 12-ounce bags frozen)
- 3 medium yukon gold potatoes (about 1 lb), peeled and diced into 1/2-inch pieces
Vegetables and Aromatics:
- 1 medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 1 medium poblano pepper, deseeded, stemmed, and finely chopped
- 4 cloves garlic, minced
Seasoning and Finishing Ingredients:
- 4 tablespoons butter
- 1 tablespoon chile powder (with extra for sprinkling)
- 1 teaspoon dried oregano
- 1 cup heavy cream
- 2 teaspoons sugar
- 1 tablespoon lime juice
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, minced (with extra for garnish)
- 1/2 cup mexican crema or sour cream
- Kosher salt and pepper, to taste
- Lime wedges for serving
Instructions
- Craft the flavor foundation by melting butter in a large pot over medium-high heat. Sauté onion, celery, and poblano pepper with salt and pepper for 7-8 minutes until vegetables soften and become fragrant.
- Introduce aromatic spices by stirring in minced garlic, chile powder, and oregano. Toast for approximately 1 minute until the spices release their intense, robust aroma.
- Create the soup base by adding chicken stock and diced potatoes. Bring to a boil, then reduce to a gentle simmer for 15 minutes, occasionally stirring until potatoes become tender and easily mashed.
- Incorporate corn, heavy cream, and a touch of sugar. Simmer for 5 minutes, allowing the corn to heat through and the sugar to enhance the natural sweetness of the kernels.
- Transform the soup’s texture by carefully removing 1½ cups of the mixture and blending until completely smooth. Reintegrate the puréed portion back into the pot, creating a luxurious, creamy consistency.
- Elevate the flavor profile by stirring in crumbled cotija cheese, fresh cilantro, and a vibrant splash of lime juice. Adjust seasoning with salt and pepper to achieve the perfect balance of flavors.
- Present the soup in individual bowls, garnishing with additional cotija, a dusting of chile powder, a dollop of crema, and fresh cilantro. Accompany with lime wedges to allow diners to add an extra zesty brightness.
Notes
- Soften vegetables slowly to develop a rich, deep flavor foundation for the soup, allowing natural sugars to caramelize and enhance overall taste.
- Use fresh corn when possible for the most vibrant, sweet flavor, but frozen corn works perfectly as a convenient alternative.
- Consider adding protein like shredded chicken or crispy bacon as a topping for extra texture and hearty satisfaction.
- Adjust spice levels by increasing or decreasing chile powder, making the soup adaptable for mild or bold palate preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 70 mg