Mexican Street Corn Soup
A delightful and comforting Mexican street food-inspired soup with creamy texture and a burst of sweetness from corn.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Adds a fruity undertone.
- 4 cups corn kernels Fresh or frozen.
- 1 medium yellow onion, diced Adds sweetness and aroma.
- 1 large poblano pepper, seeded and diced Provides gentle heat.
- 3 cloves garlic, minced Infuses warmth.
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- to taste kosher salt For seasoning.
- to taste black pepper For seasoning.
- 4 cups vegetable broth Creates rich base.
- 1 cup whole milk Adds creaminess.
- 4 oz cream cheese, softened For ultra-creamy richness.
- 2 tablespoons fresh lime juice Brightens the dish.
Toppings
- ½ cup crumbled cotija cheese For added flavor.
- ⅓ cup Mexican crema or sour cream Adds creaminess.
- ¼ cup chopped fresh cilantro For freshness.
- 1 lime wedge For garnish.
- 1 cup crushed tortilla chips For crunch.
Instructions
Preparation
- Heat olive oil in a Dutch oven over medium-high heat.
- Add corn and cook for about 5-7 minutes until some kernels turn golden.
- Add the onion and poblano pepper and cook for 4-5 minutes until softened.
- Stir in the garlic, chili powder, cumin, oregano, salt, and black pepper, cooking for 1 minute.
- Pour in the vegetable broth and milk, bring to a simmer, and cook for 12-15 minutes.
- Blend about one-third of the soup until smooth and return it to the pot.
- Incorporate the cream cheese and stir until melted.
- Add lime juice and adjust seasoning.
Serving
- Serve in bowls topped with cotija cheese, Mexican crema, cilantro, crushed tortilla chips, and lime wedges.
Notes
For a deeper flavor, consider roasting the corn before adding it to the soup. Add diced jalapeños for more heat or substitute cream cheese with Greek yogurt for a healthier version.