street corn soup

The street corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. This soup also freezes well, for up to three months.


*2 tablespoons olive oil
*1 small yellow onion, diced
*6 cloves garlic, thinly sliced
*1.5 teaspoons chili powder
*1.5 teaspoons ground cumin
*½ teaspoon paprika*

*¼ teaspoon ground coriander
*4 (15 oz.) cans corn kernels, drained

*32 oz. vegetable broth
*½-1 cup heavy cream

*2 tablespoons lime juice
*Kosher salt
*fresh cracked pepper

fried tortilla strips
sliced jalapeno
fresh chopped cilantro
sour cream
cotija cheese
lime wedges


1 Heat oil in a large pot over medium-high heat.
2 Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
3 Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
4 Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
5 Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
6 Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
7 Stir in heavy cream and lime juice and season to taste with salt and pepper.
Garnish with your favorites and enjoy!

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