Smoky Mexican Street Corn Soup: A Comforting Bowl (Print Version)
Warm up with smoky Mexican Street Corn Soup! Creamy, tangy, and a little spicy, this soup brings vibrant street food flavors to your kitchen.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian (if using veg broth)
# Ingredients:
→ Soup Base & Veggies
01 -
4 cups fresh or frozen corn kernels
02 -
1 tbsp unsalted butter
03 -
1 yellow onion, chopped
04 -
4 cloves garlic, minced
05 -
6 cups chicken or vegetable broth
→ Flavor Powerhouses
06 -
1.5 tsp smoked paprika
07 -
1 tsp chili powder
08 -
0.5 tsp ground cumin
09 -
Salt and freshly ground black pepper, to taste
→ Creamy Finishers
10 -
0.5 cup heavy cream
11 -
2 tbsp fresh lime juice
→ Garnish & Toppings
12 -
0.5 cup crumbled Cotija cheese
13 -
0.25 cup fresh cilantro, chopped
14 -
Lime wedges, for serving (optional)
# Instructions:
01 -
First things first, let's get that corn toasted. In a large pot or Dutch oven, melt a tablespoon of butter over medium-high heat. Toss in your corn kernels and let them sit, undisturbed, for a few minutes until they get those lovely little brown, slightly charred spots. Stir them around and repeat the process. This step is honestly where all that smoky goodness starts, and it’s a game-changer for this Mexican Street Corn Soup. I always forget to stir enough and end up with some super-dark kernels, but hey, it adds character!
02 -
Once your corn is looking perfectly toasted, scoop it out and set it aside. Add the remaining butter to the same pot, then toss in your chopped onion. Let it soften up for about 5-7 minutes until it’s translucent and smells amazing – seriously, that sweet onion smell is the best! Then, add your minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic; I’ve done that once, and the whole soup tasted… bitter. Oops!
03 -
Now for the flavor powerhouses! Stir in the smoked paprika, chili powder, and cumin. Let those spices toast in the hot pot for about 30 seconds, stirring constantly. You'll smell them bloom, and that’s how you know they’re ready. This step really awakens their aromas and deepens the overall flavor of your Mexican Street Corn Soup. Don't rush it, but don't let them burn either!
04 -
Pour in your chicken or vegetable broth and bring it to a gentle simmer. Scrape up any browned bits from the bottom of the pot – that’s pure flavor, hon! Add about half of your charred corn back into the pot. Let it all simmer together for about 10-15 minutes, allowing those flavors to really meld and deepen. This is where the magic happens and your kitchen starts smelling absolutely divine.
05 -
Carefully, using an immersion blender, blend the soup directly in the pot until it’s mostly smooth but still has a little texture. If you don't have an immersion blender, you can carefully transfer batches to a regular blender (make sure to vent the lid!). I always make a bit of a mess with the immersion blender, splashing little bits here and there, but it’s worth it for that creamy consistency. Don't over-blend; a little chunkiness is actually quite nice!
06 -
Stir in the heavy cream and the fresh lime juice. Add the remaining charred corn back into the soup, warming it through for a couple of minutes. Taste and adjust seasonings – it might need a little more salt or another squeeze of lime. Ladle your beautiful Mexican Street Corn Soup into bowls and garnish generously with crumbled Cotija cheese and fresh cilantro. It should look vibrant, smell smoky and tangy, and feel wonderfully comforting. Enjoy!
# Notes:
01 -
Always toast your corn, hon. It makes *all* the difference in flavor, trust me on this one!
02 -
This soup is even better the next day, so make a big batch! It keeps well in the fridge for up to 3 days.
03 -
No fresh cilantro? A little dried oregano can give it a different but still lovely herbal note.
04 -
Serve it with some crusty bread for dipping; it's just meant to be!
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Immersion blender (or regular blender)
# Nutrition (Per Serving):
Calories: 300 kcal
Total Fat: 18g
Total Carbohydrate: 28g
Protein: 8g