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You’re in for a treat with my recipe for Mexican Street Corn Soup! It has all the flavors of Mexican Street Corn but in soup form. It’s a bit sweet and savory with a slight heat kick. It’s hard to explain the explosion of flavors but if you’ve had it, you know exactly what I’m talking about. If you haven’t, I highly recommend trying it. It’s popular as corn on the cob, a cold salad, or dip.
The recipe can be found here.
The very first thing I recommend doing is prepare ALL ingredients. You want to be ready to assemble the soup and not slow down to chop veggies while it cooks so do the prep work first. Chop the onion, celery, cilantro, and pepper. Mince the garlic. Wash, peel, and chop the potatoes. Crumble the cotija cheese. Even measure out your spices. I like to place each in its own bowl so I can dump into contents into the pot when the recipe calls and move on. It does create a lot of extra dishes, but it makes cooking a lot easier 😊 Set all the prepped ingredients aside.
Melt the butter in a large pot over medium-high heat. Add the onion, celery, and pepper. Season with salt and pepper and stir to combine. Cook for 7-8 minutes or until soft and translucent.
Add the garlic, chili powder, and oregano and sauté for 1 minute.
Add the potatoes and chicken stock and stir to combine. Bring to a boil then reduce the heat to simmer for about 10-15 minutes. This will cook the potatoes. You want them to be tender and cooked through (you can easily pierce with a fork).
Add the sugar, corn, and heavy cream and stir to combine. I used frozen corn and added it still frozen. The heat from the simmering liquid will warm the corn quickly.
Use an immersion blender to break apart the large potato chunks. You can blend as much or as little as you want. I try to keep the corn intact and gently move the immersion blender up and down and I move around the pot to hopefully catch the potatoes and leave the smaller ingredients. It’s OK to have larger chunks of potato in the soup, it’s personal preference.
Add ½ cup of cotija cheese, ¼ cup cilantro, and lime juice. Stir to combine then season the soup with salt and pepper. Taste and adjust the seasoning, if necessary.
Ladle into bowls and garnish with additional cotija cheese, cilantro, sour cream, and a lime wedge for squeezing. Load each bowl with toppings – it makes the soup that much better! Serve hot and enjoy!
The recipe can be found here.
This is the perfect soup for any time of year – very hearty and filling without leaving you feeling overly full. It’s similar to chowder and is very creamy. It’s not overly spicy but you can add extra heat by using an additional poblano pepper or perhaps some sliced/diced jalapenos. You can use fresh or frozen corn. If you use fresh, try grilling it first for a smokey/charred flavor. If you are looking for a vegetarian soup, substitute the chicken stock with vegetable broth. Make it your own!
Happy Cooking!
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