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Mexican Street Corn Soup

A creamy and hearty soup that captures the vibrant flavors of Mexican street corn, perfect for chilly nights or festive gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn or 2 cups of frozen corn
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 piece bell pepper, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
  • for garnish Fresh cilantro
  • for serving Lime wedges
  • for topping Cotija cheese optional

Method
 

Preparation
  1. Grill or roast the corn until it’s lightly charred. Cut the kernels off the cob.
  2. In a large pot, heat a splash of oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper, sautéing until softened.
  3. Stir in the corn kernels, your choice of broth, chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes to allow the flavors to develop.
  5. Stir in the heavy cream and let it cook for another 5 minutes.
  6. Ladle the soup into bowls, garnish with fresh cilantro and a sprinkle of Cotija cheese, and add lime wedges on the side.

Notes

Plating is an art! For a beautiful presentation, serve your soup in vibrant bowls topped with Cotija cheese and chopped cilantro. It pairs well with warm tortilla chips or crusty bread.