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Mexican Street Corn Soup

5 from 1 vote
This creamy Mexican Street Corn Soup is packed with flavor from fresh sweet corn, smoky chili powder, Cotija cheese, and a splash of lime. It's comforting, summery, and perfect for corn lovers — skip the frozen corn, fresh is best!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 cups soup
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels (from 8-10 cobs), save 6 cobs
  • 1 cup chopped yellow onion
  • 1/4 tsp ancho chili powder, or to taste
  • kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated Cotija cheese (or Parmesan/Romano)
  • 1 tbsp fresh lime juice
  • 1 tsp grated lime zest
  • 2 tbsp + 2 tsp chopped cilantro, divided

Equipment

  • Dutch oven or soup pot
  • Blender or immersion blender
  • Tongs

Method
 

  1. Heat oil in a large Dutch oven over medium-high heat. Add corn, onion, chili powder, salt, and pepper. Cook until corn is lightly charred and onions are soft, 8–10 minutes.
  2. Add garlic and cook for 1 minute until fragrant. Remove 1½ cups of the corn mixture and set aside.
  3. Stir in broth and stripped corn cobs. Bring to a boil, reduce heat, and simmer for 20 minutes.
  4. Discard the corn cobs. Stir in sour cream and Cotija cheese.
  5. Transfer soup to a blender or use an immersion blender to puree until smooth. Return to pot and reheat gently if needed.
  6. Stir in half of reserved corn, lime juice, and 2 tbsp chopped cilantro. Adjust seasoning to taste.
  7. Toss remaining reserved corn with lime zest and remaining cilantro. Top each serving with corn mixture and extra Cotija cheese.

Notes

To strip corn easily, use a Bundt pan or lay the cob flat on a cutting board. Use chili powder cautiously — potency varies by brand. For extra heat, sauté chopped jalapeño or poblano with the corn. Cotija may be substituted with Parmesan or Romano if needed.