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Mexican Street Corn Soup

This creamy Mexican Street Corn Soup brings all the flavors of elote into a comforting bowl — sweet corn, smoky chile powder, poblano peppers, cotija cheese, and a splash of lime juice for brightness.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 384
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp butter
  • 1 medium yellow onion, finely chopped (1½ cups)
  • 1 stalk celery, finely chopped (½ cup)
  • 1 medium poblano pepper, seeded, stemmed, finely chopped (½ cup)
  • 4 cloves garlic, minced
  • 1 Tbsp chile powder, plus more for topping
  • 1 tsp dried oregano
  • 4 cups chicken stock
  • 3 medium yukon gold potatoes, peeled, cut into ½-inch pieces (about 1 lb)
  • 24 oz frozen corn (or about 6 cups fresh shucked corn)
  • 1 cup heavy cream
  • 2 tsp sugar
  • 1/2 cups cotija cheese, crumbled, plus more for garnish
  • 1 Tbsp lime juice
  • kosher salt and pepper, to taste
  • 1/4 cups cilantro, minced, plus more for garnish
  • 1/2 cups Mexican crema or sour cream, for garnish
  • lime wedges, for serving

Equipment

  • large pot
  • Knife
  • Blender for pureeing part of the soup

Method
 

  1. In a large pot over medium-high heat, melt the butter. Add onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until onion softens, about 7-8 minutes.
  2. Add garlic, chile powder, and oregano. Sauté 1 minute until fragrant.
  3. Pour in chicken stock and add potatoes. Bring to a boil, then reduce heat to simmer. Cook about 15 minutes until potatoes are tender.
  4. Stir in corn, cream, and sugar. Cook 5 minutes until warmed through.
  5. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir purée back into the pot.
  6. Stir in cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
  7. Serve garnished with more cilantro, cotija, chile powder, and crema. Serve with lime wedges.

Notes

Garnish generously with cilantro, cotija, crema, and extra chile powder. Fresh corn will yield the best flavor, but frozen works well in a pinch. Serve with lime wedges for extra tang.