mexican corn soup

This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.

Mexican Corn Soup Recipe

Tablespoons butter

yellow onion (finely chopped (1½ cups))

rib celery (finely chopped (½ cup))

poblano pepper (seeded, stemmed, and finely chopped (½ cup))

garlic (minced)

Tablespoon chile powder (plus more for topping)

oregano

chicken stock

potatoes

corn

heavy cream

sugar

cotija cheese

lime juice

Kosher salt and pepper (to taste)

cilantro (minced,

Mexican crema

Lime wedges (for serving)

Vegetarianism /vɛdʒɪˈtɛəriənɪzəm/ is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.

vegetarian

In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.

Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.

Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.

Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.

Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.

Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.

This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It is the perfect Cinco de Mayo recipe.

Creamy Mexican Corn Soup

olive oil

onions, chopped (approximately 1/4 onion)

garlic, minced

vegetable broth

salt

black pepper

cayenne powder (optional)

sour cream

sharp white cheddar cheese, grated

corn kernels,

fresh cilantro, chopped

Heat oil in a medium sized pot over medium heat. Add onion, garlic and corn and sauté until soft and tender, about 4-5 minutes. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 30 minutes.

Remove the soup from heat and add sour cream. Using an immersion blender to pulse the soup until desired consistency is reached. I like to keep this soup a little chunky, so I will puree about 3/4 of the soup. Then, stir in grated cheese until melted and combined.

Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. Serve with some freshly baked bread on the side.

So easy to follow and I could easily substitute for things I didn’t have!! Turned out sooo yummy!! I used chicken stock and that really added nicely to the flavors as well as some truffle cheddar. Thank you so much for sharing! I’m definitely going to make it again.

So delicious! I husband and I recently had a soup at a Mexican restaurant and were desperate to recreate it. This hit the spot! Love the addition of potato as a thickening agent. None of the other recipes had this. I used frozen corn nibbles, added red pepper flake, added cilantro at the end. As I followed the recipe, I didnt see when to add the lime. Ended up omitting the lime. Ended up making a double batch from the start and so happy I'll have leftovers!

We really loved this! So good and so easy, gonna put it on repeat for sure. You don't say what to do with the lime juice though, so I just squeezed it in after the cheese was melty.

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Mexican Corn Soup Recipe

Creamy Mexican Corn Soup

The most viewed mexican corn soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine