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–+ servings
Mexican street corn soup in a bowl.
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Mexican Street Corn Soup

Inspired by classic elote flavors, homemade Mexican street corn soup is cozy, hearty, and ready in just 45 minutes. Enjoy this hearty soup all year long!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mexican American
Keyword: mexican street corn soup
Servings: 4
Author: Emily Richter

Ingredients

  • 3 tablespoons avocado oil divided
  • 1/2 large white onion minced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1.5 tablespoons kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 6 cups vegetable broth
  • 1 lb. Yukon potatoes peeled and diced
  • 1 poblano pepper diced
  • 20 oz. frozen corn divided
  • 4 oz. cream cheese
  • 5 oz. cotija cheese ~1 cup
  • 1 lime quartered
  • 1/4 cup minced cilantro

Instructions

  • Heat 2 tablespoons of the avocado oil in a large Dutch oven set over medium/high heat. Once hot, add the onion and sauté for 2-3 minutes.
  • Mix in the garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and pepper and cook for another minute.
    a pot with a brown sauce on a white background.
  • Add the potatoes and broth and bring the mixture to a boil.
  • Once boiling, reduce the heat to low and simmer for 15 minutes.
    a pot of stew on a white background.
  • While the soup simmers, prepare the corn topping. Heat the remaining 1 tablespoon of avocado oil in a large skillet set over medium/high heat.
  • Add the diced poblano pepper and half (10 oz.) of the frozen corn. Cook, stirring occasionally, for 4-5 minutes. The corn and peppers should develop a char on the outside. Season with remaining salt and set aside.
    corn on the cob in a cast iron skillet.
  • After the soup has simmered for 15 minutes, add the remaining 10 oz. of corn and cook for another 5 minutes.
    a pot of soup with beans and corn on a white background.
  • Use an immersion blender to blend the soup in 10-second intervals, until most of the potatoes are broken up into tiny pieces.
    a pot of soup on a white background.
  • Add the cream cheese and stir until melted.
  • Top each bowl with 1/4 of the corn and poblano mixture, 1/4 cup of cotija cheese, 1 tablespoon of cilantro, and the juice of 1/4 lime. Enjoy!
    Mexican street corn soup in a bowl.

Notes

  • Storage instructions: Store in an airtight container in the refrigerator for up to 4 days. If leftovers have thickened up, mix in a splash of water or broth when reheating. 
  • No immersion blender? No problem. After step 7, carefully transfer the soup to a high-speed blender. Pulse until the potatoes are broken up into small pieces and pour the soup back into the Dutch oven. Continue with the recipe as written.
  • Potatoes: Use any potato variety in this recipe. Be sure to peel them before dicing.

Nutrition

Calories: 552kcal | Carbohydrates: 66g | Protein: 14g | Fat: 29g | Fiber: 8g | Sugar: 7g