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Mexican Street Corn Soup

Mexican Street Corn Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 4 cups fresh or frozen corn kernels
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • 3 cups low-sodium vegetable or chicken broth
  • ½ tsp salt
  • Juice of 1 lime (about 2 tbsp)
  • ½ cup crumbled cotija cheese, plus more for serving
  • ¼ cup Mexican crema or sour cream
  • ¼ cup chopped fresh cilantro, for garnish
  • Chili-lime seasoning (like Tajín), for garnish (optional)

Method
 

  1. Heat oil in a large pot over medium. Sauté onion, garlic, and jalapeño until soft, about 5 minutes. Add cumin, paprika, and chili powder; cook 30 seconds.
  2. Add corn and cook until bright with a few lightly browned spots, about 5 minutes. Pour in broth and salt, bring to a boil, then simmer 10 minutes.
  3. Remove from heat. Blend about half the soup with an immersion blender until creamy with visible whole kernels, about 1 minute.
  4. Return pot to low heat. Stir in lime juice, ½ cup cotija, and crema until warmed through, 2 minutes. Do not boil. Adjust salt and lime to taste.
  5. Ladle into bowls and top with extra cotija, cilantro, and chili-lime seasoning. Serve immediately.

Notes

The soup can be made 1 day ahead, but wait to add the lime juice, crema, and cheese until you reheat it so the flavors stay bright. If you like extra texture, reserve a few spoonfuls of whole corn kernels after blending to stir in at the end.