Mexican Street Corn Soup

Introduction

This Mexican Street Corn Soup is a cozy, vibrant bowl that brings the best of summer corn into a silky, comforting broth. Fresh corn kernels are simmered with aromatics and warm spices, then finished with rich cream and bright cilantro and lime for contrast. It’s simple enough for a weeknight but pretty enough to serve when friends drop by. For a deeper take on the same corn-forward flavor profile, check out this detailed version of the recipe on Cookaza.

Why This Recipe Is a Great Choice

This recipe takes fresh corn from the grill stand to the soup pot, concentrating that sweet, charred flavor into a bowl. It uses pantry-friendly spices like cumin and chili powder to echo classic street corn seasoning without overwhelming the corn’s natural sweetness. The technique is forgiving: simmer, blend, and finish with cream for a luscious texture that still feels light.

It’s an ideal way to show off seasonal corn, and it pairs beautifully with crisp lime and bright cilantro for a balanced finish. If you enjoy variations on street corn, you might also love a chilled summer salad with similar flavors like our juicy street corn pasta salad at Cookaza. This soup also scales easily for guests and travels well to potlucks.

Flavor and Texture

The first bite is sweet corn with a whisper of warm spice, followed by a creamy finish that coats the palate. If you blend the soup fully, it becomes velvety and silky, perfect for spooning slowly with a wedge of lime. Leaving some texture makes each spoonful more rustic, with corn kernels popping against the cream. The cumin and chili powder add depth and a gentle earthiness rather than heat, so the lime and cilantro can shine. Overall, it’s a comforting, bright soup that feels both indulgent and fresh.

Ingredients

• 4 ears of corn, husked and kernels removed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Step by Step Instructions

1. In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, and sauté until softened, about 4-5 minutes.
2. Stir in the garlic, cumin, and chili powder, and cook for another minute until fragrant.
3. Add the corn kernels and broth, bringing the mixture to a simmer. Cook for 15 minutes.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
5. Stir in the heavy cream and season with salt and pepper. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Tips for Best Results

Use the freshest corn you can find for the brightest, sweetest flavor; if corn is not in season, frozen kernels work fine and can be added directly to the pot. If you like a hint of char, quickly roast the ears on a hot skillet or under the broiler before removing the kernels. Adjust the chili powder for more warmth, or add a pinch of smoked paprika for a smoky note. When blending, pulse to your preferred texture so you can keep some kernels whole if you want contrast. Always finish with lime and cilantro just before serving for the cleanest, most vibrant finish.

Storage and Make Ahead

Store cooled soup in an airtight container in the refrigerator for up to three days. Reheat gently over low heat and stir in a splash of broth or cream if it has thickened. You can make the soup base a day ahead and add the cream just before serving to keep it fresh. For freezing, omit the cream, freeze the cooled soup in portions, and add cream when reheating for the best texture.

Final Thought

This Mexican Street Corn Soup is an easy, feel-good recipe that balances sweet corn with cozy spices and bright garnishes. It’s adaptable, quick, and makes any meal feel festive without fuss. Keep fresh lime and cilantro on hand to elevate each bowl.

Conclusion

For another inspired version and additional tips, see Mexican Street Corn Soup – Striped Spatula.

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