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Mexican Street Corn Soup

[heart_this] · May 15, 2017 · 28 Comments

Mexican Street Corn Soup

All of the amazing flavours of Mexican style street corn in soup form! Yum!

Mexican street corn, grilled corn on the cob all slathered with butter, mayo, lime juice, chili powder and crumbled cheese, is one of my favourite foods and I was recently thinking that it would be good in the form of a tasty soup! This soup has a base of, you guessed it, corn and both fresh and frozen work but fresh is the best! I like to add the corn to the soup in two ways, I like to puree the corn into soup t make it nice and thick but I also like the flavour and texture of the full kernels so I grill or char some of the corn and leave it whole. The flavours of the Mexican street corn are built up with the butter, sour cream, lime juice and crumbled cheese! Heat is added in the form of jalapeno peppers and a garnish of chili powder and I like to kick up the flavour with a hit of fish sauce and miso paste which adds umami! Of course I could not make this soup without bacon and I almost need nice big chunks of avocado! This Mexican street corn soup is great either warm or chilled so it’s perfect all year round!

Mexican Street Corn Soup
Mexican Street Corn Soup
Mexican Street Corn Soup
Mexican Street Corn Soup
Mexican Street Corn Soup
Mexican Street Corn Soup

Mexican Street Corn Soup
Mexican Street Corn Soup

Mexican Street Corn Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

All of the amazing flavours of Mexican style street corn in soup form! Yum!

ingredients
  • 2 tablespoons butter
  • 2 cups corn
  • 1 onion, diced
  • 1 jalapeno pepper, finely diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon cumin, toasted and ground
  • 4 cups chicken broth or vegetable broth
  • 4 cups corn
  • 1/2 cup sour cream
  • 1 lime, juice and zest
  • 1 tablespoon fish sauce (optional)
  • 2 tablespoon white miso paste (optional)
  • 2 tablespoons cilantro, chopped (optional)
  • salt, pepper and cayenne to taste
  • 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
directions
  1. Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
  2. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  3. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
  4. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!
Tip: If you are using corn from the cob, after you have cut the kernels from the cob scrape all of the juices from the cob with the back of a knife!
Option: Simmer the cobs of corn in the broth for 15-20 minutes before using the broth to infuse it with even more corn flavour!
Option: Start by cooking 4 strips bacon until crispy, set aside and using the 2 tablespoons of the grease in addition to the butter to cook the corn and garnish the soup with the crumbled bacon!
Option: Add extra jalapeno peppers to taste!
Option: Add 2-4 tablespoons of mayonnaise which is sometimes slathered on Mexican street corn.
Option: Add diced avocado!
Nutrition Facts: Calories 318, Fat 15g (Saturated 7g, Trans 0), Cholesterol 37mg, Sodium 434mg, Carbs 39g (Fiber 4g, Sugars 13g), Protein 12g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Avocado, Bacon, Food, Gluten-free, Main Course, One-Pot, Recipe, Soup, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. We Are Not Martha says

    May 15, 2017 at 7:34 pm

    Pretty sure I could live off of this soup. I love everything about it!

    Sues

    Reply
  2. Mara Lichty says

    May 15, 2017 at 7:59 pm

    So hearty and filing!

    Reply
  3. Sue/the view from great island says

    May 15, 2017 at 8:09 pm

    I've love Mexican street corn, I've made it into a salad, but I have to say, Mexican street corn soup has to be the coziest way to enjoy this favorite summer treat!

    Reply
  4. Dani says

    May 15, 2017 at 11:40 pm

    Oh my, I have to make this! I could "soup" just about anything; this was a great idea!

    Reply
  5. Rhiannon at VegBurge says

    May 16, 2017 at 12:05 pm

    This is so intriguing. I'm going to have to give it a try!

    Reply
  6. marla {Family Fresh Cooking} says

    May 16, 2017 at 11:11 pm

    This soup looks great for the cold weather we are having in Telluride!

    Reply
  7. anna says

    May 17, 2017 at 10:34 am

    As a hunter, I’m usually hunting for game. But now I’m convinced the hunt is on your recipe making

    Reply
  8. Carol Buckler says

    May 21, 2017 at 3:59 pm

    Can't wait to try this soup. Looks and sounds delish!!!!

    Reply
  9. codojedzenia says

    June 1, 2017 at 7:25 pm

    I love to taste this recipe!

    Reply
  10. Unknown says

    July 10, 2017 at 5:13 pm

    The ingredients list "2 cups corn" then "4 cups corn". Do you need a total of 6 cups? I don't see where it says to add the different amounts separately. This looks like a great soup to make. I'm excited to try it out!

    Reply
  11. kevin says

    July 11, 2017 at 3:51 pm

    Unknown: Yes, 6 cups in total, 4 pureeded into the soup and 2 charred and served on top. Enjoy!

    Reply
  12. Shannon says

    July 29, 2018 at 11:43 pm

    Is this something that could be made in the crockpot?

    Reply
    • kevin says

      August 4, 2018 at 4:38 pm

      You can make this in the Crock-Pot either by doing step one and two and transferring to the Crock-Pot or skipping that and just placing everything in the Crock-Pot and then adding the ingredients in step four before serving.

      Reply
  13. Anne says

    September 12, 2018 at 8:59 pm

    Being a native of Los Angeles, I’ve had street corn (elote) a lot. I can’t wait to try it as a soup!

    Reply
  14. Julie says

    January 2, 2019 at 3:14 pm

    Have you tried frozen or canned corn? wanting to make this in the winter where fresh corn isn’t easily available.

    Reply
    • kevin says

      January 3, 2019 at 9:45 am

      Frozen (or canned) will work! Enjoy!

      Reply
  15. Joan Helbacka says

    August 23, 2019 at 11:43 pm

    I found a link to your recipe on the Penzeys SPICES Fan Club Facebook group last week. I was in Skagit County Washington (the state) yesterday when I passed a farm stand sign that said CORN TODAY! I suppose it would be good with canned, better with frozen but it’s fabulous with fresh from the field Peaches and Cream corn. I didn’t have any miso, fish sauce or avocado on hand but did simmer the cobs in canned broth after I scraped them, and used the bacon option because BACON! MY single jalapeño was easily the equivalent of two regular size peppers. Hopefully you will acquire a few more followers.

    Reply
  16. Andrea says

    December 12, 2019 at 9:49 pm

    I made this soup and served it with Thanksgiving dinner… Big Hit!!! Thanks!
    alarm

    Reply
  17. Laura W says

    March 24, 2020 at 7:55 pm

    This is so good!! Didn’t have the miso but other than that, made per recipe.

    Reply
  18. Helen says

    January 7, 2022 at 3:08 pm

    I made it to day, so good and tasty for sure that I’m going to make it again 😋

    Reply
  19. Nikki Wilkie says

    September 24, 2022 at 12:19 am

    This is one of the best soups I’ve ever made/had in my life! My family is in love with it! I swapped out the bacon for Chorizo cause we had a bunch from our friends farm. Amazing! Thank you!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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