This Mexican Street Corn Soup brings all the flavours of the street corn to a soup! Can be made with fresh or frozen corn.
We are still in the prime of fresh, local corn season here, so I’m all about enjoying all I can while it lasts!
This Mexican Street Corn Soup brings all the flavours of the street food favourite to a soup. And while I’ve made it most recently with fresh corn kernels, you can also make this one with thawed frozen corn, so you can enjoy it year round.
I love this soup for these weather transition times of early September, when we are still craving fresh flavours, but when the days are getting cool enough to enjoy soup for dinner.
Serve this one with a crusty bread or a salad for a great late Summer/early Fall meal.
Cook’s Notes for Mexican Street Corn Soup
If your soup ends up too thick, simply thin with a little water as needed.
If you are an avocado lover (or you just happen to have one that finally ripe and needs using ;), a little chopped avocado would be a nice addition to this soup.
I have used feta here since I have to access to cotija cheese. If you do, feel free to use that instead.
You can use any type of potato here, but if you have russets around, they are the best to add a creamy texture to the soup.
More Corn Recipes You Might Like …
Mexican Street Corn Soup
- 4 cups fresh sweet corn kernels or thawed frozen corn
- 3 Tbsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 small potato cut into 1-inch cubes
- 4 cups chicken or vegetable broth
- 3 sprigs fresh marjoram or 1/2 tsp. dried marjoram
- Salt and Freshly ground black pepper
- 1 pinch cayenne
- 1/2 cup corn kernels
- 1/2 cup crumbled feta cheese
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- Zest from 1/2 lime
- 1/2 tsp chipotle chili powder or regular chili powder
- Lime wedges for drizzling
- Place a large soup pot on the stove-top over medium-high heat. Add the olive oil. When it's hot, add in the onion and cook, stirring, until translucent. Reduce the heat to medium and add the celery and a pinch of salt and stir to combine. Cover the pot and cook until the vegetables start to soften, stirring occasionally to prevent them from browning, about 3-4 minutes. Add the potatoes, marjoram, sat, black pepper and cayenne and stir. Add the chicken staock and bring to a boil over medium-high heat. Cover the pot and lower the heat to medium low. Simmer until the vegetables are tender, about 20 to 30 minutes. Add most of the corn kernels, reserving about 1 cup. Simmer the soup for another 10 minutes.
- Puree the soup in the pot with an immersion blender or in small batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the pureed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary (be sure to season well to bring out flavours). Add the reserved corn kernels. Turn the heat off under the pot after adding corn/corn milk and let stand 5 minutes, so the hot soup cooks it slightly. *If soup is too thick, add some water to thin and heat.
- Meanwhile, heat a skillet with a little bit of oil over medium high heat. Cook the 1/2 cup corn kernels, stirring regularly, until lightly browned. Set aside.
- To serve, spoon soup into bowl. Top with browned corn kernels from your skillet. Top with some crumbled feta cheese and a dollop of sour cream. Sprinkle with a bit of chipotle chili powder and chopped cilantro. Garnish with lime zest.