This Mexican Street Corn Soup brings all the flavours of the street corn to a soup! Can be made with fresh or frozen corn.
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
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.
Get the Recipe: Mexican Street Corn Soup
Ingredients
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
Topping:
- 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
For serving:
- Lime wedges, for drizzling
Instructions
- 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.
This looks amazing – do you know if there’s a way to convert it so I can cook it in my InstantPot?
Hi Elizabeth, No, I’m sorry I don’t really know how to convert it. I can’t imagine you’d save much time though, as this soup is ready in just about 30 minutes as is.
Loved the soup! Added cooked chicken and added diced avocado to the topping .Great in the summer with leftover corn on the cob.
So glad to hear, Libby and yes, it’s perfect with chicken! Thanks :)
Fall and Summer are still walking hand-in-hand in my part of the world. Today brought chilly temps which made me think of your Mexican Street Corn Soup. I made it and absolutely loved it! Especially the toppings! At first I thought there were more toppings than we needed but I have come to trust your recipes so tried them all and felt they made the soup memorable. It was a hit with my family and I will definitely be making it again. Thank you for sharing all your delicious recipes!
Thanks so much, Jane and I’m glad you went all in :) It’s really the combination and all the flavours and textures that makes this soup, I think.
This was fantastic! The soup was very good on it’s own but the toppings made it even better. Thanks Jennifer. I’m looking forward to leftovers for lunch tomorrow. :)
So glad to hear, Maria :) Thanks!
Looks delicious. I’m making it tonight. You mention cayenne in the directions but not in the ingredient list. I will just add a pinch to taste, but wondering how much you use.
Hi Ellen, sorry, looks like I missed it in the ingredient list. I just add a pinch really, since there is extra heat with the chili powder on top. Will fix in the recipe. Thanks!
Another delicious corn recipe Jennifer! One of my favorite things about fall has to be soup! I’ll be adding this recipe to my list!
Thanks so much, Mary Ann :)
Now I’m not going to be satisfied with anything we have for dinner tonight because it’s not this! What a fabulous idea for soup :)
Thanks Sue :)
This soups sounds and looks amazing! Can’t wait to try this recipe- now we’re craving for corn!
Thanks Anna!
So bright tasting! I am loving my corn on the cob these days – so this will be a real treat! Pinned!
Thanks Annie! Corn is so good here right now. Can’t get enough of it ;)
Oh yes this is my kind of soup! Your presentation is beautiful Jennifer and now I’m craving corn again :) Pinning!
Thanks Tricia :)
This soup is made for me!! I love corn so the fact that I can extend the corn season a little longer in the form of a hearty, comforting, delicious soup all the better! Pinning this beauty :) Have a fabulous weekend ahead, Jennifer!
Thanks Dawn and you, too!