Street Corn Soup

A creamy and flavorful soup inspired by the popular Mexican street corn, featuring sweet corn, spices, and a hint of lime.

Print Pin

Course: Appetizer, Soup

Cuisine: Mexican

Keyword: corn, soup, street corn

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 320kcal

Ingredients

For the Soup Base

2 tablespoons olive oil for sautéing
1 medium onion finely diced
3 cloves garlic minced
4 cups vegetable broth low sodium recommended
4 cups fresh corn kernels about 6 ears of corn or 2 cans (15 oz each), drained
1 teaspoon cumin ground
1 teaspoon smoked paprika for a smoky flavor
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper freshly ground
1 lime juice freshly squeezed

For the Garnish

1/2 cup cotija cheese crumbled
1/4 cup cilantro fresh, chopped
1 lime wedges for serving
1/4 cup sour cream optional, for creaminess

Instructions

Prepare the Soup Base

In a large pot, heat the olive oil over medium heat. This will help to sauté the onions and garlic, releasing their flavors.
Add the finely diced onion to the pot and sauté for about 5 minutes, or until the onion is translucent and soft.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Pour in the vegetable broth and bring to a simmer. This will form the base of your soup.
Add the corn kernels, cumin, smoked paprika, salt, and black pepper. Stir well to combine all the ingredients.
Allow the soup to simmer for about 15-20 minutes. This will help the flavors meld together and the corn to soften.

Blend the Soup

Using a blender, carefully blend the soup in batches until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
Return the blended soup to the pot and stir in the lime juice. This adds a fresh, zesty flavor that brightens the soup.

Serve and Garnish

Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a dollop of sour cream if desired.
Serve with lime wedges on the side for an extra burst of flavor.

Notes

For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the soup base. This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition