This Mexican Street Corn Soup is Sweet, Savory, and Loaded With Flavor

October 30, 2018

Street Corn Soup

This Mexican Street Corn Soup brings all the flavors of the street food favorite to a soup!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Janet Nichols


  • 2 tbsp olive oil
  • 4 cups fresh yellow corn kernels 8 ears
  • 1 1/2 cup finely chopped yellow onion
  • 2 tbsp unsalted butter
  • 1 garlic clove
  • 1/4 cup fluor all-purpose
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 3/4 tsp ancho chile powder divided
  • 1 quart unsalted chicken stock
  • 1 can diced green chiles
  • 1 cup heavy cream
  • 2 oz Cotija cheese crumbled
  • 1/4 cup chopped fresh cilantro
  • fresh jalapeno slices
  • lime wedges


  1. Heat oil in a large Dutch oven over medium-high. Add corn kernels, and cook, stirring occasionally, until lightly charred, about 10 minutes.

  2. Add butter to Dutch oven, and stir until melted. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Sprinkle in flour, salt, cumin, and 1/2 teaspoon of the chili powder; cook, stirring constantly, until fragrant and thickened, about 2 minutes. Stir in chicken stock and green chiles; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer until flavors meld together about 5 minutes.

  3. Stir in cream, and cook, stirring often for 3 minutes. Remove from heat. Sprinkle each serving with cheese, cilantro, and remaining 1/4 teaspoon chile powder. Garnish with jalapeño slices and lime wedges.


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