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Pureeing Hot Mexican Street Corn Soup
Dominique

Delicious Mexican Street Corn Soup: A Summer Favorite

A creamy and flavorful soup featuring charred sweet corn, zesty lime, and tangy Cotija cheese, reminiscent of classic Mexican street corn. Perfect for a summer meal, this soup offers a delightful balance of smoky, spicy, and rich flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Light Lunch, Soup, Starter
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/4 teaspoon ancho chili powder use more or less, depending on your heat preferences
  • kosher salt
  • freshly ground black pepper
  • 2 large garlic cloves, chopped about 1 tablespoon
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated dry/aged Cotija cheese plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro divided

Equipment

  • Large, nonstick pot or cast iron Dutch oven
  • Tongs
  • Blender or food processor

Method
 

Instructions
  1. Heat oil in a large pot, then add corn, onion, chili powder, salt, and pepper; cook for 8-10 minutes until softened and lightly charred.
  2. Add garlic and cook for 1 minute until fragrant. Remove 1-1/2 cups of the corn mixture and set aside. Stir in broth and corn cobs, then bring to a boil and simmer for 20 minutes.
  3. Use tongs to remove and discard the corn cobs from the pot.
  4. Stir in sour cream and Cotija cheese. Puree the soup in batches using a blender or food processor until smooth.
  5. Return the soup to the pot and gently reheat if needed. Stir in half of the reserved corn mixture, lime juice, and 2 tablespoons of cilantro, then season to taste.
  6. Toss the remaining 3/4 cup corn with lime zest and 2 teaspoons of cilantro. Serve the soup topped with a few spoonfuls of this mixture and extra Cotija.

Notes

Adjust ancho chili powder to your preferred heat level. If Cotija cheese is unavailable, Parmesan or Romano can be used as a substitute.