Mexican Street Corn Soup

This Mexican street corn soup is inspired by Elote, which is a traditional Mexican dish made with grilled corn, cotija cheese, mayo, lime and spices. It’s a comforting twist that packs big flavor with little effort.

5 from 1 vote

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Prep Time 5

Cook Time 30

Course Appetizer, dinner, Soup

Cuisine American, Mexican

Servings people

Ingredients

For The Soup

2 tablespoon Olive Oil
1 large Sweet Onion roughly chopped
1 large Poblano Pepper roughly chopped
1 large Red Bell Pepper roughly chopped
3 cloves Garlic roughly chopped
1 teaspoon Cumin
1 teaspoon Chili powder
½ teaspoon Dried Oregano
2 cans Corn drained and rinsed (or 6 cobs of grilled corn)
8 cups Chicken Broth
1 8 ounce block Cream Cheese
1 large Lime juiced
1 tsp Sugar
¼ cup Cilantro roughly chopped

Optional Toppings

Pink Pickled Onions
Cotija Cheese Crumbled
Cholula Hot Sauce
Sour cream or Mexican crema
Fresh avocado
Tortilla chips
Lime wedges
Pico de Gallo

Instructions

Heat a large soup pot or dutch over medium heat.
Add olive oil, onion, poblano pepper, red pepper and a hefty pinch of salt and cook down, stirring often for 3-5 minutes.
Add in cumin, chili powder and oregano and toast the spices for 1 minute or until fragrant.
Add the corn and the chicken broth and bring to a simmer for 15 minutes.
Stir in the cream cheese until melted.
Finish by adding the sugar, lime juice, and cilantro. Seasoning with more salt and pepper if needed.
Garnish with toppings like cotija cheese, sour cream or Mexican crema, tortilla chips, avocado or even pico de Gallo.

Video

Keyword mexican street corn soup, soup, street corn