Description
This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
Ingredients
4 Tablespoons butter
1 medium yellow onion, finely chopped (1½ cups)
1 stalk celery, finely chopped (½ cup)
1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
4 cloves garlic, minced
1 Tablespoon chile powder, plus more for topping
1 teaspoon dried oregano
4 cups chicken stock
3 medium yukon gold potatoes (about 1lb.), peeled and cut into ½-inch pieces
2 (12-ounce) bags frozen corn (or about 6 cups fresh shucked corn)
1 cup heavy cream
2 teaspoons sugar
½ cup cotija cheese, crumbled
1 Tablespoon lime juice
Kosher salt and pepper, to taste
¼ cup cilantro, minced, plus more to garnish
½ cup Mexican crema or sour cream, to garnish
Lime wedges, for serving
Instructions
1. In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
3. Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.
5. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
6. Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.
7. Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.
Notes
For extra depth of flavor, try charring the corn slightly before adding it to the soup. You can also add a splash of hot sauce if you prefer more heat. Leftovers keep well in the fridge for 3-4 days and can be frozen without the crema garnish. Reheat gently and stir before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 384
- Sugar: 7g
- Sodium: 479mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg