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–+ servings
White bowls of creamy yellow Mexican corn soup topped with chili powder, lime slices, cojita and cilantro.

Mexican Corn Soup

40aprons.com/creamy-mexican-street-corn-soup/
This easy, creamy elote-inspired Mexican Corn Soup is rich, sweet and full of texture. Load it up with all your favorite Mexican toppings. You can easily make it vegetarian with a few simple swaps!
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Recipe Makes (Approximate): 6

Equipment

  • Large cooking pot
  • standard blender

Ingredients

  • 3 tablespoons butter
  • ½ cup chopped onion (white or yellow)
  • 1 medium poblano pepper (seeded, stemmed, and finely chopped; approx. ½ cup)
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • cayenne (to taste, optional)
  • 4 cups low-sodium chicken broth
  • 1 large yellow potato (peeled and diced; approximately 9-10 ounces whole or 1 ½ cups diced)
  • 6 cups corn kernels divided (2 bags frozen, or use fresh or canned)
  • 1 cup heavy cream (at room temperature)
  • 1 tablespoon sweetner of choice (like sugar, maple, honey or swerve, plus ½-1 tablespoon more to taste)
  • 1-2 tablespoons fresh lime juice juice (from approximately 1 medium lime)
  • ½ cup crumbled cotija
  • ¼ cup cilantro
  • ½ cup mexican crema
  • 1 teaspoon salt (plus more to taste)

Garnish

  • Tajín
  • cilantro
  • lime wedges

Instructions

  • In a large pot over medium-high heat, melt the butter. Add the onion and poblano. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
  • Add the garlic, chile powder, and cayenne, and saute for about 1 minute, until fragrant.
  • Add the chicken broth, 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.
  • Stir in the corn, cream and sweetened. Cook for five minutes, until warmed through.
  • Transfer 1 ½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
  • Add stir in the cotija cheese, cilantro, and lime juice and season to taste with salt and pepper, and more sweetener if needed.
  • Serve garnished with additional cilantro, cotija, Tajín and crema. Serve with lime wedges.

Recipe Notes

Storage notes: This soup will keep in the refrigerator for up to 5 days. Warm portions gently through on the stovetop rather than in the microwave to prevent the cream from splitting. Corn soup thickens as it cools, so you may want to adjust the texture when re-heating with a splash of milk. Because of the cream, I don't recommend freezing this soup.
Make it vegetarian: Simply switch out the chicken broth for vegetable and check the package of your cotija, as some preparations include animal rennet.
Up the protein: When you add the blended portion of the soup back into the pot add a handful per-person of pre-cooked shredded chicken to make this soup a more substantial meal with an extra layer of protein.
Adjust the heat: To dial things down, omit the cayenne. If you want to take things up a notch, add another poblano, and serve each bowl topped with sliced jalapeños.

Nutrition Information (Approximate)

Calories: 453calProtein: 7gFat: 27gSaturated Fat: 15gTrans Fat: 0.2gCholesterol: 81mgSodium: 737mgPotassium: 237mgTotal Carbs: 7gFiber: 1gSugar: 3gNet Carbs: 6gVitamin A: 1340IUVitamin C: 2mgCalcium: 138mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/creamy-mexican-street-corn-soup/