Can I use fresh corn instead of frozen?

Absolutely! Fresh corn is wonderful here. You'll need about 6 cups of kernels cut from the cob. The flavor will be even more vibrant.

What if I can't find poblano peppers?

Don't worry you can substitute with a bell pepper plus a small jalapeño for heat, or use Anaheim peppers if available.

Is this soup gluten-free?

Yes! Just make sure your chicken stock is gluten-free certified, as some brands contain gluten.

Can I make this vegetarian?

Of course! Use vegetable stock instead of chicken stock. The flavor will be just as delicious.

Mexican Street Corn Soup Recipe

Name: Mexican Street Corn Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
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 cups cotija cheese (crumbled); 1 Tablespoon lime juice; Kosher salt and pepper (to taste); ¼ cups cilantro (minced, plus more to garnish); ½ cups Mexican crema or sour cream (to garnish); Lime wedges (for serving)

Description

A creamy, flavorful Mexican street corn soup made with poblano peppers, potatoes, cotija cheese, and a touch of lime.

Ingredients

Scale

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 cups cotija cheese (crumbled)
1 Tablespoon lime juice
Kosher salt and pepper (to taste)
¼ cups cilantro (minced, plus more to garnish)
½ cups Mexican crema or sour cream (to garnish)
Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

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.
Add the garlic, chile powder, and oregano, and sauté for about 1 minute, until fragrant.
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.
Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.
Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.
Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.

Notes

For extra heat, add a diced jalapeño along with the poblano. Fresh corn gives the best flavor if in season.

Nutrition

Serving Size: 1 bowl
Calories: 384 kcal
Sugar: 7 g
Sodium: 479 mg
Fat: 27 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 0 mg