Mexican Street Corn Soup Recipe

Cozy up with Mexican street corn soup, a creamy one pot dinner with sweet corn, gentle heat, and all your favorite elote toppings.

📝 Ingredients

• 4 tablespoons butter
• 1 - 2 jalapeños, (deseeded and minced)
• 1 ½ tablespoons minced garlic
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 3-4 cups chicken broth
• 2 (12-ounce) bags frozen corn kernels
• 1 (14.75- ounce) can cream style sweet corn
• 1 (4-ounce) can green chiles
• 1 tablespoon granulated sugar
• 2 teaspoons garlic salt
• 1 ½ cups heavy cream, (half and half or milk)
• 1 cup sour cream
• 1 bunch cilantro, (chopped)
• 1 tablespoon lime juice
• guacamole
• ¼ cup cilantro
• 1/2 cup crumbled cotija cheese
• lime wedges

👨‍🍳 Instructions

1. 1In a large pot over medium heat, melt butter. Add minced jalapeno and minced garlic and cook until fragrant (about 2 minutes).
2. 2Add flour, cumin and chili powder and cook for 1-2 minutes. Whisk in chicken stock until smooth, then bring to a boil.
3. 3Add frozen corn, creamed corn, green chiles, sugar and garlic salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add cream, sour cream, cilantro and lime juice and stir to combine. Cook until heated through (about 5 minutes).
4. 4Use a medium or large cookie scoop to scoop some guacamole into a bowl, then pour soup into the bowl. Top with cotija cheese, lime wedges and cilantro.