Mexican Street Corn Soup

This street corn soup is everything you love about Mexican street corn transformed into a creamy, satisfying meal. Sweet corn, smoky spices, tender potatoes, and a swirl of tangy lime come together in a soup that feels comforting enough for a chillyevening but bright enough for warmer days.

📝 Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 4 garlic cloves (minced)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound Yukon gold potatoes (peeled and diced)
• 6 cups corn kernels (fresh, frozen, or canned & drained)
• 6 cups chicken broth
• 1 cup whole milk
• Juice of 2 limes
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• 1 jalapeño (thinly sliced)
• extra lime wedges
• chili powder for sprinkling
• drizzle of Mexican crema (sour cream or Greek yogurt)

👨‍🍳 Instructions

1. 1Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened. Stir in garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook for another minute.
2. 2Add the diced potatoes, corn, and chicken broth. Give everything a good stir and bring the soup to a gentle boil.
3. 3Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
4. 4Using an immersion blender, blend about one-third of the soup directly in the pot. If you don’t have an immersion blender, transfer a few cups of soup to a blender, blend until smooth, and return it to the pot.
5. 5Reduce heat to the lowest setting then stir in the milk and fresh lime juice. Allow the soup to warm through for 2 to 3 minutes. Taste and adjust seasoning as needed.
6. 6Ladle into bowls and top with cotija cheese, cilantro, jalapeño slices, a drizzle of Mexican crema and an extra squeeze of lime as desired.