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Mexican Street Corn Soup Recipe

Mexican street corn soup in ceramic bowl topped with cotija cheese, cilantro, and lime wedges
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This cozy, creamy soup takes everything you love about Mexican street corn — sweet corn, zesty lime, smoky chili, and crumbly cotija cheese — and turns it into a slurp-worthy bowl of comfort. It’s simple enough for a weeknight dinner but bold enough to impress guests.

Ingredients

Scale
  • 1 tbsp butter or olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups corn kernels (fresh, frozen, or canned — drained)
  • 1 tsp smoked paprika
  • 1 tsp chili powder (adjust to taste)
  • ¼ tsp ground cumin (optional, for depth)
  • 4 cups chicken or veggie broth
  • ½ cup heavy cream or half-and-half (or dairy-free alternative)
  • ½ cup crumbled cotija cheese (plus more for topping)
  • Juice of 1 lime
  • Salt and black
  • pepper to taste
  • Chopped cilantro, for garnish
  • Optional toppings: diced jalapeño, extra lime wedges, hot sauce, Tajín

Instructions

  1. Sauté the base: In a large pot, heat butter/oil over medium heat. Add diced onion and cook for 4–5 minutes until soft. Stir in garlic and cook 1 more minute.
  2. Spice it up: Add corn, paprika, chili powder, and cumin. Stir to coat the corn evenly and cook for 2–3 minutes to deepen the flavors.
  3. Simmer: Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered for 10–12 minutes.
  4. Blend (optional): For a creamier texture, use an immersion blender to partially blend the soup (or transfer half to a blender and blend until smooth, then return to the pot). Leave some chunks for texture — we love that rustic vibe!
  5. Finish: Stir in cream and cotija cheese. Let it warm through, then add lime juice, salt, and pepper to taste.
  6. Serve: Ladle into bowls and top with extra cotija, cilantro, and any fun toppings you like. Don’t skip the lime wedge — it’s a flavor bomb 💣.

Notes

  • No blender? Totally fine. It’s delicious unblended too.
  • Dairy-free? Use coconut milk or cashew cream and skip the cotija (or use vegan feta).
  • Spice level: Medium — adjust chili powder up or down as needed.
  • Meal prep tip: Store in the fridge up to 4 days. Freeze up to 3 months.

Nutrition

Find it online: https://www.amgroyal.com/mexican-street-corn-soup-recipe/