STREET CORN SOUP RECIPE

This STREET CORN SOUP RECIPE is a quick, easy, flavorful dinner. A creamy soup loaded with corn and garnished with cilantro, jalapenos, limes and cotija cheese.

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CORN CHOWDER

Street corn soup is a creamy, flavorful soup inspired by Mexican street corn, also known as “elote”.

This soup is between a soup and a chowder. A thick creamy soup filled with corn. We are using frozen corn making this meal extra simple to prepare. Then it’s just a matter of choosing your favorite toppings to add even more flavor.

INGREDIENT OPTIONS:

CORN – I prefer frozen corn and never, ever use canned corn. Canned corn will work in a pinch but it will be a different texture than frozen or fresh. Fresh corn would be delicious if it’s in season. If using canned corn, drain and rinse the corn before using it.

CHEESE – Traditionally, Mexican street corn is topped with cotija cheese, but if you can’t find cotija, you can use queso fresco or crumbled feta.

Can I make this soup vegan?

Yes, you can use canned full-fat coconut milk for the creaminess, and omit the cheese or replace it with a vegan cheese.

MORE RECIPES USING CORN:

MEXICAN STREET CORN SALAD – PARMESAN BASIL CORN ON THE COB – CRAB CORN CHOWDER

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STREET CORN SOUP RECIPE

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

This STREET CORN SOUP RECIPE is a quick, easy, flavorful dinner. A creamy soup loaded with corn and garnished with cilantro, jalapenos, limes and cotija cheese.

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Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon Kosher salt, plus more to taste
• ½ teaspoon freshly cracked black pepper, plus more to taste
• 5 cloves garlic, minced
• 1 (32-ounce) package frozen corn kernels
• 4 cups (32 ounces) chicken or vegetable broth
• 1 cup heavy whipping cream
• 1 lime, juiced
• Garnish:
• Tortilla strips
• Sliced jalapeno
• Fresh chopped cilantro
• Cotija or Queso Fresco cheese
• Smoked paprika
• Chili powder
• Lime wedges

Instructions

1. Heat oil and butter in a large heavy-bottomed pot over medium-high heat.
2. Add onions, chili powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes, stirring frequently.
3. Add garlic and cook for 1 minute, or until fragrant.
4. Add in the frozen corn, broth, and heavy cream. Cook for 5-7 minutes or until the corn kernels are soft.
5. Use an immersion blender to blend half of the soup until smooth. Alternatively, add 2 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot and simmer for 2 minutes.
6. Stir in lime juice and season to taste with salt and pepper.
7. Garnish with your favorite toppings and enjoy.
   

Notes

*If the soup is too thin, add more heavy cream. If it’s too thick, add more broth.
**Leftovers will store in an airtight container for up to 3 days. Reheat over medium heat with a little broth to thin it out.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 304Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 69mgSodium 797mgCarbohydrates 13gFiber 2gSugar 5gProtein 8g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.