Mexican Street Corn Soup
I first made this Mexican Street Corn Soup recipe a few months ago and really never stopped dreaming about it since.
It’s one of those simple recipes that’s ridiculously easy to make, but anyone who tastes it thinks you’re a genius.
To me, there’s just something spectacular about taking individual ingredients, combining them, and magically creating a pot of pure delicousness.
It’s my happy place for sure, and may or may not involve my happy kitchen dance once I taste what I created.
How to Make Mexican Street Corn Soup
This soup begins with two slices of bacon in a large soup pot over medium heat.
I cut the bacon with kitchen scissors right into the pan.
Once the bacon is cooked add diced onion, poblano pepper, and jalapeno (little to no seeds unless you want it super spicy) .
I season in layers, so a little kosher salt and pepper here as well, but we will be adding a little more throughout the dish.
Cook about 5 minutes and add the garlic.
After two minutes add corn, chicken stock, and soy sauce.
Bring to a boil, drop to low heat and simmer for 15 minutes.
I like thicker soups, so I use my immersion blender and pulse a few times.
You could also take a few large spoonfuls and put in a food processor or blender (let cool slightly) and return back to the pot.
This thickens the soup and makes it more uniform.
This is an optional step, so feel free to skip if you prefer.
Add the sour cream, lime juice, paprika, cumin, and cilantro and simmer a few more minutes.
Taste for seasoning, add more kosher salt, pepper, paprika, and cumin.
I always taste several times before I get it just right.
If you like spice add hot sauce or crushed red pepper flakes.
Top with extra bacon, Cotija cheese, extra cilantro and lime wedges.
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More soup recipes to try similar to Mexican Street Corn Soup…
Loaded Potato Soup
Italian Sausage and Orzo Soup
and Shrimp and Sausage Corn Chowder!
Slow Cooker Sriracha Chicken Noodle Soup
Air Fryer Mexican Street Corn
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Mexican Street Corn Soup
All the goodness of Mexican street corn served as a soup
Ingredients
- 2 slices bacon
- 1 onion diced
- 1 poblano pepper diced
- 1 jalapeno seeded and diced
- 4 cloves garlic minced
- 3 cans corn drained
- 4 cups chicken broth
- 2 Tbsp soy sauce
- 1/2 cup sour cream
- 1/2 cup cilantro
- juice of one lime
- 2 tsp cumin
- 2 tsp paprika
- kosher salt, pepper
- Toppings: Cooked and crumbed bacon, Cotija cheese, cilantro, lime wedges, hot sauce
Instructions
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In a large soup pot over medium heat use kitchen scissors to cut the bacon directly into the pot. Once cooked add onion, poblano. jalapeno, kosher salt and pepper. Cook 5 minutes.
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Add garlic and cook for 2 minutes. Add corn, chicken stock, and soy sauce. Bring to a boil, reduce to low and simmer for 15 minutes.
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If you prefer a thicker soup use an immersion blender and pulse a few times in the pot, or take a few large spoonfuls in a blender or food processor (let cool first) and return back to the soup pot.
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Add sour cream, cilantro, lime juice, cumin, and paprika. Simmer for a few minutes and taste for seasoning. Add salt, pepper, more cilantro, as needed.
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Serve as is, or top with bacon, Cotija cheese, cilantro, lime wedges, or hot sauce.
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