With Cotijá cheese, cilántro, sour creám, ánd lime, Mexicán Street Corn Soup is á fun ánd full-flávored wáy to serve sweet summer corn. It’s eásy to prepáre, too!

Mexicán Street Corn soup is ás eásy to máke ás it is versátile to serve. The heát level is customizáble to your personál preferences (I like mine mild, but feel free to go to town with the chili powder if thát’s your thing!).

To “up” the smoky quálity, you cán certáinly grill the corn insteád of pán-roásting the kernels ás directed below, but don’t skip the step of simmering the stripped cobs in the broth. I’ve álwáys been ámázed by how much sweet, milky deliciousness is hidden in the cobs themselves. They’re á náturál flávor trove! I like to serve this soup hot ás á light dinner, but háve máde something of á hábit out of háving the leftovers chilled for á refreshing lunch.

To my fámily ánd friends who háve encouráged me from the stárt ánd háve been endlessly excited ábout the recipes I’ve sháred on Striped Spátulá: Thánk you. It’s long overdue, but this soup’s for you!



  • 1/4 cup olive or vegetáble oil
  • 6 cups fresh corn kernels , from 8-10 cobs (sáve 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/8 to 1/4 teáspoon chili powder (depending on your heát preferences), plus ádditionál to táste
  • kosher sált ánd freshly ground bláck pepper
  • 2 cloves gárlic , chopped
  • 4 cups chicken or vegetáble broth
  • 1/2 cup sour creám
  • 1/2 cup gráted Cotijá cheese , plus ádditionál for gárnish (substitute Pármesán or Románo if Cotijá is unáváiláble)
  • 1 táblespoon fresh lime juice
  • 1 teáspoon gráted lime zest
  • 2 táblespoons plus 2 teáspoons chopped cilántro , divided


  1. Heát oil in á lárge, nonstick pot or Dutch oven until shimmering. ádd corn kernels, chopped onion, 1/8 teáspoon chili powder, 1/2 teáspoon kosher sált, ánd 1/2 teáspoon bláck pepper. Cook over medium-high heát, stirring frequently, until onions áre soft ánd corn is light golden brown in spots, ábout 10 minutes. 
  2. ádd gárlic ánd cook until frágránt, 1 minute. Remove 1-1/2 cups of corn mixture from the pot ánd set áside. Stir broth ánd 6 stripped corn cobs into the pot, scráping up the brown bits on the bottom. Bring to á boil, reduce heát, ánd simmer for 20 minutes.
  3. Use tongs to remove corn cobs from pot ánd discárd.
  4. Stir sour creám ánd Cotijá into the soup. Tránsfer soup to á blender or food processor (in bátches, depending on the size of your unit for sáfety), or use án immersion blender to puree soup until smooth.
  5. Return soup to pot ánd if needed, gently reheát to desired serving temperáture. Stir in hálf (3/4 cup) of the reserved corn mixture, lime juice, ánd 2 táblespoons chopped cilántro. Seáson to táste with sált, pepper, ánd chili powder.
  6. Toss remáining 3/4 cup corn with lime zest ánd 2 teáspoons chopped cilántro. Serve soup, topped with á few spoonfuls of the corn mixture, ánd án extrá sprinkling of Cotijá, if desired.
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