Mexican Street Corn Soup

Prep Time
Cook Time
Ready In

"Comforting and delicious"

Original is 6 servings


  • Serving Size: 1 (564 g)
  • Calories 1166.2
  • Total Fat - 26.7 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 68.7 mg
  • Sodium - 328.3 mg
  • Total Carbohydrate - 210.5 g
  • Dietary Fiber - 29.1 g
  • Sugars - 9.5 g
  • Protein - 27.5 g
  • Calcium - 299.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 18.7 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

On a medium-hot grill or hot grill pan, char the corn all over, 15–20 minutes. Transfer to a platter and set aside until cool enough to handle.

Step 2

Working over a large bowl, slice the corn kernels off each cob, scraping the cob with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the kernels and cobs aside.

Step 3

In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the onion, celery, poblano, garlic, oregano, and bay leaf. Cover and cook, stirring occasionally, until the onion softens, 7–8 minutes. Add the reserved corn kernels and cobs, milk, potatoes, and cream. Bring to a boil, cover, and lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 25 minutes. Remove and discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder, then ladle into wide soup bowls and garnish with the cilantro, crema, cotija, and additional ancho chile powder. Serve with lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting corn cobs, look for ones with bright yellow and green husks and kernels that are plump and juicy.
  • For the best flavor, look for fresh Mexican oregano and ancho chile powder.

  • Substitute olive oil for butter - This substitution will provide a healthier alternative to butter and will give the soup a more robust flavor.
  • Substitute cauliflower for potatoes - This substitution will reduce the carbohydrates in the soup and will give it a more unique flavor.

Vegetarian Mexican Street Corn Soup Omit the butter and replace with 2 tablespoons of olive oil. Use vegetable broth in place of the whole milk and omit the heavy cream. Use vegan crema or sour cream in place of the regular crema and vegan cheese in place of the cotija cheese.

Mexican Street Corn Salad - A light and fresh side dish that complements the creamy and comforting flavors of the Mexican Street Corn Soup. This salad is made with grilled corn, red onion, jalapeno, cilantro, lime juice, and a hint of cayenne pepper for a bit of spice.

Mexican Rice - This flavorful side dish is a great accompaniment to the Mexican Street Corn Soup. The rice is cooked with garlic, onions, bell peppers, and a blend of Mexican spices, creating a savory and delicious dish. The addition of the rice helps to round out the meal and adds a heartier element to the meal.


Q: What kind of milk should I use for this recipe?

A: For this recipe, use whole milk for best results.

Q: How long should I cook this dish for?

A: Cook the dish for the amount of time specified in the recipe instructions. If the recipe does not give a specific time, then cook it until the dish is heated through and cooked to your desired doneness.

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Fun facts:

The poblano pepper is a popular chili pepper that is native to Mexico and is sometimes referred to as the "Mexican Bell Pepper". It is widely used in Mexican cuisine, and is a key ingredient in Mexican Street Corn Soup!

Cotija cheese is a popular Mexican cheese named after the town of Cotija in Michoacán, Mexico. It is commonly used as a topping for Mexican Street Corn Soup and is said to have been invented by a local cheese maker in the 19th century.