Print

Creamy Mexican Street Corn Soup Recipe with Spicy Kick

Creamy Mexican Street Corn Soup - featured image
Print Recipe

A warm, creamy soup inspired by Mexican street corn with a smoky chipotle kick, perfect for cozy evenings and quick meals.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4–5 ears) or thawed frozen corn
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low sodium preferred)
  • 1–2 chipotle peppers in adobo, finely chopped
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • A handful fresh cilantro, chopped
  • Juice of 1 lime
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • Salt and black pepper to taste
  • Queso fresco or cotija cheese, crumbled (optional, for garnish)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer and cook without stirring for 3-4 minutes to get char marks, then stir occasionally until evenly roasted and slightly browned. Remove from heat and set aside.
  2. In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent and soft, about 4 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in smoked paprika, cumin, salt, black pepper, and chopped chipotle peppers. Cook for 2 minutes to bloom the spices and deepen the flavor.
  4. Pour in 4 cups broth and add roasted corn kernels. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
  5. Remove about half of the soup and carefully blend until smooth using an immersion blender or standard blender in batches. Return pureed soup to the pot and stir well.
  6. Stir in softened cream cheese and sour cream until fully incorporated and soup is velvety smooth. Heat gently without boiling.
  7. Stir in chopped cilantro and lime juice. Taste and adjust salt, pepper, or chipotle heat as desired.
  8. Ladle soup into bowls and garnish with crumbled queso fresco or cotija cheese and extra cilantro if desired.

Notes

Roasting the corn is essential for authentic smoky flavor. Blend only half the soup to keep some texture. Use low sodium broth to control saltiness. Adjust chipotle peppers to control heat. If soup is too thick, add broth or water. Let soup rest off heat for flavors to meld. For vegan version, use vegetable broth and dairy-free cream cheese and sour cream alternatives.

Nutrition

Keywords: Mexican street corn soup, creamy corn soup, chipotle soup, spicy corn soup, easy soup recipe, comfort food, roasted corn soup

Find it online: https://larameals.com/creamy-mexican-street-corn-soup-recipe-with-spicy-kick-easy-and-perfect/