Mexican Street Corn Soup


Mexican Street Corn Soup

Prep Time 20 mins
Cook Time 1 hr



  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 9 corn on the cobs, shucked and kernels cut off
  • 1 yellow onion, chopped
  • 1/8 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, grated plus additional for garnish
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons plus 2 teaspoons cilantro chopped, divided
  • Tajin for garnish (optional)


  1. In a large saucepan, heat olive oil and butter.
  2. Add corn kernels, onion, chili powder, salt, and black pepper. Cook over medium-high heat until onions are softened and corn is golden, about 10 minutes.
  3. Stir in garlic and cook until fragrant.
  4. Remove 2 cups of corn mixture from the pot and set aside.
  5. Stir in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat.
  6. Stir in sour cream and cotija cheese.
  7. Using an immersion blender, purée soup until smooth.
  8. Stir in 1 cup of reserved corn mixture, lime juice, zest, and 2 tablespoons cilantro.
  9. Season to taste with additional salt and pepper. Ladle soup into bowls.
  10. Spoon additional corn mixture on top and garnish with cilantro, cotija cheese, and Tajin for garnish.

You may also like: