Creamy Mexican Street Corn Soup

Here is my favorite Mexican street corn soup recipe, with a rich, creamy broth loaded with sweet corn, poblano peppers, tender potatoes, and topped with tangy cotija cheese, lime, and cilantro.

This soup has become our go-to dinner on busy weeknights when we want something warm and comforting. I love that it tastes like Mexican street corn but in a cozy bowl, and my kids actually ask for seconds!

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What Kind of Corn Should I Use?

Fresh corn cut right off the cob will give you the sweetest, most authentic street corn flavor, especially if you can find it during peak summer season. That said, frozen corn works really well too and is actually a great option year-round since it’s frozen at peak freshness. If you’re using canned corn, just make sure to drain it well and maybe give it a quick rinse to get rid of any excess liquid or metallic taste. For an extra layer of flavor, you can char your corn in a hot skillet before adding it to the soup – this mimics that smoky, grilled taste you get from real Mexican street corn.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Poblano pepper: If you can’t find poblanos, green bell peppers work great for a milder flavor, or try Anaheim peppers if you want to keep that slight kick.
• Cotija cheese: This is the classic choice for Mexican street corn, but feta cheese makes a solid substitute with a similar salty, crumbly texture. In a pinch, parmesan will work too.
• Mexican crema: Regular sour cream thinned with a little milk or lime juice does the trick. You can also use Greek yogurt for a tangier option.
• Chicken stock: Vegetable stock works perfectly if you want to make this vegetarian. Just keep the same amount.
• Fresh corn: Frozen corn is totally fine here – no need to thaw it first. Canned corn works too, but drain it well and maybe reduce the salt slightly since canned corn can be saltier.
• Heavy cream: Half-and-half or whole milk can replace the cream for a lighter soup, though it won’t be quite as rich.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cream too early, which can cause it to curdle or separate – always wait until the potatoes are fully cooked and the heat is reduced to a gentle simmer before stirring in the cream.

Another common error is over-blending the soup, which can turn it gluey instead of creamy, so blend only about a third of the soup (around 1½ cups) and leave the rest chunky for better texture.

Don’t skip cutting your potatoes into small, even pieces (about ½-inch cubes) because larger chunks won’t cook through in 15 minutes and will throw off your timing.

Finally, add the lime juice and fresh cilantro at the very end after removing from heat – cooking them destroys their bright, fresh flavors that make this soup taste like authentic street corn.

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What to Serve With Mexican Street Corn Soup?

This soup is pretty hearty on its own, but I love serving it with warm tortillas or tortilla chips on the side for scooping and dipping. A simple side of black beans with a squeeze of lime makes it feel like a complete meal, or you could go with some Mexican rice if you’re really hungry. For something lighter, try a quick cabbage slaw with lime dressing – the crunch is a nice contrast to the creamy soup. Don’t forget to set out extra lime wedges, cotija cheese, and cilantro so everyone can customize their bowl just the way they like it.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. Just wait for the cotija cheese and cilantro toppings until you’re ready to serve.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend doing it before adding the cream and cheese. The dairy can get a little weird when frozen, so just stir those in when you reheat it instead.

Reheat: Warm it up gently on the stove over medium-low heat, stirring occasionally so the cream doesn’t separate. If you’re using the microwave, heat it in 1-minute intervals on medium power and give it a good stir between each round.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 38-46 g
• Fat: 105-120 g
• Carbohydrates: 200-220 g

Ingredients

For the soup base:

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 1 stalk celery
• 1 poblano pepper (seeded and diced into 1/2-inch pieces)
• 5 garlic cloves
• 1.5 tbsp chile powder
• 1 tsp oregano
• 0.5 tsp ground cumin
• 4 cups chicken stock (I use Swansons for consistent flavor)
• 3 yukon gold potatoes

For the finish:

• 24 oz corn (I use Bird’s Eye sweet corn)
• 1 cup heavy cream (room temperature, about 70°F)
• 2 tsp sugar
• 0.75 cup cotija cheese
• 0.25 cup cilantro (freshly minced for best flavor)
• 1.5 tbsp lime juice
• salt
• pepper

For the garnish:

• 0.5 cup mexican crema
• lime wedges
• cilantro
• cotija cheese
• chile powder

Step 1: Prepare Mise en Place

• 1 onion, finely diced
• 1 stalk celery, chopped
• 1 poblano pepper, seeded and diced
• 5 garlic cloves, minced
• 3 Yukon gold potatoes, cubed

Dice the onion into 1/4-inch pieces, chop the celery stalk into small pieces, seed and dice the poblano pepper into 1/2-inch pieces, and mince the garlic cloves.

Cut the Yukon gold potatoes into 1/2-inch cubes (no need to peel them—the skin adds texture and nutrition).

Measure out the chile powder, oregano, and cumin into a small bowl.

Having everything prepped and ready will make the cooking process smooth and allow you to focus on building flavors.

Step 2: Build the Aromatic Base

• 5 tbsp butter
• 1 onion, finely diced
• 1 stalk celery, chopped
• 1 poblano pepper, seeded and diced
• 5 garlic cloves, minced
• 1.5 tbsp chile powder
• 1 tsp oregano
• 0.5 tsp ground cumin

Melt 5 tablespoons of butter in a large pot over medium heat.

Once foaming, add the diced onion, celery, and poblano pepper.

Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

The butter should lightly brown the vegetables at the edges, developing deeper flavors.

Add the minced garlic and the spice mixture (chile powder, oregano, and cumin), stirring constantly for about 1 minute until fragrant—this bloom technique releases the essential oils in the spices for maximum flavor impact.

Step 3: Simmer the Base with Potatoes

• 4 cups chicken stock
• 3 Yukon gold potatoes, cubed

Pour in the 4 cups of chicken stock and add the cubed potatoes from Step 1.

Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15 minutes, or until the potatoes are almost tender when pierced with a fork.

I like to taste the broth at this point—it should be rich with chile and garlic flavor.

The potatoes will finish cooking in the next step when the corn and cream are added.

Step 4: Add Corn and Cream

• 24 oz corn
• 1 cup heavy cream
• 2 tsp sugar

Stir in the 24 ounces of corn, the room-temperature heavy cream, and 2 teaspoons of sugar.

The sugar enhances the natural sweetness of the corn without making the soup taste dessert-like.

Simmer for 5 minutes to allow the flavors to meld and the potatoes to finish cooking.

Using room-temperature cream instead of cold cream prevents it from breaking when added to the hot broth.

Step 5: Blend for Silky Texture

• 1.5 cups of soup mixture from Step 4

Carefully ladle about 1.5 cups of soup (including potatoes, corn, and broth) into a blender and blend until completely smooth.

Pour the blended mixture back into the pot and stir to combine.

This partial blending creates a creamy, velvety texture while keeping some whole corn kernels and potato pieces intact for a more interesting mouthfeel.

The starches from the potatoes naturally thicken the soup without needing cornstarch or flour.

Step 6: Finish with Cheese, Herbs, and Citrus

• 0.75 cup cotija cheese
• 0.25 cup cilantro, freshly minced
• 1.5 tbsp lime juice
• salt
• pepper

Remove from heat and stir in 0.75 cup of cotija cheese, 0.25 cup of freshly minced cilantro, and 1.5 tablespoons of fresh lime juice.

Taste and adjust seasoning with salt and pepper as needed—the cotija cheese is salty, so go easy at first.

For a more authentic flavor, I always use fresh cilantro rather than dried; it adds a bright, herbaceous note that canned versions can’t match.

The lime juice brightens the soup and balances the richness of the cream.

Step 7: Serve with Toppings

• 0.5 cup Mexican crema
• cotija cheese
• chile powder
• cilantro
• lime wedges

Ladle the soup into bowls and top each serving with a generous drizzle of Mexican crema, a sprinkle of cotija cheese, a light dusting of chile powder, and fresh cilantro.

Serve with lime wedges on the side for guests to squeeze in additional brightness if desired.

The toppings add textural contrast and allow each person to customize their bowl.

Creamy Mexican Street Corn Soup

Delicious Creamy Mexican Street Corn Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 servings

Calories 1975 kcal

Ingredients

  

For the soup base::

• 5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 1 stalk celery
• 1 poblano pepper (seeded and diced into 1/2-inch pieces)
• 5 garlic cloves
• 1.5 tbsp chile powder
• 1 tsp oregano
• 0.5 tsp ground cumin
• 4 cups chicken stock (I use Swansons for consistent flavor)
• 3 yukon gold potatoes

For the finish::

• 24 oz corn (I use Bird's Eye sweet corn)
• 1 cup heavy cream (room temperature, about 70°F)
• 2 tsp sugar
• 0.75 cup cotija cheese
• 0.25 cup cilantro (freshly minced for best flavor)
• 1.5 tbsp lime juice
• salt
• pepper

For the garnish::

• 0.5 cup mexican crema
• lime wedges
• cilantro
• cotija cheese
• chile powder

Instructions

 

• Dice the onion into 1/4-inch pieces, chop the celery stalk into small pieces, seed and dice the poblano pepper into 1/2-inch pieces, and mince the garlic cloves. Cut the Yukon gold potatoes into 1/2-inch cubes (no need to peel them—the skin adds texture and nutrition). Measure out the chile powder, oregano, and cumin into a small bowl. Having everything prepped and ready will make the cooking process smooth and allow you to focus on building flavors.
• Melt 5 tablespoons of butter in a large pot over medium heat. Once foaming, add the diced onion, celery, and poblano pepper. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent. The butter should lightly brown the vegetables at the edges, developing deeper flavors. Add the minced garlic and the spice mixture (chile powder, oregano, and cumin), stirring constantly for about 1 minute until fragrant—this bloom technique releases the essential oils in the spices for maximum flavor impact.
• Pour in the 4 cups of chicken stock and add the cubed potatoes from Step 1. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15 minutes, or until the potatoes are almost tender when pierced with a fork. I like to taste the broth at this point—it should be rich with chile and garlic flavor. The potatoes will finish cooking in the next step when the corn and cream are added.
• Stir in the 24 ounces of corn, the room-temperature heavy cream, and 2 teaspoons of sugar. The sugar enhances the natural sweetness of the corn without making the soup taste dessert-like. Simmer for 5 minutes to allow the flavors to meld and the potatoes to finish cooking. Using room-temperature cream instead of cold cream prevents it from breaking when added to the hot broth.
• Carefully ladle about 1.5 cups of soup (including potatoes, corn, and broth) into a blender and blend until completely smooth. Pour the blended mixture back into the pot and stir to combine. This partial blending creates a creamy, velvety texture while keeping some whole corn kernels and potato pieces intact for a more interesting mouthfeel. The starches from the potatoes naturally thicken the soup without needing cornstarch or flour.
• Remove from heat and stir in 0.75 cup of cotija cheese, 0.25 cup of freshly minced cilantro, and 1.5 tablespoons of fresh lime juice. Taste and adjust seasoning with salt and pepper as needed—the cotija cheese is salty, so go easy at first. For a more authentic flavor, I always use fresh cilantro rather than dried; it adds a bright, herbaceous note that canned versions can't match. The lime juice brightens the soup and balances the richness of the cream.
• Ladle the soup into bowls and top each serving with a generous drizzle of Mexican crema, a sprinkle of cotija cheese, a light dusting of chile powder, and fresh cilantro. Serve with lime wedges on the side for guests to squeeze in additional brightness if desired. The toppings add textural contrast and allow each person to customize their bowl.