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Mexican Creamy Corn Soup

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Today you are going to learn how to make a type of corn soup recipe, a delicious Mexican creamy street corn soup.

Let’s begin!

If you are ready to print this recipe, click here and press the print button to print this delicious Mexican street corn recipe.

How to Make Creamy Corn Soup

More about this Mexican corn soup!

This corn soup recipe is creamy and delicious, amigos!  It’s a perfect way to use all the corn we have bought from our local farmer stand.

Which mean this Mexican corn soup recipe will be sweet and another crowd-pleaser.

This Sopas de Maiz we used corn on the cob as stated above, and what we do is we grill the cobs.

I grill the corn before cooking it to add a smoky flavor to the soup. However, if you don’t feel like turning up the grill, you can skip the step and just cook the corn kernels with the onion. 

Why use cobs to make corn soup?

I like to simmer the cobs because it’s a natural way to thicken soup!

Can I Use Frozen Kernels to Make Corn Soup?

Yes, you can use frozen kernels if you don’t have cobs on hand to make this Mexican Creamy Corn Soup.

If you are using frozen corn kernels, please add around 1 Tablespoon of cornstarch to the soup to thicken it up.

Recipes you are going to love!

What are the toppings for this corn soup?

Whatever you love, my friend! I serve this creamy corn soup with bacon, extra cheese, and hot sauce! You can also serve it with grilled corn kernels and a big dollop of sour cream. 

Also, this is delicious served hot or chilled. 

What are the ingredients to make Creamy Street Corn Soup?

To make this corn soup, you are going to need the following ingredients:

  • Corn cobs
  • olive oil
  • Salt and pepper to taste
  • Yellow onion
  • chili powder (you can also use paprika if you want it less hot)
  • Garlic cloves
  • chicken broth
  • sour cream
  • lime juice
  • mozzarella or parmesan cheese
  • bacon bits, cheese, and chopped cilantro as a topping

What are the steps to making corn soup?

Below are the steps to making Mexican corn soup. Follow the directions below:

Coat the corn cobs with olive oil (save remaining oil for later) and add salt and pepper.

Once you have coated the corn cobs, grill them until the kernels start to blacken.

Remove them from the grill and allow them to cool down.

Using a knife, remove the kernels from the cob and set them in a small bowl for later.

Using a large pot, add the remaining oil and heat over medium heat.

Add the chopped onion, grilled corn kernels, and chili powder into the pot and cook for about 3 minutes or until the onions are translucent.

Next, add the minced garlic and cook for an additional minute.

Add the chicken broth and tripped corn cobs into to the pot and simmer for about 30 minutes.

After 30 minutes of simmering and cooking, discard the corn cob and add the sour cream and cheese and stir.

Using an immersion blender, puree the corn soup until it is creamy.

Add the lime juice and stir.

Sweet Creamy Corn Soup Served.

Learn to create Mexican Style Creamy Corn Soup

Your Mexican Creamy Street Corn Soup is ready to serve!

Top the soup bowls with more cheese, bacon, and cilantro.

Creamy Corn Soup Recipe

Now that you know all you need to know about this recipe it is time to print the recipe with the exact measurements.

Creamy Street Corn Soup

Creamy Street Corn Soup

Yield: 6
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Delicious and creamy Mexican Style Street Corn Soup you are going to love!

Ingredients

  • 5 Corn cobs
  • ¼ Cup olive oil
  • Salt and pepper to taste
  • 1 Yellow onion, chopped
  • ½ Tsp chili powder (you can also use paprika if you want it less hot)
  • 2 Garlic cloves, minced
  • 4 Cups chicken broth
  • ¾ Cups sour cream
  • 1 Tbsp lime juice
  • ½ Cup mozzarella or parmesan cheese

Instructions

    Coat the corn cobs with some olive oil.

    Sprinkle with salt and pepper and grill until the kernels
    start to blacken.

    Remove from the grill and let it cool down. 

    With the help of a knife, cut the kernels off the cob.

    Save the cob for later. 

    Heat remaining oil in a large pot over medium heat.

    Add chopped onion, grilled corn kernels, and chili powder.

    Cook for 3 minutes or until translucent.

    Add minced garlic cloves and cook for 1 minute or until
    fragrant. 

    Add chicken broth and stripped corn cobs.

    Bring to a simmer and cook for 30 minutes.

    Discard the corn cobs.

    Add sour cream and cheese and incorporate it.

    With the help of an immersion blender, puree the soup until
    creamy.

    Add the lime juice and stir to incorporate. 

    Serve into bowls and top with more cheese, bacon, and chopped
    cilantro. 

Notes

Cooked bacon bits, cheese and chopped cilantro as a topping

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 756mgCarbohydrates: 20gFiber: 2gSugar: 6gProtein: 7g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

Did you make this recipe?

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