Mexican Street Corn Soup

barbara lentz


Creamy and with a hit of heat and sweet corn. Cooking the corn in the chicken stock gives it even more great corn flavor


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 6
    ears of corn
  • 6 c
    chicken stock
  • 2 Tbsp
  • 1 Tbsp
    olive oil
  • 1 large
    onion diced
  • 3 small
    jalapenos seeded and chopped
  • 6 clove
    garlic minced
  • 1 tsp
  • 1/2 c
    sour cream
  • 4 Tbsp
  • ·
    salt to taste
  • 1 medium
    lime juiced
  • 1/2 c
    cilantro chopped
  • 1 c
    queso fresco crumbled

How to Make Mexican Street Corn Soup


  1. Place the chicken stock in a large pot. Bring to a boil and cook the corn until tender about 6 minutes. Remove corn from stock and reserve the stock. Slice the corn off the ears and set aside.
  2. Melt the butter in a large skillet. Add the corn and stir over high heat until corn has a light char on it. Remove from heat and set aside.
  3. Place the olive oil in a large Dutch oven. Add the onion and jalapenos and saute until softened. Add the garlic and saute seconds. Add the reserved chicken stock and cumin. Season with salt to taste.
  4. Whisk in the sour cream and mayonnaise. Cook 3 minutes. Stir in the corn and add the lime juice.
    Cook until warmed through
    Top with cilantro and Queso crumbles

Printable Recipe Card

About Mexican Street Corn Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican

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