Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen, or canned), roasted; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon lime juice; Salt and ground black pepper to taste

Let Me Tell You About This Soup

Ever stumbled on one of those nights where you just really want something cozy but you’re also itching for some cheese, lime, and a little bit of zing? That’s pretty much every Tuesday for me. So the first time I tried making Mexican Street Corn Soup, I was mostly trying to please my cheese-loving kid (who, for the record, thinks all soups are suspicious unless I promise there’s no “weird stuff” in there). Turns out she was right to be cautious because one time I accidentally used smoked gouda and, well, let’s just say the neighbor’s dog was thrilled.

But, in all seriousness, this soup is like a big, warm hug with just the right kind of kick—plus, it’s ridiculously forgiving. I mean, if you mess up, you just blame it on the “rustic style.” Works every time in my house.

Why You’ll Want to Make This Again and Again

I pretty much make this when we’re tired of plain old chicken soup and honestly, everyone loses their mind over it (in a good way!). My family dives in, even when I swap in odds and ends from the fridge—sometimes it’s frozen corn, sometimes those wispy last shreds of cheese. And if you need to stretch it out for a big crew? Just add more broth! Oh, the number of times I’ve tried too much chili powder—never again, trust me, it’s… memorable.

Here’s Everything You’ll Need (and Maybe a Bit More)

4 cups corn kernels (fresh is fab in summer, but I’ve used frozen a zillion times; canned works if that’s what you’ve got, just rinse!)
2 tablespoons olive oil or butter (my grandmother swore by butter, but sometimes I’m just grabbing whatever’s close)
1 medium yellow onion, chopped
3 cloves garlic (maybe 4 if you want, who’s counting?), minced
1-2 jalapeños, seeded & chopped (I’ve used Anaheim when I had zero jalapeños, turns out not bad)
4 cups chicken broth (veggie broth if you’re feeding the veg-heads; honestly, bouillon cubes in a pinch too)
1 cup heavy cream (but half-and-half or even whole milk if you’re lightening up, which I’ve tried, sometimes works)
1 teaspoon smoked paprika (I once used regular, it was fine, but you miss that “oomph”)
1/2 teaspoon chili powder (or more… or less, if you’ve got little ones weighing in)
3/4 cup cotija cheese, crumbled (feta can do a stand-in job if necessary—don’t come @ me, purists!)
Salt and pepper, to your taste
Fresh cilantro and lime wedges for serving (no cilantro? I sometimes use parsley. Actually, it’s not the same, but… it’s still green!)

Alright, Let’s Cook: How I Pull This Off

Get that corn going: Heat the olive oil (or butter, or combo, why not) in your biggest pot over medium-high. Add the corn & let it get a little brown—kinda charred is great, but don’t walk away! Nobody wants burnt corn. This is usually when I start singing to keep from getting bored.
Toss in the flavor: When the corn smells sweet and toasty (or after about 5ish min), add your onion, garlic, and jalapeños. Stir ‘til everything softens up. It might look strange here, kinda messy, but stick with it.
Spice & broth city: Sprinkle in your smoked paprika and chili powder. Give it a minute so the kitchen smells amazing, then pour in your broth. Bring the whole works to a gentle boil, then lower to simmer for 10 minutes or a bit more (I’ve let it go 20 without fuss). This is when I usually sneak a spoonful—just to “check the salt.” Obviously.
Blend it, or don’t—I won’t judge: I scoop about half the soup into a blender to make it nice and creamy (careful with the steam! I once made a Jackson Pollock painting on my ceiling that way). Or use an immersion blender straight in the pot if you’ve got one. If not, just mash it with a potato masher—lumpy is cozy, right?
Cheese and cream glory: Return everything to the pot, stir in the cream, and a handful of cotija. Let it warm through. Taste, add more salt, pepper, whatever makes you happy. Don’t let it boil crazy hard now or the dairy gets weird.
Serve it up: Ladle into bowls, pile on cilantro, pass the lime wedges, and more cheese if you feel wild. Some people (like my uncle) dump hot sauce on too. Go nuts.

A Few Notes Because I’ve Made Every Mistake

Browning the corn makes all the difference, but like, not burning it. My smoke alarm and I became very close after the first try.
Soup too thin? Simmer it down. Soup too thick? Add a splash more broth or even a bit of milk. Seriously, don’t panic. It usually works out.
I find it tastes even better the next day, but, full disclosure, there’s rarely any left—because someone always “checks for flavor” in the night.

Variations I’ve Tried (And Maybe Regretted)

Spicy Version: Once I tossed in a serrano pepper. WOW. It was… intense. Maybe good if you’re a spice hound; my lips still remember.
Roasted Red Pepper Boost: Added some chopped roasted red peppers once—makes it sweet and lovely. My sister raved, my daughter grumbled, so, eh, your call.
Avocado on Top: Cubed avocado to serve is delish, but once it just kinda melted into nothing. Maybe chill your avocado.
Unsuccessful Swap: Don’t use “diet cheese.” Just…don’t. It never melted right and tasted, I dunno, weirdly plastic?

Equipment (Or Whatever Works)

Big soup pot – but I’ve straight-up used a Dutch oven, or in a pinch, my big ol’ frying pan when my pots were hiding
Blender or immersion blender is handy for the creamy bit, but you can get away with a potato masher if you’re determined
Ladle, unless you’re pouring straight from the pot like my dad, in which case, maybe use a towel?

Got Leftovers? (Ha!)

Okay, so you can keep this in the fridge for like… 3, maybe 4 days (covered up, obviously, or it’ll smell like cheese surprise in there). Technically you can freeze it, but the cream can get a bit grainy upon thawing—doesn’t bug me, but maybe use it within a month or so. Actually, in my house, it never lasts more than a day anyway—so can’t say I freeze it often!

If You’re Wondering How to Serve This…

Honestly, we just scoop it up with a big spoon (sometimes straight from the pot—no shame here!). But if I’m feeling fancy, I serve with tortilla strips and extra lime. Occasionally, I make a game out of who can pile up more cheese on their bowl. If you want to go all-out, some grilled shrimp on top is great—my cousin swears by it. We always set the table with too many toppings; it’s half the fun.

Stuff I Learned The Hard Way (AKA Pro Tips)

Don’t rush the blending—one time I did, and ended up with soup streaks on my shirt. Let it cool off a sec before blitzing.
I tried skipping the charring step once because I was in a rush; flavor wasn’t the same. Take that extra 5 min.
If the cheese looks clumpy, turn down the heat—once I tried to cook it on high and it separated, not pretty, not tasty either!

You Asked, I Answered (Sort of)

Can I use canned corn? Yep. Just rinse it off. It’s a shortcut but totally works. Flavor’s a bit milder, but add a pinch more paprika and you’re golden.
What about making it vegetarian? Easy. Just veggie broth and leave out chicken stuff. I do it all the time when my niece comes over.
Is it freezer friendly? Sorta. The texture gets a little funny from the cream, but flavor’s all there. And if you forget and freeze it anyway? Just whisk it back on the stove, maybe add a splash of milk.
How spicy is this? Depends! Jalapeños can be mild or sneaky hot—taste before you dump them in. Or take the seeds out. Or leave ’em, if you’re living dangerously.
How do I make it thicker? Let it simmer; or, blend up more corn. Sometimes I even throw in a scoop of mashed potato (weird but it works).

(Now, small tangent, but have you ever noticed how every time you make soup, there’s at least one random ingredient you kinda forgot about, and it turns up just as you reach for the strainer? One day I opened the fridge and found half a lemon, a mystery Tupperware, and the world’s last jalapeño. Somehow, that batch turned out the best. Just goes to show, soup is forgiving—it’s the kitchen’s wild child, really.)

Mexican Street Corn Soup