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Mexican Street Corn Soup

All the yummy flavors of Mexican Street Corn in a soup. It’s a bit like corn chowder but with loads of kick and added flavor from the chipotle peppers, Mexican cheese, and fresh garnishes. A MUST try to spice up your weekend.

If you’re having friends over who enjoy some spicy flavors, I recommend this soup. You can adjust the spiciness by the amount of chipotles in adobo sauce. I used a tablespoon but you could double that. You could also skip the adobo peppers and instead chop up a poblano pepper and sauté with the onion.


Start by making the Mexican Crema. Allow flavors to meld while you make the soup. Simply mix the sour cream, lime juice and a pinch of salt until smooth.

Melt some butter in a dutch oven and add in the onions. Cook for 5-7 minutes or until translucent. Add in the garlic and spices; cook another minute. It will smell AMAZING. The chipotle peppers create flavor that can’t be replaced.

Adobo peppers come in a small can, and usually you only need one pepper or a tablespoon of the sauce. It is VERY spicy so a little goes a long way. Instead of chopping up what I need, I throw it all in a food processor. Puree and and scoop into 2 tablespoon square cubes to freeze. If you don’t have these silicone freezer molds, you can also use an ice tray. Freeze in 1 or 2 tablespoon amounts for the next time you need some kick and incredible flavor.

Pour in the broth and add potatoes. Bring to a boil and simmer for 10-15 minutes or until potatoes are soft.

Add in the corn and cream. Heat through and cook 5 more minutes on a low simmer.

Using an immersion blender, puree the soup for ten to fifteen seconds. You could also transfer 2 to 3 cups of the soup to a blender and puree. I was looking for a combination of chunky and thick. Pureeing allows for a thicker consistency.

Add in the juice of a lime, fresh cilantro and Queso Fresco. Stir until the cheese has melted and been distributed.

Ladle into a bowl and garnish with fresh corn, chili powder, cilantro, fresh lime juice, Mexican crema, and Queso Fresco cheese.


The grocery stores in my little town don’t supply Mexican Crema, so you can certainly use this instead of making your own or use regular sour cream. With any Mexican flavors, I tend to go heavy on lime.

For this recipe I use frozen corn that I shucked and froze this past summer. You can certainly use canned for bagged frozen corn.


Place soup in a freezer safe container for up to 3 months. If soup is too thick upon unthawing, thin with some broth.

Other Soups to try:


Try this Mexican Street Corn Soup, snap a photo and tag #etenenvoeden on your Facebook or Instagram stories. I love seeing what you guys create!


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