Mexican Street Corn Soup (Printable Format)
A creamy corn soup inspired by Mexican street corn, featuring poblano peppers, chile powder, and cotija cheese.
# What You'll Gather:
01 -
4 tablespoons butter.
02 -
1 medium yellow onion, finely chopped.
03 -
1 stalk celery, finely chopped.
04 -
1 medium poblano pepper, chopped.
05 -
4 cloves garlic, minced.
06 -
1 tablespoon chile powder.
07 -
1 teaspoon dried oregano.
08 -
4 cups chicken stock.
09 -
3 medium yukon gold potatoes, diced.
10 -
6 cups corn (fresh or frozen).
11 -
1 cup heavy cream.
12 -
2 teaspoons sugar.
13 -
1/2 cup cotija cheese.
14 -
1 tablespoon lime juice.
15 -
1/4 cup cilantro, minced.
16 -
1/2 cup Mexican crema or sour cream.
# Step-by-Step Instructions:
01 -
Melt butter and cook onion, celery, poblano with salt and pepper until soft, 7-8 minutes.
02 -
Add garlic, chile powder, oregano and cook 1 minute.
03 -
Add stock and potatoes. Simmer until potatoes are tender, about 15 minutes.
04 -
Stir in corn, cream and sugar. Cook 5 minutes.
05 -
Puree 1 1/2 cups soup and return to pot.
06 -
Add cotija, cilantro, lime juice. Season with salt and pepper.
# Important Tips:
01 -
Top with extra cilantro, cotija, chile powder and crema.
02 -
Serve with lime wedges.