Creamy Mexican Street Corn Soup Recipe

Yields: 4-6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Intensity: Easy

Ingredients

For the Soup Base:

4 cups corn kernels (fresh from about 4-5 cobs, or frozen and thawed)
1 large poblano pepper
2 tablespoons unsalted butter or olive oil
1 medium yellow onion, diced
3-4 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups vegetable broth
1 teaspoon chili powder
½ teaspoon ground cumin
½ cup crumbled Cotija cheese, plus more for garnish

For the Creamy Finish:

1 cup heavy cream or half-and-half
4 ounces cream cheese, softened and cubed
2 tablespoons fresh lime juice
¼ cup chopped fresh cilantro, plus more for garnish
Salt and black pepper, to taste

For the Toppings (The Essential Fiesta):

Crumbled Cotija cheese
Thinly sliced radishes
Fresh cilantro, chopped
Mexican crema or sour cream
Tajín clasico seasoning or extra chili powder
Lime wedges
Diced avocado

Step-by-Step Instructions

Step 1: Char the Corn and Poblano

This step builds the foundational smoky flavor. If using fresh corn on the cob, shuck it first.

Stovetop Method: Heat a cast-iron skillet or grill pan over high heat. Place the whole poblano pepper and the corn cobs (or spread frozen kernels in a single layer) in the dry, hot skillet. Cook, turning occasionally, until the pepper is blistered and blackened on all sides and the corn has developed dark, charred spots.
Broiler Method: Place the pepper and corn cobs on a baking sheet and broil for 5-10 minutes, turning halfway, until nicely charred.

Transfer the poblano to a bowl and cover it with plastic wrap for 10 minutes—this steams the skin, making it easy to peel. Once cool, rub off the skin, remove the stem and seeds, and dice the pepper. If you used cobs, slice the kernels off. Set aside the charred corn and diced poblano.

Step 2: Sauté the Aromatics

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Step 3: Create the Roux and Broth Base

Sprinkle the 3 tablespoons of flour over the onion and garlic. Cook, stirring constantly, for about 1-2 minutes to form a light roux and cook out the raw flour taste.
Gradually pour in the vegetable broth, whisking constantly to ensure no lumps form. Bring the mixture to a gentle simmer.

Step 4: Simmer and Season

Stir in the charred corn kernels, diced poblano pepper, chili powder, and cumin. Reserve about ½ cup of the corn for a garnish if desired.
Bring the soup back to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir in the ½ cup of crumbled Cotija cheese until it melts into the broth.

Step 5: Blend to Creamy Perfection

Here, you have two options for achieving a creamy texture:

Immersion Blender (Easiest): This is the preferred method. Simply insert an immersion blender directly into the pot and blend until the soup is mostly smooth but still has some texture from the corn.
Countertop Blender (Careful!): Let the soup cool slightly. Transfer it in batches to a blender, filling only halfway each time and holding the lid down with a towel, and blend until smooth. Return the blended soup to the pot.

Step 6: The Luxurious Finish

Reduce the heat to low. Add the heavy cream and the cubed cream cheese to the soup. Whisk continuously until the cream cheese has completely melted and the soup is smooth and velvety.
Stir in the fresh lime juice and ¼ cup of chopped cilantro. Taste the soup and season generously with salt and black pepper. The lime juice is crucial—it brightens all the other flavors.

Step 7: The Grand Finale – Topping and Serving

Ladle the hot soup into bowls. Now, the real magic happens with the toppings. Garnish each bowl generously with:

A sprinkle of crumbled Cotija cheese
A few thin radish slices for crunch
A drizzle of Mexican crema or sour cream
A pinch of Tajín or chili powder for a kick
A fresh sprinkle of cilantro
A lime wedge on the side for an extra squeeze

Serve immediately and enjoy the explosion of flavors and textures!

Chef’s Notes & Recipe Variations

Corn Choices: Fresh, in-season corn will yield the sweetest, most flavorful result. High-quality frozen fire-roasted corn is an excellent and convenient year-round shortcut.
Spice Level: Poblano peppers are mild. For a spicier soup, add a minced jalapeño (seeds removed for less heat) with the onions, or use a pinch of cayenne pepper with the spices.
Make it Lighter: Substitute the heavy cream with whole milk or half-and-half, and use Neufchâtel cheese instead of full-fat cream cheese. The soup will be slightly less rich but still delicious.
Add Protein: For a heartier meal, stir in 1-2 cups of shredded rotisserie chicken or black beans at the end of cooking, just to heat through.
Dairy-Free/Vegan Version: Use olive oil, omit the cheese, and use a vegan cream cheese and unsweetened, plain vegan cream (like cashew or soy). Top with vegan cotija-style cheese or toasted pepitas.

Storage and Reheating

Store leftover soup (without toppings) in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools. Reheat gently on the stovetop over low heat, stirring in a splash of broth or milk to thin it to your desired consistency.

This soup freezes well for up to 2 months, though the dairy can sometimes separate slightly upon thawing. Thaw overnight in the refrigerator and reheat gently, whisking vigorously to re-emulsify.

Nutrition Information

(Please note: The following nutrition information is an estimate for one serving without toppings, based on 6 servings.)

Serving Size: 1 ½ cups of soup (approx.)

Calories: ~380
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
Sodium: 750mg
Total Carbohydrates: 33g
Dietary Fiber: 4g
Sugars: 11g
Protein: 9g

Dietary Note: This recipe is vegetarian as written. It is high in saturated fat due to the dairy. It contains gluten (from the flour) and dairy. For a gluten-free version, use a 1:1 gluten-free flour blend or omit the flour and puree a portion of the soup with ¼ cup of raw cashews to thicken it naturally.