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Bowl of creamy Mexican street corn soup topped with cilantro and lime

Easy Mexican Street Corn Soup

A delightful and comforting dish featuring vibrant flavors of corn, aromatic spices, and zesty lime, perfect for family dinners or gatherings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Soup
Cuisine Mexican, Vegetarian
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 4 cups fresh corn kernels (about 4 ears) for a vibrant sweetness and chewy texture
  • 1 medium red bell pepper, diced for a pop of color and slight crunch
  • 1 medium onion, diced offering a rich, aromatic foundation
  • 3 cloves garlic, minced to infuse the soup with a delightful fragrance
  • 4 cups low-sodium vegetable broth providing a warm and hearty base
  • 2 limes Juice of adds zesty brightness that elevates the dish
  • 1/2 cup fresh cilantro, chopped for herbaceous freshness
  • 1/2 cup crumbled Cotija cheese (or feta) brings a creamy, salty finish
  • 1 tsp ground cumin delivering warm, earthy depth
  • 1 tsp chili powder gives a subtle kick
  • Salt and pepper to taste essential for balancing the flavors
  • 2 tbsp olive oil for sautéing

Instructions
 

Preparation

  • Start by shucking the corn and removing the husks and silk. Use a sharp knife to cut the kernels off the cob, placing them into a bowl.
  • Dice the onion and red bell pepper, then mince the garlic.

Cooking

  • In a large pot over medium heat, drizzle the olive oil and allow it to heat just enough to shimmer.
  • Add the diced onion. Sauté until it becomes translucent, about 5 minutes.
  • Mix in the diced bell pepper and minced garlic, cooking for an additional 2-3 minutes until fragrant.
  • Stir in the corn kernels, cumin, and chili powder, continuing to sauté for another 3 minutes.
  • Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes.
  • Using an immersion blender, carefully blend half of the soup for a creamy texture or a little for a chunkier soup.
  • Stir in the fresh lime juice, season with salt and pepper, and taste for balance.
  • Serve hot, topped with crumbled Cotija cheese and chopped cilantro.

Notes

Use fresh corn for the best flavor. Don’t skip the lime juice; it brightens the soup. Adjust blending for desired texture.
Keyword Comfort Food, Easy Soup Recipe, Mexican Street Corn Soup, Quick Dinner, Vegetarian Soup