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mexican street corn soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Creamy and with a hit of heat and sweet corn. Cooking the corn in the chicken stock gives it even more great corn flavor

yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mexican street corn soup

  • 6
    ears of corn
  • 6 c
    chicken stock
  • 2 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1 lg
    onion diced
  • 3 sm
    jalapenos seeded and chopped
  • 6 clove
    garlic minced
  • 1 tsp
    cumin
  • 1/2 c
    sour cream
  • 4 Tbsp
    mayonnaise
  • salt to taste
  • 1 md
    lime juiced
  • 1/2 c
    cilantro chopped
  • 1 c
    queso fresco crumbled

How To Make mexican street corn soup

  • 1
    Place the chicken stock in a large pot. Bring to a boil and cook the corn until tender about 6 minutes. Remove corn from stock and reserve the stock. Slice the corn off the ears and set aside.
  • 2
    Melt the butter in a large skillet. Add the corn and stir over high heat until corn has a light char on it. Remove from heat and set aside.
  • 3
    Place the olive oil in a large Dutch oven. Add the onion and jalapenos and saute until softened. Add the garlic and saute seconds. Add the reserved chicken stock and cumin. Season with salt to taste.
  • 4
    Whisk in the sour cream and mayonnaise. Cook 3 minutes. Stir in the corn and add the lime juice. Cook until warmed through Top with cilantro and Queso crumbles
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