Mexican Street Corn Soup

Delicious Mexican street corn soup in a bowl at a nearby garden center.


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground coriander
  • 4 (15 oz.) cans corn kernels, drained
  • 32 oz. vegetable broth
  • ½-1 cup heavy cream
  • 2 tablespoons lime juice
  • Kosher salt
  • Fresh cracked pepper


  • Fried tortilla strips
  • Sliced jalapeno
  • Fresh chopped cilantro
  • Sour cream
  • Cotija cheese
  • Paprika
  • Lime wedges


  1. Heat oil in a large pot over medium-high heat.
  2. Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
  3. Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
  4. Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
  5. Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
  6. Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
  7. Stir in heavy cream and lime juice and season to taste with salt and pepper.
  8. Garnish with your favorites and enjoy!

8-10 servings

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