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Mexican Street Corn Soup

A warm and comforting soup that captures the delightful flavors of Mexican street corn with rich and creamy coconut milk, perfect for any chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil (or avocado oil) For sautéing; avocado oil brings a richer flavor if you have it on hand.
  • 1 large onion (finely diced) Adds depth; yellow or white onion works best.
  • 6-8 cloves garlic (minced) Infuses the soup with aromatic flavor.
  • 1 medium red bell pepper (seeded and small diced) Brings sweetness and color; can substitute with yellow or green bell peppers.
  • 3 medium golden potatoes (peeled and small diced) Provides heartiness.
  • 1/4 cup tomato paste For richness and umami.
  • 1 teaspoon cumin Adds warmth.
  • 1 teaspoon smoked paprika Provides a smoky depth.
  • 1 teaspoon crushed chili flakes (optional) For heat; adjust based on your spice tolerance.
  • to taste Kosher salt and pepper Enhances all the flavors.
  • 1-2 jalapeños (seeded and diced) Adds fresh spice; can substitute with serrano peppers for more heat.
  • 2 15 oz cans corn (drained well) Brings sweetness; frozen corn can also work.
  • 4 cups low-sodium broth or stock (chicken or vegetable) Creates the base of the soup.
  • 1 cup coconut milk Adds creaminess and richness.
  • 1 medium lime (juice and finely grated zest) Brings brightness.
  • to taste fresh cilantro Provides freshness.
  • to taste crumbled queso fresco or grated cheddar A delightful topping that adds creaminess.
  • to taste chopped avocado slices, or sliced jalapeño (optional, for garnish) Elevates the presentation.

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
  3. Stir in the minced garlic and red bell pepper. Cook for another 5 minutes to allow the garlic to release its fragrance.
  4. Next, add the diced potatoes, tomato paste, cumin, smoked paprika, crushed chili flakes, and a pinch of Kosher salt and pepper. Sauté for five more minutes to integrate all the flavors.
Cooking
  1. Add the diced jalapeños and one can of drained corn to the pot.
  2. Pour in the broth and bring the mixture to a gentle boil. Once boiling, reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
  3. Remove from heat, and add the coconut milk using a hand blender to blend the soup until smooth, leaving some texture for the potatoes.
  4. Return to heat and stir in the remaining can of corn along with the lime juice and zest. Adjust seasoning with salt and pepper if necessary.
Serving
  1. If the soup cooled down, place it back on the stove to reheat gently without boiling.
  2. Serve hot with a sprinkle of fresh cilantro, crumbled queso fresco or cheddar, and toppings of your choice.

Notes

Serve hot with garnishes like creamy avocado slices, fresh cilantro, or a squeeze of lime. Store in an airtight container for up to five days in the refrigerator, or freeze for up to three months. Thaw in the fridge overnight before reheating.