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Mexican Street Corn Soup

A creamy and vibrant soup that combines traditional Mexican street corn flavors with rich coconut milk, perfect for cozy dinners and festive gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or avocado oil Used for sautéing the onions, adding a rich flavor base.
  • 1 large onion, finely diced Provides a sweet and aromatic foundation.
  • 3 cloves garlic, minced Enhances overall flavor with an earthy note.
  • 1 medium red bell pepper, small diced Adds sweetness and vibrant color.
  • 2 medium golden potatoes, peeled and diced Creates a creamy, hearty texture.
  • 2 tablespoons tomato paste Adds depth and a hint of acidity.
  • 1 teaspoon cumin Essential flavor in Mexican cuisine.
  • 1 teaspoon smoked paprika Infuses subtle smokiness.
  • 1/2 teaspoon crushed chili flakes Optional, for added heat.
  • to taste Kosher salt and pepper Enhances all flavors.
  • 2 medium jalapeños, diced and seeded Adds a spicy layer.
  • 2 cans corn, canned Provides signature flavor and texture.
  • 4 cups low sodium broth or stock Chicken or vegetable stock forms the soup base.
  • 1 can coconut milk Adds creaminess and sweetness.
  • 1 medium lime, juice and zest Provides brightness and balance.
Optional Toppings
  • to taste fresh cilantro For garnish.
  • to taste crumbled queso fresco or grated cheddar Adds richness.
  • to taste chopped avocado slices Enhances texture.
  • to taste sliced jalapeño For added flavor and presentation.

Method
 

Preparation
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the diced onion and cook for about 5 minutes until softened.
  3. Stir in minced garlic, diced red bell pepper, diced potatoes, tomato paste, cumin, smoked paprika, crushed chili flakes (if using), and a pinch of salt and pepper. Cook for an additional 5 minutes.
  4. Incorporate diced jalapeños, one can of corn, and the low sodium broth, then bring to a boil.
  5. Reduce to low heat and let simmer until potatoes are fork-tender, roughly 15-20 minutes.
  6. Remove from heat and stir in coconut milk, blending until smooth with a hand blender.
  7. Return to heat and mix in the remaining can of corn, along with lime zest and juice.
  8. If the soup has cooled, reheat before serving. Top with fresh cilantro, cheese, avocado, or jalapeño slices as desired.

Notes

Use fresh ingredients for best flavor. Allow the soup to simmer longer for a deeper flavor. Experiment with toppings to customize each bowl.