Mexican Street Corn Soup -

5 from 11 votes

Mexican Street Corn Soup

Too cold to grill? This Mexican Street Corn Soup features all of the flavors of the delicious grilled version...just in soup form instead!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American, Mexican

Keyword: corn, Mexican street corn

Servings: servings

Calories: 322kcal

Author: David

4 slices thick-cut bacon
2 Tbsp unsalted butter
1 tsp kosher salt
½ tsp black pepper
6 cups corn fresh or frozen, divided
1 Tbsp olive oil
1 large yellow onion diced
1 jalapeno pepper seeds and ribs removed, finely diced
2 tsp minced garlic
1 tsp ground cumin
1 tsp chipotle chili powder
4 cups low-sodium chicken broth
¾ cup sour cream
2 Tbsp lime juice
¼ cup chopped fresh cilantro plus more for garnishing
½ cup cotija cheese note: crumbled feta can be substituted if cotija is not available

Using a large skillet, cook bacon until crispy. Crumble and set bacon aside.
Meanwhile, using a Dutch oven or stock pot, add butter and place over medium-high heat.
Once butter has melted, add 2 cups of corn, salt and pepper; stir until well combined. Let cook without stirring for 8-10 minutes, or until corn has begun to lightly char. Stir and continue cooking without stirring for 4-6 more minutes. Remove corn from pot and set aside.
Reduce heat to medium and add olive oil, diced onions and jalapeno to the pot. Sauté, stirring occasionally, for 6-8 minutes, or until onions have softened.
Add garlic, cumin and chili powder; stir until well combined. Continue sautéing for 1 more minute.
Add the broth and remaining 4 cups of uncooked corn. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Use an immersion blender to puree mixture until smooth.
Add charred corn (from above), sour cream, lime juice and cilantro; stir until well combined.
Divide into bowls and top with additional chopped cilantro, crumbled bacon (from above) and cotija cheese.