Mexican Street Corn Soup (Print version)

Creamy Mexican Street Corn Soup with sweet corn, poblano, lime, cotija, and a chili-spiced broth.

# Ingredients:

For the soup

01 - 2 tablespoons olive oil
02 - 4 cups (600 g) corn kernels, fresh or frozen
03 - 1 medium yellow onion, diced
04 - 1 large poblano pepper, seeded and diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon chili powder, plus more for serving
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon dried oregano
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 4 cups (960 ml) vegetable broth
12 - 1 cup (240 ml) whole milk
13 - 4 oz (115 g) cream cheese, cubed and softened
14 - 2 tablespoons fresh lime juice

For serving

15 - 1/2 cup (60 g) crumbled cotija cheese
16 - 1/3 cup (80 g) Mexican crema or sour cream
17 - 1/4 cup chopped fresh cilantro
18 - 1 lime, cut into wedges
19 - 1 cup crushed tortilla chips

# Instructions:

01 - Heat olive oil in a Dutch oven over medium-high heat. Add the corn and cook for 5-7 minutes, stirring only now and then, until some kernels are golden at the edges.
02 - Add the onion and poblano. Cook for 4-5 minutes, stirring often, until the onion softens and the poblano smells sweet.
03 - Stir in the garlic, chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute, just until fragrant.
04 - Pour in the vegetable broth and milk. Bring to a gentle simmer, then cook for 12-15 minutes until the corn is tender and the broth tastes seasoned.
05 - Transfer about one third of the soup to a blender and blend until smooth, or use an immersion blender briefly in the pot. Stir the blended soup back in, then add the cream cheese and stir until melted.
06 - Stir in the lime juice and taste for salt. Ladle into bowls and top with cotija, crema, cilantro, chili powder, crushed tortilla chips, and lime wedges.

# Good to know:

01 - Blend only part of the soup for a creamy broth with whole corn texture.
02 - Fresh, frozen, or well-drained canned corn can be used.
03 - Add toppings right before serving so the chips stay crisp.

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