Discover the irresistible comfort and bold flavors packed into this Mexican Street Corn Soup Recipe. It’s a vibrant, hearty soup that transforms simple ingredients like corn, bell peppers, and potatoes into a creamy, zesty delight perfectly balanced with the tang of cotija cheese and freshness of avocado and parsley. This dish brings the beloved taste of Mexican street corn right to your bowl, ideal for cozy nights or any time you crave a flavorful, soul-warming meal.
Ingredients You’ll Need
Every ingredient in this Mexican Street Corn Soup Recipe plays a key role, whether it’s to add creaminess, spice, or that fresh crunch. These essentials are easy to find and work harmoniously to create a dish that’s deeply satisfying and colorful.
- Chicken broth: The rich base that infuses the soup with deep savory flavor.
- Frozen corn (20 oz): Convenient and sweet, it’s the heart of this dish replicating fresh street corn.
- Red potatoes (1/2 pound, unpeeled and chopped): Adds comforting texture and body to the soup.
- Red and green bell peppers (1 each, sliced): Brings vibrant color and a subtle sweetness.
- Red onion (diced): Offers a bit of pungency that mellows with cooking.
- Mild green chilies (4.5 oz can, chopped): Adds just the right touch of gentle heat with authentic flavor.
- Chili powder (1 tsp): A smoky spice that warms every spoonful.
- Salt and pepper (1/2 tsp each): Essential seasoning to balance all the flavors.
- Sour cream (2/3 cup): Gives a luscious creaminess and mild tanginess.
- Avocado (1/2 cup, chopped): Refreshing and buttery, it’s a cooling contrast.
- Parsley (1/3 cup, chopped): Adds a fresh, herbal note to brighten the soup.
- Cotija cheese (1/3 cup, crumbled): The signature salty cheese that brings the street corn vibe to life.
How to Make Mexican Street Corn Soup Recipe
Step 1: Load the Slow Cooker
Begin by pouring the chicken broth into a large 8-quart slow cooker, then add the frozen corn, chopped red potatoes, sliced red and green bell peppers, diced red onion, and chopped mild green chilies. Sprinkle the chili powder, salt, and pepper over everything, then stir well to combine all those vibrant ingredients into one colorful, enticing mixture.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it to low heat. Let it work its magic for 6 hours, allowing the potatoes to tenderize and all the flavors to meld beautifully. The slow cooking process brings out the sweetness in the corn and peppers while blending the chili’s smoky warmth evenly into the broth.
Step 3: Serve with the Perfect Toppings
Once your soup is cooked to tender, creamy perfection, ladle it into bowls. Top generously with sour cream, chopped avocado, crumbled cotija cheese, and a sprinkle of fresh parsley. Each garnish adds a layer of texture and flavor, inviting you to savor the true essence of Mexican street corn in every bite.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Don’t skip the garnishes—they’re what make this soup truly special. The cool sour cream adds creaminess, the avocado chunks bring a subtle buttery freshness, parsley lends a fragrant lift, and cotija cheese adds that essential salty bite characteristic of authentic Mexican street corn.
Side Dishes
This soup pairs beautifully with warm, crusty bread or homemade tortilla chips for dipping. A crisp green salad with lime vinaigrette complements the rich, spicy flavors perfectly, making for a well-rounded meal that feels indulgent yet balanced.
Creative Ways to Present
Serve this soup in colorful bowls to echo the vibrant spirit of street food, or serve mini portions in shot glasses as an appetizer at parties. You could even offer a toppings bar with extra cotija, cilantro, lime wedges, and chili flakes to let your guests customize their bowls.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Mexican Street Corn Soup Recipe into airtight containers and refrigerate for up to 4 days. The flavors often deepen after sitting overnight, making the second serving just as delightful as the first.
Freezing
This soup freezes well; portion it into freezer-safe containers, leaving a little headspace for expansion, and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of broth or water if it thickens too much. Finish by adding fresh garnishes to keep the flavors vibrant.
FAQs
Can I make this Mexican Street Corn Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and keep all other ingredients the same. The flavors remain wonderfully rich and satisfying without the meat base.
What can I use if I don’t have cotija cheese?
If cotija isn’t available, feta or queso fresco can be great alternatives. They provide a similar crumbly texture and salty tang that complements the soup nicely.
Is there a way to make this recipe spicier?
Yes! You can increase the amount of chili powder or add a diced jalapeño or serrano pepper to the slow cooker. For a smoky kick, a pinch of smoked paprika adds great depth without overwhelming heat.
Can I use fresh corn instead of frozen?
Fresh corn works beautifully and will give an even sweeter, fresher taste. Just slice the kernels right off the cob and use about 4 cups to replace the frozen. No need to thaw, just toss it in with the other ingredients.
How thick is this soup? Is it pureed or chunky?
This Mexican Street Corn Soup Recipe is hearty and chunky, with tender potatoes and crisp-tender peppers in a flavorful broth. It is not a smooth puree, which is part of its charm and comforting texture.
Final Thoughts
If you’re looking for a soup that’s bursting with authentic Mexican flavors and satisfying textures, this Mexican Street Corn Soup Recipe is an absolute must-try. It’s easy to prepare, perfect for a slow cooker day, and guaranteed to bring warmth and smiles to your table. Trust me, once you make it, it’ll become one of those favorite go-to recipes you love sharing with friends and family over and over.
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This vibrant Mexican Street Corn Soup is a comforting and hearty dish featuring tender potatoes, sweet corn, bell peppers, and mild green chilies simmered slowly to meld all the flavors. Topped with creamy sour cream, fresh avocado, crumbly cotija cheese, and bright parsley, it offers a delicious fusion of traditional Mexican flavors in a warm, nourishing soup perfect for any occasion.
Ingredients
Soup Base
- 4 cups chicken broth
- 20 oz package frozen corn
- 1/2 pound red potatoes, unpeeled and chopped
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, diced
- 4.5 oz can mild green chilies, chopped
- 1 tsp chili powder
- 1/2 tsp salt and pepper
Toppings
- 2/3 cup sour cream
- 1/2 cup avocado, chopped
- 1/3 cup cotija cheese, crumbled
- 1/3 cup parsley, chopped
Instructions
- Combine Ingredients: Pour the chicken broth, frozen corn, chopped red potatoes, sliced red and green bell peppers, diced red onion, chopped mild green chilies, chili powder, salt, and pepper into an 8-quart slow cooker. Stir well to combine all the ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook the mixture on low heat for 6 hours. This low and slow cooking will ensure the vegetables become tender and all the flavors meld beautifully to create a rich, hearty soup.
- Serve and Garnish: Once cooked, ladle the soup into bowls and generously top each serving with sour cream, chopped avocado, crumbled cotija cheese, and fresh chopped parsley to add creaminess, freshness, and a burst of authentic Mexican flavor.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian-friendly.
- Adjust the chili powder and green chilies amount according to your spice preference.
- Using red potatoes with the skin adds texture and nutrients, but feel free to peel them if preferred.
- This soup can be made a day ahead; flavors improve and it reheats well.
- If you do not have cotija cheese, feta cheese can be a good substitute.
- For a vegan option, replace sour cream with a plant-based alternative and use vegetable broth.
