Mexican Street Corn Soup

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Mexican Street Corn Soup

Made this yesterday used fresh corn on the cob,  a little work but it was AMAZING !!!!!!





  • 2 tablespoons butter


  • 2 cups corn


  • 1 onion, diced


  • 1 jalapeno pepper, finely diced


  • 4 cloves garlic, chopped


  • 1/2 teaspoon cumin, toasted and ground


  • 4 cups chicken broth or vegetable broth


  • 4 cups corn


  • 1/2 cup sour cream


  • 1 lime, juice and zest


  • 1 tablespoon fish sauce (optional)


  • 2 tablespoon white miso paste (optional)


  • 2 tablespoons cilantro, chopped (optional)


  • salt, pepper and cayenne to taste


  • 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled



  • Direction




  1. Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.


  1. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.


  1. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.


  1. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!


Tip: If you are using corn from the cob, after you have cut the kernels from the cob scrape all of the juices from the cob with the back of a knife!


Option: Simmer the cobs of corn in the broth for 15-20 minutes before using the broth to infuse it with even more corn flavour!


Option: Start by cooking 4 strips bacon until crispy, set aside and using the 2 tablespoons of the grease in addition to the butter to cook the corn and garnish the soup with the crumbled bacon!


Option: Add extra jalapeno peppers to taste!


Option: Add 2-4 tablespoons of mayonnaise which is sometimes slathered on Mexican street corn.


Option: Add diced avocado!