Mexican Corn Soup

Mexican Corn Soup Hi, I’m Sam from dishfoody.com, where bold flavors create cozy, nourishing bowls that bring people together. Tired of bland canned soups or heavy cream bombs? This Mexican Corn Soup delivers smoky charred corn, creamy avocado, fresh lime, and warming spices in vibrant broth fiery elote-inspired comfort perfect for weeknights or gatherings.

With years of soup expertise at dishfoody.com, where I share flavorful recipes to make kitchen life joyful and connective, I’ve crafted this crowd-pleaser. Dishfoody started as my creative flavor playground and grew into memory-making meals. Here’s everything: why it works, ingredients, steps, tips, and more.

Why This Mexican Corn Soup Recipe Works

• Charred corn provides authentic smoky sweetness without bacon
• Creamy avocado blends naturally for velvety texture
• Lime and cilantro brighten rich broth perfectly
• One-pot method with pantry staples
• Vegan, gluten-free, and ready in 30 minutes

Choosing the Right Ingredients for Mexican Corn Soup

Best Tea for This Recipe

(Not applicable for savory soup.)

Buying Tips

Choose fresh corn on the cob for superior char flavor; frozen kernels work well too. Select ripe avocados that yield slightly to gentle pressure.

Substitutions

Use fire-roasted canned corn when fresh unavailable.

Ingredients & Prep for Mexican Corn Soup

Essentials

• 4 ears fresh corn (or 4 cups frozen kernels)
• 1 medium onion, diced
• 2 poblano peppers, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk or plant milk
• 1 ripe avocado
• Juice of 2 limes

Infusion & Toppings

• ½ cup chopped cilantro
• 1 tsp chili powder
• 1 tsp cumin
• Tortilla strips, radish slices

Pantry Staples

Olive oil, salt, lime for brightness.

Step-by-Step Cooking Instructions for Mexican Corn Soup

Pre-Cooking Prep for Mexican Corn Soup

Cut corn kernels from cobs; char in dry skillet over high heat 5 minutes. Reserve cobs for broth.

Cooking Method for Mexican Corn Soup

Sauté onion, poblanos, garlic in olive oil 5 minutes. Add chili powder, cumin; toast 1 minute. Add charred corn, broth, corn cobs; simmer 15 minutes.

Doneness Check for Mexican Corn Soup

Corn tender, broth flavorful; remove cobs.

Resting for Mexican Corn Soup

Blend half soup smooth with avocado; stir back in. Simmer 2 minutes with lime juice.

Pro Tips for Perfect Mexican Corn Soup

Avoiding Rubbery Mexican Corn Soup

Char corn dry first for smoky flavor; don’t overcook after blending.

Tool Recommendations for Mexican Corn Soup

High-speed blender or immersion blender, cast-iron skillet for charring.

Storage & Reheating for Mexican Corn Soup

Fridge 4 days airtight; reheat gently with splash of broth.

Flavor Variations for Mexican Corn Soup

Spicy Twist

Add chipotle peppers or cayenne.

Vegan Option

Already vegan; use full coconut milk for richness.

Global Flavors

Thai basil and lemongrass infusion.

Serving Suggestions for Mexican Corn Soup

Pair with Sides

Warm corn tortillas, avocado toast.

Wine/Beer Pairings

Sauvignon Blanc, Mexican lager.

FAQs for Mexican Corn Soup

Can I use frozen meat?

Vegetarian recipe.

How do I fix overcooked Mexican Corn Soup?

Add fresh lime and cilantro.

Is this recipe safe for pregnant women?

Yes, fully cooked vegetables.

Conclusion

Warm up with vibrant Mexican Corn Soup smoky, creamy elote magic in a bowl. Fire up your kitchen tonight! Join thousands loving dishfoody.com. Next, try our Mexican Street Corn Pasta Salad.

Mexican Corn Soup

Print Recipe

Creamy Mexican Corn Soup with roasted corn, smoky chipotle, fragrant spices, and a hint of lime. A comforting, flavorful soup perfect for cool evenings or festive dinners.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 cups fresh or frozen corn kernels
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, chopped
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and crumbled queso fresco for garnish

Instructions

• 1. Heat olive oil in large pot over medium heat. Sauté onion and garlic until softened.
• 2. Add chipotle pepper and cumin; cook 1 minute.
• 3. Add corn kernels and vegetable broth. Bring to a boil, then simmer 15 minutes.
• 4. Use an immersion blender to puree half the soup for a creamy texture, leaving some chunks.
• 5. Stir in heavy cream and lime juice. Season with salt and pepper.
• 6. Serve garnished with fresh cilantro and queso fresco.

Notes

• Roast fresh corn for extra smoky flavor.
• Use coconut milk for dairy-free version.
• Add cooked chicken for heartier soup.
• Perfect for Cinco de Mayo or fall nights.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 7g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 40mg

Keywords: mexican corn soup, chipotle corn soup, creamy corn soup