Mexican Street Corn Soup

Ingredients:

For cooking the soup

1 tbsp olive oil

2 tbsp butter

1 onion medium yellow, finely chopped (about 1 cup)

1 celery rib finely chopped (about ½ cup)

1 bell pepper green small size or poblano pepper, chopped into small cubes (about 1-1.5 cups)

½ tsp salt

4 garlic cloves, minced or chopped

1 tsp chili powder

1.5 tsp cumin ground

1 tsp smoked paprika

1 tsp oregano dried

6 cups corn kernels frozen, canned and drained or fresh cut from corn cobs

4 cups chicken stock can be vegetable

3 potatoes medium size, peeled and diced into small cubes

After cooking

1 cup heavy cream

2 tbsp lime juice

½ cup Parmesan cheese grated (or dry/aged Cotija cheese if available)

¼ cup cilantro finely chopped

Extra salt and pepper to taste

Garnishes/toppings

¼ cup cilantro leaves

½ cup sour cream

½ cup cheese crumbled cotija cheese or mild feta cheese (like Danish) or extra Parmesan

Lime wedges (for serving)

Fried tortilla strips or corn chips

Slices jalapeno

Sliced chili or chili flakes

Paprika

Instructions:

Cooking the soup

Press Saute on the Instant Pot, Normal mode. Add olive oil and butter, onions, celery, green peppers and salt. Cook for 5-6 minutes, stirring a few times until softened.

Add the garlic, all of the spices, oregano and corn and stir for 30 seconds. Press Cancel to stop the Saute process.

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Add the chicken stock and diced potatoes and stir through, scraping the bottom with a spatula.
Secure and lock the lid. Set to HIGH pressure for 3 minutes. Once the timer is done, quick-release the pressure and open the lid.

After cooking

Add heavy cream, lime juice, grated cheese and ¼ cup of chopped cilantro. Stir through.

Scoop 1.5-2 cups of the soup out into a jug or a bowl and use an immersion stick blender to puree it until smooth. Return the puree to the soup and stir. It should get nice and thick.

Taste for salt and pepper and adjust seasoning as needed.

Serve in bowls topped with extra Cotija cheese (or feta), tortilla chips or corn chips, lime wedges, a few chili flakes and a dollop of sour cream (optional).

Nutrition Information:

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by substituting vegetable stock for the chicken stock and skipping the Parmesan cheese.

You can also use a vegetarian-friendly cheese like Cotija or a plant-based alternative.

How can I adjust the spice level of the soup?

If you prefer a spicier soup, you can increase the amount of chili powder, smoked paprika, or even add chopped jalapeño or other hot peppers to the sauté step.

Adjust the quantities to your taste preference.

What can I use as a substitute for heavy cream?

If you’re looking for a lighter alternative to heavy cream, you can use half-and-half, whole milk, or even a non-dairy milk like coconut milk or oat milk.

Keep in mind that the texture and flavor may vary slightly.

Is Cotija cheese necessary, and can I use a different cheese?

Cotija cheese adds a unique flavor to the dish, but if you can’t find it, you can substitute it with crumbled mild feta cheese, grated Parmesan, or even a cheese with similar characteristics.

The goal is to have a slightly salty and crumbly cheese topping.

Can I make this soup without an Instant Pot?

Yes, you can make this soup on the stovetop.

Follow the same sautéing steps in a large pot over medium heat.

After adding the chicken stock and potatoes, simmer until the potatoes are tender.

Then follow the remaining steps, adjusting cooking times as needed.

Can I use fresh corn instead of frozen or canned corn?

Yes, fresh corn can be used in the recipe.

Simply cut the corn kernels from the cobs to achieve that delicious fresh corn flavor.

You might need about 6 to 7 ears of corn.

Is there a dairy-free alternative to heavy cream for this soup?

Absolutely! You can use canned coconut milk or a plant-based heavy cream substitute to maintain the creamy texture while keeping the soup dairy-free.

Can I prepare the soup in advance and reheat it later?

Yes, you can make the soup ahead of time and reheat it when needed.

Store the soup in an airtight container in the refrigerator for up to 3 days.

When reheating, gently warm it on the stovetop over low heat, stirring occasionally.