Mexican Street Corn Soup Recipe

Name: Mexican Street Corn Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 medium ears corn (3 lb. 12 oz.), shucked; 4 Tbsp. (2 oz.) unsalted butter; 1 medium yellow onion, finely chopped (1½ cups); 1 rib celery, finely chopped (½ cup); 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup); 4 cloves garlic, finely chopped (1 Tbsp. plus 1 tsp.); 1 tsp. dried Mexican oregano; 1 fresh bay leaf; 3½ cups whole milk; 3 medium yellow potatoes (about 1½ lb.), peeled and cut into ½-inch pieces; 1 cup heavy cream; Kosher salt; 1 Tbsp. ancho chile powder, plus more for topping; ¼ cups thinly sliced cilantro; ½ cups Mexican crema or sour cream; ½ cups crumbled cotija cheese; Lime wedges, for serving

3 steps

Cook:1h 30min

Sweet and spicy soup, inspired by the beloved Mexican street food.

Updated at: Sat, 20 Jul 2024 01:14:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories553.9 kcal (28%)

Total Fat35.9 g (51%)

Carbs49.4 g (19%)

Sugars11.3 g (13%)

Protein13.9 g (28%)

Sodium400.2 mg (20%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

8ears corn

medium, shu

4 Tbspunsalted butter

1yellow onion

medium, finely chopped

½ cupcelery

finely chopped

½ cuppoblano pepper

medium, seeded, stemmed, and finely chopped

4 clovesgarlic

finely chopped

1 tspdried mexican oregano

1fresh bay leaf

3 ½ cupswhole milk

3yellow potatoes

medium, peeled and cut into 1/2-inch pieces

1 cupheavy cream

kosher salt

1 Tbspancho chile powder

plus more for topping

¼ cupscilantro

thinly sliced

½ cupsMexican crema

or sour cream

½ cupscotija cheese

crumbled

lime wedges

for serving

Instructions

Step 1

On a medium-hot grill or hot grill pan, char the corn all over, 15–20 minutes. Transfer to a platter and set aside until cool enough to handle.

Step 2

Working over a large bowl, slice the corn kernels off each cob, scraping the cob with the knife to extract the flavorful juices. Halve 5 of the bare corn cobs crosswise, discarding the rest. Set the kernels and cobs aside.

Step 3

In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the onion, celery, poblano, garlic, oregano, and bay leaf. Cover and cook, stirring occasionally, until the onion softens, 7–8 minutes. Add the reserved corn kernels and cobs, milk, potatoes, and cream. Bring to a boil, cover, and lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 25 minutes. Remove and discard the cobs and bay leaf. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder, then ladle into wide soup bowls and garnish with the cilantro, crema, cotija, and additional ancho chile powder. Serve with lime wedges.

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