Mexican Street Corn Soup

Prep time: 5 mins
Cook Time: 15 mins
Time to Make It: 20 mins

This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!

Author: Rachel Farnsworth
Yield: Serves 4 to 6

· 4 tablespoons butter
· 1 small white onion, chopped
· 1 jalapeno, minced
· 5 cloves garlic, crushed
· 3 tablespoons flour
· 2 teaspoons ground cumin
· 1 teaspoon chili powder
· 4 cups chicken stock
· 6 cups frozen corn kernels
· 1 tablespoon sugar
· 2 teaspoons salt
· 1½ cups heavy cream, half and half, or milk
· 1 cup freshly chopped cilantro

· ½ lb bacon, cooked and crumbled
· ½ cup crumbled cotija cheese
· 1 jalapeno, sliced

1. Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
3. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

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