Mexican Street Corn soup

Mexican Street corn is one of our absolute favorite barbecue items of the summer, if you haven’t tried it, you can find the recipe on our Facebook page.

For what you do in the winter when you don’t feel like standing in front of the grill, but you’re craving that flavor, you make Mexican Street corn Soup!

This brings all the wonderful flavors together in a hearty comforting bowl.

Mexican Street Corn Soup Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef


Units Scale
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 750g bag frozen corn kernels, thawed
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp pepper
  • 4 cups chicken broth
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 cup chopped cilantro
  • 2 cups heavy cream
  • feta for serving


  1. Place the butter and olive oil in a heavy bottom soup pot and heat.
  2. Add the corn kernels and sauté until they begin to caramelize.
  3. Add the onions, jalapenos, and garlic and sauté until the onions are soft.
  4. Add the flour and seasonings and mix to combine and cook for 2 to 3 minutes, add the chicken stock and sugar stirring well to remove any bits stuck to the bottom of the pot.
  5. Bring to a boil, reduce to a simmer and add the salt, cilantro, and heavy cream. Gently heat through.
  6. Serve with a generous portion of feta cheese and additional cilantro.



  • Category: Appetizer, Entree, Soup, Recipes