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Mexican Street Corn Soup

  • 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