Mexican Corn Soup
I love a good soup that warms you up from the inside out, and Mexican Corn Soup does exactly that! It’s hearty, creamy, and has just the right amount of spice to keep things interesting. This soup is a family favorite in our house—everyone loves the balance of sweet corn, smoky spices, and the creamy broth.
Plus, it’s easy to make and comes together quickly, making it perfect for busy weeknights. Once you try this recipe, you’ll find yourself craving its cozy flavors again and again!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen corn instead of fresh?
A: Yes, frozen corn works perfectly in this soup and saves time on prep. You can also use canned corn, but make sure to drain it first.
Q: How do I make this soup spicier?
A: For extra heat, add a diced jalapeño or a pinch of cayenne pepper. You can also top it with sliced fresh jalapeños or a dash of hot sauce.
Q: Can I make this soup dairy-free?
A: Absolutely! Substitute the cream with coconut milk or a dairy-free cream alternative for a delicious dairy-free version.
Q: What kind of toppings go well with this soup?
A: This soup is great with toppings like shredded cheese, avocado slices, tortilla strips, chopped cilantro, and a squeeze of lime juice.
Q: How can I make this soup more filling?
A: You can add black beans, shredded chicken, or even diced potatoes to make it a heartier meal.
What You Need to Make Mexican Corn Soup
- Ingredients:
- 4 cups corn kernels
- Use fresh if possible (from about 4-5 ears of corn), or substitute with frozen corn kernels, thawed.
- 1 tablespoon olive oil
- For sautéing; you can use vegetable oil if preferred.
- 1 small onion, diced
- Yellow or white onion works well for a mild, slightly sweet flavor.
- 2 cloves garlic, minced
- Freshly minced garlic will give a bold, aromatic base.
- 1 red bell pepper, diced
- Adds sweetness and color to the soup; you can substitute with orange or yellow bell pepper.
- 1 teaspoon ground cumin
- For an earthy, smoky flavor essential to Mexican-inspired dishes.
- 1 teaspoon smoked paprika
- Adds a subtle smoky depth; regular paprika can be used if you don’t have smoked.
- 1/2 teaspoon chili powder
- For a mild heat; adjust according to your spice preference.
- 4 cups chicken or vegetable broth
- Low-sodium broth is best to control the saltiness; vegetable broth keeps it vegetarian.
- 1 cup heavy cream
- For a rich, creamy texture; substitute with coconut milk for a dairy-free option.
- Salt and black pepper, to taste
- Season according to your preference; start with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Fresh cilantro, chopped, for garnish
- Adds a fresh, herby finish on top.
- Optional toppings
- Shredded cheese (like Monterey Jack or Cheddar, for added creaminess)
- Avocado slices (for creaminess and a touch of richness)
- Tortilla strips (for a crunchy texture contrast)
- Lime wedges (a squeeze of lime brings out the flavors)
How to Make Mexican Corn Soup
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and red bell pepper, cooking until softened, about 5 minutes. Add garlic and sauté for another minute.
- Add Spices: Stir in cumin, smoked paprika, and chili powder, cooking for 1-2 minutes until the spices are fragrant.
- Add Corn and Broth: Add corn kernels and broth to the pot, bringing the mixture to a boil. Reduce heat to a simmer and cook for 10-15 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth or leave some texture if you prefer a chunkier soup. You can also transfer half of the soup to a blender, blend, and return it to the pot.
- Stir in the Cream: Add heavy cream and season with salt and pepper to taste. Let the soup warm through for a few minutes, then adjust seasonings as desired.
- Serve and Garnish: Ladle the soup into bowls, garnishing with fresh cilantro and your favorite toppings like shredded cheese, avocado, and tortilla strips.
Tips for Making Mexican Corn Soup
- Use Fresh Corn: If it’s corn season, fresh corn will bring the most flavor! Just cut the kernels off the cob.
- Adjust the Spice Level: Feel free to dial up or down the spice based on your preferences. Start small and add more chili powder or smoked paprika for extra flavor.
- Blend to Your Liking: For a smoother soup, blend it entirely. For more texture, blend only half, leaving some corn and vegetables chunky.
- Add Protein: For a more filling soup, add shredded chicken, black beans, or even a dollop of Greek yogurt for added protein and creaminess.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ – Perfectly spiced and comforting!
“This soup was a hit with my family. Just the right amount of spice and so creamy!”
⭐️⭐️⭐️⭐️ – Delicious and easy to make!
“A quick weeknight meal that feels like a treat. I added shredded chicken, and it was perfect.”
⭐️⭐️⭐️⭐️⭐️ – My new favorite soup!
“I love corn soup, and this version is my favorite! The flavors are incredible.”
⭐️⭐️⭐️⭐️ – Great flavor, could be spicier
“Loved it but added extra chili powder for more kick. Will make again!”
⭐️⭐️⭐️⭐️⭐️ – So satisfying!
“It was creamy, hearty, and the toppings made it even better. Perfect comfort food!”
Printable Recipe
Mexican Corn Soup
A creamy, slightly spicy Mexican Corn Soup filled with sweet corn, smoky spices, and a rich broth. This easy, comforting soup is perfect for chilly nights!
Ingredients
- 4 cups corn kernels
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and red bell pepper, cooking until softened, about 5 minutes. Add garlic and sauté for another minute.
- Add Spices: Stir in cumin, smoked paprika, and chili powder, cooking for 1-2 minutes until the spices are fragrant.
- Add Corn and Broth: Add corn kernels and broth to the pot, bringing the mixture to a boil. Reduce heat to a simmer and cook for 10-15 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth or leave some texture if you prefer a chunkier soup. You can also transfer half of the soup to a blender, blend, and return it to the pot.
- Stir in the Cream: Add heavy cream and season with salt and pepper to taste. Let the soup warm through for a few minutes, then adjust seasonings as desired.
- Serve and Garnish: Ladle the soup into bowls, garnishing with fresh cilantro and your favorite toppings like shredded cheese, avocado, and tortilla strips.
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If You Enjoyed This Recipe, Please Share!
If you’re a fan of bold flavors and easy, comforting meals, share this Mexican Corn Soup recipe with your friends and family! Post it on your favorite social media platforms or pin it for later so you can make it again and again. Let’s spread the joy of this deliciously creamy, spicy soup!
