This Mexican street corn soup recipe has all the flavors of Mexican street corn in a bowl of delicious soup. In less than 25 minutes, this vegan Mexican soup recipe transforms from a few simple ingredients. Summer soup never tasted so good!
We love sweet summer corn, but today, I found a shortcut to grilling and cutting corn from the cobs. Instead, I discovered Trader Joe's Roasted Corn. Although I love fresh corn, which can also be used in this recipe, I couldn't resist trying this product! And I was pleasantly surprised. It's perfectly charred, just like it is right off the grill.
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Mexican Street Corn Soup Ingredients
- Roasted Corn: I used Trader Joe's frozen roasted corn, but grilled corn works well, and leftover grilled corn works, too.
- Garlic: I prefer using fresh garlic cloves whenever possible.
- Onion: I used white onion, diced small.
- Potatoes: Peeled, diced baking potatoes provide the creaminess to the soup.
- Jalapeños: Diced jalapeños are cooked into the soup, while the sliced jalapeños are used for garnish.
- Vegetable Broth: I prefer organic, low-sodium vegetable broth.
- Plant Milk: I used unsweetened, unflavored oat milk in the Mexican street corn soup, which provides additional creaminess and a smooth texture.
- Limes: Limes give this soup a slightly fresh, citrus flavor.
- Chili Powder: Chili powder seasoned the soup without using salt.
- Cilantro: Cilantro tastes earth and fresh as an ingredient and garnishes the soup.
Mexican Street Corn Soup Ingredients Substitutions
- You can use canned, frozen, or fresh corn. Fresh corn should be boiled or grilled before making the soup, while frozen and canned corn does not require cooking beforehand.
- Yellow onion is an excellent substitute for white onion.
- Any potato works well as an ingredient to thicken the soup.
- Choose any unsweetened vegan plant milk.
- Taco seasoning is often used in place of chili powder.
- If you don't like cilantro, consider using Mexican oregano.
How to Make Vegan Mexican Soup Recipe
What I love most about this recipe is that it all happens in one pot in under 25 minutes, making it a quick and easy meal with minimal clean-up.
- In a large soup pot on the stove, heat the stove to medium high.
- Saute the minced garlic and white onion and cook until the onion is translucent.
- Once the onions are translucent, add the diced jalapeno.
- While the jalapeños are cooking, add the juice of two lines to the garlic, onion, and jalapeno mixture.
- Add half of the cilantro, reserving the other half for garnish.
- Then, add the chili powder, stirring it into the onion mixture, turning it a deep brown.
- Include the peeled baking potato cut into 1-inch pieces and the entire bag of roasted corn.
- Now, add the vegetable broth and bring the mixture to a boil.
- Put the cover on the pot, and reduce the temperature to simmer.
- Simmer covered for 15-20 minutes until the potatoes are soft.
- Place the plant milk into a blender, and ladle half of the hot soup into a blender.
- BE VERY CAREFUL when blending hot soup in the blender. Make sure the top is tight and vented. For extra precaution, use a towel over the top, and blend at a low speed.
- Pour the blended soup into the soup pot with the unblended soup and stir to combine.
- Ladle into bowls and garnish with the remaining cilantro and jalapeno slices.
Serving Suggestions
We love soup all year round, but in the summer, we love this soup with Mexican Quinoa Salad, Sweet Coleslaw Recipe, Chopped Southwest Salad, and Vegan Oil-Free Cornbread!
We also like to serve additional garnishes if desired.
- Avocado
- Vegan Sour Cream
- Diced tomatoes
- Corn Salsa
- A drizzle of hot sauce
- A dollop of guacamole
- Tortilla chips for dipping
- Air Fryer tortilla strips
Recipe FAQs
Corn is rich in fiber and plant compounds that may aid digestive and eye health.
Corn has plenty of fiber, both soluble and insoluble. The soluble fiber in corn breaks down and forms a gel in the intestines and can play a role in controlling cholesterol
The fiber in corn can help protect your heart by lowering your cholesterol levels. Just 5 to 10 grams of daily soluble fiber — the type found in corn — can reduce the absorption of cholesterol into your bloodstream
Tips
- If you use fresh corn on the cob, boil or grill it and cut it from the cobs.
- Five ears of corn is equivalent to a bag of frozen roasted corn.
- Two cans of corn are equivalent to one Trader Joe's Roasted Corn bag.
- Just so you know, Trader Joe's also sells frozen roasted corn with Cotija cheese, so please avoid this if you follow a plant-based diet.
- Fresh corn must be cooked before being added to the Mexican street corn soup; however, canned and frozen corn can be added to the soup without being cooked first.
- Save time and use a vegetable chopper.
- Mexican oregano is an excellent substitute if you prefer something other than cilantro.
- Store leftover Mexican soup in the refrigerator, sealed in an airtight container.
- It will stay fresh for three to five days.
- Reheat in the microwave or on the stovetop.
- Freeze soup using Souper Cubes in the freezer for up to 3 months.
If you love Mexican street corn, you will LOVE this vegan Mexican soup recipe!
Delicious Vegan Soup to Enjoy All Year Long!
If you love this Mexican street corn soup recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Mexican Street Corn Soup
Ingredients
- 1 16 ounce bag Frozen Roasted Corn or 5 ears of grilled corn, or 2 cans of corn drained
- 5 cloves garlic minced
- 1 medium white onion diced
- 2 jalapeno diced (stems and seeds removed); 1 sliced for garnish
- 2 limes juiced
- ½ cup cilantro divided (half for the soup/half for the garnish)
- 2 teaspoons chili powder
- 1 large baking potato skin removed, and diced into 1 inch pieces
- 4 cups vegetable broth
- 1 cup unsweetened, unflavored plant milk I used oat milk
Instructions
- In a large soup pot on the stove, heat the stove to medium high.
- Saute the minced garlic and white onion and cook until the onion is translucent.
- Once the onions are translucent, add the diced jalapeno.
- While the jalapeños are cooking, add the juice of two lines to the garlic, onion, and jalapeno mixture.
- Add half of the cilantro, reserving the other half for garnish.
- Then, add the chili powder, stirring it into the onion mixture, turning it a deep brown.
- Include the peeled baking potato cut into 1-inch pieces and the entire bag of roasted corn.
- Now, add the vegetable broth and bring the mixture to a boil.
- Put the cover on the pot, and reduce the temperature to simmer.
- Simmer covered for 15-20 minutes until the potatoes are soft.
- Place the plant milk into a blender, and ladle half of the hot soup into a blender.
- BE VERY CAREFUL when blending hot soup in the blender. Make sure the top is tight and vented. For extra precaution, use a towel over the top, and blend at a low speed.
- Pour the blended soup into the soup pot with the unblended soup and stir to combine.
- Ladle into bowls and garnish with the remaining cilantro and jalapeno slices.
Video
Notes
- If you use fresh corn on the cob, boil or grill it and cut it from the cobs.
- Five ears of corn is equivalent to a bag of frozen roasted corn.
- Two cans of corn are equivalent to one Trader Joe's Roasted Corn bag.
- Be aware that Trader Joe's also sells frozen roasted corn with Cotija cheese, so avoid this if following a plant-based diet.
- Fresh corn must be cooked before being added to the Mexican street corn soup; however, canned and frozen corn can be added to the soup without being cooked first.
- Save time and use a vegetable chopper.
- Mexican oregano is an excellent substitute if you don't like cilantro.
- Store leftover Mexican soup in the refrigerator, sealed in an airtight container.
- It will stay fresh for three to five days.
- Reheat in the microwave or on the stovetop.
- Freeze soup using Souper Cubes in the freezer for up to 3 months.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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