Mexican Street Corn Soup

4 from 1 vote

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 transforms from a few simple ingredients. Summer soup never tasted so good!

Prep Time10

Cook Time20

Course: Entrees, Soup

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 125kcal

Author: Kathy Carmichael

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