How to Make Mexican Street Corn Soup


4 tablespoons butter
1 small white onion, chopped
1 jalapeno, minced
5 cloves garlic, crushed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon chilli powder
4 cups chicken stock
6 cups frozen corn kernels
1 tablespoon sugar
2 teaspoons salt
1 1/2 cups heavy cream, half and half, or milk
1 cup freshly chopped cilantro
1/2 lb bacon, cooked and crumbled
1/2 cup crumbled cotija cheese
1 jalapeno, sliced


1. Melt the butter in a large saucepan over medium-high heat. Add the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.

2. Stir in the flour, cumin, and chilli powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.

4. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.


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