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Mexican Street Corn Soup

Striped Spatula
  • 60 minutes
  • Serves 5


1/4 cup

olive or vegetable oil

6 cups

fresh corn kernels (, from 8-10 cobs (save 6 of the stripped cobs for simmering the soup))

1 cup

chopped yellow onion


to 1/4 teaspoon chili powder ((depending on your heat preferences), plus additional to taste)

kosher salt and freshly ground black pepper

2 cloves

garlic (, chopped)

4 cups

chicken or vegetable broth

1/2 cup

sour cream

1/2 cup

grated Cotija cheese (, plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable))

1 tbsp

fresh lime juice

1 tsp

grated lime zest

2 tbsp

plus 2 teaspoons chopped cilantro (, divided)

2 people Recommend This Recipe