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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 chili 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 slice


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

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

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


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