This delicious Street Corn Soup is a flavorful recipe filled with roasted corn, tender potatoes, and topped with all the best street corn fixings! Try a bowl of this street corn soup for your next taco night!

street corn soup in a bowl surrounded by toppings
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This street corn soup recipe is a mash-up of two of my favorite recipes: this Mexican Street Corn Salad and this Vegan Corn Chowder. It’s rich and creamy with sweet corn, tender potatoes, and all my favorite toppings. Roasting the corn brings out even more flavor and blending corn tortillas into the soup (a trick from my corn chowder) creates a thick and chunky soup without heavy cream. If you love this recipe, try my Street Corn Flatbread, too!

How to Roast Corn

I typically use frozen corn straight from the freezer, but you can also use fresh or canned corn. If you’re using canned corn, be sure to drain it well.

corn on a baking sheet

Spray a large sheet pan with non-stick spray or line it with a silicone baking mat. I like these silicone mats from Amazon. Spread the corn into a single layer and roast at 400 degrees for 20-30 minutes until the corn begins to brown. Roasting the corn brings out more flavor in the final recipe. Don’t skip this step!

street corn soup in a bowl surrounded by toppings

Street Corn Soup Toppings

Depending on how you like your street corn served, here are my favorite topping ideas:

  • Crumbled cotija cheese
  • Chopped cilantro
  • Diced red onion
  • Sour cream
  • Diced jalapenos
  • Extra lime juice
  • Hot sauce
  • Crushed red pepper flakes
street corn soup in a bowl surrounded by toppings

Substitution Ideas

  • I used whole milk for an extra creamy soup. For a lighter option, feel free to use skim or almond milk.
  • You can use canned or frozen corn for this recipe. If you’re using canned corn, be sure to drain it well.
  • If you wanted to make this vegan, skip the cheese and use almond milk in place of the whole milk. Or just make this vegan corn chowder!

How to Blend Hot Soup

  • Be careful when transferring hot soup to a blender! Let the soup cool slightly before trying to transfer it. Use a measuring cup to transfer the soup. Don’t attempt to pour boiling soup since it could splash and burn you!
  • Let the steam escape. After you’ve safely transferred it to a traditional blender, be sure to use the vent in the lid of the blender to allow steam to escape while blending. Cover with a towel to prevent soup from splattering out of the blender.
  • Do NOT try to blend hot soup in a bullet style blender. These blenders must be airtight before blending and hot soup can literally explode. If you want to use a bullet blender to blend soup, it must be cold or room temperature.
  • Another option is to use an immersion blender, but be sure not to over blend the soup. You want to leave most of it chunky.

How to Store Leftovers

Keep leftovers in the fridge in an airtight container for up to 3 days. If you plan on having leftovers, store them before adding any toppings, as the toppings may get soggy over time. I do not recommend freezing this soup.

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street corn soup

Street Corn Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
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Description

This delicious Street Corn Soup is a flavorful recipe filled with roasted corn, tender potatoes, and topped with all the best street corn fixings! Try a bowl of this street corn soup for your next taco night!

Ingredients

Units Scale
  • 3 cups frozen corn
  • 2 tablespoon olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 large russet potato (about 1/2lb), chopped into 1″ pieces
  • 4 cups vegetable broth
  • 1 cup whole milk
  • 2 tortillas, torn into 1” pieces
  • 1 teaspoon fresh lime juice
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons diced red onion
  • 1/4 cup sour cream

Instructions

  1. Preheat oven to 450 degrees.
  2. Spray a baking sheet with non-stick spray or line with a silicone mat
  3. Spread the corn into a single layer and drizzle with 1 tablespoon olive oil
  4. Stir to evenly coat the corn with the oil
  5. Roast for 20-25 minutes, stirring after 10 minutes, until corn is golden brown (frozen corn may need a few extra minutes)
  6. In a large pot, add the remaining 1 tablespoon of olive oil over medium heat
  7. Add the onion  and cook for 6-7 minutes until the onion is translucent
  8. Add garlic, cumin, and paprika and continue to cook for 1 minute
  9. Add vegetable broth and potatoes and simmer for 15-20 minutes until potatoes are soft
  10. Add the roasted corn to the pot and stir.
  11. Carefully transfer 2 cups of soup, milk, and corn tortillas into a blender. Allow steam to escape from the blender, if necessary. Blend until slightly chunky.
  12. Add the blended mixture back to the pot and stir.
  13. Serve with cheese, limes, red onion, and sour cream.

Meal Suggestions & Taco Recipes

Looking for something to serve with this Street Corn Soup? Here are a few of my favorite taco recipes!

Spicy Brussels Sprout Tacos

Brussels Sprout Tacos

Buffalo Chickpea Tacos

buffalo chickpea tacos