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street corn soup

Street Corn Soup

  • 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


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!


  • 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 feta
  • 2 tablespoons diced red onion
  • 1/4 cup sour cream


  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 feta, limes, red onion, and sour cream.

Keywords: street corn soup