Mexican Street Corn Chowder topped with a drizzle of lime crema, cotija crumbles, fried tortilla strips, cilantro leaves, and a dusting of chile powder. This creamy elote inspired soup is so delicious I can’t stop eating it!
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This is a quick cooking summer corn soup with a dramatic garnish that takes its cue from Mexico’s famous street corn, elote. The corn is sweet, the flavors are bright, and it’s just fun to eat!
A corn chowder with a kick
âž¡ This is a fun new way to enjoy corn and, yes, you can use frozen corn off season.
âž¡ This is a quick cooking soup that highlights fresh corn and utilizes every part it, even the cobs!
âž¡ It’s got all the zippy flavors and toppings Mexican street corn is famous for.
Mexican street corn flavor story
Picture a late summer evening in Mexico City, where street vendors sell corn from carts on busy sidewalks. An ear comes off the grill piping hot, gets slathered with mayo or crema, rolled in crumbly cheese and chile, and finished with a squeeze of lime. You eat it right there on a stick, with the toppings dripping down your fingers.
That unforgettable mix of sweet corn, creamy dressing, salty cheese, lime, and chile is the inspiration behind this cozy chowder ~ perfect for using that late summer glut of sweet corn that comes just as soup season is ramping up.
Love this flavor story? Also try my Mexican Street Corn Salad (Esquites) and Mexican Street Corn Potato Salad.
I use corn cobs to make a sweet corn broth
Once you’ve sliced off the kernels, make a quick corn broth using the cobs.
- Cover the cobs in cold water in a stock pot or Dutch oven.
- Bring to a boil, and summer, uncovered, about 15 minutes
- Strain through a fine mesh strainer.
- Your corn cob broth is ready to use.
The broth gives the chowder more fresh summer corn flavor. you can use this trick any time you’re making a soup or chowder with corn in it.
The toppings are everything
The real story of this Mexican street corn chowder lies in what’s on top. Be sure to load on the extras for that authentic street corn experience:
COTIJA CHEESE: it’s a salty, crumbly Mexican cow’s milk cheese named for Cotija, Michoacán. It doesn’t really melt; it’s sprinkled over dishes like feta or Parmesan. You can buy it in a chunk, or already crumbled. Most large grocery stores carry it, ask if you don’t see it.
- Feta is the best substitute for cotija in Mexican street corn soup. Queso fresco works too but is milder; Parmesan is fine in a pinch.
CREMA: a lightly tangy, pourable cultured cream. It’s thinner and milder than sour cream, with a rich, silky texture. Sub sour cream thinned with lime juice.
CILANTRO LEAVES and LIME WEDGES
FRIED TORTILLA STRIPS: cut corn tortillas into thin strips and fry in a shallow layer of hot oil until crisp and golden, turning as needed. Drain on paper towels and season with salt while still warm. These strips are notoriously snackable, so be sure to save some for the soup!
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Mexican Street Corn Chowder
Equipment
- Dutch oven
Ingredients
- 4 ears corn, kernels removed, cobs reserved
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 tsp ground chile or chili powder
- 1/2 tsp ground cumin
- 2 cups chicken broth or stock
- 1 green pepper, diced
- 1 jalapeño, seeded and minced
- 1 cup heavy cream
- 3 Tbsp lime juice
- sea salt and fresh cracked black pepper to taste
garnishes
- cotija cheese crumbles
- crispy fried tortilla strips , see note below
- lime wedges
- chile powder or tajin
- crema or sour cream thinned with lime juice
- cilantro leaves
Instructions
- Put the reserved corn cobs in a pot and add enough cold water to cover and bring to a boil. Lower the heat and simmer for 20 minutes. Strain, discard the cobs, and reserve 1 cup of the corn cob broth.
- Melt the butter in a Dutch oven over medium heat. Add the green pepper and jalapeño and cook for about 5 minutes, until they begin to soften.
- Stir in the flour, chile powder, and cumin. Cook, stirring constantly, for 1–2 minutes without letting the flour brown.
- Slowly stir in 1 cup of the corn cob broth and the 2 cups of chicken stock. Bring to a simmer, stirring often.
- Add the corn kernels and gently simmer until the corn and peppers are tender, about 10 minutes.
- Stir in the cream and gently bring the chowder back to a simmer. Cook for a few minutes more, but don’t let it boil. Season with salt and freshly cracked black pepper.
- If serving right away, remove the pot from the heat and stir in the lime juice.
- If making the chowder ahead, cool it promptly in shallow containers and refrigerate. Gently reheat it on the stove, then stir in the lime juice and adjust the seasoning just before serving.
- Serve topped with cotija, cilantro, a drizzle of crema, lime wedges, a dusting of chile powder or TajÃn, and crunchy tortilla strips.
Notes
Nutrition
More corn soups
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Jalapeño Corn Chowder
A simple jalapeño corn chowder is a creamy soup that combines sweet corn with a little heat from the chiles. It makes an easy vegetarian meal any season of the year.
