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Bowl of Mexican street corn soup topped with sour cream, lime wedges, and cilantro on a wooden table

Mexican street corn soup

This Mexican street corn soup combines fresh, sweet corn, smoky chipotle, and tangy lime for a creamy, flavorful dish. Perfect as an easy Mexican street corn soup or healthy Mexican corn chowder!
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Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 8 servings

Ingredients
  

  • 10 ears fresh corn (about 5-1/2 cups)
  • 1-1/4 to 2 cups water
  • 6 bacon strips, chopped
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon ground chipotle powder
  • 2 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 medium lime, zested and juiced
  • Optional: Fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, and crumbled cotija cheese for topping

Instructions
 

  • Prepare the Corn: Strip the kernels from 10 fresh ears of corn. Use the back of a knife to press out the 'corn milk' from the cobs into a bowl. Add enough water to this liquid to make 2 cups, then transfer to a 5-quart slow cooker along with the kernels.
  • Cook the Bacon: In a skillet over medium heat, cook chopped bacon until crisp (5–7 minutes). Remove with a slotted spoon, reserving 2 tablespoons of drippings. Drain the bacon on paper towels.
  • Sauté Vegetables: Add onions, green peppers, and jalapeño to the skillet with reserved drippings, stirring over medium heat until softened (about 4 minutes). Season with chipotle, cumin, salt, and pepper, and cook for 1 minute. Transfer mixture to the slow cooker.
  • Simmer: Cook the soup on low for 3.5–4 hours until the corn is tender and the flavors meld together beautifully.
  • Add Cream and Lime: Stir in heavy cream, lime zest, and lime juice. Optional: Use an immersion blender for a creamier texture. Blend partially or fully, depending on your preference.
  • Garnish and Serve: Ladle soup into bowls and top with bacon, cilantro, lime wedges, jalapeño slices, chopped peppers, or crumbled cotija cheese.

Notes

Optional: Make this soup vegan by using cashew cream or silken tofu instead of heavy cream, and swapping bacon for coconut bacon or a plant-based alternative.