Dinner

Mexican Street Corn Chowder Recipe

Name: Mexican Street Corn Chowder Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion; 3 cloves garlic, minced; 4 cans corn kernels (15.25-oz cans, undrained); 1 ½ teaspoons ground cumin; 1 ½ teaspoons chili powder; 1 teaspoon kosher salt; 4 cups vegetable broth (32 oz); ½ cup sour cream, room temperature; 1 tablespoon lime juice; ¼ cup chopped fresh cilantro; Cotija cheese; Tajín seasoning; Sliced jalapeños; Tortilla chips (for serving)

Byanna orden August 25, 2026August 25, 2026

Jump to Recipe

Introduction

Mexican Street Corn Chowder is a comforting and flavorful dish that brings the taste of elote into a creamy soup. Packed with corn, spices, and a hint of lime, it’s perfect for a cozy dinner or entertaining guests.

A white bowl filled with creamy corn soup that has a thick, smooth yellowish texture with small bits inside. The top is garnished with whole yellow corn kernels, small white cheese crumbles, and fresh green cilantro leaves sprinkled with black pepper flakes. The bowl sits on a white plate surrounded by light beige tortilla chips. The scene is set on a white marbled surface with some blurred green coriander leaves and white plates in the background, and a wooden spoon is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion
3 cloves garlic, minced
4 cans corn kernels (15.25-oz cans, undrained)
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
1 teaspoon kosher salt
4 cups vegetable broth (32 oz)
½ cup sour cream, room temperature
1 tablespoon lime juice
¼ cup chopped fresh cilantro
Cotija cheese, Tajín, and sliced jalapeños (optional, for topping)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Add the canned corn with liquid, ground cumin, chili powder, and kosher salt. Cook for 5 minutes, lowering the heat if the spices begin to stick. Scoop out 1 cup of this corn mixture into a heat-proof bowl and set aside.
Step 3: Pour in the vegetable broth, bring to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 25 minutes.
Step 4: Remove the pot from heat and let it cool for a minute. Stir in the sour cream until fully combined.
Step 5: Using an immersion blender, blend about ¼ to ½ of the soup to your desired creaminess, leaving some corn kernels whole for texture.
Step 6: Stir the lime juice and chopped cilantro into the reserved corn mixture to prepare the topping.
Step 7: Taste the chowder and adjust salt or lime juice as needed. Ladle the soup into bowls and top with the lime-cilantro corn. Add Cotija cheese, a sprinkle of Tajín, and sliced jalapeños if desired. Serve warm with tortilla chips.

Tips & Variations

For a richer chowder, stir in a splash of cream or milk before serving.
To make it spicier, add diced jalapeños directly into the soup while cooking.
Fresh corn kernels can be used instead of canned for a lighter texture.
Serve with avocado slices for a creamy, cool contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the chowder if it thickens.