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Mexican Street Corn Soup

Serves: 2-4
It's corn! Specifically, it's all the familiar flavors from Mexican street corn. When you try it in soup, everything changes.


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  • 3 tbsp unsalted butter
  • 1 large white onion, finely diced
  • 1 sweet bell pepper, finely diced
  • 2 jalapenos, seeded and minced
  • 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp oregano
  • ½ tsp paprika
  • ½ tsp salt and pepper to taste
  • 1 large gold potato, diced
  • 3 cups corn kernels
  • 4 cups vegetable broth
  • ½ lime, juice and zest of
  • 1 cup heavy cream or mexican crema
  • ¼ cup cilantro, plus more to top
  • Rizo Bros Grated Cotija, to top
  • Sour cream, to top


  1. Heat a large pot over medium heat and add the butter. When the butter melts, add the onion, bell pepper, and jalapeno. Saute until mostly tender, about 5-7 minutes.
  2. Stir in the garlic and spices and cook until no longer fragrant, about 2-3 minutes.
  3. Stir in the potatoes, corn, and vegetable broth. Simmer until the potatoes are tender, about 10 minutes.
  4. Stir in the lime juice, zest, cream and cilantro. If desired for a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks as desired.
  5. Serve hot with grated cotija and other toppings as desired such as cilantro and sour cream.