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Bowl of creamy Mexican street corn chowder topped with corn, cilantro, and Cotija cheese, served with tortilla chips and a wooden spoon.

Mexican Street Corn Chowder Recipe

This hearty chowder brings together sweet corn, spices, and a creamy finish, topped with a fresh lime-cilantro mixture that gives every bowl a street-corn twist. It’s simple to make and full of flavor.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 149kcal
Author: Sandra

Ingredients

Chowder Base

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic minced
  • 4 cans corn kernels 15.25-oz cans, undrained (Note 2)
  • 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 (Note 3)

Finishing Toppings

  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • Cotija cheese Tajín, and sliced jalapeños, optional

Instructions

  • Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 cup chopped yellow onion and cook until translucent, about 4 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
  • Add the 4 cans corn kernels (with liquid), 1 ½ teaspoons ground cumin, 1 ½ teaspoons chili powder, and 1 teaspoon kosher salt. Cook 5 minutes. If spices begin to stick, lower the heat slightly.
    Scoop 1 cup of the corn mixture into a heat-proof bowl and set aside.
  • Pour in the 4 cups vegetable broth. Bring to a gentle boil, then immediately reduce to medium-low.
    Simmer uncovered for 25 minutes.
  • Remove the pot from the heat and allow it to cool for a minute. Stir in the ½ cup sour cream.
  • Use an immersion blender to blend ¼ to ½ of the soup, depending on how creamy you prefer it. Leave some corn intact for the best chowder texture.
  • Stir the 1 tablespoon lime juice and ¼ cup chopped fresh cilantro into the reserved corn mixture.
  • Taste and adjust salt or lime juice as needed.
    Ladle the chowder into bowls and top with the lime-cilantro corn. Add Cotija, Tajín, and jalapeños if desired. Serve warm with tortilla chips.

Notes

  1. If you don’t have an immersion blender, let the chowder cool for at least 5 minutes before blending in a regular blender. Vent the lid and cover lightly with a towel.
  2. The liquid from the canned corn adds natural sweetness and body. There's no need to drain.
  3. Greek yogurt may be substituted but must be tempered to avoid curdling.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 990mg | Potassium: 210mg | Fiber: 3g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg