Mexican Street Corn Chowder

This creamy Mexican street corn chowder gives you all the flavors of classic elote but in cozy bowl form. It is a bowl I crave on chilly nights because it has the perfect mix of sweetness from corn, zippy lime, smoky spice, and plenty of creamy finish with cotija and sour cream. When I first made this for friends after a summer barbecue, everyone asked for seconds and even the leftovers were fought over.

I first made this chowder after bringing home too many ears of sweet corn from the farmers market. Now it is my go-to fusion comfort food after a long day and instantly puts everyone at my table in a good mood.

Ingredients

• Fresh or frozen corn kernels: Bright sweet corn is the star Use peak season if fresh or choose a high-quality frozen brand with plump kernels
• Medium yellow onion: Pick onions with papery skin that feel heavy for their size
• Garlic cloves: Look for firm bulbs for best punchy taste
• Jalapeño: For a gentle kick Seed and finely chop or omit for milder soup
• Red bell pepper: Adds cheery color and soft sweetness Choose ones that feel firm and glossy
• Yukon Gold potatoes: Creamy texture Choose smooth skins no green patches
• Unsalted butter: Rich flavor lets corn shine Use fresh for best taste
• Heavy cream: Adds creamy texture If you need to skip dairy use coconut milk
• Sour cream: Tangy finish Full-fat is best but Greek yogurt works too
• Cotija cheese: Salty crumbly cheese If not available use feta and crumble it by hand
• Low-sodium vegetable broth: Go for brands with no mysterious flavors Homemade is even better
• Fresh lime juice: Brightens every spoonful Pick limes that feel heavy and give slightly
• Smoked paprika: Brings that outdoor grilled flavor to your stovetop
• Ground cumin: Warm earthiness Freshly ground for best taste
• Chili powder: Layers in subtle heat Use your favorite blend
• Salt and black pepper: Season as you go Taste each time
• Fresh cilantro: A fresh lift Use the freshest bunch in your market
• Extra cotija cheese: More is always welcome as garnish
• Lime wedges: Serve on the side for squeezing
• Hot sauce: Skip or add at the table for custom heat

Instructions

Prep the Vegetables:

Cut corn from cobs if using fresh or measure frozen Choose uniform dice for onion bell pepper jalapeño and potatoes so everything cooks evenly

Sauté the Aromatics:

Melt butter in a large pot over gentle medium heat Add diced onion Cook stirring often for about eight minutes until soft and translucent the longer you cook without browning the deeper the flavor base

Build the Flavor Base:

Add garlic jalapeño bell pepper Stir to coat in butter and let everything soften about three minutes You want the vegetables to get glossy not browned It should smell fragrant

Add Corn and Potatoes with Spices:

Stir in corn kernels and diced potatoes Sprinkle in smoked paprika cumin chili powder salt and pepper Let these toast for two minutes so the spices bloom and cling to the veggies

Simmer with Broth:

Pour in vegetable broth and raise heat to bring to a boil As soon as it boils turn heat down to a gentle simmer No need to cover Keep it bubbling away for twenty five minutes until potatoes are tender Check by piercing with a fork

Create Creamy Texture:

Insert an immersion blender straight into the pot Gently blend until the chowder is partly pureed leaving plenty of chunky bits for texture If no immersion blender transfer a few cups carefully to a regular blender then return

Finish with Dairy and Lime:

Pour in heavy cream and lime juice Simmer for a few minutes on very low heat so nothing curdles Remove from heat completely then stir in sour cream and fold in cotija until they melt in Season again as needed

Garnish and Serve:

Ladle soup into bowls Top generously with more cotija chopped cilantro and a squeeze of lime Place hot sauce on the table for everyone to use as they like

The cotija cheese is always my favorite part Each time I make this chowder my youngest always sneaks extra crumbles from the top I love how the salty bits melt a little into the hot bowl giving each bite that signature creamy zing This has turned into our top choice soup for Sunday nights with family and friends

Storage Tips

Let leftover chowder cool completely then transfer to airtight containers in the fridge It stays good for up to four days To reheat gently warm on the stovetop with a splash of broth or milk to keep it silky You can also freeze individual portions for up to three months Thaw overnight in the fridge and stir well while reheating

Ingredient Substitutions

No cotija Use crumbled feta for similar texture If out of Yukon Golds red potatoes work fine Heavy cream can be swapped for half and half or full-fat coconut milk for nondairy Lemon can replace lime in a pinch but lime is classic for this soup

Serving Suggestions

Ladle the chowder into rustic bowls and top with extra cotija and cilantro Serve with crispy tortilla chips or toasted sourdough on the side For added texture garnish with fresh avocado dice or serve alongside a simple green salad dressed in lime vinaigrette

Cultural and Seasonal Context

This chowder is inspired by the street snack elote served on cob in Mexico where corn is slathered with mayo lime chili and cheese and eaten hot off the grill In chowder form these bright flavors translate beautifully to winter using peak summer corn or high quality frozen corn so you can enjoy it any season

This soup always delights with comforting flavor and vibrant color Try adding a fresh squeeze of lime each time you reheat for a little extra brightness

Common Recipe Questions

→ What type of corn works best for this dish?

Fresh summer corn brings the most sweetness and flavor, but frozen kernels work well if fresh is unavailable.

→ Can I make this dairy-free or vegan?

Swap butter for olive oil, use coconut cream instead of heavy cream, and replace cheese with vegan alternatives or omit it.

→ How can I add more smoky flavor?

Char corn kernels in a dry skillet or grill before adding to the soup. Smoked paprika also enhances the smoky profile.

→ How spicy is this chowder?

The chowder has mild heat from jalapeño. Adjust the amount or omit for less spice, or use hot sauce for extra kick.

→ What can I use instead of cotija cheese?

Feta makes a great substitute due to its similar crumbly texture and tangy flavor profile.

→ Is this dish gluten-free?

It can be fully gluten-free if you ensure the broth and dairy products are certified gluten-free.