Mexican Street Corn Soup

Mexican Street Corn Soup

Serves: 8 - 10 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
Mexican Street Corn Soup


  • 1 small white onion chopped
  • 1 jalapeno minced
  • 5 cloves garlic crushed
  • 3 tablespoons flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons Yondu Vegetable Umami Seasoning
  • 4 cups chicken stock
  • 6 cups frozen corn kernels
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 1/2 cups heavy cream half and half, or milk
  • 1 cup freshly chopped cilantro


  • Cilantro
  • 1/2 cup crumbled cotija cheese
  • Jalapeno


Print This Recipe
  1. Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook for an additional 1 minute.
  2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth, add Yondu Vegetable Umami Seasoning and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
  3. Stir in cream and cilantro. Serve topped with crumbled cotija, Cilantro and jalapeno slices.