Mexican Street Corn Chowder with Crumbled Cotija Cheese

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Mexican Street Corn Chowder is a creamy, comforting soup inspired by the flavors of elote, or Mexican street corn. Packed with sweet corn, potatoes, smoky spices, and zesty lime, it’s topped with fresh cilantro, crumbled cotija cheese, and chopped cilantro for a rich, tangy, and slightly spicy taste experience.

Corn Chowder

What’s better than a classic bowl of corn chowder – street corn style? Especially when you’re Iowa bred where sweet corn is plentiful and the taste is pretty much the BEST.

This stick-to-your-ribs kind of chowder is not only delicious, it’s fairly easy to make. Simple, fresh ingredients, and some desire to put a good, hearty meal on the table.

Why This Recipe Works:

SIMPLE TO MAKE – This soup is made in just one pot! It takes some chopping but it’s worth it for the taste.
STREET CORN RAGE – Street corn has been all the rage over the last several years. Try our Mexican Street Corn Salad Recipe or Mexican Street Corn Kale Salad next!
FULL OF FLAVOR – We love the spicy, comforting flavors of this chowder. The toppings should not be skipped!

A bowl of corn chowder with Mexican street corn.

Ingredients Used:

Butter – We’re using butter to sauté the veggies.
Onion, Jalapeño, and Garlic – You’ll start by sautéing these flavorful veggies.
Potatoes – Yellow potatoes make the best chowder. Likewise, you could try another potato like russet.
Seasonings – I used cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper. Feel free to try other spices like thyme, paprika, cayenne pepper, etc.
Flour – A little bit of flour helps to thicken the chowder.
Broth – I always use lower sodium chicken broth.
Sugar – A pinch of sugar is needed to balance the strong flavors in this chowder.
Cream – We’re using heavy cream to thicken the chowder. However, you could use half and half or milk for a lighter version instead.
Corn – Fresh sweet corn is best! In a pinch, frozen corn could be replaced.
To serve – Add cotija cheese, cilantro, extra jalapeño, and fresh lime juice.

The labeled ingredients for Mexican Street Corn chowder.

How to make Mexican Street Corn Chowder:

Step 1
Grill corn. Grill the ears of corn on an outdoor grill or indoors (in a cast iron skillet) until tender and slightly charred. Use tongs to turn the corn as it cooks. Let cool slightly.

Use a sharp knife to slice the kernels off of the cobs. Set aside.

A tray of grilled corn, sliced off the cobs.

Step 2
Sauté Veggies. Heat a large stock pot over medium-high heat. Add butter and when melted, add onions, and jalapeños. Cook for 4-5 minutes or until veggies are slightly softened.

Step 3
Add flour. Add garlic, flour, and seasonings (ground cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper) and stir to absorb into the veggies, about two minutes. Mixture will be thick.

A stock pot of the sautéed veggies plus flour and seasonings on top.

Step 4
Add broth. Add the chicken broth and bring to a boil. Then add potatoes and cook chowder until potatoes are fork tender.

Step 5
Add heavy cream and corn. Add the heavy cream and cook over medium heat to warm up, about 4-5 minuts. Then add the grilled corn and cook for a couple more minutes until warmed.

A stockpot of the chowder after cooking the potatoes.

Step 6
Serve. Serve chowder with all the toppings – sour cream, crumbled cotija cheese, chopped cilantro, sliced jalapeños, and fresh lime juice.

Storing and Freezing:

Store the chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a bit more broth or cream if it thickens too much.
Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.

A stock pot of street corn chowder with a ladle lifting some out.

Recipe FAQs:

Can I use frozen corn or canned corn instead of fresh?

Yes! Frozen corn works well and is convenient. Canned corn is also an option, but try to drain it first to avoid excess liquid.

How can I get a smoky flavor in the chowder?

Sauté the corn until it has some char, or use smoked paprika to add smokiness. Grilling the corn beforehand can also enhance the flavor.

How can I make the chowder spicier?

Add more jalapeños or even a serrano pepper for extra heat, and use a dash of hot sauce or more chili powder.

Can I add meat to Mexican Street Corn Chowder?

Yes, you can add some crispy bacon or shredded chicken to the chowder for additional protein.

A bowl of Mexican Street Corn chowder with sliced jalapenos.

Other Delicious Soup Recipes:

Soup Season is my favorite season. For other delicious recipes, try one of the following recipes!

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue