Learn how to make Instant Pot Mexican Street Corn Soup inspired by the delicious flavours of elotes. This soup is loaded with tasty ingredients like sweet corn, bell peppers and potatoes, a few simple spices, heavy cream, cheese and lime juice. Garnished with classic Mexican toppings and extra cheese for an easy dinner the whole family will love. This Instant Pot street corn soup is not an authentic Mexican recipe but more of a riff on a corn chowder inspired by the elotes (street corn).
Course Main Course
Cuisine Mexican
Keyword Corn Recipes, Corn Soup, Instant Pot Mexican Recipes, Instant Pot Soup, Tex Mex, Vegetarian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 572kcal
Author Irena Macri
Ingredients
For cooking the soup
1tablespoonolive oil
2tablespoonbutter
1onionmedium yellow, finely chopped (about 1 cup)
1celery ribfinely chopped (about ½ cup)
1bell peppergreen small size or poblano pepper, chopped into small cubes (about 1-1.5 cups)
½ teaspoonsalt
4garliccloves, minced or chopped
1teaspoonchili powder
1.5teaspooncuminground
1teaspoonsmoked paprika
1teaspoonoreganodried
6cupscorn kernelsfrozen, canned and drained or fresh cut from corn cobs
4cupschicken stockcan be vegetable
3potatoesmedium size, peeled and diced into small cubes
After cooking
1cupheavy cream
2tablespoonlime juice
½cupParmesan cheese grated (or dry/aged Cotija cheese if available)
¼cupcilantrofinely chopped
Extra salt and pepper to taste
Garnishes/toppings
¼cupcilantroleaves
½cupsour cream
½cupcheesecrumbled cotija cheese or mild feta cheese (like Danish) or extra Parmesan
Lime wedges (for serving)
Fried tortilla strips or corn chips
Slices jalapeno
Sliced chili or chili flakes
Paprika
Instructions
Cooking the soup
Press Saute on the Instant Pot, Normal mode. Add olive oil and butter, onions, celery, green peppers and salt. Cook for 5-6 minutes, stirring a few times until softened.
Add the garlic, all of the spices, oregano and corn and stir for 30 seconds. Press Cancel to stop the Saute process.
Add the chicken stock and diced potatoes and stir through, scraping the bottom with a spatula.
Secure and lock the lid. Set to HIGH pressure for 3 minutes. Once the timer is done, quick-release the pressure and open the lid.
After cooking
Add heavy cream, lime juice, grated cheese and ¼ cup of chopped cilantro. Stir through.
Scoop 1.5-2 cups of the soup out into a jug or a bowl and use an immersion stick blender to puree it until smooth. Return the puree to the soup and stir. It should get nice and thick.
Taste for salt and pepper and adjust seasoning as needed.
Serve in bowls topped with extra Cotija cheese (or feta), tortilla chips or corn chips, lime wedges, a few chili flakes and a dollop of sour cream (optional).