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Esquites Soup

Esquites Soup is a creamy, roasted corn-based soup with added vegetables and seasonings that is topped with fresh pico de gallo, sour cream, jalapeno peppers, and cheese.

Course Dinner, Side Dish
Cuisine American
Keyword Esquites Soup
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 8
Calories 199 kcal
Author Amanda Rettke--iamhomesteader.com


Corn Mixture

  • 2 tablespoons canola oil
  • 1 small yellow onion, diced (approximately ¾ cup)
  • 1 medium jalapeño pepper, seeded and finely chopped (plus extra for garnish)
  • 4 cups canned sweet corn, well-drained
  • 1 clove garlic, minced
  • ¼ cup cilantro, coarsely chopped


  • 32 ounces chicken broth
  • 3 tablespoons Cotija cheese, crumbled (plus more for garnish)
  • ½ cup heavy cream
  • 1 tablespoon freshly squeezed lime juice
  • teaspoons chili powder
  • teaspoons salt, more or less to taste
  • ½ teaspoon pepper, more or less to taste


Corn Mixture

  1. In a large heavy-bottomed pot, heat the oil over medium-high heat until shimmering.

  2. Add the onion and jalapeno. Cook 3-5 minutes, or until onions are translucent.

  3. Add the drained sweet corn and cook, stirring occasionally, until toasted and golden brown, about 15-20 minutes.

  4. Add the garlic and cilantro. Cook for 1 minute more. Reduce the heat to low.


  1. Carefully remove half of the corn mixture and put it in a separate bowl. Set aside.

  2. To the remaining corn mixture in the pot, add the chicken broth and the Cotija cheese. Use an immersion blender to blend the ingredients together.

  3. Pour the corn mixture that was set aside back into the pot and stir to combine.

  4. Stir in heavy cream, lime juice, chili powder, salt, and pepper.

  5. Top soup with additional cilantro, jalapenos, Cotija cheese, pico de gallo, and sour cream.