Mexican Street Corn Soup Recipe
Get ready to fall in love with Mexican Street Corn Soup, a cozy and vibrant dish inspired by the flavors of classic elote. This creamy bowl delivers everything you adore about Mexican street corn—smoky depth, tangy lime, fresh cilantro, and that irresistible cotija cheese—all in spoonable form. As soon as you lift the lid, you’re greeted by an aroma that’s pure summer festival, no matter the season. Each bite wraps your taste buds with sweet corn, just the right touch of spice, and that signature savory-creaminess. If you crave comfort with a lively twist, this soup is about to become your new favorite!
Ingredients You’ll Need
Making Mexican Street Corn Soup is delightfully easy, thanks to a handful of straightforward yet star-quality ingredients. Each one brings something special to the table—flavor, texture, color, or a touch of heat—that turns simple corn soup into something totally craveable.
- Olive oil: The foundation for sautéing, giving a subtle richness right from the start.
- Yellow onion: Brings natural sweetness and depth as it softens down.
- Garlic: Adds that irresistible savory edge and classic warmth.
- Corn kernels: The soul of the soup—use fresh when it’s in season, or go with frozen for convenience.
- Chicken or vegetable broth: Adds body and rounds out the flavors; use veggie broth for a vegetarian soup.
- Heavy cream: Makes everything wonderfully smooth and decadent.
- Sour cream: Delivers tanginess and helps create the soup’s signature creamy texture.
- Smoked paprika: Infuses smoky warmth that echoes the charred notes of classic elote.
- Ground cumin: Brings a subtle earthiness that blends seamlessly with the corn.
- Chili powder: Just a bit for gentle heat and an extra pop of color.
- Black pepper: Gives a background kick to balance the sweetness of the corn.
- Salt: Essential for highlighting all the big, bold flavors.
- Cotija cheese: Salty, crumbly, and totally irresistible; save some for that perfect finishing sprinkle.
- Cilantro: Fresh, bright, and herbal—this is what lifts the soup from lovely to unforgettable.
- Lime juice: Adds acidity and a fresh zing that ties all the cheesy, creamy flavors together.
- Jalapeño (optional): For those who like a subtle or spicy little kick; leave in or out depending on your mood.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it sauté, stirring occasionally, until the pieces soften and start to turn translucent—about 4 to 5 minutes. Add the minced garlic and cook for another minute, just until it’s fragrant and your kitchen smells wonderfully inviting.
Step 2: Cook the Corn
Next, stir in the corn kernels (whether fresh or frozen) and give them a few minutes—about 3 to 4—to soak up all those oniony, garlicky flavors. This step teases out even more sweetness and a bit of toasty corn essence.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth, and crank up the heat to bring the soup to a light boil. Once it starts bubbling, reduce the heat and let everything simmer together for about 10 minutes. This gives the corn time to fully cook and infuse the broth with its bright flavor.
Step 4: Blend Until Smooth
Either use an immersion blender right in the pot, or transfer the soup carefully to a blender in batches. Purée until you reach your preferred consistency—completely smooth is classic, but you can leave a few chunks for texture. Then, return everything to the pot if needed.
Step 5: Stir in Creamy Goodness
Now it’s time to make it luxuriously creamy! Stir in the heavy cream, sour cream, smoked paprika, cumin, chili powder, black pepper, and salt. Let the soup simmer gently for about 5 minutes until it’s beautifully hot and silky smooth—the aromas will make you swoon.
Step 6: Add the Elote Finishes
Take your soup off the heat and stir in the cotija cheese, chopped cilantro, lime juice, and jalapeño if you’re adding a little heat. Taste and adjust your seasoning as needed—a little more lime, pinch more salt, or scatter of cilantro is totally up to you.
How to Serve Mexican Street Corn Soup
Garnishes
The magic is in the toppings! Generously sprinkle extra cotija cheese and chopped cilantro over each bowl. A quick squeeze of fresh lime offers brightness, while thin jalapeño slices create a vibrant contrast. If you want, a dusting of chili powder or smoked paprika on top looks gorgeous and nods to the street corn vibe.
Side Dishes
Pairing is the fun part. Warm, crusty bread or toasted tortilla strips are perfect for dipping and scooping. You could also serve Mexican Street Corn Soup alongside a citrusy slaw or a simple tomato and avocado salad to balance the creamy richness. For heartier fare, a platter of cheese quesadillas or grilled chicken makes it a complete meal.
Creative Ways to Present
For a party or potluck, serve the soup in small mugs or shot glasses for a playful, appetizer-sized treat. Or, ladle it into roasted poblano pepper halves for a dramatic presentation. Swirl extra sour cream on top or scatter microgreens for a sharp, modern look that still celebrates all the traditional flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Soup will keep surprisingly well! Once cooled, transfer it into an airtight container and refrigerate. It stays fresh and vibrant for up to three days—just make sure to store the garnishes separately to keep everything at its peak.
Freezing
If you want to save a batch for later, freeze the soup (minus the garnishes and cotija cheese, which are best added fresh). Pour cooled soup into freezer-safe containers, leaving room to expand. It will keep happily for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pour the soup into a pot and warm gently over medium-low heat, stirring frequently. If the soup has thickened too much, splash in a bit more broth or cream to reach your favorite consistency. Add fresh cilantro, cotija, and a big squeeze of lime just before serving for that just-made taste.
FAQs
Can I make this Mexican Street Corn Soup dairy-free?
Absolutely! Substitute the heavy cream and sour cream with coconut milk or any creamy non-dairy alternative, and use a dairy-free cheese in place of cotija. The result is still rich, delicious, and packed with elote flavor.
Is this soup spicy?
The base recipe is mild, but you control the heat. Using jalapeño (with or without seeds) or an extra shake of chili powder can crank up the spice. Prefer it mellow? Skip the jalapeño entirely or serve it on the side.
Can I use canned corn for this soup?
In a pinch, canned corn works too! Just drain and rinse it well. Fresh or frozen is recommended for the best, most vibrant corn flavor, but canned corn will still make a tasty soup.
What’s the best way to blend the soup?
An immersion blender is the easiest for less mess, but a regular blender gives the soup a super smooth finish. Always be careful blending hot liquids—do it in batches and don’t overfill the blender.
Can I double the recipe for a crowd?
Definitely! Mexican Street Corn Soup is a real crowd-pleaser. Just double all the ingredients and keep the same cooking method. You may need a larger pot, but the flavors scale up beautifully for parties or family gatherings.
Final Thoughts
If you’re looking to bring a little Mexican street food magic to your kitchen, this Mexican Street Corn Soup is everything you want—fun, flavorful, and oh so comforting. Whip it up for a weeknight pick-me-up or impress your friends at your next get-together. Give it a try, and don’t be surprised if it finds a permanent spot in your comfort food rotation!
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Mexican Street Corn Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and creamy Mexican Street Corn Soup, packed with the flavors of elote. This easy-to-make soup is a comforting blend of sweet corn, savory broth, and a hint of spice, finished off with tangy cotija cheese and fresh cilantro.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup crumbled cotija cheese (plus extra for garnish)
- 2 tablespoons chopped cilantro (plus extra for garnish)
- 1 tablespoon lime juice
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Prepare the Soup Base: Heat olive oil in a pot, sauté onion and garlic, add corn, and simmer with broth.
- Blend and Season: Use a blender to puree the soup, then add cream, sour cream, and spices. Simmer to combine flavors.
- Finish and Serve: Stir in cotija cheese, cilantro, lime juice, and jalapeño. Adjust seasoning and garnish to serve.
Notes
- For a thicker consistency, add more corn before blending.
- To increase heat, retain jalapeño seeds or add hot sauce.
- For a dairy-free option, substitute with coconut milk and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
