If you’re looking for the coziest bowl of flavor-packed comfort, you have to try this Mexican Street Corn Soup Recipe. It brings all the tangy, creamy, spicy goodness of elote—classic Mexican street corn—into a spoon-friendly form you’ll crave year-round. Each mouthful bursts with sweet corn, zesty lime, and savory Cotija, finished with your favorite toppings. Whether you’re feeding family or just treating yourself, this satisfying soup is pure happiness in a bowl.

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Mexican Street Corn Soup Recipe is chosen for maximum impact—each one works double duty to build layers of texture, color, and irresistible taste. Gather these beauties and you’ll have a soup that makes an ordinary night feel like a fiesta.

Butter: Adds a lush, rich base that infuses the soup with a comforting, mellow flavor.
Olive oil: Prevents the butter from burning and lends a fruity depth.
Onion (diced): Brings sweet, aromatic notes that form the savory backbone of the soup.
Garlic (minced): Adds earthy warmth and complexity—don’t skip this step!
Corn kernels (fresh, frozen, or canned): The heart of this soup, providing plump sweetness and beautiful color.
Chili powder: Infuses smoky heat to put a little pep in each bite.
Smoked paprika: Delivers deep, woodsy undertones that evoke traditional street corn flavors.
Cumin: Offers earthiness and a hint of toasty spice for authenticity.
Salt: Enhances every flavor and balances the natural sweetness of the corn.
Black pepper: Gives a mild kick and punches up the other seasonings.
Chicken or vegetable broth: Forms the soul-warming base—choose veggie broth for a meatless version.
Sour cream: Swirls in luscious creaminess and a tangy finish.
Cotija cheese (or feta): A classic elote topping, this salty crumble melts to create pockets of flavor.
Lime juice: Brightens every spoonful with a citrusy zing that wakes up your taste buds.
Fresh cilantro (chopped): Brings freshness and a burst of color right at the end.
Chopped jalapeño (optional): For the heat seekers, this amps up the spice to your liking.
Hot sauce (to taste, optional): A final flourish that lets you control the fire, one dash at a time.

How to Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating the butter and olive oil together in a large pot over medium heat. When they’re shimmering and ready, toss in the diced onion. Sauté for 4 to 5 minutes until the onion is soft and just beginning to caramelize, perfuming your kitchen. Now, add the garlic, cooking for just a minute more—this quick step releases deep, inviting flavors without risking bitterness.

Step 2: Build the Base with Corn and Spices

Pour in your corn kernels, then sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Give everything a good stir and let the mixture cook for about 5 minutes, stirring occasionally. The corn will start to caramelize slightly, drawing out its natural sweetness and toasty notes—this is where the Mexican Street Corn Soup Recipe magic really begins!

Step 3: Simmer with Broth

Next, pour your broth of choice into the pot and increase the heat just enough to bring it to a gentle boil. After it bubbles, lower the heat and allow the soup to simmer for 10 to 15 minutes. This gives all the flavors time to mingle and develop into a rich, layered broth that’s both comforting and exciting.

Step 4: Partially Blend for Creaminess

For that luxurious, creamy-yet-chunky texture, use an immersion blender and blend the soup right in the pot. Aim for a half-blended finish so you keep plenty of whole kernels for a great bite. If you don’t have an immersion blender, carefully transfer half the soup to a blender, blend, then stir it back into the pot. Either way, you get a balance of silkiness and heartiness—pure perfection!

Step 5: Enrich and Brighten

Lower the heat and stir in the sour cream, crumbled Cotija cheese, and a generous squeeze of lime juice. Let everything warm through for another 2 to 3 minutes, just until the cheese softens and the soup is silky and irresistible. Taste and adjust seasoning—sometimes an extra pinch of salt or squeeze of lime takes it to the next level.

Step 6: Serve and Customize

Ladle your Mexican Street Corn Soup Recipe into bowls while it’s piping hot. Set out your favorite garnishes like fresh cilantro, extra Cotija, lime wedges, chopped jalapeño, and even your favorite hot sauce. Let everyone build their own perfect bowl and enjoy!

How to Serve Mexican Street Corn Soup Recipe

Garnishes

The beauty of this soup is how much it loves a great garnish! A sprinkling of fresh cilantro adds brightness, while more Cotija layered on top gives each bite extra creamy tang. Lime wedges are a must for those who love an extra pop of citrus, and sliced jalapeños deliver that signature street corn heat. Don’t forget a dash of your favorite hot sauce for the bold at heart!

Side Dishes

This is a hearty soup that shines on its own, but if you want to turn your meal into a full-on feast, pair it with warm, pillowy tortillas or a fresh avocado salad. Mexican rice, crunchy tortilla chips, or a simple slaw round things out and invite everyone to dip, scoop, and savor each spoonful alongside their favorite side.

Creative Ways to Present

Pile your Mexican Street Corn Soup Recipe high in colorful bowls and lay out an array of toppings for a DIY soup bar at your next casual get-together. Or, serve in small cups as a festive appetizer for a dinner party. For a picnic spin, ladle the soup into insulated mugs and pack with grilled corn on the cob for some double corn fun!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the soup cool completely, then stash it in an airtight container in the fridge. It will keep happily for up to 4 days, and the flavors get even better as they meld together overnight.

Freezing

Want to make a batch ahead? The Mexican Street Corn Soup Recipe freezes beautifully. Spoon cooled soup (without garnishes) into freezer-safe containers, leaving a little space for expansion. It lasts up to 3 months—just thaw overnight in the fridge before reheating for an instant, flavor-filled meal.

Reheating

To reheat, pour the soup into a pot over medium-low heat and stir gently until warmed through. If it’s a little thick after storing, add a splash of broth or water. For microwave reheating, use a microwave-safe bowl, cover loosely, and heat in short bursts, stirring between each one to ensure even warming.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! This Mexican Street Corn Soup Recipe is designed to be flexible—fresh, frozen, or canned corn all work well, so use whatever is most convenient or in season. Just be sure to drain canned corn before adding.

How spicy is this soup?

The base recipe is mild with a gentle warmth from the spices, but you have full control over the heat. Add jalapeño or your favorite hot sauce to crank up the spiciness, or leave them out for a family-friendly bowl.

What can I use instead of Cotija cheese?

If Cotija is hard to find, crumbled feta is a great substitute, offering a similar salty tang and crumbly texture. You could even use grated Parmesan or another salty, firm cheese in a pinch.

How can I make this soup vegan?

To enjoy a vegan version, use olive oil in place of butter, choose vegetable broth, swap sour cream for a vegan alternative, and top with a dairy-free cheese or extra avocado for creaminess. This Mexican Street Corn Soup Recipe is incredibly adaptable!

Can I make this ahead for a party?

This soup is fantastic for prepping ahead! Make it a day or two before your event, store in the fridge, and simply reheat before serving. Set up a toppings bar and let everyone customize their bowl—that’s the ultimate party trick.

Final Thoughts

I truly hope you feel inspired to whip up this Mexican Street Corn Soup Recipe for your next cozy night in or festive gathering. Every spoonful is loaded with joy, flavor, and a dash of fun—just the way great food should be. Don’t be shy with the garnishes, and let the spirit of elote warm your table!

Mexican Street Corn Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and creamy Mexican Street Corn Soup that captures the flavors of elote in a comforting bowl. This vegetarian and gluten-free soup is packed with corn, spices, and a touch of tangy cotija cheese, creating a rich and satisfying meal.

Ingredients

Scale

For the Soup:

1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups corn kernels (fresh, frozen, or canned)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken or vegetable broth
1/2 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
juice of 1 lime
1/4 cup chopped fresh cilantro
chopped jalapeño (optional)
hot sauce to taste (optional)

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Instructions

Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until soft, then add garlic.
Cook Corn: Add corn, chili powder, smoked paprika, cumin, salt, and pepper. Caramelize corn for 5 minutes.
Add Broth: Pour in broth, bring to a boil, then simmer for 10–15 minutes.
Blend: Partially blend soup for creaminess, leaving some corn whole.
Finish: Stir in sour cream, cotija cheese, and lime juice. Heat through and adjust seasoning.
Serve: Garnish with cilantro, cheese, lime, jalapeño, or hot sauce.