If you’re craving comfort food with a punch of bold flavor, you’re in for a treat with this Mexican Street Corn Soup. Inspired by the classic street food, elote, this soup is creamy, smoky, and spiked with just enough spice and lime to keep you coming back for more. It’s a dish that brings all the joy of Mexican street corn straight to your table, perfect for cozy nights or lively gatherings alike.
Ingredients You’ll Need
Gathering the ingredients for Mexican Street Corn Soup is a breeze, and each one plays an important role in creating that irresistible blend of flavors and textures. From sweet corn to tangy lime, every component brings a little something special to the pot.
- Butter: Adds richness and a silky base for sautéing the aromatics.
- Olive oil: Balances the butter and helps prevent burning while you cook the onions and garlic.
- Yellow onion: Lends a gentle sweetness and rounds out the savory flavor of the soup.
- Garlic: Brings depth and a fragrant kick that makes the whole dish pop.
- Corn kernels: The star of the show—use fresh for peak sweetness, but frozen or canned work beautifully too.
- Smoked paprika: Infuses the soup with a subtle smokiness reminiscent of charred street corn.
- Chili powder: Adds a mild heat and earthy undertone that keeps things interesting.
- Ground cumin: Gives the soup a warm, toasty background flavor that feels oh-so-Mexican.
- Salt: Enhances all the other flavors—don’t skip it!
- Black pepper: Provides just the right touch of sharpness to balance the sweetness of the corn.
- Chicken broth: Forms a savory, flavorful base; swap in vegetable broth for a vegetarian version.
- Heavy cream: Makes the soup ultra-creamy and satisfying.
- Cotija cheese: Crumbled into the soup and on top, it adds signature salty-tangy notes.
- Lime juice: Brightens everything up and brings that classic street corn zing.
- Fresh cilantro: Chopped and sprinkled, it gives a burst of color and herbal freshness.
- Jalapeño (optional): Dice it for a spicy kick—leave it out if you prefer a milder soup.
- Sour cream or Mexican crema: Dolloped on top for cool, rich contrast.
- Lime wedges: Serve alongside for an extra squeeze of brightness just before eating.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil in a large pot over medium heat. Once the butter is melted and the oil is shimmering, toss in the diced onion. Sauté for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and cook for another minute—your kitchen will smell absolutely amazing at this point!
Step 2: Build the Base
Next, add in the corn kernels, smoked paprika, chili powder, ground cumin, salt, black pepper, and the optional jalapeño if you’re using it. Let this mixture cook for 5 to 6 minutes, stirring now and then. The spices will bloom and the corn will start to pick up a little golden color, setting the stage for all those classic Mexican Street Corn Soup flavors.
Step 3: Simmer
Pour in the chicken or vegetable broth and give everything a good stir. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This is where the magic happens—the soup comes together, the flavors meld, and the broth absorbs the sweet and spicy notes from the corn and seasonings.
Step 4: Blend for Creaminess
Carefully transfer about half of the soup to a blender (or use an immersion blender right in the pot if you prefer) and blend until smooth. Pour the blended soup back into the pot with the remaining chunky soup. This step is key for that perfect balance of creamy texture and bites of whole corn.
Step 5: Add Cream, Cheese, and Lime
Stir in the heavy cream, crumbled cotija cheese, and fresh lime juice. Let the soup simmer for another 2 to 3 minutes, just to warm everything through and let the cheese melt into the broth. Taste and adjust seasoning as needed—sometimes you want just a touch more lime or salt.
Step 6: Garnish and Serve
Ladle the Mexican Street Corn Soup into bowls and top each one with a swirl of sour cream or Mexican crema, extra cotija cheese, a sprinkle of chopped cilantro, and a wedge of lime on the side. Now it’s ready to eat!
How to Serve Mexican Street Corn Soup
Garnishes
The finishing touches make all the difference! Generous dollops of sour cream or crema, extra cotija cheese, fresh cilantro, and a squeeze of lime bring color, tang, and rich flavor to each bowl of Mexican Street Corn Soup. For a little extra heat, add a few jalapeño slices on top.
Side Dishes
This soup pairs beautifully with warm tortillas, a simple green salad, or crispy tortilla chips for dipping. For a heartier meal, serve it alongside grilled chicken or a spicy bean salad to round out the flavors.
Creative Ways to Present
For a fun twist, serve Mexican Street Corn Soup in small mugs or shot glasses as an appetizer at parties. Or, use hollowed-out bread bowls for an extra-cozy presentation that’s as delicious as it is memorable!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a fantastic option for meal prep or quick weekday lunches.
Freezing
Mexican Street Corn Soup can be frozen, but because of the cream and cheese, you might notice a slight change in texture after thawing. If you do freeze it, let the soup cool completely, then store it in freezer-safe containers for up to 2 months. Stir well after reheating to bring back its creamy consistency.
Reheating
To reheat, simply warm the soup gently on the stovetop over low to medium heat, stirring often to prevent sticking. If it seems too thick, add a splash of milk or broth to loosen it up. Avoid boiling to keep the cream and cheese from separating.
FAQs
Can I make Mexican Street Corn Soup vegetarian or vegan?
Absolutely! Just use vegetable broth instead of chicken, swap the heavy cream for a plant-based alternative, and either skip the cotija cheese or use your favorite vegan cheese. The flavors are still fantastic!
How spicy is this soup?
The base recipe is mildly spicy thanks to the chili powder and optional jalapeño, but you can easily adjust the heat by adding more or less of either. For a kid-friendly version, leave out the jalapeño entirely.
Can I use frozen or canned corn?
Yes, both frozen and canned corn work great in Mexican Street Corn Soup. If you’re using canned, be sure to drain it well. For an extra boost of flavor, try charring the corn in a skillet or under a broiler before adding it to the soup.
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese is a great substitute with a similar crumbly texture and tangy flavor. Parmesan or queso fresco also work in a pinch.
Can I make this soup ahead of time?
Definitely! In fact, the flavors tend to deepen and get even better after a night in the fridge. Just reheat gently and add your favorite garnishes right before serving.
Final Thoughts
If you’re ready to add a new favorite to your soup rotation, give this Mexican Street Corn Soup a try. It’s creamy, zesty, and packed with vibrant flavors that will brighten up any meal. Gather your ingredients and get ready to enjoy a big bowl of comfort—your taste buds will thank you!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
A creamy and flavorful Mexican Street Corn Soup inspired by the classic elote, featuring sweet corn, smoky spices, and tangy cotija cheese, perfect for a comforting meal with authentic Mexican flair.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 1/2 cup crumbled cotija cheese (plus more for garnish)
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, optional and finely diced
Toppings & Garnishes
- 1/2 cup sour cream or Mexican crema for topping
- Lime wedges for serving
Instructions
- Heat the base: In a large pot over medium heat, melt the butter along with olive oil. Add the diced onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
- Incorporate spices and corn: Add the corn kernels, smoked paprika, chili powder, cumin, salt, black pepper, and the optional jalapeño. Cook for 5 to 6 minutes, stirring occasionally to allow the spices to blend and the corn to start softening.
- Add broth and simmer: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes to develop depth of flavor.
- Blend soup: Carefully transfer half of the soup into a blender and puree until smooth. Return the blended soup back to the pot and stir to combine with the remaining chunky portion.
- Add cream and cheese: Stir in the heavy cream, crumbled cotija cheese, and lime juice. Let the soup simmer gently for 2 to 3 minutes to meld the flavors and warm through.
- Adjust seasoning and serve: Taste and adjust salt or spices as needed. Serve the soup hot, topped with dollops of sour cream or Mexican crema, extra crumbled cotija cheese, chopped fresh cilantro, and lime wedges on the side for squeezing.
Notes
- For an extra smoky flavor, char the corn kernels in a skillet or under the broiler before adding to the soup.
- To make a vegetarian or vegan version, use vegetable broth and substitute cotija cheese with vegan cheese or omit it altogether.
- Adjust the jalapeño quantity or omit for less heat according to your spice preference.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 7g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
