Mexican Street Corn Soup

I’ve developed a creamy Mexican Street Corn Soup that captures the bold, smoky flavors of elote in a comforting, spoonable form. It’s rich, tangy, and bursting with texture—ideal for cozy nights or casual gatherings.

Why You’ll Love This Recipe

I love how this soup brings together sweet corn, smoky spices, and creamy broth to mimic the flavors of roasted street corn in a warm bowl. The hints of lime, cotija, and cilantro brighten the soup, while the optional jalapeño adds a subtle kick. It’s familiar yet exciting, and easy enough for everyday cooking with a touch of fiesta flair.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• corn kernels (fresh, frozen, or canned)

• olive oil or butter

• onion, finely chopped

• garlic, minced

• diced jalapeño or chili powder (optional, for heat)

• chicken or vegetable broth

• heavy cream or half-and-half

• lime juice

• cotija or feta cheese, crumbled

• fresh cilantro, chopped

• salt and freshly ground black pepper

Directions

1. I heat oil or butter in a large pot over medium heat, then sauté onions until translucent—about 3–4 minutes. I stir in garlic and jalapeño (if using) and cook another minute until fragrant.

2. I add the corn kernels to the pot, stirring to coat in oil, and cook for a few minutes to bring out their sweetness.

3. I pour in the broth and bring it to a gentle simmer, letting the flavors meld for about 10 minutes.

4. I stir in the cream and simmer another 2–3 minutes, then taste and season with salt, pepper, and a squeeze of lime juice to brighten it.

5. I use an immersion blender to puree part of the soup—leaving some corn whole for texture. (Alternatively, I transfer half the soup to a blender, blend until smooth, and return it to the pot.)

6. I ladle the soup into bowls and top with crumbled cotija or feta, chopped cilantro, and an extra squeeze of lime. If I’m feeling indulgent, I add a drizzle of chili-lime crema or serve with tortilla chips for crunch.

Servings and timing

This recipe serves about 4 people.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: Around 30 minutes

Variations

• Add protein: I sometimes stir in shredded chicken or cooked bacon bits for extra heartiness.

• Make it spicy: I add diced green chiles, a pinch of smoked paprika, or a few dashes of hot sauce.

• Vegetarian version: I use vegetable broth and keep the soup meat-free—it’s just as flavorful.

• Kick up texture: I fold in fresh kernels or roasted corn right before serving for extra pop.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the soup gently on the stove, adding a splash of broth or cream if needed to refresh the texture. If it’s too thick after cooling, a bit of milk or broth helps loosen it.

FAQs

Can I use canned or frozen corn?

Yes—I often use frozen for convenience. I thaw it first and follow the recipe as written. Adjust cook time slightly if using canned corn since it’s already tender.

How can I make this dairy-free?

I substitute coconut cream or a plant-based milk blend, and use dairy-free cheese or omit the cheese topping. The corn flavor still shines through nicely.

Can I make this soup ahead of time?

Definitely—I make it a day ahead. Just warm gently before serving and add fresh toppings like cheese and cilantro right before eating.

Is it okay to blend the entire soup?

You can for a silky, thick texture. I prefer blending only half to maintain kernels and bite, but blend it fully if you want a smooth bisque-style soup.

What toppings work well?

I love cotija or feta, cilantro, a squeeze of lime, crushed tortilla chips, diced avocado, or a swirl of crema. They add flavor, texture, and freshness.

Conclusion

This Mexican Street Corn Soup is a deliciously bold take on a comfort classic, delivering the bright, creamy, and smoky flavors of elote in every spoonful. I love how quickly it comes together, how endlessly customizable it is, and how it always feels satisfying without being heavy. It’s become one of my favorite go-to soups for whenever I crave a bowl packed with flavor and warmth.

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