If you’re craving all the magic of classic elote but want something cozy you can eat by the spoonful, Mexican Street Corn Soup is about to become your new obsession. This soup delivers everything you love about street corn: sweet bursts of juicy kernels, smoky spice, creamy tang from cotija and lime, all swirled into a bowl of pure comfort. It’s rich but not heavy, totally irresistible, and perfect for sharing (or not), whether you need a quick family dinner or a party-ready starter. Trust me, just one ladleful and you’ll see why Mexican Street Corn Soup is on repeat at my house all year round.
Ingredients You’ll Need
It’s almost shocking how a handful of simple ingredients can combine into something this layered and luscious. Each player in this soup builds its irresistible taste, vibrant color, and trademark creamy texture, so don’t be tempted to skip a thing!
- Corn kernels: The star! Use fresh in season for extra pop, or frozen for convenience—both bring wonderful sweetness.
- Olive oil: Adds richness and helps soften the aromatics for a silky-smooth base.
- Yellow onion: Provides savory depth and slight sweetness to anchor the corn’s brightness.
- Garlic: Infuses the entire soup with warming, aromatic flavor.
- Jalapeño: Adds a gentle kick—remove seeds for mild heat or leave some in if you like extra spice.
- Ground cumin: Brings earthiness and that signature Mexican flavor undertone.
- Smoked paprika: Gives a whisper of smokiness that echoes grilled elote.
- Vegetable broth: Delivers body without overpowering, keeping the soup vegetarian.
- Heavy cream: Makes the texture lush and satisfying, with just the right amount of indulgence.
- Sour cream: Adds tang and blends to velvet perfection with the cream and cheese.
- Cotija cheese: Crumbly, salty, and a must for authentic Mexican Street Corn Soup vibes—sub feta if you can’t find cotija.
- Fresh cilantro: Sprinkles in vibrant, herbaceous freshness right at the end.
- Lime juice: Makes every flavor sing with a final splash of brightness.
- Salt and pepper: Simple, essential—taste and adjust at the very end.
- Optional toppings: More cotija, cilantro, lime wedges, and chili powder add the perfect finishing flair and flavor punch.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Toss in the diced onion and let it sweat gently for 4 to 5 minutes, stirring occasionally. When the onion turns translucent and smells heavenly, stir in the garlic and jalapeño, and let them mingle for another minute. This step is all about building a deliciously savory foundation for your Mexican Street Corn Soup.
Step 2: Add the Corn and Spices
Stir in the corn kernels, ground cumin, smoked paprika, and a healthy pinch of salt and pepper. Cook this mixture for 3 to 4 minutes, letting the corn caramelize ever-so-slightly and the spices bloom—your kitchen will start to smell incredible. This is where the sunshine-sweet flavor of the corn shines through.
Step 3: Simmer with Broth
Pour in the vegetable broth and give everything a good stir. Bring the soup to a gentle simmer and let it bubble away, uncovered, for about 10 minutes. This stage lets all those fantastic flavors meld and deepens the color of your soup beautifully.
Step 4: Blend to Creamy Perfection
Time to create that signature creamy-and-chunky elote vibe! Take an immersion blender and blend the soup right in the pot, leaving some kernels whole for texture. If you like it super smooth, blend longer, or for a rustic feel, just pulse a few times. No immersion blender? Just transfer half the soup to a regular blender, puree, then pour it back into the pot.
Step 5: Stir in Creams, Cotija, Lime, and Cilantro
Lower the heat and swirl in the heavy cream, sour cream, lime juice, and most of the cotija cheese. Let it all warm gently for another 2 to 3 minutes so the cheese melts slightly and everything blends together. At the very end, add a generous handful of chopped cilantro for a pop of freshness. Taste and add more salt, pepper, or lime if needed. Ladle your Mexican Street Corn Soup into bowls while piping hot!
How to Serve Mexican Street Corn Soup
Garnishes
The finishing touches make all the difference. After ladling your Mexican Street Corn Soup into bowls, pile on extra cotija, more chopped cilantro, a sprinkle of chili powder, and a wedge of lime for that essential elote flavor bomb. Even a little dash of hot sauce is fair game!
Side Dishes
This soup is magical on its own but plays so well with others. Try it alongside warm tortilla chips, a bright tomato salad, or a basket of soft, buttered bolillos. For a heartier meal, serve next to a grilled quesadilla or street tacos—trust me, you’ll want something for scooping up every last drop.
Creative Ways to Present
Serve Mexican Street Corn Soup in rustic mugs for a party-friendly starter, or pour it into mini glasses for a whimsical appetizer. Hosting a dinner? Top each bowl tableside with your favorite crunchy tortilla strips or a dollop of Mexican crema for extra flair. The more color and texture, the more impressive the bowl!
Make Ahead and Storage
Storing Leftovers
Lucky enough to have leftovers? Cool your Mexican Street Corn Soup to room temperature, then transfer it to an airtight container. It keeps beautifully in the fridge for up to four days, and the flavors even deepen as it sits. Perfect for easy lunches or next-day dinners!
Freezing
This soup freezes well, though the texture may change slightly due to the dairy. Cool completely, portion into airtight freezer containers, and freeze for up to three months. Thaw overnight in the refrigerator before reheating and give it a quick whisk to bring the creamy elements back together.
Reheating
To reheat, simply warm the soup gently in a pot over low heat, stirring frequently. If it looks a bit thick, just add an extra splash of broth or cream to loosen it up. Avoid boiling to keep it ultra-creamy and smooth—this helps preserve the flavor and texture of your Mexican Street Corn Soup.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! While fresh or frozen corn gives the best pop and sweetness, canned corn works in a pinch. Just drain and rinse it well before adding to your Mexican Street Corn Soup.
Is this soup spicy?
The jalapeño brings a mild heat, especially if you remove the seeds. For more kick, keep the seeds or splash in your favorite hot sauce at the end. You control the spice!
Can I make Mexican Street Corn Soup vegan?
Yes! Swap the heavy cream and sour cream with plant-based alternatives, and sub your favorite vegan cheese for cotija. It’s still incredibly rich and flavorful, with all the magic of the original.
What can I use instead of cotija cheese?
If cotija isn’t available near you, feta makes a great substitute—just be aware it’s a bit saltier, so adjust seasoning accordingly. Crumbled queso fresco or even grated parmesan can also work in a pinch.
How do I make the soup extra thick or extra creamy?
For a thicker texture, blend more of the soup or simmer a bit longer to reduce it. To amp up the creaminess, add an extra spoonful of sour cream or a splash more heavy cream—it’s so forgiving and customizable!
Final Thoughts
If you adore all the flavors of elote, you owe it to yourself to try this Mexican Street Corn Soup at home. It’s a hug in a bowl: bright, comforting, just a little bit smoky, and downright impossible to resist. I can’t wait for you to bring this dish to your table—one spoonful, and you’ll be hooked!
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: Vegetarian
Description
This Mexican Street Corn Soup is a creamy and flavorful twist on classic elote. Packed with corn, spices, and a hint of heat, this vegetarian soup is perfect for a cozy night in or as a starter for your next Mexican-inspired meal.
Ingredients
For the Soup:
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
For Serving:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional toppings: extra cotija, cilantro, lime wedges, chili powder
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until softened. Add garlic, jalapeño, corn, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes.
- Cook Soup: Pour in vegetable broth, simmer for 10 minutes. Blend partially using an immersion blender. Stir in heavy cream and sour cream, heat through. Add lime juice, cotija cheese, and cilantro.
- Adjust Seasoning and Serve: Adjust salt and pepper. Serve hot with toppings if desired.
Notes
- For a spicier soup, keep jalapeño seeds or add hot sauce.
- Substitute crema for sour cream and feta for cotija if needed.
- Soup can be made ahead and reheated for deeper flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
