Get ready to fall in love with a spoonful! This Mexican Street Corn Soup Recipe takes everything you crave about classic elote—smoky-sweet corn, creamy richness, a little spice, and bright lime—and turns it into a cozy, soul-warming soup. It’s deeply satisfying and perfect for sharing with friends or family on any night, whether it’s the start to a festive meal or the main event. Plus, this recipe is quick, easy, and packs all the summer street vibes in just about half an hour. Trust me, once you taste this silky, flavor-packed soup, it’ll become a regular request in your kitchen!
Ingredients You’ll Need
You’ll be amazed by how each ingredient in this Mexican Street Corn Soup Recipe brings something special—whether it’s color, flavor, texture, or that extra creamy factor. Most of these staples are probably already in your pantry or freezer, making this delicious soup even more accessible for a last-minute craving!
- Corn kernels: The heart of the soup; use fresh for summer sweetness or frozen for convenience and great texture.
- Olive oil: Helps soften the onion and adds a subtle richness at the base of the soup.
- Onion: Provides a savory backbone, creating a base layer of flavor that balances the sweetness of corn.
- Garlic: Brings aromatic depth—don’t skip it for that classic street corn taste!
- Jalapeño: Adds gentle heat; you can adjust the amount or leave seeds in if you want more spice.
- Chicken or vegetable broth: The liquid foundation that infuses every bite with savory warmth.
- Smoked paprika: Lends smoky complexity; close your eyes, and you’ll almost think the corn was grilled.
- Ground cumin: Adds an earthy, toasty note that enhances the Mexican flavor profile.
- Salt: Brings all the flavors together—taste and adjust to your liking.
- Black pepper: Provides a subtle background heat that highlights the other spices.
- Sour cream: Stirs in creamy tang, giving the soup its signature lusciousness. Swap for Greek yogurt if desired!
- Cotija cheese: Salty, crumbly, and classic—this is the final topping that brings that unmistakable elote flair.
- Fresh cilantro: Adds vibrant green color and a zippy freshness at the end.
- Lime juice: Wakes up the flavors and adds a must-have citrusy kick.
- Heavy cream (optional): For those who crave extra creaminess—totally optional but indulgent!
- Chili powder: Best as a garnish for a smokey, colorful finish with just a hint of heat.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Once shimmering, toss in the chopped onion and let it cook for about five minutes, or until it turns beautifully soft and translucent. The onion lays the foundation for your flavor, so give it time to sweat and get ever-so-slightly golden. Next, add the minced garlic and jalapeño, stirring frequently for one or two minutes—just enough to release their aromas into the pot. You’ll know you’re ready for the next step when the kitchen starts to smell absolutely irresistible.
Step 2: Cook the Corn
Now it’s time to let the corn shine! Stir your fresh or frozen corn kernels into the aromatic base and cook for three to four minutes, allowing some kernels to pick up a little color and sweetness. This brief sauté intensifies that beloved corn flavor, making the whole dish taste like summer in a bowl. If you happen to have grilled corn, this is your chance for even more smokiness!
Step 3: Add Broth and Spices
Pour in the chicken or vegetable broth, and sprinkle in the smoked paprika, cumin, salt, and black pepper. Give everything a good stir to distribute the spices evenly. Crank up the heat and bring the pot to a friendly boil, then quickly reduce it to a simmer. Let those flavors mingle and develop for 10 to 15 minutes, while you dream about your favorite street food stalls.
Step 4: Blend to Perfection
Use an immersion blender to partially blend the soup directly in the pot. Don’t worry about making it super smooth—you want a good balance between creamy base and juicy corn kernels for that authentic texture. If you prefer, you can transfer half to a blender, process, and then return it to the pot. The goal is a soup with body, not just a corn purée!
Step 5: Enrich and Finish
Lower the heat and stir in the sour cream, cotija cheese, lime juice, and heavy cream (if using). Cook for another two to three minutes—just until everything is warmed through and deliciously creamy. Taste and adjust the salt, pepper, or lime juice if needed. When you’re happy with the flavor, ladle it into bowls and get ready to add those famous street corn toppings!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
For the most authentic street corn experience, don’t skip the toppings! Sprinkle extra cotija cheese on each steaming bowl, add a dusting of chili powder, and scatter freshly chopped cilantro for color and freshness. A quick squeeze of lime right at the end adds zing and brightness with every spoonful—just like the best elote from your favorite taco stand.
Side Dishes
This Mexican Street Corn Soup Recipe is wonderful on its own but absolutely sings with the right accompaniments. Pile up some crunchy tortilla strips for texture, or serve with slices of toasted crusty bread for dipping. If you’re making a meal of it, a tangy cabbage slaw or a simple avocado salad fits perfectly alongside.
Creative Ways to Present
Why not make it a party? Serve this soup in individual mugs or small cups at your next gathering, topped with all the fixings and a tiny wedge of lime on each rim. For an extra wow, ladle the soup into hollowed-out bread bowls or pour it over steamed rice for hearty comfort food with a twist! Don’t be afraid to set out a “topping bar” and let everyone customize—the more, the merrier.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the fridge for up to three days. Let it cool completely before transferring to an airtight container. The flavors even deepen overnight, making your next bowl arguably better than the first.
Freezing
If you’ve made a big batch of this Mexican Street Corn Soup Recipe, you can absolutely freeze it. Let it cool, then portion into freezer-safe containers, leaving a bit of room for the liquid to expand. It’ll stay tasty for up to two months—just keep in mind that the creamy ingredients may slightly separate after thawing.
Reheating
When you’re ready for more, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after thawing or refrigeration, a splash of broth or water will bring it back to its original creamy texture. Be sure to add any fresh garnishes after heating for the best flavor.
FAQs
Can I make this Mexican Street Corn Soup Recipe vegetarian or vegan?
Absolutely! Use vegetable broth in place of chicken broth, and substitute the sour cream and cotija cheese with your favorite dairy-free alternatives. You’ll capture all the creamy, tangy flavors without the animal products.
What’s the best way to get that smoky, grilled flavor if I don’t have grilled corn?
Smoked paprika does wonders, but for extra smokiness, try charring the corn kernels in a dry skillet for a few minutes before adding them to the pot. A touch of liquid smoke can also amp up the grillhouse effect.
How spicy is this soup?
The jalapeño gives it a gentle kick, but the heat level is very manageable. For more heat, leave the seeds in or add a pinch of cayenne or extra chili powder. Prefer it mild? Simply reduce the jalapeño or skip it altogether.
Can I use canned corn for this recipe?
You sure can! Just drain and rinse the kernels well. While fresh and frozen corn offer the best flavor and texture, canned corn is a fine substitute when you’re short on time or fresh produce.
What can I use instead of cotija cheese?
Queso fresco or feta cheese both make a nice stand-in for cotija, providing salty, crumbly goodness. Some folks even love a sharp sprinkle of parmesan for an extra kick!
Final Thoughts
If you love bold flavors, easy weeknight dinners, or the simple pleasure of scooping up something creamy and comforting, you have to try this Mexican Street Corn Soup Recipe. Gather your favorite toppings and dive in—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
This Mexican Street Corn Soup recipe is a creamy and flavorful twist on the classic elote. Packed with corn, spices, and tangy cotija cheese, this soup is a satisfying bowl of comfort with a hint of spice.
Ingredients
Corn Soup:
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup heavy cream (optional)
- Chili powder for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened.
- Add aromatics: Stir in garlic and jalapeño until fragrant.
- Cook corn: Add corn and cook for a few minutes.
- Simmer: Pour in broth, add spices, and simmer.
- Blend: Partially blend the soup with an immersion blender.
- Finish soup: Stir in sour cream, cotija cheese, lime juice, and cream if using. Simmer briefly.
- Adjust seasoning: Taste and adjust as needed.
- Serve: Garnish with cotija, cilantro, chili powder, and lime wedge.
Notes
- Use grilled corn for a smokier flavor.
- Swap sour cream for Greek yogurt for a lighter option.
- Serve with tortilla strips or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
