If you have ever been enchanted by the flavors of elote at a Mexican street fair, then you are going to absolutely adore this Creamy Mexican Street Corn Soup Recipe. It takes everything you love about that classic grilled corn on the cob—smoky, tangy, cheesy, with a little heat—and transforms it into a warm, comforting bowl of soup that wraps you in a hug with every spoonful. Perfect for cozy nights or when you want to impress friends with a dish that’s bursting with fresh flavors and creamy goodness, this recipe promises a delightful twist on a beloved snack that feels both indulgent and wholesome.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to creating the heart and soul of this soup. Each one plays a vital role in building layers of flavor, texture, and that signature creamy consistency that makes this dish irresistible.
- Salted butter: Adds richness and helps sauté the aromatics until perfectly tender.
- Sweet onion: Provides a gentle sweetness and foundational flavor that melts into the soup.
- Jalapeño: Offers a touch of heat—remove seeds if you prefer milder spices.
- Garlic: Brings aromatic depth that rounds out other savory notes.
- All-purpose flour: Creates the roux, thickening the soup to a luscious texture.
- Chicken or vegetable stock: Forms the flavorful liquid base, infusing the soup with savory goodness.
- Frozen or fresh sweet corn: The star ingredient, giving sweetness and the authentic corn bite the recipe demands.
- Kosher salt: Balances flavors and enhances the natural sweetness of the corn.
- Chili powder: Adds earthy warmth without overwhelming the dish.
- Black pepper: Provides subtle heat and complexity.
- Heavy cream: Elevates the soup’s silkiness and indulgence.
- Sour cream: Imparts a tangy creaminess reminiscent of traditional Mexican toppings.
- Cotija cheese: Delivers a salty, crumbly finish that perfectly complements the soup’s texture (feta is a great substitute).
- Lime juice: Brings brightness and balances the richness beautifully.
- Fresh cilantro: Adds a burst of herbal freshness in the garnish.
- Additional cotija, chili powder, and lime wedges: For topping and serving to let each person customize their bowl.
How to Make Creamy Mexican Street Corn Soup Recipe
Step 1: Sauté Aromatics
Start by melting the salted butter in a large soup pot over medium heat. Once melted, add the diced sweet onion and cook it gently for about 5 to 6 minutes, until it softens and becomes translucent. Then stir in the minced garlic and jalapeño, cooking for another minute or two until their fragrances fill the kitchen. This step builds the aromatic base of the soup, teasing your senses with hints of spice and sweetness.
Step 2: Create the Roux
Next, sprinkle the all-purpose flour over the softened aromatics and stir constantly for 1 to 2 minutes. This cooks out the raw flour taste and forms a roux that will thicken the soup, creating that velvety, rich texture that’s essential in the Creamy Mexican Street Corn Soup Recipe.
Step 3: Add Broth and Corn
Gradually pour in the chicken or vegetable stock while stirring to combine everything seamlessly. Then stir in the frozen (or fresh) corn kernels along with kosher salt, chili powder, and black pepper. Bring your soup to a gentle simmer and let it cook for about 15 minutes. This simmering melds all the flavors together, giving the corn time to soften and release its sweetness into the broth.
Step 4: Blend (Optional)
For an even creamier texture, you can partially blend the soup using an immersion blender right in the pot. Alternatively, blend half of the soup in a regular blender and return it to the pot. This technique creates a wonderfully smooth base while still leaving some corn kernels whole for delightful bites of sweetness.
Step 5: Stir in Creamy Additions
Reduce the heat to low and gently stir in the heavy cream, sour cream, crumbled cotija cheese, and fresh lime juice. Mix until the cheese melts into the soup, creating a velvety blend that’s both rich and tangy—the perfect finish to our Creamy Mexican Street Corn Soup Recipe.
Step 6: Garnish and Serve
Ladle the soup into warm bowls, then top with extra cotija cheese, a sprinkle of chili powder, chopped fresh cilantro, and lime wedges. These garnishes not only add pops of color but layers of flavor and texture that make every spoonful delightful.
How to Serve Creamy Mexican Street Corn Soup Recipe
Garnishes
Don’t skip the garnishes! Fresh cilantro adds a herbal freshness, cotija cheese brings that salty crumble, chili powder adds a smoky warmth, and a squeeze of lime juice brightens everything up. These touches give your soup that authentic flair and a bit of personality truly worth savoring.
Side Dishes
This soup pairs beautifully with warm cornbread, fresh tortilla chips for dipping, or a simple mixed green salad with a zesty vinaigrette. These sides complement the soup’s richness and keep the meal balanced and fulfilling without stealing the spotlight from the star.
Creative Ways to Present
For a fun twist, serve the soup in small mason jars topped with spiced popcorn or crispy bacon bits for added crunch. You could also transform it into a casual party snack served in mini cups with toothpicks of grilled corn or a drizzle of chipotle crema for extra zing. The possibilities are endless and sure to impress anyone lucky enough to get a taste.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen over time, making your next serving even tastier. Just give it a good stir before reheating.
Freezing
You can freeze leftovers in freezer-safe containers for up to three months. Keep in mind that the texture might slightly change because of the cream, but a good stir after thawing brings everything back together nicely.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking. If the soup seems too thick after reheating, add a splash of broth or water to loosen it up. Avoid boiling once cream has been added to keep it silky smooth.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap chicken stock for vegetable stock, and you’ll have a rich, flavorful vegetarian version that doesn’t sacrifice any of the character that makes the Creamy Mexican Street Corn Soup Recipe so special.
What if I don’t have cotija cheese?
Feta cheese is a fantastic substitute and offers a similar crumbly texture and salty punch. You can also use queso fresco if you have access to it for a more authentic touch.
Is it necessary to blend the soup?
Blending is optional but highly recommended if you love a creamier texture. If you prefer a soup with lots of corn kernels intact, skip the blending or only do it partially.
How spicy is the soup?
The heat level is mild to moderate, thanks to the jalapeño and chili powder. You can adjust the spiciness by removing the jalapeño seeds or adding less chili powder to suit your taste.
Can I use fresh corn instead of frozen?
Yes! Fresh corn is wonderful when in season and will add a slightly sweeter, more vibrant flavor to the soup. Just cut the kernels off the cob and substitute the same amount as the frozen corn.
Final Thoughts
If you’re craving a soup that feels like a warm embrace packed with bold, comforting Mexican flavors, this Creamy Mexican Street Corn Soup Recipe is your new best friend. It’s easy to make, wonderfully versatile, and deeply satisfying with every spoonful. Trust me, once you try it, it’ll become one of those dishes you reach for time and again to brighten your table and your taste buds.
Print
Creamy Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Creamy Mexican Street Corn Soup combines the vibrant flavors of sweet corn, spicy jalapeño, and tangy lime with a rich, creamy texture. Inspired by the beloved Mexican street corn, this soup is a comforting and flavorful dish perfect for any season. It features sautéed onions and garlic, a lightly thickened broth with flour, and a finishing blend of heavy cream, sour cream, and cotija cheese, garnished with cilantro and lime wedges for an authentic taste experience.
Ingredients
Soup Base
- 4 tablespoons salted butter
- 1 large sweet onion, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken stock (or vegetable stock for vegetarian version)
- 6 cups frozen sweet corn (or fresh, if in season)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Creamy Additions and Garnishes
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons lime juice
- Fresh chopped cilantro, for garnish
- Additional cotija cheese, chili powder, and lime wedges for serving
Instructions
- Sauté Aromatics: In a large soup pot, melt butter over medium heat. Add diced onion and cook for 5–6 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another 1–2 minutes until fragrant and aromatic.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed aromatics and stir constantly for 1–2 minutes. This forms a roux which will thicken the soup and cook off any raw flour taste.
- Add Broth and Corn: Gradually pour in the chicken or vegetable stock while stirring to combine thoroughly. Add the frozen or fresh corn, kosher salt, chili powder, and black pepper. Bring the mixture to a gentle simmer and cook for 15 minutes to let the flavors meld and the corn become tender.
- Blend (Optional): For a creamier texture, partially blend the soup using an immersion blender directly in the pot, or transfer half the soup to a blender, process until smooth, then return it to the pot and stir well.
- Stir in Creamy Additions: Reduce the heat to low. Stir in the heavy cream, sour cream, crumbled cotija cheese, and lime juice. Mix until the cheese melts, and the soup reaches a luscious, creamy consistency.
- Garnish and Serve: Ladle the soup into bowls and garnish with additional cotija cheese, a sprinkle of chili powder, freshly chopped cilantro, and lime wedges for squeezing. Serve hot and enjoy the vibrant, creamy flavors of Mexican street corn in soup form.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- Adjust the amount of jalapeño or remove seeds to control the heat level.
- For a lighter version, use half-and-half or milk instead of heavy cream and sour cream.
- Using fresh corn in season can enhance the sweetness and freshness of the soup.
- If you do not have cotija cheese, feta is a suitable alternative for a similar salty flavor.
- This soup freezes well; store in an airtight container for up to 3 months.
