Mexican Street Corn Soup Recipe

If you’re craving warmth, comfort, and a little bit of fiesta in a bowl, you’ll fall in love with this Mexican Street Corn Soup. Inspired by the classic flavors of elote, this creamy, tangy, slightly smoky soup is bursting with sweet corn, bright lime, and just enough spice to make your taste buds dance. Whether you’re gathering friends for a casual dinner or looking for a way to shake up your weeknight routine, this recipe brings all the joy of Mexican street corn to your kitchen—no grill required!

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, colorful ingredients come together to make Mexican Street Corn Soup so memorable. Every element brings something special—sweetness, creaminess, spice, or that irresistible pop of fresh flavor.

• Butter: The secret to a rich, silky base—don’t skip this for depth of flavor.
• Onion (finely chopped): Adds a gentle sweetness and forms the aromatic backbone of the soup.
• Garlic (minced): Brings a savory punch and a hint of warmth.
• Jalapeño (seeded and diced): Controls the heat—remove the seeds for a milder soup, or leave them in for extra kick.
• Corn kernels (fresh or frozen): The star of the show—use fresh in summer, frozen any time for convenience.
• Chicken or vegetable broth: Creates a flavorful, slurp-worthy base; use vegetable broth to keep it vegetarian.
• Heavy cream: Adds creaminess and luscious texture—don’t worry, a little goes a long way.
• Sour cream: Delivers tang and a velvety finish that echoes classic street corn toppings.
• Chili powder: For a gentle, earthy spice and vibrant color.
• Smoked paprika: Lends that signature smoky flavor, reminiscent of charred corn.
• Salt and pepper: Essential for balancing all the flavors—season to taste!
• Lime juice: The zingy touch that brightens the whole bowl.
• Cotija cheese (crumbled): Salty, crumbly, and ultra-authentic—don’t skip this if you can find it!
• Chopped cilantro: Adds a burst of freshness and color.
• Optional toppings (tortilla strips, hot sauce, extra cheese): Make it your own with your favorite crunchy or spicy extras.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Toss in your onion, garlic, and jalapeño, and let them sizzle together for about five minutes. The onion should become tender and translucent, while the jalapeño and garlic infuse the kitchen with their irresistible aroma. This step builds the flavor foundation for your Mexican Street Corn Soup.

Step 2: Add the Corn

Next, stir in your corn kernels and cook for another three minutes. If you’re using fresh corn, this is where you’ll really notice its sweetness coming out. Even frozen corn works beautifully, giving you that summery flavor all year round. Let the corn mingle with the aromatics, picking up all those tasty bits from the bottom of the pot.

Step 3: Simmer with Spices and Broth

Pour in the chicken or vegetable broth, then sprinkle in the chili powder, smoked paprika, salt, and pepper. Give it all a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for about ten minutes. This is when the flavors start to deepen and meld, giving your soup that signature street corn soul.

Step 4: Blend for Texture

To get that irresistible, slightly chunky texture, use an immersion blender to partially blend the soup right in the pot—just enough to break up some of the corn while leaving plenty of whole kernels for bite. If you prefer, you can transfer half the soup to a blender, blend until smooth, and return it to the pot. The result should be creamy but still rustic, just like traditional Mexican Street Corn Soup.

Step 5: Stir in the Creamy Elements

Now it’s time to make things extra luscious. Lower the heat and stir in the heavy cream, sour cream, and fresh lime juice. Let the soup simmer for another five minutes, just until everything is warmed through and perfectly creamy. The lime gives it a bright lift, while the cream and sour cream add that classic street corn richness.

Step 6: Finish and Serve

Ladle your hot Mexican Street Corn Soup into bowls and immediately shower each serving with crumbled cotija cheese and chopped cilantro. Top with your favorite extras—like crunchy tortilla strips, a dash of hot sauce, or more cheese. It’s ready to enjoy while piping hot!

How to Serve Mexican Street Corn Soup

Garnishes

Garnishes are where you get to have fun and make each bowl shine. I always sprinkle on a generous handful of crumbled cotija cheese and fresh cilantro—it’s the fastest way to capture that authentic street corn essence. For extra flair, toss on crispy tortilla strips, a drizzle of hot sauce, or even a dusting of extra chili powder for a pop of color and heat.

Side Dishes

Pairing Mexican Street Corn Soup with the right sides can turn it into a full feast. Think warm, crusty bread for dunking, or classic tortilla chips for crunch. If you want to keep with the theme, a simple avocado salad or a platter of quesadillas makes a delicious, festive spread.

Creative Ways to Present

For parties, consider serving the soup in small mugs or shooter glasses, topped with all the fixings. You can even set up a DIY topping bar, so everyone can personalize their bowl. For a summery touch, ladle it into hollowed-out bell peppers or mini bread bowls—the presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

Mexican Street Corn Soup keeps beautifully in the fridge for up to three days. Let it cool to room temperature, then transfer to an airtight container. The flavors will deepen as it sits, so leftovers are often even better the next day!

Freezing

You can absolutely freeze this soup, though the texture may change slightly due to the cream. To freeze, let the soup cool completely, then portion into freezer-safe containers. It’ll keep well for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm the soup in a pot over medium-low heat, stirring occasionally until hot. If it seems a bit thick, add a splash of broth or water to loosen it up. Wait to add your garnishes until just before serving for the freshest flavor.

FAQs

Can I make Mexican Street Corn Soup vegan?

Definitely! Just swap the butter for olive oil, use plant-based cream and sour cream, and choose vegetable broth. For the cheese, try a vegan feta or simply leave it out—the soup will still be deliciously creamy and satisfying.

What’s the best way to get that smoky flavor?

The smoked paprika does wonders for bringing in that signature elote smokiness, but if you want an extra punch, try lightly charring your corn in a skillet before adding it to the pot. You can even grill the corn if you’re feeling adventurous!

How spicy is this soup?

As written, Mexican Street Corn Soup is gently spicy—the jalapeño adds warmth without overwhelming heat. For more fire, leave in some jalapeño seeds or add a pinch of cayenne. To keep it mild, simply skip the seeds altogether.

Can I use canned corn instead of fresh or frozen?

You sure can! Just drain and rinse the corn before using. While fresh or frozen corn gives the best texture, canned corn is a great pantry shortcut and still delivers all those classic flavors.

Is this soup gluten-free?

Yes, as long as you use gluten-free broth and check your toppings, Mexican Street Corn Soup is naturally gluten-free. It’s a fantastic option for guests with dietary restrictions.

Final Thoughts

If you love the vibrant, craveable flavors of street food, you owe it to yourself to make a big pot of Mexican Street Corn Soup. It’s a little creamy, a little spicy, and absolutely packed with personality—perfect for sharing or savoring all to yourself. Give it a try and let your kitchen fill with the irresistible aroma of a Mexican fiesta!

Mexican Street Corn Soup Recipe

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4.6 from 30 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote street corn, perfect for cozy meals. Made with fresh or frozen corn, a blend of spices, and topped with crumbled cotija cheese and fresh cilantro, this soup brings a delicious fiesta to your bowl. It’s easy to prepare on the stovetop and can be made vegetarian or gluten-free, making it ideal for various dietary preferences.

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Ingredients

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Main Ingredients

• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 4 cups corn kernels (fresh or frozen)
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro

Optional Toppings

• Tortilla strips
• Hot sauce
• Additional cotija cheese

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Instructions

1. Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the finely chopped onion, minced garlic, and diced jalapeño, and sauté until softened and fragrant, about 5 minutes.
2. Cook Corn: Stir in the corn kernels and cook for another 3 minutes to slightly caramelize the corn and develop flavor.
3. Add Broth and Spices: Pour in the chicken or vegetable broth, then add chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Simmer Soup: Reduce the heat to low and let the soup simmer gently for 10 minutes to meld the flavors together.
5. Blend Soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
6. Add Creams and Lime: Stir in the heavy cream, sour cream, and freshly squeezed lime juice to add richness and tang. Simmer for another 5 minutes until heated through.
7. Serve and Garnish: Ladle the soup into bowls and garnish with crumbled cotija cheese, chopped cilantro, and optional toppings like tortilla strips or hot sauce for extra flavor and crunch.

Notes

• For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• This soup pairs wonderfully with crusty bread or tortilla chips for dipping.
• Use vegetable broth to make the soup vegetarian-friendly.
• Frozen corn works well if fresh corn is out of season.
• Adjust salt and lime juice to taste after cooking for best flavor balance.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 290
• Sugar: 6g
• Sodium: 580mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 35mg