Name: Mexican Street Corn Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups corn kernels (fresh or frozen); 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; Salt and pepper to taste; 4 cups chicken or vegetable broth; ½ cup sour cream; ½ cup crumbled cotija cheese (plus more for topping); ¼ cup chopped fresh cilantro; Juice of 1 lime

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If you’ve ever stopped at a street cart for a warm ear of elote, you know just how crave-worthy those flavors can be. Now, imagine wrapping yourself up in that same irresistible blend of creamy, cheesy, tangy, and spicy with a spoon. Mexican Street Corn Soup is everything you love about street corn, delivered in a cozy, soul-satisfying bowl. It’s the dish I turn to when I want a taste of summer at any time of year—quick enough for a weeknight, but special enough to impress at your next gathering.

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mexican Street Corn Soup comes from just-the-right combination of simple ingredients, each bringing its own personality to the party. You’ll find that every item here is essential, adding to the creamy body, vibrant bursts of color, or the signature smoky-spicy notes.

Butter: Adds richness and smoothness, forming the flavorful base for sautéing the aromatics.
Olive oil: Works with butter so the onions cook gently without burning, adding a subtle fruity taste.
Yellow onion: Gives a mellow sweetness and a gentle background flavor that’s not overpowering.
Garlic: Just a few cloves bring warmth and depth—don’t skip it!
Corn kernels: Fresh or frozen both work—corn delivers that trademark juicy sweetness.
Chili powder: Layers in gentle warmth without overwhelming the other flavors.
Smoked paprika: Adds earthy, smoky notes that capture the taste of grilled elote.
Ground cumin: Provides a toasty, nutty undertone—a must-have for authentic Mexican flair.
Salt and pepper: Season to taste; these essentials make every other flavor pop.
Chicken or vegetable broth: Creates a comforting, flavorful soup base—use veggie for a vegetarian version.
Sour cream: Gives the soup its signature silky body and tangy brightness.
Cotija cheese: Salty and crumbly, this is the classic cheese for true street corn vibes (plus more for topping!).
Fresh cilantro: Chopped cilantro wakes up the soup with its fresh, herby aroma and color.
Lime juice: The final splash of citrus makes every spoonful pop and feel ultra-refreshing.

How to Make Mexican Street Corn Soup

Step 1: Sauté Your Aromatics

Start by heating the butter and olive oil together in a large pot over medium heat. Once the butter is melted, toss in your diced onion. Stir frequently and let it cook for about 4-5 minutes, until it softens and becomes translucent—this is where your soup starts to build its flavor foundation. Next, add the minced garlic. Let it cook just about a minute, stirring so it doesn’t brown; you want it fragrant, not bitter.

Step 2: Layer in the Corn and Spices

Add your corn kernels, chili powder, smoked paprika, cumin, a good pinch of salt, and several cracks of black pepper to the pot. Stir everything together so the corn is coated with those aromatic spices. Let this mixture cook for five minutes. This step is key—it lets the corn soak up all that spiced, buttery goodness, making every bite layered and flavorful.

Step 3: Simmer and Blend

Pour in your chicken or vegetable broth. Bring it all up to a gentle boil, then lower the heat and let the soup simmer for 10-15 minutes. The simmering time really brings all the flavors together without overcooking the corn. Once the corn is tender and the flavors have mingled, use an immersion blender right in the pot. Blend to your preferred consistency—smooth for a more luxurious texture, or leave some bits of corn for a rustic feel.

Step 4: Creamy Finishing Touches

With the soup off the heat, stir in your sour cream, crumbled cotija cheese, chopped cilantro, and lime juice. These final ingredients kick the soup up several notches, adding creaminess, tang, salty pop, and vibrant freshness. Let the soup gently simmer for another 2-3 minutes so that everything melts together into a luscious bowlful.

Step 5: Taste and Serve

Give your Mexican Street Corn Soup a taste and adjust seasoning if needed—a little more salt or a squeeze of lime can make all the difference. Ladle into bowls and get creative with your toppings: extra cotija, more cilantro, and a lime wedge on the side. Now you’re ready to enjoy!

How to Serve Mexican Street Corn Soup

Garnishes

Topping is where Mexican Street Corn Soup truly shines! Shower each bowl with extra crumbled cotija cheese for extra savoriness, a sprinkle of chopped cilantro for a fresh herbal note, and a bright wedge of lime to squeeze in just before serving. If you want a spicy edge, try a dash of hot sauce or a few thin slices of fresh jalapeño.

Side Dishes

This soup pairs beautifully with tortilla chips—the perfect vehicle for scooping up both soup and extra toppings. Crusty bread works well for dipping and sopping up every last drop. For a heartier meal, serve alongside a simple avocado salad or black bean quesadillas.

Creative Ways to Present

For a party-ready twist, try serving Mexican Street Corn Soup in small mugs or espresso cups for a fun appetizer. You can also pour it into shot glasses for mini soup shooters at a festive gathering. For a truly special touch, serve with a drizzle of Mexican crema and a sprinkle of chili-lime seasoning on top.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup stores wonderfully in the refrigerator. Allow it to cool to room temperature, then transfer to an airtight container. The flavors deepen overnight, so the soup is even more irresistible the next day. It’ll keep fresh in the fridge for up to 3 days.

Freezing

This soup is freezer-friendly! Cool completely, then portion into airtight containers or freezer bags (leaving a bit of room for expansion). Freeze for up to 2 months. For best texture, you may want to wait to add the sour cream and cotija until reheating, as dairy can sometimes separate when thawed.

Reheating

To reheat, warm gently in a pot over medium-low heat, stirring occasionally until hot. If the soup has thickened in the fridge or freezer, just add a splash of broth or water to loosen it up. Give it a fresh squeeze of lime and a sprinkle of cotija right before serving to bring the flavors back to life.

FAQs

Can I use canned corn for Mexican Street Corn Soup?

Yes! Canned corn is a convenient option if fresh or frozen isn’t available. Just drain and rinse before adding to the pot, and taste as you go—canned corn can be slightly saltier.

How do I make this soup vegan?

Substitute olive oil for butter, use vegetable broth, replace the sour cream with a dairy-free alternative like coconut yogurt, and swap cotija for a non-dairy cheese or omit it altogether. The soup will still deliver that signature Mexican Street Corn Soup flavor!

Is there a spicier version of Mexican Street Corn Soup?

Absolutely! You can sauté diced jalapeño along with the onion, or add a little hot sauce at the end. Chipotle powder or cayenne can also be used for a smoky, fiery kick.

Can I make this soup ahead for a party?

Yes, Mexican Street Corn Soup is fantastic made ahead. Prepare it up to two days in advance, then gently reheat and add garnishes just before serving. It only gets more flavorful with time!

What can I substitute for cotija cheese?

If you can’t find cotija, try using feta cheese for a similar salty, crumbly texture. Grated parmesan also works as a pinch-hitter in a pinch.

Final Thoughts

If you’re craving big, bold flavor with comforting, creamy goodness, it’s time to give Mexican Street Corn Soup a try. It’s an absolute crowd-pleaser and just might become your new go-to soup for sharing with friends and family. Grab your pot and get ready for a bowl of pure delight!

Mexican Street Corn Soup Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Street Corn Soup offers a creamy, flavorful twist on the classic elote dish. Packed with sweet corn, smoky spices, and tangy cotija cheese, this soup is a comforting and satisfying meal perfect for cozy nights.

Ingredients

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For the Soup:

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
4 cups corn kernels (fresh or frozen)
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper to taste
4 cups chicken or vegetable broth

For Garnish:

½ cup sour cream
½ cup crumbled cotija cheese (plus more for topping)
¼ cup chopped fresh cilantro
Juice of 1 lime

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Instructions

Saute Aromatics: In a large pot, heat butter and olive oil. Cook onion until softened, then add garlic.
Add Corn and Spices: Stir in corn, chili powder, smoked paprika, cumin, salt, and pepper. Cook to bloom spices.
Cook Soup: Pour in broth, bring to boil, then simmer for 10-15 minutes.
Blend and Finish: Use immersion blender, then stir in sour cream, cotija cheese, cilantro, and lime juice. Simmer briefly, adjust seasoning, and serve hot.