If you’ve ever fallen head over heels for the irresistible flavors of elote, then you’re going to adore this Mexican Street Corn Soup Recipe. It’s like scooping up all the best parts of your favorite street corn and turning them into a creamy, smoky, and tangy bowl of pure comfort. The sweet crunch of fresh corn, the zing of lime juice, a gentle kick from jalapeño, and the salty richness of cotija cheese come together in a way that’s downright addictive. Whether it’s a chilly night or you simply crave something cozy with a vibrant Mexican twist, this soup delivers flavor and warmth with every spoonful.
Ingredients You’ll Need
This Mexican Street Corn Soup Recipe is built around simple, fresh ingredients that each play a vital role in creating that unforgettable flavor and satisfying texture. From the sweetness of the corn to the smoky spices and tangy accents, every item on this list ensures your soup shines bright and tastes authentic.
- Butter and olive oil: These add richness and help soften your sautéed vegetables with a beautiful golden flavor.
- Small onion (diced): Provides a subtle sweetness and depth when cooked down.
- Garlic cloves (minced): Infuses the soup with warm, aromatic notes.
- Jalapeño (seeded and diced): Adds a gentle heat that can be adjusted to suit your spice comfort level.
- Corn kernels (fresh, frozen, or canned): The star of the show, offering natural sweetness and texture.
- Smoked paprika, chili powder, and cumin: These spices bring the signature smoky and earthy tones that make this soup unmistakably Mexican.
- Salt and pepper: Essential for balancing and enhancing every flavor.
- Chicken or vegetable broth: Forms the flavorful base that ties everything together.
- Heavy cream or Mexican crema: Creates a silky texture and mellow richness.
- Cotija cheese (crumbled): Brings salty, crumbly goodness that melts just a bit into the warm soup.
- Fresh lime juice: Adds a bright and zesty punch to finish the flavor perfectly.
- Chopped cilantro (optional): A fresh herbaceous note for garnish when you want that authentic touch.
- Chili powder and lime wedges (optional): Perfect for serving if you love a little extra heat and citrus pop.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating butter and olive oil together over medium heat in a large pot. Once they’re shimmering, add the diced onion and jalapeño. Let these soften gently for 4 to 5 minutes until the onion turns translucent and the jalapeño releases its fragrant heat. This step is crucial because it builds the foundational flavors for the whole soup.
Step 2: Add Corn and Spices
Next, stir in the minced garlic, followed by the corn kernels and the aromatic spices — smoked paprika, chili powder, and cumin. Season with salt and pepper, too. Cook everything together for 2 to 3 minutes, allowing the corn to soak in the spices while releasing its natural sweetness. This layering of flavors is what gives the soup that delicious elote-inspired profile.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth, bringing the mixture to a gentle simmer. Let it cook uncovered for 10 to 15 minutes so the flavors can meld and the corn softens to just the right tender bite. The broth is like the glue that holds all those textures and tastes in a cozy bowl.
Step 4: Blend for Creaminess
Now it’s time to get that perfect soup texture. Use an immersion blender to partially blend the soup right in the pot, keeping some corn kernels whole for delightful pops of texture. If you prefer, you can transfer half the soup into a blender and pulse a few times before pouring it back. This method ensures every spoonful is creamy and smooth but still has some relaxed chunkiness.
Step 5: Stir in Cream and Cheese
Finally, stir in the heavy cream or Mexican crema, crumbled cotija cheese, and fresh lime juice. Return the pot to low heat and let it simmer another 2 to 3 minutes to mingle all the flavors and warm through perfectly. Give it a taste and adjust your salt and pepper here — this last step is where the soup really transforms into the soul-warming dish it’s meant to be.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Make this dish your own by topping it with extra crumbled cotija cheese and a sprinkle of chili powder for just the right amount of spice. A handful of chopped cilantro brings fresh green brightness, and a wedge of lime on the side is always welcome for that extra fresh zing just before you dig in.
Side Dishes
This soup pairs wonderfully with warm, crispy tortilla chips or a side of toasted Mexican street corn to double down on that beloved elote flavor. A simple green salad with a citrusy dressing can also be a refreshing contrast to the soup’s creaminess.
Creative Ways to Present
For a fun twist, serve the soup in small mason jars at a party or ladle it into mini bread bowls to turn it into a hearty hand-held treat. Garnish each serving with a tiny skewer of grilled corn for an eye-catching presentation that will have guests excited before their first bite.
Make Ahead and Storage
Storing Leftovers
This Mexican Street Corn Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Just store it in an airtight container to preserve those fresh flavors and creamy texture. Before serving leftovers, give the soup a good stir — it may thicken slightly as it chills.
Freezing
You can freeze the soup for up to 2 months, but keep in mind that corn soup with dairy might shift in texture once thawed. To avoid this, freeze the soup before adding the cream and cotija cheese, then add them fresh when reheating for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the soup has thickened after cooling, add a splash of broth or water to loosen it up. Reintroduce any fresh ingredients like cheese, crema, or lime juice just before serving to revive its lively flavor.
FAQs
Can I use frozen corn for this soup?
Absolutely! Frozen corn works wonderfully here and keeps the recipe simple and accessible year-round without sacrificing flavor or texture.
How spicy is this Mexican Street Corn Soup Recipe?
The heat is mild to moderate, thanks to the seeded jalapeño and chili powder. You can easily adjust the spice by removing seeds or adding extra chili powder if you like it hotter.
Is this soup dairy-free or vegetarian?
This recipe can be vegetarian if you use vegetable broth, and to make it dairy-free, simply swap heavy cream for coconut milk and skip the cotija cheese or use a dairy-free alternative.
Can I make this soup in advance for a party?
Yes! It actually tastes even better after resting, as the flavors deepen. Prepare the soup up to two days ahead, then reheat and garnish just before serving.
What can I use if I don’t have cotija cheese?
Feta cheese is a great substitute—it has a similar crumbly texture and salty flavor that complements the soup nicely.
Final Thoughts
This Mexican Street Corn Soup Recipe is a heartfelt celebration of classic elote flavors in a bowl, perfect for cozy nights or impressing friends with something a little different yet so comforting. Once you try it, I promise it’ll become one of your trusty go-to soups when you crave warmth, bold flavor, and that perfect balance of creaminess and spice. Give it a whirl and enjoy every delightful spoonful!
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: Gluten Free, Vegetarian
Description
Inspired by the flavors of elote, this Mexican street corn soup is creamy, slightly smoky, and bursting with fresh, tangy flavor. Made with sweet corn, cotija cheese, lime juice, and a hint of spice, it’s a cozy, comforting soup that tastes just like your favorite street food in a bowl.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 3 cups chicken or vegetable broth
Finishing Ingredients
- 1/2 cup heavy cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus extra for topping
- 1 tablespoon fresh lime juice
- Chopped cilantro for garnish (optional)
- Chili powder for serving (optional)
- Lime wedges for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add diced onion and jalapeño, and sauté for 4–5 minutes until softened and fragrant.
- Add Spices and Corn: Stir in minced garlic, corn kernels, smoked paprika, chili powder, cumin, salt, and pepper. Cook for an additional 2–3 minutes to combine the flavors.
- Simmer Soup: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook uncovered for 10–15 minutes, allowing the flavors to meld together.
- Blend Soup: Use an immersion blender to partially blend the soup for a creamy yet chunky texture, or transfer half the soup to a blender and pulse until smooth before returning it to the pot.
- Add Cream and Cheese: Stir in the heavy cream or Mexican crema, crumbled cotija cheese, and fresh lime juice. Simmer for another 2–3 minutes to heat through and combine flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, topped with extra cotija cheese, chopped cilantro, a sprinkle of chili powder, and a wedge of lime if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or omit the cheese and cream entirely.
- Add grilled corn instead of regular corn for an extra smoky flavor.
- For an authentic street corn vibe, mix in a spoonful of mayonnaise before serving.
