This Creamy Mexican Street Corn Soup takes all the bold, zesty flavors of classic elote and turns them into a warm, comforting bowl of goodness. With sweet corn, smoky spices, creamy cheese, and a touch of lime, it’s like the street food I crave—only cozier and spoon-ready.
Why You’ll Love This Recipe
I love this soup because it’s rich, flavorful, and surprisingly easy to make. It captures everything I enjoy about Mexican street corn—sweetness, creaminess, spice, and tang—all in one comforting dish. Whether I’m serving it as a starter or a main course with warm tortillas on the side, it’s always a hit.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Corn kernels (fresh, frozen, or canned)
- Onion, chopped
- Garlic, minced
- Jalapeño, finely diced (optional for heat)
- Chicken or vegetable broth
- Heavy cream or half-and-half
- Cotija cheese or queso fresco, crumbled
- Lime juice
- Chili powder
- Smoked paprika
- Olive oil or butter
- Fresh cilantro, chopped (for garnish)
- Salt and pepper
directions
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I heat olive oil in a large pot over medium heat, then sauté the onion until soft and translucent.
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I add the garlic and jalapeño and cook for another minute until fragrant.
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I stir in the corn, chili powder, smoked paprika, salt, and pepper, letting it all cook together for a few minutes to develop flavor.
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I pour in the broth and bring it to a simmer. I let it cook for 10–15 minutes to soften the corn and blend the flavors.
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I use an immersion blender to partially blend the soup, leaving some texture, or I blend half in a blender and return it to the pot.
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I stir in the cream and crumbled cheese, letting it simmer gently until warmed through and creamy.
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I finish with a squeeze of lime juice and garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.
Servings and timing
This recipe makes 4 to 6 servings and takes about 30 minutes total. It’s quick enough for weeknights and comforting enough for chilly evenings.
Variations
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I add diced potatoes or zucchini to make it more filling.
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For a smoky twist, I grill or char the corn before adding it to the soup.
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If I want to keep it vegan, I use coconut milk or a dairy-free creamer and skip the cheese or use a plant-based alternative.
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I sometimes top it with crushed tortilla chips or roasted pepitas for crunch.
storage/reheating
Leftover soup stores well in the refrigerator for up to 4 days. I reheat it gently on the stove or in the microwave, stirring occasionally to keep it creamy. If it thickens too much, I add a splash of broth or cream to loosen it.
FAQs
Can I use frozen or canned corn?
Yes, I often use frozen corn for convenience, and canned corn works too—just make sure to drain it first.
How spicy is this soup?
It’s mildly spicy, but I can control the heat by adjusting the jalapeño and chili powder to my taste.
Can I make this soup ahead of time?
Absolutely. I make it a day ahead, and the flavors deepen as it sits. It reheats beautifully.
What kind of cheese works best?
Cotija is my go-to for authenticity, but queso fresco or even grated Parmesan can be used in a pinch.
Can I freeze this soup?
I can freeze it, but because it has dairy, it might separate a bit upon thawing. I stir it well while reheating to bring it back together.
Conclusion
This Creamy Mexican Street Corn Soup is a flavorful twist on a favorite street food that I love enjoying by the spoonful. It’s cozy, rich, and loaded with sweet corn and zesty spice, making it perfect for any season. Whether I serve it as a starter or the star of the meal, it never lasts long at my table.
Print
Creamy Mexican Street Corn Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup, Appetizer, Comfort Food
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Creamy Mexican Street Corn Soup is a cozy, spoonable twist on the beloved street food classic, elote. Sweet corn, smoky spices, creamy cheese, and a splash of lime come together in a rich, comforting bowl perfect for chilly nights or weeknight dinners.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned; drained if using canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (optional, for heat)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup Cotija cheese or queso fresco, crumbled (plus more for garnish)
- 1–2 tbsp lime juice (to taste)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and jalapeño; cook for 1 minute until fragrant.
- Stir in corn, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes.
- Add broth and bring to a simmer. Cook for 10–15 minutes to blend flavors and soften corn.
- Use an immersion blender to partially blend the soup (or blend half the soup in a blender and return to the pot).
- Stir in heavy cream and crumbled cheese. Simmer until creamy and heated through.
- Add lime juice to taste. Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
- Char or grill the corn beforehand for a smoky layer of flavor.
- Add diced potatoes or zucchini to bulk it up.
- For a vegan version, use coconut milk and plant-based cheese or omit the cheese entirely.
- Top with crushed tortilla chips or roasted pepitas for texture.
- Thin with extra broth or cream if the soup thickens upon storage.
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