Mexican Street Corn Soup Recipe
Get ready to fall in love with everything cozy, colorful, and absolutely packed with flavor—the Mexican Street Corn Soup. Inspired by the irresistible flavors of elote, this soup brings together sweet corn, creamy cheese, smoky spices, and just the right touch of heat. One bowl is all it takes to transport you straight to a sunny Mexican market, spoon in hand, savoring the perfect fusion of creamy, tangy, and spicy. It’s comfort food with a festive twist, guaranteed to win over new fans at any table.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe is all about taking everyday staples and turning them into a show-stopping bowl of goodness. Each ingredient works their magic—some adding creaminess, others a zesty punch, and together they create the signature experience of Mexican Street Corn Soup.
- Corn kernels: The star of the show, bringing natural sweetness and satisfying texture—fresh or frozen works beautifully.
- Olive oil: Adds richness and helps all those aromatic flavors bloom at the very start.
- Onion: Provides essential deep flavor and a subtle sweetness as the base.
- Garlic: Brings bold, savory notes that make the soup sing from the first spoonful.
- Jalapeño: Just enough spicy kick to keep things interesting, but not overwhelming—seed for mild heat, or leave some in for extra zing.
- Chicken or vegetable broth: Forms the backbone of the soup, infusing every bite with satisfying savoriness; vegetable broth keeps it vegetarian.
- Heavy cream: The secret to that velvety, dreamy finish—use half-and-half for a lighter spin if desired.
- Chili powder & smoked paprika: A dynamic duo, adding warmth, color, and smoky depth that truly channel the street corn vibe.
- Salt & black pepper: Essential seasonings to balance and enhance all the robust flavors.
- Mayonnaise: Brings creamy body and that authentic elote-style tang that sets this soup apart.
- Cotija cheese: Briny, crumbly, and utterly irresistible for topping and stirring in.
- Lime juice: Adds a bright, citrusy pop that wakes up the whole dish.
- Fresh cilantro: For herby freshness and a burst of inviting color—skip if you’re not a fan.
- Extra cotija and chili powder (optional): Not required, but these take your garnish game to the next level.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a big, heavy pot over medium heat. Toss in the diced onion, minced garlic, and jalapeño. Let everything cook together for about 4 minutes, stirring occasionally. You’ll know it’s ready when your kitchen smells amazing and the vegetables have softened—that’s the flavor foundation for your Mexican Street Corn Soup.
Step 2: Add the Corn
Next, stir in those golden corn kernels and let them mingle with the aromatics for another 3 minutes. This not only intensifies the corn’s sweetness but gives you the perfect start for building body and texture in your soup. If you want to add extra flavor, feel free to briefly char the corn in the pan for a subtle smoky edge.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth and bump up the heat to bring it all to a gentle boil. Once bubbling, reduce the heat and let everything simmer for about 10 minutes. This gives time for the flavors to meld while getting everything tender and aromatic.
Step 4: Blend for Creaminess
To get that signature creamy-meets-chunky texture, carefully blend half of the soup with an immersion blender right in the pot—or use a traditional blender in batches. You want some kernels to remain whole, so the final Mexican Street Corn Soup has layers of texture, not just pureed smoothness.
Step 5: Add Cream and Spices
Lower the heat, pour in the heavy cream, and sprinkle in the chili powder, smoked paprika, salt, and black pepper. Stir well and let the soup simmer for another 5 minutes. These spices infuse every bite with vibrant, warming notes.
Step 6: Finale—Creamy, Tangy Magic
Take the soup off the heat and whisk in the mayonnaise, cotija cheese, and fresh lime juice until it’s visibly creamy and lightly thickened. This last-minute addition is what gives your Mexican Street Corn Soup its unmistakable richness and restaurant-worthy finish.
How to Serve Mexican Street Corn Soup
Garnishes
No bowl of Mexican Street Corn Soup is complete without the right toppings! Sprinkle each serving generously with extra cotija cheese, a dusting of chili powder, and a handful of fresh cilantro. The garnishes add just the right contrast of color, crunch, and freshness—making every bowl pop with irresistible flavor.
Side Dishes
This lively soup pairs perfectly with crunchy tortilla chips for dunking, a side of warm, crusty bread, or even a fresh green salad to keep things bright and balanced. If you’re going all-in on Mexican flavors, try it with cheesy quesadillas or a big bowl of spiced rice for a truly festive meal.
Creative Ways to Present
Have fun with how you serve your Mexican Street Corn Soup! Offer it in small cups or shot glasses as a party appetizer, ladle it into big mugs for cozy evenings, or set up a build-your-own garnish bar so guests can personalize their bowls with all their favorite toppings. A sprinkle of extra chili powder or hot sauce on the side lets everyone add just the right kick.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let the soup cool completely before transferring to airtight containers. It will keep well in the fridge for up to 3-4 days, and the flavors only deepen over time, making for even more delicious leftovers.
Freezing
Mexican Street Corn Soup can be frozen for later enjoyment. Just avoid adding the cheese, mayo, and lime juice before freezing. Cool the soup, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready to serve, reheat the base and stir in those creamy touches fresh for best texture and taste.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of broth or cream to loosen it up. If you’re microwaving, do so in 1-2 minute bursts and stir between each until heated through—the cheese and spices will come back to life in every steamy bite.
FAQs
Is Mexican Street Corn Soup gluten-free?
Yes, this recipe is naturally gluten-free as written, as long as you ensure your broth is certified gluten-free. Perfect for anyone avoiding wheat but still craving big, comforting flavors!
Can I make it dairy-free?
Absolutely! Swap out heavy cream for unsweetened coconut cream or your favorite non-dairy milk, and use a vegan mayo and cheese substitute. The soup will remain rich and satisfying without the dairy.
How spicy is this soup?
The jalapeño gives a gentle warmth, but it’s not overly spicy. If you’re heat shy, seed the pepper thoroughly; for more kick, leave some seeds in or add a dash of your favorite hot sauce.
Can I roast the corn beforehand?
Roasting the corn before adding it in brings a fantastic smoky, charred flavor that’s truly reminiscent of authentic street corn. It’s an optional step, but one that elevates the whole soup—especially in summer when fresh corn is in season!
What’s the best way to blend the soup?
For ease and safety, an immersion blender is perfect for blending directly in the pot. If you’re using a countertop blender, let the soup cool slightly and blend in batches to avoid splashes—remember to leave the lid slightly ajar for steam to escape!
Final Thoughts
I can’t wait for you to try this Mexican Street Corn Soup—each spoonful is a celebration of Mexican flavors and kitchen simplicity. Whether you make it for a quick weeknight dinner or to wow friends at a gathering, it’s sure to become a new go-to comfort dish in your home. Happy cooking!
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Mexican Street Corn Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Soup is a creamy and flavorful twist on classic elote. Packed with corn, spices, and a hint of heat, it’s a comforting soup perfect for any time of year.
Ingredients
Corn Soup:
- 4 cups corn kernels fresh or frozen
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and finely chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- juice of 1 lime
- 1/4 cup fresh cilantro chopped
- optional extra cotija cheese and chili powder for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, cooking until softened and fragrant, about 4 minutes.
- Cook Corn: Stir in the corn and cook for another 3 minutes.
- Add Broth: Pour in the broth and bring to a boil, then reduce to a simmer for 10 minutes.
- Blend Soup: Carefully blend half of the soup until slightly thickened, leaving some kernels whole for texture.
- Finalize Soup: Stir in the heavy cream, spices, and simmer for 5 more minutes. Whisk in mayonnaise, cotija cheese, and lime juice until creamy.
- Serve: Ladle into bowls and top with cilantro, extra cheese, and chili powder before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Roasting the corn before adding gives the soup a smokier, charred flavor.
- Serve with tortilla chips or warm crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg
