How to Make Mexican Street Corn Soup: A Delicious Twist on a Classic

If you love bold flavors and comforting dishes, Mexican street corn soup is about to become your new favorite recipe. Inspired by the classic elote sold by street vendors in Mexico, this creamy, cheesy, and slightly spicy soup delivers all the deliciousness in a warm, spoonable form. Ready to find out what makes this soup so irresistible? Keep reading — your taste buds will thank you.

Ingredients

• 3 tablespoons butter
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 jalapeño seeded and chopped
• 4 cups fresh or frozen corn kernels
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt
• Half teaspoon black pepper
• Half cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon
• Blender or immersion blender
• Measuring cups and spoons

Instructions

1. Step 1: In a large soup pot, melt the butter over medium heat. You want that sizzle but not a burn, so keep it gentle.
2. Step 2: Add the diced onion and sauté for 4 to 5 minutes until it’s translucent and soft. This is building a sweet-savory base.
3. Step 3: Stir in the minced garlic and chopped jalapeño. Cook just for another minute until your kitchen smells amazing.
4. Step 4: Add the corn and cook for 5 to 7 minutes. Stir occasionally and let the corn get a little brown on the edges—it brings out a roasted sweetness that really shines through later.
5. Step 5: Sprinkle in the chili powder, smoked paprika, and cumin. Stir well to coat everything evenly and toast those spices right in the pot for an extra layer of warmth.
6. Step 6: Pour in the chicken broth and bring the soup to a gentle boil. Lower the heat to simmer, cover, and let cook for 10 minutes so the flavors can mingle.
7. Step 7: Scoop out 1 or 2 cups of the chunky soup and set it aside for texture later. Blend the rest. You can use an immersion blender right in the pot or transfer in batches to a blender—just be careful and vent the lid.
8. Step 8: Return the chunky portion to the pot and stir in the heavy cream. Add salt and pepper and give it a little taste—you’re almost there.
9. Step 9: Simmer uncovered for 5 more minutes so it slightly thickens and all the flavors can soak into that creamy base.
10. Step 10: Stir in the crumbled cotija cheese and lime juice just before serving. Garnish with extra cheese, chopped cilantro, and lime wedges for a fiesta in every bowl.

Nutrition per serving

Description

Imagine capturing the bold, smoky, and creamy flavors of Mexican street corn—also known as “elote”—in one comforting spoonful. This Mexican Street Corn Soup is a rich and vibrant bowl full of golden roasted corn, hints of chili, zesty lime, and a velvety creamy base that brings it all together like a cozy hug on a cool night. It’s like your favorite food truck treat turned into a soul-satisfying soup that warms you from the inside out.

Every bite delivers sweet corn kernels mingled with spicy jalapeño, a touch of garlic, and the unmistakable tang of cotija cheese. Finished with a sprinkle of fresh cilantro and a squeeze of lime juice, the flavors dance on your palate just as they do when you stand curbside with a cob in hand. Whether you’re savoring it during game night or serving it up at your next family dinner, it brings a little fiesta to your table.

Why You’ll Love This Recipe

This soup is as versatile as it is delicious. It comes together in under an hour using simple pantry staples and fresh ingredients, making it perfect for busy weeknights. You can easily adapt it to be vegetarian or gluten-free. It’s rich and hearty, but light enough to enjoy year-round.

With the familiar street-food flair of elote, this soup delivers comforting flavor without the need for grilling or special tools. It is kid-friendly, crowd-pleasing, and even better the next day—meaning leftovers will never go to waste.

Serving and Storage Tips

Serve Mexican Street Corn Soup hot, garnished with extra cotija cheese, chopped cilantro, lime wedges, and a few dashes of chili powder or hot sauce if you’re feeling spicy. Pair it with warm tortillas, crusty bread, or a crisp green salad.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat until warmed through, stirring occasionally. This soup is freezer-friendly too. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Mexican Street Corn Soup (Elote Soup)

This Mexican Street Corn Soup brings the bold, smoky, and creamy flavors of elote into one comforting bowl. With golden roasted corn, chili, lime, and a velvety creamy base, this vibrant soup is like a cozy hug on a cool night—perfect for family dinners or a party starter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 280 kcal

Ingredients

  

1x2x3x

• 3 tablespoons butter
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 jalapeño seeded and chopped
• 4 cups fresh or frozen corn kernels
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Instructions

 

• In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened.
• Stir in the garlic and jalapeño and cook for another minute until fragrant.
• Add the corn kernels to the pot and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly golden.
• Sprinkle in the chili powder, smoked paprika, and cumin. Stir to coat the vegetables evenly with the spices.
• Pour in the chicken broth and bring to a simmer. Cover and cook for 10 minutes to let the flavors develop.
• Remove about 1 to 2 cups of the soup and set aside. Use an immersion blender to blend the remaining soup until mostly smooth, or transfer in batches to a blender and blend carefully.
• Return the reserved soup to the pot and stir in the heavy cream. Season with salt and black pepper.
• Simmer uncovered for another 5 minutes until the soup is heated through and slightly thickened.
• Stir in cotija cheese and lime juice. Taste and adjust seasonings as needed.
• Serve hot, garnished with chopped cilantro, more cotija cheese, and extra lime wedges.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 7gFat: 17gSodium: 600mgFiber: 3gSugar: 6g

Keyword corn soup, elote soup, street corn, creamy corn soup, Mexican soup

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