Mexican Street Corn Soup: A Creamy, Flavorful Comfort

Mexican street corn soup
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If you love the savory and tangy flavors of Mexican street corn (elote), you will adore this Mexican Street Corn Soup. This dish brings together all the classic elements of elote: sweet corn, creamy sauce, crumbly cheese, and zesty lime in a cozy, comforting soup. Whether you’re looking for a warming dinner or a crowd-pleaser for your next gathering, this soup will win everyone over.

You’ll find everything you need to make the perfect Mexican Street Corn Soup at home. Learn about the key ingredients, step-by-step instructions, expert tips, and answers to common questions.

What is Mexican Street Corn Soup?

Mexican Street Corn Soup is inspired by elote, a popular Mexican street food of grilled corn on the cob slathered with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. The soup version transforms these classic toppings into a creamy, hearty bowl. It’s a celebration of sweet corn and bold Mexican flavors.

Ingredients for Authentic Mexican Street Corn Soup

Mexican street corn soup ingredients

Here’s what you’ll need to create this flavorful soup:

Main Ingredients

  • Fresh corn kernels (or frozen corn)
  • Onion
  • Garlic
  • Jalapeño (for a spicy kick)
  • Chicken or vegetable broth
  • Heavy cream or Mexican crema
  • Cotija cheese (or feta as a substitute)
  • Mayonnaise (optional, for extra creaminess)
  • Butter or olive oil

Toppings

  • Chopped cilantro
  • Lime wedges
  • Chili powder or Tajin
  • More cotija cheese

Optional Add-Ins

  • Smoked paprika
  • Diced avocado
  • Green onions

These ingredients combine to create a soup that’s creamy, savory, tangy, and a little bit spicy.

Step-by-Step Instructions

Step 1: Prepare the Corn

  • If using fresh corn, slice the kernels off 4-5 ears of corn.
  • For a smoky flavor, you can grill the corn first, but it’s optional.
  • If using frozen corn, thaw before using.

Step 2: Sauté the Aromatics

  • In a large pot, heat 2 tablespoons of butter or olive oil over medium heat.
  • Add 1 finely chopped onion and 2 minced garlic cloves.
  • Sauté until the onion is soft and translucent, about 3-4 minutes.
  • Add 1 diced jalapeño (remove seeds for less heat) and cook for another minute.

Step 3: Add Corn and Broth

  • Stir in the corn kernels and cook for 3-4 minutes.
  • Pour in 4 cups of chicken or vegetable broth.
  • Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Step 4: Blend the Soup

  • Use an immersion blender to puree the soup until mostly smooth, leaving some kernels whole for texture.
  • If you prefer a chunkier soup, blend only half the mixture.
  • Alternatively, carefully transfer soup to a blender in batches and blend, then return to the pot.

Step 5: Make it Creamy

  • Stir in 1 cup of heavy cream or Mexican crema.
  • Add 1/2 cup of mayonnaise for extra richness (optional).
  • Mix in 1/2 cup of crumbled cotija cheese.
  • Season with salt, pepper, and a pinch of smoked paprika if you like.

Step 6: Simmer and Serve

  • Simmer the soup for another 5 minutes, stirring often.
  • Taste and adjust seasonings as needed.

Step 7: Add the Toppings

  • Ladle the soup into bowls.
  • Top each serving with extra cotija cheese, chopped cilantro, a sprinkle of chili powder or Tajin, and a squeeze of lime juice.
  • Garnish with diced avocado or green onions if desired.

Tips for the Best Mexican Street Corn Soup

  • Use fresh corn in summer for the sweetest flavor. Frozen corn works well year-round.
  • For a smoky taste, grill the corn before adding it to the soup.
  • Control the spice by adding more or less jalapeño.
  • Cotija cheese adds authentic flavor. Feta or queso fresco are good substitutes.
  • To make a lighter version, use half-and-half or milk instead of heavy cream.
Mexican street corn soup served

Serving Suggestions

This soup is filling enough for a main course, especially when served with:

  • Warm tortillas or tortilla chips
  • Crusty bread
  • Grilled chicken or shrimp for added protein
  • Mexican rice or a fresh salad

Pair it with a crisp Mexican lager or a tangy agua fresca for a complete meal.

How to Store and Reheat

  • Let the soup cool, then store in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, stirring often.
  • Add a splash of broth or milk if the soup thickens too much upon reheating.

Variations

  • Vegan Mexican Street Corn Soup: Use plant-based butter, coconut cream, and vegan mayonnaise. Omit cheese or use a vegan cheese alternative.
  • Chicken Mexican Street Corn Soup: Add cooked shredded chicken for extra protein.
  • Spicy Soup: Add more jalapeños or a pinch of cayenne pepper.

Health Benefits

Corn is high in fiber, vitamins, and antioxidants. Adding fresh herbs like cilantro provides additional nutrients. Using fresh ingredients and controlling the cream and cheese allows you to make this soup as healthy as you like.

FAQs

Can I use canned corn for this recipe?

Yes, you can use canned corn. Be sure to drain and rinse it before adding to the soup. Fresh or frozen corn will give the best texture and flavor.

What if I can’t find cotija cheese?

Feta cheese or queso fresco are great substitutes for cotija. You can also use grated parmesan in a pinch.

Is this soup gluten-free?

Yes, Mexican Street Corn Soup is naturally gluten-free as long as the broth you use does not contain any wheat ingredients.

How can I make the soup less spicy?

Remove the seeds from the jalapeño or use only half. You can also skip the chili powder garnish.

Can I freeze this soup?

Although you can freeze it, the texture may change slightly due to the cream. If you plan to freeze, do so before adding the cream and cheese. When reheating, add the dairy ingredients after the soup is hot.

Can I make this soup ahead of time?

Absolutely. The flavors develop even more after a day in the fridge. Just reheat gently and serve with fresh toppings.

Mexican street corn soup

Mexican Street Corn Soup

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Mexican Street Corn Soup captures all the savory, tangy, and slightly spicy flavors of traditional elote in a creamy, comforting bowl. With sweet corn, zesty lime, cotija cheese, and a hint of jalapeño, it’s the perfect cozy meal for weeknights or gatherings.

Ingredients

  • 4–5 ears fresh corn, kernels removed (or 4 cups frozen corn, thawed)
  • 2 tbsp butter or olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, diced (remove seeds for less heat)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or Mexican crema
  • 1/2 cup mayonnaise (optional, for extra creaminess)
  • 1/2 cup crumbled cotija cheese (plus more for topping)
  • Salt and pepper, to taste
  • Pinch smoked paprika (optional)

Toppings

  • Chopped fresh cilantro
  • Lime wedges
  • Chili powder or Tajin
  • Diced avocado (optional)
  • Green onions, sliced (optional)

Instructions

  • If using fresh corn, cut kernels off the cob. Optional: grill corn for a smoky flavor. If using frozen corn, thaw before use.
  • In a large pot, heat butter or olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is soft and translucent, about 3–4 minutes.
  • Add diced jalapeño and cook for 1 minute.
  • Stir in corn kernels and cook for 3–4 minutes. Pour in chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
  • Use an immersion blender to puree until mostly smooth, leaving some kernels whole. For chunkier soup, blend only half. Alternatively, blend in batches in a blender and return to pot.
  • Stir in heavy cream or Mexican crema, mayonnaise (if using), and crumbled cotija cheese. Season with salt, pepper, and smoked paprika if desired.
  • Simmer for another 5 minutes, stirring often. Taste and adjust seasoning.
  • Ladle into bowls and top with extra cotija cheese, cilantro, chili powder or Tajin, and a squeeze of lime juice. Garnish with avocado or green onions if desired. Serve warm.

    • Notes

  • Use fresh corn in summer for the sweetest flavor. Frozen corn works well year-round.
  • Control spice level by adjusting jalapeño amount and seeds.
  • Cotija cheese adds authentic flavor, but feta or queso fresco are good substitutes.
  • For a lighter version, use half-and-half or milk instead of heavy cream.

    • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving:Calories: 603Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 81mgSodium: 347mgCarbohydrates: 67gFiber: 9gSugar: 15gProtein: 23g

    The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

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    © Kayden Sanders
    Category: Soups & Chilis
    Mexican street corn soup served
    Kayden sanders
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