If you love the bright, zesty flavors of Mexican street food but crave the comfort of a hearty soup, this Mexican Street Corn Soup is about to become your new obsession. It’s everything you adore about traditional elote—sweet corn, creamy sauce, chili, fresh lime, cheese, and just the right touch of heat—all simmered together into a cozy bowl that’s impossible to resist. The ingredients come together quickly for a vibrant medley of taste and texture, making this recipe perfect for a busy weeknight or a lively dinner party. One spoonful, and you’ll feel like you’re strolling through a bustling market in Mexico, surrounded by the irresistible aroma of grilled corn and fresh herbs.
Ingredients You’ll Need
Bringing Mexican Street Corn Soup to life starts with a handful of easy-to-find, staple ingredients that each play a starring role. Every element—from smoky spices to tangy cheese—brings something special to the pot, transforming humble corn into a showstopping, flavor-packed soup.
- Corn kernels: Sweet and juicy corn (fresh, frozen, or even drained canned) forms the heart of this soup, giving it its classic elote flair.
- Olive oil: Just a splash helps sauté your aromatics and adds a rich, smooth base.
- Onion: Diced onion delivers savory depth and an aromatic backbone to the broth.
- Garlic: Fresh minced garlic brings a punch of aroma and warmth to every bite.
- Jalapeño: With the seeds removed and finely minced, this provides gentle heat that’s more flavor than fire.
- Chicken broth: A savory base that ties all the flavors together; use vegetable broth for a vegetarian soup.
- Heavy cream: Adds luxurious body and velvety texture for that crave-worthy richness.
- Mayonnaise: Key for that traditional elote creaminess and tang; trust us on this!
- Chili powder: Gives the soup its gentle heat and those unmistakable Mexican flavors.
- Smoked paprika: For a hint of smokiness and rich color throughout.
- Ground cumin: Adds earthiness and a slight warmth that rounds out the spice blend.
- Salt & black pepper: Season boldly for a deeply flavorful broth.
- Cotija cheese: Finely crumbled, this signature Mexican cheese adds irresistible saltiness and texture.
- Lime juice: A squeeze at the end brightens everything up, making flavors pop!
- Fresh cilantro: Adds fresh, herbal notes and a burst of color for a perfect finish.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Start your Mexican Street Corn Soup journey by heating the olive oil in a large pot over medium heat. Add the diced onion and let it sizzle away until it’s translucent and fragrant, about three minutes. Stir in the minced garlic and jalapeño, cooking just until everything’s wonderfully aromatic—don’t rush this step, as it’s your foundation for layers of flavor!
Step 2: Add the Corn
Toss in all those plump, sweet corn kernels and give everything a good stir. Sauté them for three to four minutes; this is your chance to coax out their natural sugars and build a bit of color. If your corn is fresh, it’ll smell like a summer day—pure bliss in a pot.
Step 3: Simmer with Broth
Pour in the chicken broth and bring it to a lively boil, then dial down the heat and let it simmer gently for ten minutes. The corn will soften even more, and all those flavors will start mingling together beautifully.
Step 4: Blend for Texture
Using an immersion blender right in the pot, carefully blend the soup until it’s just partially smooth. The goal is a mix of creamy base with some morsels of corn left whole, giving every spoonful a fantastic mix of silkiness and bite. No immersion blender? A countertop blender (carefully vented) works too; just blitz about half the soup and return it to the pot.
Step 5: Add the Creamy Goodness & Spices
Now stir in the heavy cream, mayonnaise, chili powder, smoked paprika, cumin, salt, and black pepper. Simmer for another five minutes, letting all that rich, creamy, spicy goodness meld together into absolute perfection.
Step 6: Finishing Touches
Off heat, add the crumbled cotija cheese, lime juice, and chopped cilantro. Stir gently—you’ll see the cotija start to melt into the soup, adding salty, creamy magic to every bite. Taste and tweak with extra salt, lime, or chili powder as your heart desires.
How to Serve Mexican Street Corn Soup
Garnishes
The best part of Mexican Street Corn Soup is piling on those irresistible garnishes! Sprinkle on extra cotija cheese for creamy-salty pops, a shower of fresh cilantro for brightness, and if you love a little extra spice, a dusting of chili powder. A squeeze of lime on top brings it all together, while a few jalapeño slices can bring an extra kick if you’re feeling bold.
Side Dishes
A warm, cheesy quesadilla or a stack of soft, buttery tortillas takes this soup from snack to meal in a heartbeat. Mexican rice or a crisp green salad makes for a complete, colorful spread, while tortilla chips are a must for dipping into every last drop.
Creative Ways to Present
Have fun with how you serve your Mexican Street Corn Soup! Ladle it into mini mugs for an appetizer at parties, or serve in deep bowls with crusty bread on the side. For a playful, street-style presentation, serve it with extra lime wedges and a selection of hot sauces so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Soup is pure gold! Allow the soup to cool, then transfer it to airtight containers. It’ll happily keep in the refrigerator for up to four days, making it a brilliant make-ahead option for lunches or quick dinners.
Freezing
This soup also freezes well for future cravings. Pour completely cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to three months—just note that the creamy elements might separate a bit on thawing, but a good stir will bring everything right back together.
Reheating
Reheat your Mexican Street Corn Soup gently on the stovetop over medium-low heat, stirring often until it’s piping hot. If it’s a bit thick from chilling, stir in a splash of broth or milk. Garnish fresh right before serving for the best burst of flavors and textures.
FAQs
Can I make Mexican Street Corn Soup vegetarian?
Absolutely! Just swap in your favorite vegetable broth for the chicken broth and double-check that your cotija cheese is vegetarian. The soup loses none of its creamy, bold flavors—everyone can join in the fun!
What’s the best corn to use?
Any type Soup. Canned corn is a handy, no-fuss option, just make sure to drain it before adding to your pot.
Can I control the spice level?
Totally! Remove the seeds and white membranes from the jalapeño for a mellow heat. Want a fiery kick? Leave some seeds in or add an extra pinch of chili powder or a dash of hot sauce to your bowl.
Is mayonnaise necessary in Mexican Street Corn Soup?
While it may sound unusual in a soup, mayo is what gives authentic elote that creamy, tangy signature. If you want a lighter option, try subbing in Greek yogurt or even sour cream—it’ll still taste fantastic.
Can I make this soup ahead for a party?
Yes! In fact, Mexican Street Corn Soup is even better the next day as the flavors meld and intensify. Just save the garnish for when you’re ready to serve so every bowl looks and tastes its absolute best.
Final Thoughts
If you adore comforting soups packed with vibrant flavors and crave-worthy toppings, you owe it to yourself to try this Mexican Street Corn Soup. Give it a whirl, share it with friends, and get ready for everyone to beg you for the recipe!
Print
Mexican Street Corn Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Soup is a creamy and flavorful twist on the classic street corn. With the perfect blend of spices, cheese, and fresh corn, this soup is sure to warm your soul.
Ingredients
Corn Soup:
- 4 cups (560 g) corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 g) mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 cup (115 g) crumbled cotija cheese
- juice of 1 lime
- 1/4 cup (10 g) chopped fresh cilantro
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
- Add the corn kernels and cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until partially smooth, leaving some texture.
- Stir in the heavy cream, mayonnaise, chili powder, smoked paprika, cumin, salt, and black pepper.
- Simmer for 5 minutes to heat through.
- Remove from heat and stir in the cotija cheese, lime juice, and cilantro.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra cotija, cilantro, and a sprinkle of chili powder if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and Greek yogurt for the mayonnaise.
- You can also char the corn before adding it to the soup for a smoky, authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
