If you are craving a warm, comforting dish that bursts with bold flavors and creamy textures, this Mexican Street Corn Soup Recipe is exactly what your kitchen needs. It takes the much-loved flavors of classic Mexican street corn, also known as elote, and transforms them into a hearty, soul-warming soup that’s perfect for sharing with friends and family. Imagine sweet corn simmered with smoky spices, enriched with creamy dairy, brightened by fresh lime, and topped with the tangy punch of cotija cheese and fresh cilantro—every spoonful feels like a fiesta in your mouth!
Ingredients You’ll Need
This Mexican Street Corn Soup Recipe comes together with ingredients you likely already have on hand, and each plays a crucial role in creating layers of flavor and inviting textures. From the sweetness of the corn to the smoky undertones from the smoked paprika and the freshness of lime juice, every component is essential to achieving the perfect balance.
- Olive oil: Used to sauté the onion and garlic, it adds a subtle richness and aroma.
- Medium onion, finely chopped: Provides a flavorful base with a gentle sweetness once cooked.
- Garlic cloves, minced: Adds a fragrant depth that complements the corn beautifully.
- Smoked paprika: This spice delivers a wonderful smoky warmth that’s key to the authentic street corn flavor.
- Cumin: Offers an earthy note that deepens the soup’s complexity.
- Chili powder: Brings a touch of heat without overpowering the dish.
- Corn kernels (fresh, frozen, or canned): The star ingredient, offering natural sweetness and texture.
- Vegetable or chicken broth: Forms the flavorful liquid base that ties all ingredients together.
- Heavy cream: Provides luscious creaminess that enriches the soup’s body.
- Milk: Adjusts the soup’s consistency to your liking and balances the richness.
- Fresh lime juice: Adds a bright, zesty contrast that lifts the entire dish.
- Salt and pepper: Essential seasonings to bring out all the natural flavors.
- Crumbled cotija cheese (or feta): Offers a tangy, salty finish that emulates the classic street corn topping.
- Fresh cilantro, chopped: Brightens the soup with a fresh herbal note as a garnish.
- Mexican crema or sour cream: Adds cooling creaminess to balance the spices on top.
- Lime wedges: Served on the side to squeeze for an extra burst of citrus freshness.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it turns translucent and soft, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. This step builds the flavor foundation, setting the stage for the spices and corn to really shine.
Step 2: Toast the Spices
Add the smoked paprika, cumin, and chili powder to the pot, stirring constantly for about a minute. Toasting the spices releases their essential oils and intensifies their flavors, creating that unmistakable smoky and slightly spicy backdrop for the soup.
Step 3: Add Corn and Broth
Pour in the corn kernels along with the vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 15 minutes. This simmer allows the corn’s natural sweetness to infuse into the broth, making every spoonful taste vibrant and comforting.
Step 4: Blend the Soup
Using an immersion blender, carefully blend the soup until it reaches your preferred texture—somewhere between smooth and slightly chunky to keep that delightful corn kernel texture. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender and blend until smooth.
Step 5: Stir in Cream and Milk
Return the blended soup to the pot (if needed) and stir in the heavy cream and milk. Heat gently on low to warm through, adjusting the consistency with more milk if desired. This step creates the soup’s luxuriously creamy body, perfectly balanced with the natural sweetness of corn.
Step 6: Season and Finish
Add the fresh lime juice, salt, and pepper to taste. The lime juice is crucial here—it adds a fresh, tangy brightness that cuts through the richness and elevates the entire dish. Taste and adjust seasonings again if necessary, then your Mexican Street Corn Soup Recipe is ready to be served!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Garnishing is where the soup really becomes an experience. Sprinkle crumbled cotija cheese and chopped fresh cilantro generously over each bowl. A dollop of Mexican crema or sour cream adds a cool, creamy contrast that complements the smoky, spicy soup beautifully. Don’t forget a lime wedge on the side for an extra fresh squeeze just before eating.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or toasted tortillas to scoop up every last bit. You might also serve it alongside a crisp, refreshing salad—perhaps something with avocado and radish—to balance the creamy richness with fresh crunch and lightness. It’s perfect both as a starter or the main event on a cozy night in.
Creative Ways to Present
For a festive touch, serve the Mexican Street Corn Soup Recipe in hollowed-out mini bell peppers or small bread bowls. You can also offer a toppings bar with extra cotija, chopped chili, diced avocado, or crispy bacon bits so guests can customize their bowls. Presentation like this turns the simple soup into a conversation starter and a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its vibrant flavors and creamy texture, making it super easy to enjoy a quick meal or snack whenever you want.
Freezing
You can freeze leftover Mexican Street Corn Soup Recipe for up to 2 months. Be sure to cool it completely before transferring to freezer-safe containers or bags. Note that the creaminess may change slightly after freezing, so you can stir in a splash of milk or cream when reheating to refresh the texture.
Reheating
Reheat the soup gently on the stove over low-medium heat, stirring occasionally to prevent sticking and to ensure even warming. If it has thickened, add a little milk or broth to bring it back to your desired consistency. Avoid boiling to preserve the cream’s smoothness and flavor.
FAQs
Can I use frozen corn for this Mexican Street Corn Soup Recipe?
Absolutely! Frozen corn works perfectly and is a great option when fresh corn is out of season. Just thaw it before adding to the soup, or toss it in straight from frozen and allow a few extra minutes to cook through.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as it uses corn, spices, dairy, and broth without any wheat-based ingredients. Just make sure to use a gluten-free broth if you’re avoiding gluten strictly.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is an excellent substitute because of its similar texture and tangy flavor. You could also use queso fresco, which is milder but maintains that authentic Mexican cheese vibe.
Can I make this recipe vegan?
To make it vegan, swap the chicken broth for vegetable broth, replace heavy cream and milk with coconut milk or cashew cream, and omit the cotija cheese or use a plant-based cheese alternative. It won’t be quite the same but will still be delicious and creamy.
How spicy is this soup?
This soup has a mild to moderate kick from chili powder, balanced by creamy dairy and lime juice. If you prefer more heat, you can add chopped jalapeños or a pinch of cayenne pepper to the sautéed onions and garlic.
Final Thoughts
There’s something truly special about this Mexican Street Corn Soup Recipe that makes it an instant favorite. It’s a beautiful blend of rustic and refined, hearty and fresh, simple yet bursting with flavor. Whether you’re enjoying it on a chilly evening or serving it up for friends, this soup is guaranteed to become your go-to comfort food with a fun, festive twist. Give it a try and watch how it becomes a cherished staple in your recipe collection!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a creamy, flavorful take on the beloved Mexican street food, elote. It combines the sweetness of corn with smoky spices, fresh lime juice, and rich cream, making it a comforting and satisfying soup perfect for any occasion. Garnished with cotija cheese, cilantro, and a dollop of Mexican crema, this soup captures the essence of classic street corn in a warm, delicious bowl.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
Dairy and Seasonings
- 1 cup heavy cream
- 1/2 cup milk (or more for desired consistency)
- 1 tbsp lime juice (fresh)
- Salt and pepper, to taste
Garnishes
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1/4 cup Mexican crema or sour cream (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until fragrant and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Spices and Corn: Stir in smoked paprika, cumin, and chili powder to the sautéed onions and garlic. Let the spices toast for about 1 minute. Then add the corn kernels, stirring to combine and warm through for 2-3 minutes.
- Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let it simmer gently for 10 minutes to allow the flavors to meld and the corn to soften.
- Blend Soup: Using an immersion blender, carefully blend the soup until mostly smooth with some texture remaining. Alternatively, transfer portions to a blender, pulse, and return to the pot.
- Finish with Dairy and Lime: Stir in the heavy cream, milk, and fresh lime juice. Season with salt and pepper to taste. Heat through gently, adjusting the thickness by adding more milk if desired.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled cotija cheese, a dollop of Mexican crema or sour cream, and a sprinkle of fresh chopped cilantro. Serve with lime wedges on the side for extra zing.
Notes
- You can use frozen or canned corn if fresh corn is not available; just ensure it is well-drained.
- Adjust the milk quantity for a thinner or thicker soup consistency according to your preference.
- For extra heat, add a pinch of cayenne pepper or finely chopped jalapeño with the spices.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
