Mexican Street Corn Soup Recipe

Mexican street corn, or elote, is a beloved street food known for its smoky, charred corn coated in creamy mayo, cheese, lime, and spices. This Mexican Street Corn Soup takes all those vibrant flavors and transforms them into a warm, comforting dish that’s perfect for any season.

In this post, we’ll dive deep into everything you need to know about this delicious soup, including a step-by-step recipe, ingredient breakdown, helpful tips, and creative variations. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this soup is sure to satisfy!

Why You’ll Love This Soup

✔️ Rich & Creamy: A luscious blend of sweet corn, cream, and cheese for a silky-smooth texture.
✔️ Bold Mexican Flavors: The smoky, tangy, and slightly spicy taste mimics classic elote.
✔️ Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe.
✔️ Customizable: Adjust the spice level, swap out ingredients, or add protein for a unique twist.

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Ingredients You’ll Need

Main Ingredients:

• Corn: Fresh, frozen, or canned corn all work. Grilled or roasted corn adds extra smokiness.
• Butter: For a rich base and enhanced flavor.
• Garlic & Onion: Essential aromatics that deepen the soup’s flavor.
• Chicken or Vegetable Broth: Provides a flavorful liquid base.
• Heavy Cream or Half-and-Half: Creates the signature creamy texture.
• Cotija Cheese or Queso Fresco: Adds a salty, tangy finish.
• Lime Juice: Brightens the flavors with a citrusy kick.
• Spices: Chili powder, smoked paprika, cumin, salt, and black pepper for a robust seasoning.
• Jalapeño (Optional): For a spicy kick.

Toppings (Optional but Recommended):

• Fresh cilantro
• Crumbled tortilla chips
• Additional cheese
• Sour cream or Mexican crema
• Extra lime wedges

Step-by-Step Cooking Instructions

Step 1: Roast the Corn (Optional for Extra Flavor)

• If using fresh corn, grill or roast it on an open flame until charred.
• If using frozen or canned corn, sauté in a dry skillet until slightly caramelized.

Step 2: Sauté the Aromatics

• In a large pot, melt butter over medium heat.
• Add diced onions and garlic, sautéing until fragrant and translucent (about 3-5 minutes).

Step 3: Simmer the Soup Base

• Stir in the roasted corn, chili powder, cumin, and smoked paprika.
• Pour in the broth, bringing everything to a gentle simmer. Let it cook for 10-15 minutes to meld flavors.

Step 4: Blend for Creaminess

• Use an immersion blender to partially blend the soup, leaving some corn kernels for texture.
• Alternatively, transfer half of the soup to a blender, blend until smooth, and mix back in.

Step 5: Add Cream and Cheese

• Stir in heavy cream and crumbled Cotija cheese, allowing them to melt into the soup.
• Simmer for another 5 minutes, stirring occasionally.

Step 6: Final Touches

• Remove from heat and stir in freshly squeezed lime juice for a zesty finish.
• Taste and adjust seasoning as needed.

Step 7: Serve & Garnish

• Ladle into bowls and top with cilantro, more cheese, a drizzle of crema, and a sprinkle of chili powder.
• Serve with warm tortillas or crusty bread.

Tips for the Best Mexican Street Corn Soup

Use Fire-Roasted Corn: If possible, roasting or grilling the corn adds depth and smokiness.
Adjust the Spice Level: Add extra jalapeño, cayenne, or hot sauce for heat, or omit spice for a milder version.
Blending Tips: Blend fully for a smooth soup or leave it chunky for texture.
Make it Lighter: Substitute half-and-half or milk instead of heavy cream for a lighter version.
Make it Vegan: Use vegetable broth, swap heavy cream for coconut milk, and use vegan cheese or nutritional yeast.

Variations & Customizations

Loaded Street Corn Soup: Top with crispy bacon, grilled shrimp, or shredded chicken for added protein.
Extra Cheesy Version: Stir in shredded cheddar or Monterey Jack for extra cheesiness.
Corn Chowder Hybrid: Add diced potatoes and carrots for a heartier dish.
Spicy Chipotle Twist: Blend in chipotle peppers for a smoky, spicy variation.

What to Serve with Mexican Street Corn Soup

This soup pairs beautifully with a variety of side dishes and accompaniments:

• Tortilla Chips & Salsa: A crunchy side to balance the creamy soup.
• Grilled Cheese or Quesadillas: Perfect for dipping!
• Mexican Rice or Cilantro Lime Rice: A filling side that complements the flavors.
• Tacos or Enchiladas: A great soup starter before a Mexican feast.

Storage & Reheating

Refrigeration:

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm on the stovetop over medium heat or microwave in short intervals, stirring between each.

Final Thoughts

This Mexican Street Corn Soup is an irresistible blend of creamy, smoky, and tangy flavors, making it a must-try recipe for anyone who loves Mexican cuisine. Whether you enjoy it as a cozy meal on a cold day or a festive dish for gatherings, this soup is sure to become a household favorite.

Popular Recipes

Mexican Street Corn Soup Recipe

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Cooking Method: Stovetop Cuisine: Mexican Courses: Appetizers, Dinner, Lunch

Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 175  C Servings: 4 Best Season: All Seasons

Description

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the beloved elote. Packed with roasted corn, zesty lime, and a hint of spice, this soup is the perfect way to enjoy the bold flavors of Mexican street food in a cozy, comforting bowl. Whether served as a starter or a main dish, it's guaranteed to impress!

Ingredients

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Scale

1/2x 1x 2x 3x

For the Base:

• 4 ears corn (grilled and kernels removed, or 3 cups frozen corn)
• 2 tbsp butter
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 4 cups vegetable broth
• 1 cup heavy cream
• 0.5 cup milk
• 2 tbsp lime juice
• 0.5 tsp salt (adjust to taste)
• 0.25 tsp black pepper

For the Toppings:

• 0.5 cup cotija cheese (crumbled, or use feta as a substitute)
• 0.25 cup fresh cilantro (chopped)
• 1 jalapeño (thinly sliced, optional)
• 1 tsp chili powder
• 1 lime (cut into wedges)
• 0.5 cup tortilla strips (for garnish, optional)

Instructions

1. Roast the Corn

   • If using fresh corn, grill it over an open flame or a grill pan until slightly charred, then cut off the kernels.
   • If using frozen corn, sauté it in a dry pan over high heat until slightly browned.
   

1. Sauté the Aromatics

   • Melt butter in a large pot over medium heat.
   • Add chopped onions and garlic, sauté until translucent and fragrant (about 3 minutes).
   • Stir in smoked paprika and cumin, cooking for another 30 seconds.
   

1. Simmer the Soup

   • Add the roasted corn kernels and vegetable broth to the pot.
   • Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
   

1. Blend Until Creamy

   • Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
   • Stir in heavy cream, milk, lime juice, salt, and black pepper.
   • Cook for another 5 minutes to allow flavors to meld.
   

1. Serve with Toppings

   • Ladle the soup into bowls.
   • Garnish with crumbled cotija cheese, cilantro, chili powder, jalapeños, tortilla strips, and a squeeze of lime.
   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 476.28kcal

% Daily Value *

Total Fat 36.18g56%

Saturated Fat 21.06g106%

Trans Fat 0.74g

Cholesterol 100.55mg34%

Sodium 627.69mg27%

Potassium 524.22mg15%

Total Carbohydrate 33.9g12%

Dietary Fiber 3.95g16%

Sugars 11.31g

Protein 10.34g21%

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Vitamin A 389.24 IU

Vitamin C 21.33 mg

Calcium 235.52 mg

Iron 1.37 mg

Vitamin D 1.42 IU

Vitamin E 1.73 IU

Vitamin K 12.08 mcg

Thiamin 0.22 mg

Riboflavin 0.33 mg

Niacin 2.32 mg

Vitamin B6 0.24 mg

Folate 58.95 mcg

Vitamin B12 0.58 mcg

Phosphorus 299.52 mg

Magnesium 67.89 mg

Zinc 1.6 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

• Make it Spicy: Add more jalapeños or a pinch of cayenne pepper for heat.
• Dairy-Free Option: Use coconut milk instead of heavy cream and dairy-free cheese.
• Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
• Freezing Tip: Freeze in portions without toppings for up to 2 months.

Keywords: creamy, easy, Mexican, flavorful, comforting