Mexican Street Corn Soup Recipe
If you’re looking for a taste of summer festivities in a bowl, Mexican Street Corn Soup is the dish you need in your life! Inspired by the beloved flavors of elote, this creamy, zesty soup brings together sweet corn, smoky spices, creamy cheese, and the perfect punch of lime. It’s cozy enough for a chilly evening but vibrant enough to wow at any gathering, and best of all, it’s simple to put together with easy-to-find ingredients. Whether you’re a soup lover or just want to shake up your dinner routine, Mexican Street Corn Soup will become your new go-to comfort recipe.
Ingredients You’ll Need
The magic of Mexican Street Corn Soup comes from fresh, flavorful basics. Each ingredient shines bright, adding something vital to the final taste, texture, or color. Grab these essentials and get ready to delight your senses!
- Butter: Gives the soup a rich, luscious base while enhancing every other flavor.
- Olive Oil: Adds depth and helps soften the aromatics without overpowering the dish.
- Yellow Onion: Brings sweetness and body to every spoonful.
- Garlic: Aromatic and punchy, it’s the backbone of so many great Mexican dishes.
- Corn Kernels (fresh or frozen): The star of the show — juicy kernels add bursts of sweetness and color.
- Chili Powder: Delivers a warm, earthy spice and just the right kick.
- Smoked Paprika: Infuses the soup with subtle smokiness, echoing classic street corn flavor.
- Ground Cumin: Adds depth and a gentle toastiness.
- Salt: Essential for drawing out every flavor in the pot!
- Black Pepper: Gives a touch of heat and sharpness.
- Low-sodium Chicken or Vegetable Broth: Creates the hearty, cozy foundation for the soup.
- Sour Cream: Swirled in for irresistible tang and creaminess.
- Cotija Cheese: Salty, crumbly, and iconic — it’s the perfect topping (and a great mix-in).
- Cilantro: Fresh, green, and vibrant, for that unmistakable Mexican flair!
- Lime Juice: A generous squeeze brightens up every flavor.
- Hot Sauce (optional): Adds a customizable pop of heat, just like on the streets of Mexico City.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Start by heating the butter and olive oil together in a large pot over medium heat. Once the butter melts, add your diced onion and give it a good stir. Let the onion sizzle and soften for 3 to 4 minutes — you want it tender and just turning translucent, releasing all those wonderful, sweet aromas. Next, toss in the minced garlic and cook for just one more minute. This creates a flavorful base that sets the stage for all the vibrant ingredients to follow!
Step 2: Add Corn and Spices
Now it’s time to bring in the heart of Mexican Street Corn Soup: the corn! Add your corn kernels to the pot, followed by the chili powder, smoked paprika, ground cumin, salt, and black pepper. Stir well so that every bright yellow kernel gets coated in those fragrant spices. Let this mixture cook for 5 to 6 minutes, stirring occasionally. You’ll notice the corn’s sugars start to caramelize, giving the soup a sweet, toasty note.
Step 3: Simmer with Broth
Pour in the low-sodium chicken or vegetable broth, making sure it covers all the veggies completely. Stir everything together and bring the soup to a gentle simmer. Let it bubble away for 10 minutes. This gives the flavors time to meld and infuses the broth with the sweet, spicy, and smoky notes of the corn and spices. Your kitchen is about to smell incredible!
Step 4: Blend for Creaminess
Once the soup has simmered, remove it from the heat. Using an immersion blender, blend about half of the soup right in the pot. If you prefer, you can carefully transfer half of the soup to a blender and pulse until creamy, then return it to the pot. The goal here is to create a mix of creamy, blended soup with plenty of whole corn kernels left for texture. This is what gives Mexican Street Corn Soup its signature velvety yet hearty bite.
Step 5: Stir in the Good Stuff
With the heat off, whisk in the sour cream, crumbled cotija cheese, chopped cilantro, and fresh lime juice. This is where the soup transforms into something absolutely irresistible — creamy, tangy, and bursting with fresh flavor. Taste and add more salt or lime juice if you like, then get ready for the best part: serving!
How to Serve Mexican Street Corn Soup
Garnishes
The finishing touches truly elevate Mexican Street Corn Soup from tasty to show-stopping. Sprinkle each bowl with extra cotija cheese for that classic street corn vibe, fresh chopped cilantro for a pop of color and flavor, and don’t forget a squeeze of lime for extra brightness. If you crave a little heat, a few dashes of hot sauce will have your guests swooning!
Side Dishes
This soup is lovely on its own, but it pairs beautifully with so many Mexican favorites. Serve it alongside warm tortillas, crunchy tortilla chips, or even a leafy green salad with avocado. If you’re feeling extra indulgent, try it with cheesy quesadillas or elote-inspired street corn on the cob!
Creative Ways to Present
For a fun and festive twist, try serving Mexican Street Corn Soup in small mugs or cups for a party appetizer. You could also pour it over a scoop of steamed rice for a heartier meal. For the ultimate comfort food experience, top each bowl with crushed tortilla chips or a drizzle of crema for extra creaminess.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mexican Street Corn Soup (lucky you!), simply let it cool to room temperature and transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days. The flavors actually deepen and meld as it sits, making every spoonful even more irresistible the next day.
Freezing
Mexican Street Corn Soup freezes well, but keep in mind that dairy like sour cream and cotija cheese can sometimes separate upon thawing. For best results, freeze the soup before adding those creamy ingredients; just stir them in fresh after reheating. Transfer the cooled soup to freezer-safe containers or zip-top bags, leaving a little space for expansion, and freeze for up to 2 months.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally until steaming hot. If it seems too thick, add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave — just give it a good stir halfway through to ensure even heating. Add fresh garnishes just before serving for that just-made taste!
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! While fresh or frozen corn will give Mexican Street Corn Soup the sweetest, brightest flavor, canned (drained and rinsed) corn works perfectly in a pinch and can still taste wonderful.
Is there a substitute for cotija cheese?
If cotija cheese is hard to find, no worries! Feta cheese makes a fantastic stand-in, thanks to its salty, crumbly texture. You could also use queso fresco or even a bit of grated Parmesan if needed.
How can I make this soup vegetarian?
Mexican Street Corn Soup is a breeze to make vegetarian — just use vegetable broth instead of chicken broth. All the other ingredients are naturally vegetarian, and you won’t sacrifice any of that rich, delicious flavor!
Can I make the soup spicier?
Of course! Feel free to add extra chili powder for more heat, or toss in some chopped jalapeño with the onions. A drizzle of your favorite hot sauce at the end also lets everyone customize their bowl.
What’s the best way to blend the soup safely?
Be extra careful when blending hot soup! If using a countertop blender, allow the soup to cool slightly and blend in batches, never filling the blender more than halfway. Hold the lid down tightly with a towel to avoid hot splatters. An immersion blender in the pot is the easiest, safest option.
Final Thoughts
There’s just something special about a bowl of Mexican Street Corn Soup — it’s comforting, crowd-pleasing, and always disappears fast. Whether you’re sharing it with family on a weeknight or serving friends at your next get-together, this soup brings a festive spirit to the table. Give it a try, and let the bright, creamy, zesty flavors win you over!
Print
Mexican Street Corn Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Soup is a creamy and flavorful twist on the classic elote. Packed with corn, spices, and topped with cotija cheese, this soup is a comforting and satisfying meal perfect for any occasion.
Ingredients
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups low-sodium chicken or vegetable broth
For Serving:
- ½ cup sour cream
- ½ cup crumbled cotija cheese, plus extra for topping
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- Hot sauce to taste (optional)
Instructions
- Prepare the Soup: Heat butter and olive oil in a large pot. Sauté onion until softened, then add garlic and cook briefly. Add corn, spices, and broth. Simmer for 10 minutes.
- Blend the Soup: Remove from heat and blend half the soup until creamy. Leave some corn whole for texture.
- Finish the Soup: Stir in sour cream, cotija cheese, cilantro, and lime juice. Adjust seasoning if needed.
- Serve: Top with extra cheese, cilantro, and hot sauce, if desired.
Notes
- For extra richness, add a splash of heavy cream.
- If cotija is unavailable, feta cheese makes a good substitute.
- To make it vegetarian, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
