If you love Mexican street corn (elote), you’re going to be obsessed with this Mexican Street Corn Soup! 🌽🔥 It’s creamy, cheesy, smoky, and packed with all the bold flavors of classic elote—but in a warm, comforting soup.
With a rich broth infused with roasted corn, smoky spices, and tangy lime, this soup is the perfect mix of cozy and fresh. Serve it up with tortilla chips, avocado, or extra cotija cheese, and you’ve got yourself a bowl of pure comfort food magic!
Why You’ll Love This Recipe
✔️ Tastes Just Like Elote! – All the flavors of Mexican street corn, but in soup form.
✔️ Creamy & Cheesy – A luxurious, velvety texture with cotija cheese & sour cream.
✔️ Super Easy to Make – Simple ingredients, big flavors, and ready in 30 minutes!
✔️ Great for Any Season – Enjoy it hot in winter or cold in summer like a corn chowder.
Ingredients for Mexican Street Corn Soup
Main Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half & half for a lighter option)
- ½ cup sour cream
- ½ cup cotija cheese (or feta, if unavailable)
- Juice of 1 lime
- 1 tbsp hot sauce (optional, for heat)
Toppings & Garnishes
- Chopped fresh cilantro
- Crumbled cotija cheese
- Tajin seasoning or extra chili powder
- Tortilla strips or crushed chips
- Diced avocado
Step-by-Step Directions
Step 1: Roast the Corn for Extra Flavor
- If using fresh corn, cut the kernels off the cob.
- Heat a large pot or Dutch oven over medium heat, melt the butter, and add the corn.
- Cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and golden brown.
Step 2: Sauté the Aromatics
- Add the chopped onion and garlic to the pot.
- Sauté for 2-3 minutes until fragrant and translucent.
Step 3: Build the Flavor Base
- Stir in chili powder, smoked paprika, and cumin.
- Let the spices toast for 30 seconds to bring out their deep, smoky flavor.
Step 4: Simmer the Soup
- Pour in the chicken or vegetable broth and bring to a simmer.
- Reduce heat and let cook for 10 minutes to allow the flavors to meld.
Step 5: Blend for Creaminess
- Use an immersion blender to partially blend the soup, leaving some corn chunks for texture.
- If using a regular blender, blend half the soup, then return it to the pot.
Step 6: Make It Extra Creamy
- Stir in heavy cream, sour cream, and crumbled cotija cheese.
- Add the lime juice and hot sauce (if using).
Step 7: Serve & Garnish!
- Ladle the soup into bowls and top with cilantro, more cotija cheese, Tajin, tortilla chips, or diced avocado.
- Serve hot with lime wedges on the side! 🍋🔥
Servings & Cooking Time
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
Variations & Substitutions
1. Spicy Mexican Street Corn Soup
- Add ½ tsp cayenne pepper for extra heat.
- Stir in diced jalapeños with the onion.
2. Vegan/Dairy-Free Version
- Use coconut milk or cashew cream instead of heavy cream.
- Swap dairy-free sour cream & vegan cheese for a fully plant-based soup.
3. Protein-Packed Version
- Add shredded rotisserie chicken for a heartier meal.
- Stir in black beans for extra protein & fiber.
4. Make It a Corn Chowder
- Add diced potatoes for a chunkier, chowder-like consistency.
- Mix in crispy bacon bits for a smoky, savory twist.
Storage & Reheating Instructions
How to Store
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
How to Reheat
- Stovetop: Heat on low, stirring occasionally, until warm.
- Microwave: Warm in 30-second intervals, stirring in between.
Frequently Asked Questions (FAQs)
1. Can I use frozen or canned corn?
Yes! Just drain canned corn or thaw frozen corn before cooking.
2. How do I make it less spicy?
Omit the hot sauce and use sweet paprika instead of smoked paprika.
3. Can I blend it completely smooth?
Of course! Blend until silky smooth if you prefer a creamy, chowder-like soup.
4. What’s the best cheese substitute for cotija?
Feta cheese works well, or try grated Parmesan for a salty kick.
5. Can I make this soup in a slow cooker?
Yes! Cook everything on LOW for 4-5 hours or HIGH for 2-3 hours, then blend & add dairy.
6. Can I serve this cold like a gazpacho?
Absolutely! Chill it and serve with fresh cilantro and crumbled cheese for a refreshing summer soup.
7. What pairs well with this soup?
Serve with tacos, grilled chicken, or a fresh avocado salad!
8. Can I use milk instead of cream?
Yes, but the soup will be slightly less rich.
9. What if I don’t have an immersion blender?
Use a regular blender, but let the soup cool slightly before blending.
10. How can I make this soup thicker?
Add 1 tbsp of cornstarch mixed with water or mash some of the corn.
Final Thoughts on Mexican Street Corn Soup
This Mexican Street Corn Soup is everything you love about elote—but in a creamy, spoonable form! 🌽✨ It’s quick, easy, and packed with bold, smoky flavors that will keep you coming back for more.
Make a batch today and bring the street corn fiesta to your kitchen! 🎉🔥
Have you tried this recipe? Let us know in the comments!