Mexican Street Corn Soup takes all the flavors of the beloved elote grilled Mexican street corn slathered in mayo, cotija cheese, lime, and chili and transforms them into a comforting bowl of soup. Creamy, smoky, tangy, and slightly spicy, it’s a dish that combines the warmth of soup with the bold flavors of Mexican street food. Perfect for weeknights, gatherings, or cozy nights at home, this recipe will quickly become a family favorite.
Mexican Street Corn Soup
Equipment
- large soup pot
- baking sheet (for roasting corn)
- immersion blender or countertop blender
- Cutting board
- knife
Ingredients
- 6 ears corn (or 5 cups frozen corn, roasted for best flavor)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 0.5 cup mayonnaise or Mexican crema
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- Salt and black pepper to taste
- 0.5 cup crumbled cotija cheese (plus more for garnish)
- 2 tbsp fresh cilantro, chopped
- 2 limes, juiced
- Optional toppings: extra cotija cheese, cilantro, lime wedges, Tajín, crushed tortilla chips
Instructions
- For the best flavor, grill or roast the corn until slightly charred. Slice kernels off the cob and set aside. If using frozen corn, roast on a baking sheet at 400°F for 15 minutes.
- In a large pot, heat butter and olive oil over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and jalapeño, cooking for 1–2 minutes more.
- Add roasted corn (reserve 1 cup for topping), broth, chili powder, paprika, salt, and pepper. Simmer for 15 minutes.
- Use an immersion blender to puree until smooth, or blend half the soup for a creamier but slightly chunky texture. Return to pot.
- Stir in heavy cream, mayonnaise (or crema), cotija cheese, lime juice, and cilantro. Simmer gently for 5 minutes.
- Ladle into bowls and top with reserved corn, extra cheese, cilantro, lime wedges, and tortilla chips.
Notes
What is Mexican Street Corn Soup?
Inspired by elote, the famous Mexican street corn, this soup blends roasted corn with broth, cream, and spices, then finishes it with lime juice, cotija cheese, and fresh cilantro. The result is a creamy and vibrant soup that captures the essence of street corn in a spoonable form. Unlike traditional corn chowder, this soup leans on smoky chili powder, tangy lime, and salty cheese for a uniquely Mexican flavor profile.
Ingredients You’ll Need
This recipe serves 6.
- 6 ears of corn (or 5 cups frozen corn, roasted for best flavor)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup mayonnaise or Mexican crema
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup crumbled cotija cheese (plus more for garnish)
- 2 tablespoons fresh cilantro, chopped
- Juice of 2 limes
Toppings (optional but recommended)
- Extra cotija cheese
- Fresh cilantro
- Lime wedges
- Tajín seasoning or chili powder
- Crushed tortilla chips
Step-by-Step Instructions
Step 1: Roast the corn
For the best flavor, grill or roast the corn until slightly charred. Slice kernels off the cob and set aside. If using frozen corn, roast on a baking sheet at 400°F for 15 minutes.
Step 2: Cook the aromatics
In a large pot, heat butter and olive oil over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and jalapeño, cooking for 1–2 minutes more.
Step 3: Build the base
Add roasted corn (reserve 1 cup for topping), broth, chili powder, paprika, salt, and pepper. Simmer for 15 minutes.
Step 4: Blend for creaminess
Use an immersion blender to puree until smooth, or blend half the soup for a creamier but slightly chunky texture. Return to pot.
Step 5: Add creaminess and flavor
Stir in heavy cream, mayonnaise (or crema), cotija cheese, lime juice, and cilantro. Simmer gently for 5 minutes.
Step 6: Finish and serve
Ladle into bowls and top with reserved corn, extra cheese, cilantro, lime wedges, and tortilla chips.
Tips for the Best Mexican Street Corn Soup
- Charred corn adds smoky depth—don’t skip roasting.
- Use cotija for authentic flavor, but feta works in a pinch.
- Balance the richness with plenty of lime juice.
- For spicier soup, leave seeds in the jalapeño or add hot sauce.
Variations
- Vegan version: Use plant-based butter, coconut milk, and vegan cheese.
- Spicy version: Add chipotle peppers in adobo for smoky heat.
- Protein boost: Stir in shredded chicken, black beans, or chorizo.
- Chowder-style: Add diced potatoes for a heartier soup.
Storage and Reheating
- Refrigerator: Store in airtight containers up to 4 days.
- Freezer: Cool completely and freeze up to 2 months. Reheat gently and add fresh lime before serving.
- Reheating: Warm on the stovetop over medium-low, stirring often.
Serving Ideas
Mexican Street Corn Soup pairs perfectly with:
- Tacos (chicken, beef, or vegetarian)
- Quesadillas or grilled cheese
- A side salad with avocado and lime dressing
- Fresh cornbread or tortilla chips for dipping
Nutrition Breakdown
One serving (about 1 ½ cups) contains approximately 320–360 calories, 9 grams protein, 30 grams carbs, and 20 grams fat. Using half-and-half instead of cream lightens it, while keeping the flavor rich and satisfying.
Conclusion
Mexican Street Corn Soup is a bold and comforting dish that brings together creamy soup and the vibrant flavors of Mexican street food. With roasted corn, garlic, chili, lime, and cotija cheese, every spoonful bursts with flavor. Whether you’re making it for family dinner, meal prep, or entertaining guests, this soup will impress and satisfy.
FAQs
Can I make this soup dairy-free?
Yes, use coconut milk and vegan cheese.
Is this soup spicy?
It’s mild unless you keep the jalapeño seeds or add chili powder.
What if I don’t have fresh corn?
Frozen or canned corn works fine—just roast it first for best flavor.
Can I serve it cold?
Yes, chilled Mexican Street Corn Soup works in summer as a refreshing twist.