If you love the smoky, creamy, and utterly irresistible flavors of Mexican street corn, you are about to fall head-over-heels for Elote Soup. This bowl of comfort captures everything you adore about grilled elote—sweet corn, gentle heat, creamy cheese, and a pop of lime—in a satisfying, spoonable form. It’s bursting with vibrant color, heartwarming aromas, and an addictive richness that brings family and friends together. Whether you’re seeking an easy weeknight meal or an unexpected starter for a festive gathering, Elote Soup will easily steal the show every time.

Ingredients You’ll Need

This recipe is all about simple ingredients coming together in perfect harmony. Each element plays a role, amplifying the taste, texture, or lively color that makes Elote Soup truly unforgettable.

Butter: Adds rich, classic flavor and helps build a golden base for the aromatics.
Olive oil: Balances the butter with a mildly fruity note and prevents burning.
Onion (diced): Gives savory sweetness and a subtle depth to the soup.
Garlic (minced): Infuses the soup with an irresistible aroma and flavor boost.
Jalapeño (seeded and finely chopped): Brings a gentle, crowd-pleasing heat and bright color.
Corn kernels (fresh, frozen, or canned): The star attraction! Sweet, juicy, and full of color and crunch.
Chili powder: Layers in a warm, earthy spice reminiscent of classic elote seasoning.
Smoked paprika: Gives an alluring smoky depth that makes each bite swoon-worthy.
Salt: Amplifies every flavor and keeps things balanced.
Black pepper: Adds just the right touch of background spice.
Vegetable or chicken broth: Forms a flavor-packed base and brings everything together.
Heavy cream or Mexican crema: Creates that luscious, silky finish Elote Soup is famous for.
Cotija cheese (crumbled): Salty, crumbly, and tangy for authentic street corn vibes.
Chopped cilantro: Brightens everything up with bold, herby freshness.
Lime juice: The sunny pop of acidity that completes every spoonful!

How to Make Elote Soup

Step 1: Sauté the Aromatics

Start by heating the butter and olive oil in a large pot over medium heat. Once the butter melts, add your diced onion and let it soften for 4 to 5 minutes. This gentle sauté coaxes out sweetness and sets the stage for all the savory flavors to come.

Step 2: Add Garlic and Jalapeño

Stir in the minced garlic and finely chopped jalapeño, letting them cook for about a minute. This quick sizzle is just enough to mellow the sharp edges and let those beautiful aromas bloom, signaling that good things are happening in your kitchen.

Step 3: Bring on the Corn and Seasonings

Toss in the corn kernels along with chili powder, smoked paprika, salt, and pepper. Let everything cook together for 3 to 4 minutes, so the spices can mingle with the sweet corn and take on a touch of golden color. If you’re using fresh or roasted corn, you’ll really notice the difference here!

Step 4: Simmer with Broth

Pour in the vegetable or chicken broth and bring everything to a gentle boil. Once bubbling, reduce the heat and let your soup simmer away for 10 to 15 minutes. This step allows the flavors to meld and the corn to become tender and infused with aromatic goodness.

Step 5: Blend for Creamy Perfection

Here’s where Elote Soup gets its signature texture. Use an immersion blender to blend part of the soup right in the pot—leaving some whole kernels for sweet pops of corn in every bite. Alternatively, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot. You’re aiming for a soup that’s creamy but still full of character!

Step 6: Finish with Cream and Cheese

Stir in the heavy cream (or Mexican crema) and crumbled cotija cheese. Let the soup simmer another 2 to 3 minutes, so it melds into one luxurious, velvety bowlful. This is where everything suddenly tastes like magic.

Step 7: Add Freshness and Serve

Just off the heat, stir in the lime juice and chopped cilantro. Spoon your Elote Soup into bowls while hot, then top with extra cotija, cilantro, and a sprinkle of chili powder. Each bowl will look as breathtaking as it tastes!

How to Serve Elote Soup

Garnishes

Elote Soup begs for plenty of finishing touches. Classic toppings include extra crumbled cotija, a pretty scatter of fresh cilantro, a wedge of lime on the side, and a dusting of chili powder or Tajín for color and zest. For an ultra-luxe touch, add a swirl of sour cream or crema.

Side Dishes

Pair your soup with warm, crusty bolillo rolls, a basket of tortilla chips, or even cheesy quesadillas. A simple avocado or tomato salad on the side offers a refreshing balance to the soup’s richness. It’s the kind of meal that turns any table into a party.

Creative Ways to Present

Serve Elote Soup in small mugs or shot glasses as a playful appetizer at your next gathering. Ladle it into deep bowls as a main course, or top each serving with chili-lime popcorn for an unexpected crunch. However you serve it, make sure you show off those bright garnishes—they’re a feast for the eyes!

Make Ahead and Storage

Storing Leftovers

Leftover Elote Soup keeps beautifully. Let it cool completely, then transfer to an airtight container and refrigerate for up to three days. The flavors continue to intensify, making each bowl taste even better the next day.

Freezing

This soup is freezer-friendly! Omit the fresh cilantro and cotija when freezing for best texture, and add them fresh when reheating. Store in freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, simply warm the soup gently on the stove over medium-low heat, stirring often until hot. If it thickens too much, whisk in a splash of broth or water. Top with your favorite garnishes to bring it back to life!

FAQs

Is Elote Soup spicy?

It has a gentle, manageable kick from the jalapeño and chili powder, but not enough to overwhelm—the emphasis is on flavor, not fiery heat. Feel free to adjust the peppers or skip the jalapeño if you want it totally mild.

Can I make Elote Soup vegan?

Absolutely! Swap the butter for plant-based margarine, use coconut cream instead of heavy cream, and opt for a vegan cheese. Stick to vegetable broth and leave out the crema for a fully plant-based version that keeps all the flavor.

What can I use instead of cotija cheese?

No cotija? No problem! Feta makes a wonderful substitute with a similar salty-tangy punch. Queso fresco is another mild, crumbly option, or you can simply use grated Parmesan in a pinch.

Does this soup work with canned or frozen corn?

Yes, Elote Soup is flexible! Fresh corn is amazing in summer, but high-quality frozen or drained canned corn works just as well all year. For a smoky twist, try roasting the corn—or even charring it a bit in a hot skillet—before adding to the pot.

Can I double the recipe?

Yes! This soup is perfect for making ahead or serving to a crowd. Simply double all the ingredients and use a large stockpot. It’s a great option for parties, potlucks, or whenever you want to keep everyone cozy and full.

Final Thoughts

If you’re looking for a comforting soup that brings a blast of Mexican street corn magic right to your kitchen, you’ve found your recipe. Give Elote Soup a try and watch it become a new favorite with every ladle—warm bowls, happy faces, and second helpings guaranteed!

Elote Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Elote Soup is a creamy and flavorful soup inspired by Mexican street corn, featuring sweet corn, spices, and tangy cotija cheese. This recipe is easy to make and perfect for a cozy night in.

Ingredients

Scale

For the Soup:

1 tablespoon butter
1 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 jalapeño (seeded and finely chopped)
4 cups corn kernels (fresh, frozen, or canned)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable or chicken broth
1/2 cup heavy cream or Mexican crema
1/2 cup crumbled cotija cheese
2 tablespoons chopped cilantro
juice of 1 lime

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Instructions

Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until softened. Add garlic and jalapeño, cook for 1 minute.
Add Corn and Spices: Stir in corn, chili powder, paprika, salt, and pepper. Cook for 3–4 minutes.
Cook Soup: Pour in broth, bring to a boil, then simmer for 10–15 minutes.
Blend: Use immersion blender for creamy texture or blend half in a blender.
Finish Soup: Stir in cream, cotija cheese, simmer for 2–3 minutes. Add lime juice and cilantro.
Serve: Top with extra cheese, cilantro, and chili powder if desired.