Get ready to fall in love with every velvety, flavor-packed spoonful of this Mexican Street Corn Soup Recipe! Inspired by the beloved flavors of elote, this soup transforms sweet corn, creamy cheese, a hint of smoky spice, and zesty lime into a cozy bowl that’s irresistible any time of year. It’s easy to make, wildly satisfying, and bursting with the vibrant, festive spirit of Mexican street food. Whether you’re serving up a weeknight dinner or looking to impress friends at your next gathering, this soup is a guaranteed crowd-pleaser!

**Mexican Street Corn Soup Recipe** Recipe - Recipe Image

Ingredients You’ll Need

What I adore about this Mexican Street Corn Soup Recipe is how the ingredients come together so simply, yet each one brings something special to the table: sweet corn for body, creamy cheese for richness, a touch of spice for warmth, and fresh herbs for a pop of color. Don’t skip the toppings — they take this soup straight to flavor heaven!

Corn kernels: The star of the show, bringing natural sweetness and texture; use fresh, frozen, or canned (just drain if using canned).
Olive oil or butter: For sautéing, adding a rich, luscious base to the soup.
Onion: Provides deep savory notes that round out the flavor.
Garlic: Adds irresistible aromatic depth — don’t skimp!
Jalapeño (optional): For just a gentle kick of heat; seed it if you like things milder.
Chili powder: Delivers a subtle smokiness that echoes classic elote seasoning.
Smoked paprika: Enhances the soup’s smoky undertones and beautiful color.
Chicken or vegetable broth: The flavorful, comforting liquid base — vegetable broth keeps it vegetarian.
Sour cream or Mexican crema: Adds a tangy creaminess that makes the soup extra silky.
Mayonnaise (optional): For that authentic street corn richness — totally worth it if you want the real deal!
Cotija or feta cheese: Crumbled on top or stirred in, this salty cheese is what makes the soup sing.
Lime juice: Brings brightness and balances the creamy, cheesy flavors.
Salt and black pepper: Essential for seasoning — taste and adjust at the end.
Chopped fresh cilantro: For a fresh, herby finish; sprinkle liberally as a garnish.
Optional toppings: Extra cotija, Tajín, lime wedges, tortilla strips, or avocado for that signature street corn flair.

How to Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating a tablespoon of olive oil or butter in a large pot over medium heat. Toss in your diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and fragrant. Next, add the minced garlic and jalapeño (if using) and cook for just about a minute. You’ll notice the kitchen start to smell absolutely amazing — that’s how you know you’re on the right track for a stellar Mexican Street Corn Soup Recipe!

Step 2: Add Corn and Spices

Stir in your corn kernels, chili powder, and smoked paprika. Let everything cook together for 2 to 3 minutes. This is when the spices bloom and the corn starts to soak up all those robust flavors. If you’re using fresh corn, you’ll see a beautiful golden color pop through; frozen or canned works just as well in a pinch.

Step 3: Simmer with Broth

Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it bubble away uncovered for 10 to 15 minutes so the flavors can meld together. The soup will start to smell even more enticing, and you might even catch a few hungry glances from the kitchen doorway!

Step 4: Blend to Your Desired Texture

Now comes the fun part — blending! For a silky-smooth Mexican Street Corn Soup Recipe, use an immersion blender right in the pot, or carefully transfer half of the soup to a regular blender and process until smooth before returning it to the pot. If you love a little texture, leave some corn whole for a rustic feel. There’s no right or wrong, just what makes you happy.

Step 5: Stir in Dairy and Lime

Lower the heat to keep things gentle, then stir in the sour cream or Mexican crema, mayonnaise (if you’re going for that authentic touch), cotija or feta cheese, and a generous squeeze of lime juice. Season with salt and black pepper to taste. Warm everything through, but keep the heat low — you don’t want the dairy to curdle. The soup should be luxuriously creamy and packed with zesty, cheesy goodness.

Step 6: Garnish and Serve

Ladle the soup into bowls and go wild with your favorite toppings. Dust with extra cotija, sprinkle on cilantro or Tajín, add crunchy tortilla strips, avocado slices, or serve with lime wedges on the side. Every bowl becomes a canvas for your own street corn masterpiece!

How to Serve Mexican Street Corn Soup Recipe

Garnishes

The garnishes truly make this soup shine. Think extra crumbled cotija cheese for salty goodness, a fresh sprinkle of chopped cilantro, a dash of vibrant Tajín for tang and color, and maybe a few slices of creamy avocado. Don’t forget a wedge of lime to squeeze over the top — it brightens everything up and makes every bite pop!

Side Dishes

This soup is a superstar all on its own, but it pairs beautifully with warm tortillas, a crisp green salad, or a platter of grilled shrimp. For a heartier meal, serve it alongside quesadillas or a big bowl of tortilla chips for scooping and dipping. However you serve it, this Mexican Street Corn Soup Recipe will steal the show.

Creative Ways to Present

Try serving the soup in small mugs or shot glasses as a festive appetizer for a party, or ladle it into hollowed-out bread bowls for an extra-special touch. If you’re hosting a family dinner, set up a toppings bar so everyone can customize their own bowl — it’s a fun, interactive way to enjoy this crowd-pleasing dish!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup Recipe keeps beautifully in the fridge for up to 3 days. Simply let the soup cool completely, then transfer it into an airtight container. The flavors actually deepen overnight, making tomorrow’s lunch or dinner even more tasty!

Freezing

If you want to stock up, this soup freezes well, especially if you hold off on adding the dairy until after reheating. Pour cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator.

Reheating

To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until heated through. If you’ve held back the dairy, stir it in at the end for extra creaminess. A quick stir and a fresh squeeze of lime will bring all those vibrant flavors right back to life!

FAQs

Can I make Mexican Street Corn Soup Recipe vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and you’ve got a delicious vegetarian version. The soup stays just as flavorful and satisfying.

Is it spicy?

This soup has a gentle warmth from the jalapeño and chili powder, but it’s easy to adjust the heat. Skip the jalapeño for a milder flavor, or add extra if you like things spicy!

Can I use frozen or canned corn?

Yes! Both frozen and canned corn work perfectly in this recipe. Just be sure to drain canned corn and thaw frozen corn before adding to the pot. Fresh corn is wonderful in summer, but this soup is delicious year-round.

What can I use instead of cotija cheese?

If you can’t find cotija, feta cheese is a great substitute. It’s crumbly, salty, and gives a very similar flavor and texture to the soup and toppings.

Can I make this Mexican Street Corn Soup Recipe ahead of time?

Definitely! Make the soup a day or two ahead and store it in the fridge. Add garnishes and a fresh splash of lime just before serving for the best flavor and presentation.

Final Thoughts

If you’re searching for a dish that’s easy, festive, and guaranteed to warm both hearts and bellies, give this Mexican Street Corn Soup Recipe a try. It’s a true celebration of flavor and comfort, perfect for sharing with family and friends. Grab your spoons and dig in — I promise, you’ll want to make this one again and again!

Mexican Street Corn Soup Recipe Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: admin
Total Time: 30 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the beloved elote, or Mexican street corn. Combining sweet corn kernels with smoky spices, jalapeño heat, and tangy lime, it’s a comforting soup perfect for any season. Topped with crumbled cotija cheese and fresh cilantro, this recipe brings the vibrant taste of Mexican street food right to your bowl. It’s easy to make on the stovetop and can be made vegetarian by using vegetable broth.

Ingredients

Scale

Main Ingredients

4 cups corn kernels (fresh, frozen, or canned – drained)
1 tablespoon olive oil or butter
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped (optional)
1 teaspoon chili powder
½ teaspoon smoked paprika
4 cups chicken or vegetable broth
½ cup sour cream or Mexican crema
¼ cup mayonnaise (optional, for a more authentic street corn flavor)
½ cup crumbled cotija or feta cheese
Juice of 1 lime (about 2 tablespoons)
Salt and black pepper, to taste
Chopped fresh cilantro, for garnish

Optional Toppings

Extra cotija cheese
Tajín seasoning
Lime wedges
Tortilla strips
Avocado

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Instructions

Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic and chopped jalapeño (if using) and cook for an additional 1 minute until fragrant.
Add Corn and Spices: Stir in the corn kernels, chili powder, and smoked paprika. Cook for 2–3 minutes, stirring occasionally to toast the spices slightly and blend flavors.
Simmer Soup: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it simmer uncovered for 10–15 minutes to allow the flavors to meld and the corn to soften.
Blend Soup: Using an immersion blender, blend the soup until smooth or leave some texture as preferred. Alternatively, carefully transfer half the soup to a blender, puree until smooth, and then return it to the pot.
Finish Soup: Reduce heat to low. Stir in the sour cream, mayonnaise (if using), lime juice, and crumbled cotija cheese. Season with salt and black pepper to taste. Warm the soup gently through without boiling.
Serve and Garnish: Ladle the soup into bowls and garnish with extra cotija cheese, chopped cilantro, Tajín seasoning, and any other desired toppings like tortilla strips or avocado. Serve with lime wedges for squeezing over.

Notes

Use vegetable broth to make this soup vegetarian.
For a creamier texture, add ½ cup heavy cream or blend in an avocado with the soup.
This soup reheats well and is delicious as leftovers.
Adjust the jalapeño quantity to control the heat level.
Mayonnaise is optional but adds authenticity to the street corn flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-Inspired