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
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
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
