If you love the flavors of classic street food and cozy comfort in a bowl, Mexican Street Corn Soup will send your taste buds straight to flavor heaven. Packed with sweet, juicy corn, a hint of smokiness, creamy tang, and plenty of zesty lime, this soup is guaranteed to become your newest go-to on busy weeknights or for impressing friends at your next dinner party. Whip it up in barely half an hour and you’ll see why this vibrant, hearty soup captures the magic of elote in every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is half the joy here. Each one brings an integral layer — crunch from the corn, richness from the sour cream, that signature tang from lime and cotija. These aren’t just fuss-free, they’re absolutely packed with color and character.
- Butter: Adds rich depth to the sweat of the onion and gets things started on a flavorful note.
- Olive Oil: Helps prevent the butter from burning and lends silkiness to the soup base.
- Onion: Sweetens and deepens the soup’s flavor as it sautés.
- Garlic: Imparts essential aromatic warmth for that unmistakable home-cooked feel.
- Corn Kernels: The star of the show! Use fresh if possible, but frozen makes it easy any time of year.
- Chili Powder: Gives the soup its mild heat and subtle earthiness.
- Smoked Paprika: Adds irresistible smokiness, creating that “grilled” flavor reminiscent of street corn.
- Salt and Black Pepper: Essential simple seasonings that tie every ingredient together.
- Chicken or Vegetable Broth: The backbone of your soup, choose richly flavored broth for best results.
- Sour Cream: Makes every bite lush and creamy, while balancing the spices.
- Crumbled Cotija Cheese: Traditional for elote, this salty cheese sprinkles in bold, tangy notes.
- Fresh Cilantro: Bright herbal freshness is the perfect finishing touch.
- Lime Juice: A splash of citrus brings all the flavors into sharp, happy focus.
- Hot Sauce (optional): Customizable heat — add a dash for a kick or leave it off for milder tastes.
How to Make Mexican Street Corn Soup
Step 1: Sauté Onion and Garlic
Start by heating butter and olive oil together in a large pot over medium heat. Toss in your chopped onion and let it cook for about 4 to 5 minutes, or until it softens and turns translucent. As soon as the onion is ready, add your minced garlic and let it sizzle for just 30 seconds so it becomes fragrant but not burnt. This duo is your aromatic foundation, setting the stage for the flavors to come.
Step 2: Infuse with Spices and Corn
Next, stir in the corn, chili powder, smoked paprika, salt, and pepper. Mix it all together so the kernels are well coated with the bold and smoky spices. Let everything cook for 5 to 6 minutes, while the corn starts to caramelize and the spices bloom. The scent is mouthwatering at this stage — that’s when you know you’re on the right track!
Step 3: Simmer in Broth
Pour in the chicken or vegetable broth, making sure to scrape up any flavorful bits stuck to the bottom. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, giving the flavors time to marry and intensify. You want the corn to stay toothsome but tender, bursting with flavor by the end of this step.
Step 4: Blend to Creamy Perfection
Turn off the heat and reach for your immersion blender. Blend the soup right in the pot until it’s mostly smooth, but still keeps some texture — you want to bite into those sweet little pops of corn! If you only have a regular blender, just puree about half the soup, then pour it back into the pot. This gives you the best of both worlds: creamy and chunky!
Step 5: Stir in the Creamy Goodness
Now the magic happens. Stir in sour cream, crumbled cotija cheese, fresh chopped cilantro, and a squeeze of lime juice. Taste the soup and adjust salt and pepper as needed. The result is a bowl that’s rich, tangy, and filled with vibrant flavor — just like a perfect piece of Mexican street corn, reimagined as a soup.
Step 6: Serve and Garnish
Ladle the Mexican Street Corn Soup into bowls while it’s hot and steamy. Top each serving with extra cotija, more cilantro, and a splash of your favorite hot sauce if desired. Now all that’s left to do is dig in and enjoy!
How to Serve Mexican Street Corn Soup
Garnishes
When it comes to flavor and flair, what you sprinkle on top makes a world of difference. For the full street corn experience, don’t be shy with the cotija cheese and cilantro! A little extra lime wedge, some diced jalapeños, sliced radishes, or even a handful of crunchy tortilla chips can take your presentation from weeknight to wow.
Side Dishes
This vibrant soup pairs well with so many sides. A simple quesadilla, warm flour or corn tortillas, or a fresh tomato salad all complement the creamy, tangy soup beautifully. For heartier appetites, serve alongside grilled chicken or black bean tacos for the ultimate Mexican-inspired spread.
Creative Ways to Present
If you’re hosting or just feeling playful, try serving Mexican Street Corn Soup in small mugs or shot glasses for an eye-catching appetizer at your next gathering. You could also set up a “garnish station” where guests can customize their bowls with different toppings and hot sauces — it’s interactive and fun!
Make Ahead and Storage
Storing Leftovers
If you have any soup left (lucky you!), let it cool to room temperature, then store it in an airtight container in the fridge. It will keep well for up to three days. You might even find that the flavors deepen overnight, making your next bowl even more delicious.
Freezing
This soup is freezer-friendly, so double the batch if you want meals on hand for a busy week. Let the soup cool completely, then transfer to freezer-safe containers, leaving a little room for expansion. It’ll stay at its best for up to two months. Just note: add garnishes fresh after reheating, not before freezing.
Reheating
Warm your Mexican Street Corn Soup on the stovetop over low heat, stirring occasionally until heated through — or zap individual bowls in the microwave. If the soup thickens too much, just add a splash of broth or water until it’s the perfect consistency again.
FAQs
Can I use canned corn if I don’t have fresh or frozen?
Absolutely! Drain canned corn well and give it a quick rinse before adding it to your pot. You may miss a touch of “fresh” flavor, but the soup will still be creamy, sweet, and thoroughly satisfying.
Is there an easy way to make this vegan?
Yes, veganizing Mexican Street Corn Soup is simple. Swap in plant-based butter, sour cream, and cheese alternatives, and make sure to use vegetable broth. The soup still turns out irresistibly creamy and loaded with authentic flavor!
How spicy is this soup as written?
The soup itself is mild and family-friendly, with the option to personalize heat by adding hot sauce or extra chili powder. If you want something spicier, toss in diced jalapeños with the corn or use a spicier chili powder variety.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese or even grated parmesan can be used for a similar salty, tangy finish. Queso fresco is another delicious option, although it’s a bit milder in flavor.
Can I make this soup ahead of time for a party?
Definitely! Prepare the soup the night before, refrigerate, and reheat gently before serving. Hold off on adding garnishes until just before serving for the best color, texture, and flavor.
Final Thoughts
If you’re craving something vibrant, creamy, and boldly flavorful, Mexican Street Corn Soup is a total game changer. This is one recipe you’ll want to share with everyone you love — so give it a try and let all the warmth of Mexican street corn fill your kitchen and your heart!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Soup is a creamy and flavorful twist on traditional elote. With sweet corn, smoky spices, and tangy cotija cheese, this soup is a comforting delight that captures the essence of Mexican street food.
Ingredients
Soup Base:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 3 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Hot sauce (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until softened, then add garlic.
- Cook Corn: Add corn, chili powder, smoked paprika, salt, and pepper. Cook until corn is lightly golden.
- Add Broth: Pour in broth and simmer for 10 minutes.
- Blend: Partially blend the soup for texture.
- Finish: Stir in sour cream, cotija cheese, lime juice, and cilantro. Adjust seasoning and serve hot.
Notes
- For a vegan version, use plant-based sour cream and cheese alternatives.
- You can add diced jalapeños for extra heat or top with crushed tortilla chips for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
