Get ready to fall in love with the vibrant, soul-warming flavors of Mexican Street Corn Soup. Picture everything you adore about classic elote—smoky, sweet corn, tangy cheese, creamy goodness, and a hint of spice—transformed into a luscious soup you’ll want to make all year long. This recipe is one of those delightful dishes where every spoonful bursts with color and comfort. It’s hearty yet light, decadent but approachable, and honestly just as fun for a casual weeknight as it is for impressing friends. Trust me, once you try this Mexican Street Corn Soup, it’ll quickly become a new favorite in your kitchen!
Ingredients You’ll Need
Simple ingredients truly shine in this soup, each one playing a vital role in creating its creamy texture, bold color, and unmistakable street corn flavor. Gathering these basics ensures your Mexican Street Corn Soup comes together effortlessly—and tastes absolutely irresistible.
- Olive oil: A splash of extra-virgin olive oil brings instant richness and helps the onions and aromatics sauté to sweet, golden perfection.
- Yellow onion: Diced onion forms the savory foundation, offering depth and a gentle sweetness.
- Garlic: Minced garlic infuses the soup with classic aromatic warmth—don’t skip it!
- Corn kernels: Fresh or frozen both work; corn is the star, making every bite juicy and full of summer flavor.
- Chicken or vegetable broth: Broth adds body and salts the soup just right—choose vegetable to keep things vegetarian.
- Heavy cream: For that ultra-silky texture, nothing beats a pour of cream.
- Sour cream: Sour cream pulls in tangy brightness, echoing classic elote toppings.
- Smoked paprika: Smoked paprika delivers a hint of earthiness and an irresistible smoky undertone.
- Ground cumin: Cumin adds savory depth and complements the warmth of chili powder.
- Chili powder: Just a pinch gives the soup gentle heat and authentic Mexican flair.
- Black pepper: Enhances all the other spices and adds a subtle kick.
- Salt: An essential touch for seasoning and balance.
- Cotija cheese: Crumbled cotija offers salty, crumbly magic inside and on top—like eating street corn with a spoon!
- Cilantro: Fresh cilantro brings pops of herbaceous green that brighten the whole soup.
- Lime juice: A splash of lime wakes everything up, delivering that signature zing.
- Jalapeño (optional): Finely chopped jalapeño brings extra heat and crunch—add as much or as little as you like.
How to Make Mexican Street Corn Soup
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in your diced onion and cook, stirring, until it’s perfectly translucent and soft—about 4 to 5 minutes. Add the minced garlic and let it sizzle for just a minute, filling your kitchen with a mouthwatering aroma that’s the true kickoff to Mexican Street Corn Soup.
Step 2: Add and Sauté Corn
Add the corn kernels into the pot, stirring to coat them with the savory base. Let the corn sauté for 3 to 4 minutes—this helps deepen its natural sweetness and develops an authentic roasted street corn flavor.
Step 3: Simmer With Broth
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Once bubbling, reduce the heat and let everything simmer together for about 10 minutes. This lets the flavors really meld, and the corn infuses the broth with gorgeous golden color.
Step 4: Blend Until Creamy
With an immersion blender (or in batches in a countertop blender), carefully puree the soup until smooth and creamy. If you crave more texture, leave a few corn kernels whole, or for a totally velvety bowl, blend it until it’s silky smooth. Return the soup to the pot if you used a blender.
Step 5: Stir in Creamy Additions and Spices
Now add the heavy cream and sour cream, then sprinkle in the smoked paprika, cumin, chili powder, black pepper, and salt. Stir everything together and let the soup simmer gently for another 5 minutes, soaking in all those creamy, spicy notes.
Step 6: Finish With Cheese, Cilantro, and Lime
Finally, stir in the crumbled cotija cheese, chopped cilantro, lime juice, and chopped jalapeño (if you want a bit of kick). Taste the soup, adjust any spices if needed, and get ready for the most delectable bowlful of Mexican Street Corn Soup you’ve ever tried!
How to Serve Mexican Street Corn Soup
Garnishes
For the ultimate bowl, top your Mexican Street Corn Soup with a flurry of fresh cilantro, extra crumbled cotija cheese, and a few squeezes of zesty lime. If you like it spicier, sprinkle on some additional chili powder or diced jalapeño. Don’t forget a pinch of smoked paprika for eye-catching color!
Side Dishes
While this soup can definitely hold its own, it’s sensational paired with warm, crusty bread, classic tortilla chips, or even a simple side salad with avocado and cherry tomatoes. For a true feast, serve alongside crisp tacos or a light Mexican slaw to complement the soup’s creamy-sweet character.
Creative Ways to Present
Take your Mexican Street Corn Soup presentation up a notch by serving it in small mugs as an appetizer for parties, or ladle it into rustic bowls and set out a DIY toppings bar—think extra cheese, lime wedges, chopped herbs, and spicy hot sauce. For summer brunches, pour it into shot glasses for a festive soup “shooter!”
Make Ahead and Storage
Storing Leftovers
Let your Mexican Street Corn Soup cool completely before transferring it to an airtight container. It keeps beautifully in the fridge for up to 4 days—just be sure to give it a good stir before reheating, as the creamy ingredients can settle.
Freezing
Leftovers can be frozen, though the texture may change slightly because of the dairy. For best results, cool the soup, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.
Reheating
Gently reheat Mexican Street Corn Soup on the stovetop over low heat, stirring often and adding a splash of extra broth or cream if it seems thick. You can also microwave single servings in 30-second bursts, stirring between each, until heated through.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn is a convenient substitute—just be sure to drain it well. The flavor will still be wonderfully sweet and satisfying, though fresh corn will have a touch more crunch and natural sweetness.
What can I use instead of cotija cheese?
If you can’t find cotija, try feta cheese for a similar salty tang and crumbly texture. Queso fresco is another delicious substitute that melts nicely into the soup.
Is there a way to make this soup vegan or dairy-free?
Totally! Swap the heavy cream and sour cream for coconut milk and your favorite plant-based yogurt. Use a dairy-free cheese alternative or omit cheese altogether, and choose vegetable broth for a fully vegan version of Mexican Street Corn Soup.
How spicy is this soup, and how can I adjust the heat?
As written, the soup is flavorful but mild—perfect for most palates. If you love heat, keep the jalapeño seeds in, add more chili powder, or drizzle the finished soup with your favorite hot sauce. For a version with no spice, simply leave out the jalapeño.
Can I make Mexican Street Corn Soup ahead of time for a party?
Yes! This soup is fantastic made ahead and actually tastes even better as the flavors have time to blend. Just reheat gently before serving, set out an array of toppings, and let your guests build their perfect bowl.
Final Thoughts
If you’re searching for a warm, crowd-pleasing bowl of joy, look no further than Mexican Street Corn Soup. It’s the comfort of elote in every dreamy spoonful, easy enough for weeknights and vibrant enough for gatherings. Give it a try—you’ll be amazed at how quickly it disappears!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 classic elote. Made with fresh corn, spices, and a touch of lime, this soup is comfort in a bowl.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
Seasonings:
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 jalapeño, seeded and finely chopped (optional)
Garnish:
- ¼ cup crumbled cotija cheese, plus extra for garnish
- 2 tablespoons chopped cilantro, plus extra for garnish
- 1 tablespoon lime juice
Instructions
- Sauté Aromatics: Heat olive oil in a pot, cook onion until soft, add garlic.
- Prepare Soup: Add corn, broth, simmer. Blend until smooth.
- Finish Soup: Stir in cream, sour cream, seasonings. Simmer, then add cheese, cilantro, lime juice, jalapeño.
- Serve: Adjust seasoning, garnish with cotija, cilantro, lime.
Notes
- For a thicker soup, add extra corn before blending.
- To make it spicier, include jalapeño seeds or hot sauce.
- For a dairy-free version, use coconut milk and dairy-free cheese.
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