Creamy Mexican Street Corn Soup Recipe

Short Description

This Creamy Mexican Street Corn Soup is a comforting and flavorful dish inspired by elote, the popular Mexican street food. Packed with sweet corn, creamy broth, and zesty seasonings, this soup is perfect for a cozy meal any time of year.

Why You’ll Love This Recipe

• Rich, creamy, and full of flavor
• Inspired by classic Mexican street corn (elote)
• Easy to make in under 30 minutes
• Perfect for meal prep and leftovers
• Customizable with your favorite toppings

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Onion, diced
• Garlic, minced
• Corn kernels (fresh, canned, or frozen)
• Chicken or vegetable broth
• Heavy cream or half-and-half
• Cream cheese
• Lime juice
• Chili powder
• Smoked paprika
• Cumin
• Salt and pepper
• Cotija cheese, crumbled
• Fresh cilantro, chopped
• Jalapeño, diced (optional for extra heat)
• Tortilla strips (for garnish)

Directions

1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another minute.
2. Cook the Corn: Add corn kernels and sauté for 5 minutes, stirring occasionally.
3. Add Broth and Spices: Pour in the chicken or vegetable broth, then stir in chili powder, smoked paprika, cumin, salt, and pepper. Let simmer for 10 minutes.
4. Blend for Creaminess: Use an immersion blender to blend part of the soup for a creamy consistency while leaving some corn kernels whole for texture.
5. Add Dairy: Stir in heavy cream and cream cheese until fully melted and incorporated.
6. Final Touches: Add lime juice and adjust seasonings as needed.
7. Serve: Ladle into bowls and top with crumbled Cotija cheese, chopped cilantro, jalapeño, and tortilla strips.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegan Option: Use coconut milk instead of heavy cream and dairy-free cream cheese. Swap Cotija for a plant-based alternative.
• Spicy Kick: Add extra jalapeño or a pinch of cayenne pepper.
• Protein Boost: Stir in shredded rotisserie chicken or cooked shrimp.
• Charred Corn Flavor: Grill or roast the corn before adding for a smoky depth.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months.
• Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring in between.

FAQs

Can I make this soup ahead of time?

Yes! It reheats well and tastes even better the next day.

What’s the best type of corn to use?

Fresh is best, but frozen or canned work just as well.

Can I make this soup thicker?

Yes, blend more of the soup or add a cornstarch slurry for extra thickness.

How do I make it dairy-free?

Use coconut milk and dairy-free cheese substitutes.

What toppings pair well with this soup?

Try avocado, sour cream, crushed tortilla chips, or extra Cotija cheese.

Can I make it less spicy?

Yes, simply omit the jalapeño and reduce the chili powder.

What can I serve with this soup?

It pairs well with warm tortillas, a fresh salad, or grilled chicken.

Does this soup taste like elote?

Yes! It has all the classic flavors of Mexican street corn but in a creamy soup form.

Can I use a regular blender instead of an immersion blender?

Yes, but blend in batches and be careful with hot liquids.

How can I add more texture?

Leave some whole corn kernels and add crispy toppings like tortilla strips.

Conclusion

Creamy Mexican Street Corn Soup brings the delicious flavors of elote into a warm, comforting dish. It’s easy to prepare, full of bold flavors, and perfect for any occasion. Try it today and enjoy a bowl of creamy, zesty goodness!

Print