Mexican street corn soup is a creamy, flavorful dish inspired by elote, the beloved Mexican street food. This soup features sweet corn, smoky spices, tangy lime, and a creamy broth, topped with cotija cheese and fresh cilantro for an authentic taste. It’s the perfect comfort food that brings the flavors of elote into a warm, spoonable form!

Why You’ll Love This Recipe

Bold & Authentic Flavors – A perfect balance of sweet, smoky, tangy, and creamy.
Quick & Easy – Ready in just 30 minutes with simple ingredients.
Versatile – Serve as a starter, side, or light meal.
Customizable – Make it spicy, cheesy, or dairy-free to fit your preferences.
Crowd-Pleaser – A fun and unique dish that everyone will love.

Ingredients

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

Corn kernels (fresh, frozen, or canned)
Butter or olive oil
Onion (chopped)
Garlic (minced)
Jalapeño (diced, optional for heat)
Chicken or vegetable broth
Heavy cream or Mexican crema
Lime juice
Cotija cheese (crumbled)
Chili powder or smoked paprika
Cumin
Salt and pepper
Fresh cilantro (for garnish)

Directions

Sauté the Aromatics – In a large pot, melt butter over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
Add the Corn & Spices – Stir in the corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes to develop flavor.
Simmer – Pour in broth and bring to a gentle simmer. Cook for 10–15 minutes.
Blend (Optional) – Use an immersion blender to puree part of the soup for a creamy texture, or leave it chunky.
Add Cream & Lime – Stir in heavy cream and lime juice. Simmer for 2 more minutes.
Serve – Ladle into bowls, top with cotija cheese, fresh cilantro, and extra chili powder.

Servings and Timing

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

Variations

Spicy Version – Add extra jalapeño, cayenne pepper, or hot sauce.
Dairy-Free Option – Use coconut milk instead of heavy cream.
Extra Smoky Flavor – Char the corn on the grill before adding it to the soup.
Cheesy Twist – Stir in shredded cheddar or pepper jack cheese.
Protein Boost – Add shredded chicken or black beans.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring occasionally.

FAQs

Can I use frozen or canned corn?

Yes! If using canned corn, drain and rinse it first. Frozen corn works well too—just thaw before using.

How do I make the soup thicker?

Blend more of the soup or add a spoonful of cornstarch mixed with water.

What can I use instead of cotija cheese?

Feta cheese or Parmesan makes a great substitute.

Can I make this soup vegan?

Yes! Use vegetable broth and coconut milk instead of cream.

What pairs well with this soup?

Tortilla chips, avocado slices, grilled shrimp, or a side of Mexican rice.

Can I grill the corn for extra flavor?

Absolutely! Grilling or roasting the corn enhances the smoky, sweet taste.

What’s the best way to adjust spice levels?

Reduce or omit the jalapeño for a milder soup, or add hot sauce for extra heat.

How do I make this soup extra creamy?

Blend in some cream cheese or an extra splash of heavy cream.

Can I add potatoes for more heartiness?

Yes! Diced potatoes will make the soup even more filling.

What’s the best broth to use?

Chicken broth adds a richer flavor, while vegetable broth keeps it vegetarian.

Conclusion

Mexican street corn soup is a creamy, flavorful dish that captures the magic of elote in a comforting bowl. Whether you like it spicy, cheesy, or loaded with toppings, this easy recipe is sure to become a favorite. Serve it with tortilla chips or a side of tacos for a meal that’s bursting with Mexican flavors!