Mexican Street Corn Soup brings together the unmistakable flavors of classic elote in a comforting, craveable soup. Think sweet corn roasted until slightly smoky, vibrant lime juice, creamy cotija cheese, and a blend of warming spices—all swirled into a velvety broth. This soup transforms the bustling energy of a Mexican street food stand into a cozy meal you can enjoy anytime.
What Makes Mexican Street Corn Soup Special
The heart of this soup lies in its bold flavors and satisfying textures. Charred corn creates a sweet and nutty base, while poblano peppers and garlic layer on mild heat and savory aromas. Tangy crema and a handful of cotija cheese add richness reminiscent of authentic elote, and a dash of chili powder delivers just the right amount of kick. Every element comes together in a soup that feels equal parts robust and fresh.
This recipe suits weeknight dinners, festive gatherings, and rainy afternoons alike. You can prepare it with fresh, frozen, or even canned corn, making it flexible all year. Finish with bright, crunchy toppings, and the result is a pot of soup that will draw everyone back for seconds.
Key Ingredients
Mexican Street Corn Soup uses simple ingredients to build complex flavor. Here’s what you’ll need:
- Corn: Fresh ears work best for sweetness and texture. Frozen corn also does the job.
- Butter and Olive Oil: The combination creates a deeply flavorful base for sautéing.
- Onion: Yellow or white onion brings sweetness and body.
- Garlic: Adds an aromatic note that enhances every spoonful.
- Poblano Pepper: Offers mild heat and smoky undertones.
- Chili Powder, Smoked Paprika, Cumin, Mexican Oregano: Deliver signature elote flavor and gentle spice.
- Chicken Broth or Vegetable Broth: The liquid backbone of the soup, lending savory depth.
- Heavy Cream and Mexican Crema: Bring smooth, luscious mouthfeel.
- Cotija Cheese: Classic, slightly salty, and crumbly—substitute with feta if needed.
- Fresh Lime Juice: Wakes up the soup with acidity.
- Salt and Pepper: For balance and to taste.
For topping, gather extra cotija, cilantro leaves, sliced jalapeños, more lime wedges, and some toasted corn kernels.
Ingredient Notes and Substitutions
- Corn: When fresh corn isn’t in season, use a bag of frozen sweet corn—thaw before charring. Canned corn works; drain and dry it first.
- Crema: Swap in sour cream or a mix of sour cream and mayonnaise for a close substitute.
- Dairy-Free: Use coconut cream and dairy-free cheese for a plant-based take.
- Broth Options: Vegetable broth works just as well as chicken for a vegetarian soup.
Step-by-Step Instructions
1. Char and Sauté the Corn
Start by heating a mix of butter and olive oil in a heavy soup pot. Slice the corn off the cob. Drop it right into the hot pot with diced onion. Cook, stirring every minute or so, until the corn turns golden and some kernels develop a browned, toasty look. This usually takes about 8–10 minutes.
Charring the corn is crucial. That hint of smokiness will make the soup robust and keep the flavors layered. If you’re using frozen or canned corn, make sure it’s as dry as possible before it hits the pan to encourage browning.
2. Build the Aromatic Base
Add diced poblano pepper and pressed garlic. As the pepper softens, add chili powder, smoked paprika, cumin, and dried Mexican oregano. Stir the mixture for 1–2 minutes just until your kitchen is redolent of spice.
At this point, scoop out one cup of the vegetable mixture and set it aside for garnishing the finished soup.
3. Simmer the Broth
Pour in the broth and bring the mixture to a boil. Lower the heat and let it gently simmer for about 20 minutes. This time allows all the flavors to meld and deepen.
4. Blend for the Perfect Texture
Remove the pot from the stove. Use an immersion blender to create a creamy base. You can blend until totally smooth for a velvety texture, or leave some kernels whole for a chunkier style. A blender or food processor works if you don’t have an immersion blender—just blend in batches and return the mixture to the pot.
5. Finish with Cream and Cheese
Return the soup to low heat. Stir in heavy cream, Mexican crema, and crumbled cotija cheese. Squeeze in fresh lime juice. Taste and adjust salt or more chili powder if needed. Warm the soup gently—don’t let it boil once the dairy’s in, or it could split.
6. Serve and Garnish
Ladle the soup into bowls. Top with the reserved charred corn and onion, fresh cilantro leaves, more cotija cheese, sliced jalapeños, and a final squeeze of lime. For even more texture, sprinkle extra toasted corn on top.
Topping and Serving Ideas
Personalize your Mexican Street Corn Soup with these favorites:
- Sliced Avocado for creaminess
- Hot Sauce for extra fire
- Toasted Pumpkin Seeds for crunch
- Red Onion or Scallion as a bright garnish
Serve with fresh tortilla chips or warm, crusty bread, or as a first course to grilled meats, tacos, or enchiladas.
Tips for Success
- Get Smoky: Charring corn brings the signature elote flavor, so take time with this step.
- Blending Choices: Blend all for super smooth, or only half for a hearty, rustic feel.
- Creaminess Control: Add dairy in small amounts until it reaches your preferred consistency.
- Spice Levels: Add more poblano, chili powder, or a diced jalapeño to adjust the heat to your liking.
- Bulk It Up: Stir in cubed, cooked potatoes or add black beans for more body and nutrition.
Storage and Reheating
Mexican Street Corn Soup often tastes better the next day.
- To Store: Cool the soup and store in an airtight container for up to four days. Keep garnishes separate and add fresh when serving.
- To Reheat: Gently rewarm on the stove over medium-low heat, stirring often. Or microwave in short bursts, stirring each time for even heating.
- Freezing: Dairy can become grainy once frozen and reheated. For best texture, freeze without cream or cheese, and add those after thawing and reheating.
Mexican Street Corn Soup at a Glance
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet corn | 5 cups (4 ears) | Fresh, frozen, or canned |
| Onion | 1 medium | Diced |
| Garlic | 4 cloves | Minced |
| Poblano pepper | 1 large | Diced |
| Olive oil | 2 tbsp | |
| Butter | 2 tbsp | |
| Chicken broth | 4 cups | Or vegetable broth |
| Heavy cream | ½ cup | |
| Mexican crema | ⅓ cup | Or sour cream |
| Cotija cheese | ½ cup | Crumbled, plus more to serve |
| Chili powder | 1 tsp | |
| Smoked paprika | 1 tsp | |
| Cumin | 1 tsp | |
| Mexican oregano | ½ tsp | |
| Lime juice | 2 tbsp | Fresh squeezed |
| Salt and pepper | To taste |
Nutritional Information
A bowl of this soup offers a balanced profile of carbohydrates and healthy fats, with a moderate protein content thanks to cheese and cream. While cotija adds salt, using low-sodium broth can keep levels in check. Add veggies or protein as desired.
Bringing It All Together
Mexican Street Corn Soup celebrates the beachside flavors of elote in every spoonful. It’s a dish that’s both simple and layered, nostalgic and new. You’ll taste sweet summer corn alongside the zing of lime and creamy cotija, with just enough heat to keep things interesting.
Whether you’re serving it for family dinner or ladling bowls at a party, expect it to disappear fast. Save a few extra lime wedges and a sprinkle of cheese for those last finishing touches, and dig in while it’s hot.
Mexican Street Corn Soup
This Mexican street corn soup is warm, creamy, and full of bold flavors. Smoky spices and tangy crema add a comforting twist to classic street food.
Ingredients
- salt and black pepper, to taste
- 1/2 cup cotija cheese, plus more for garnish
- 3-4 cloves garlic, minced
- 2 tablespoons butter
- optional garnishes: sliced jalapeños, fresh cilantro, lime wedges
- 1 teaspoon Mexican oregano
- 1 medium onion, diced
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1-2 teaspoons chili powder, to taste
- 1 medium poblano pepper, seeded and diced
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 1/2 cup Mexican crema or sour cream
- 6 cups fresh corn kernels (see note)
- 4 cups chicken or vegetable broth
Instructions
- In a large pot over medium heat, warm the olive oil and butter until melted. Add the fresh corn and the onion, and sauté until the onion becomes translucent and the corn is lightly charred. Stir frequently for about 8-10 minutes.
- Stir in the garlic, diced poblano, chili powder, oregano, paprika, and cumin until fragrant, about 1 minute. Remove about 1 cup of the mixture to a plate.
- Pour in the chicken broth, stirring well. Increase the heat and bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
- Remove the pot from the heat and carefully blend to your desired consistency with an immersion blender or stand blender (work in batches).
- Stir in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.
- Ladle the soup into bowls and garnish with the reserved corn mixture, sliced jalapeños, and fresh cilantro. Serve with lime wedges for squeezing, and enjoy!