Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen, or canned); 2 tbsp olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, minced (optional); 4 cups chicken or vegetable broth; 1 cup heavy cream or half-and-half; 1/2 cup crumbled cotija cheese (or queso fresco); 1 tsp chili powder or smoked paprika; 2 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped (optional); Salt and pepper, to taste

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Mexican Street Corn Soup takes , creamy, and zesty flavors of classic elote and transforms them into a warm, comforting bowl. Sweet corn, smoky spices, tangy lime, and creamy cheese come together for a soup that’s both cozy and full of bright Mexican-inspired flavor.

Why You’ll Love This Recipe

Brings the flavor of elote into a spoonable, comforting form.
Balanced combination of creamy, tangy, sweet, and smoky.
Can be made with fresh, canned, or frozen corn.
Perfect as a starter, light lunch, or side to tacos and grilled meats.
Easily adaptable for vegetarian or gluten-free diets.

Mexican Street Corn Soup

Ingredients

Corn kernels (fresh, frozen, or canned)
Olive oil or butter
Onion
Garlic
Jalapeño (optional, for heat)
Chicken or vegetable broth
Heavy cream or half-and-half
Cotija cheese (or queso fresco)
Chili powder or smoked paprika
Fresh lime juice
Fresh cilantro (optional for garnish)
Salt and pepper

Directions

Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened.
Stir in garlic and jalapeño, cooking for 1 minute until fragrant.
Add corn kernels and chili powder, stirring to coat.
Pour in broth and bring to a simmer. Cook for 10–12 minutes, allowing flavors to meld.
Using an immersion blender, blend part of the soup until creamy but still slightly chunky. (Alternatively, transfer half to a blender and return to the pot.)
Stir in heavy cream, cotija cheese, lime juice, salt, and pepper.
Simmer for 2–3 more minutes, then taste and adjust seasoning.
Serve hot, topped with extra cheese, cilantro, and a sprinkle of chili powder.

Servings and timing

This recipe serves 4–6 and takes about 10 minutes of prep time plus 20 minutes of cooking.

Variations

Use grilled corn for a smoky, charred flavor.
Swap cream for coconut milk for a dairy-free version.
Add diced potatoes for extra heartiness.
Include black beans for added protein and texture.
Top with crushed tortilla chips for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This soup can also be frozen for up to 2 months—thaw in the refrigerator before reheating.

FAQs

Can I make this vegetarian?

Yes, simply use vegetable broth instead of chicken broth.

Can I make it spicier?

Yes, add extra jalapeño, cayenne pepper, or hot sauce.

What if I don’t have cotija cheese?

Feta or grated Parmesan makes a good substitute.

Can I use canned corn?

Yes, drain it well before using.

Can I blend the whole soup?

Yes, for a completely smooth texture, blend all of it.

Is this soup gluten-free?

Yes, as long as your broth and cheese are gluten-free.

Can I make it ahead of time?

Yes, it reheats well and flavors deepen after chilling overnight.

What’s the best way to char corn for this recipe?

Grill or broil the corn before cutting off the kernels.

Can I use frozen roasted corn?

Yes, it’s a great shortcut for smoky flavor.

What should I serve with it?

It pairs perfectly with tacos, quesadillas, or a fresh green salad.

Conclusion

Mexican Street Corn Soup is a creamy, flavorful, and comforting twist on a beloved street food favorite. With its sweet corn base, smoky spices, and zesty lime, it’s a bowl of pure comfort that still packs a fresh, vibrant punch—perfect for any time you’re craving something both cozy and exciting.

Jane