Description
Mexican Street Corn Soup is a creamy, zesty twist on the classic elote, blending sweet corn, smoky spices, tangy lime, and cotija cheese into a comforting yet vibrant bowl. Perfect as a starter, light meal, or side for your favorite Mexican dishes.
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
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and jalapeño, cooking for 1 minute until fragrant.
- Add corn and chili powder, stirring to coat evenly.
- Pour in broth and bring to a simmer. Cook for 10–12 minutes to allow flavors to meld.
- Blend part of the soup with an immersion blender until creamy but still chunky, or transfer half to a blender and return to pot.
- Stir in cream, cotija cheese, lime juice, salt, and pepper.
- Simmer for 2–3 more minutes, adjust seasoning, and serve hot.
- Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
