Mexican Street Corn Soup Recipe

Introduction

This Mexican Street Corn Soup brings the vibrant flavors of elote into a comforting bowl. Creamy and slightly smoky, it’s perfect for a cozy meal with a zesty kick. Easy to make and full of fresh ingredients, this soup is sure to become a family favorite.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream or half-and-half
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Chili powder, for garnish
• Tortilla strips or crushed tortilla chips

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant.
2. Step 2: Add the corn kernels, stirring to coat them with the sautéed aromatics. Mix in ground cumin, smoked paprika, salt, and black pepper evenly.
3. Step 3: Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer gently for 15 minutes to merge flavors and soften the corn.
4. Step 4: Use an immersion blender to partially blend the soup in the pot for a creamy texture with some corn pieces intact. Alternatively, blend half the soup until smooth and return it to the pot.
5. Step 5: Stir in heavy cream or half-and-half, cotija cheese, chopped cilantro, and lime juice. Heat gently for 5 minutes, stirring occasionally to melt the cheese and blend flavors.
6. Step 6: Ladle the hot soup into bowls. Garnish with chili powder and top with tortilla strips or crushed tortilla chips. Serve immediately and enjoy.

Tips & Variations

• For a spicier kick, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
• Vegetarian option: Use vegetable broth and omit cotija cheese or substitute with a vegan cheese alternative.
• Add roasted corn for a deeper, smoky flavor.
• Garnish with extra lime wedges to brighten the flavors when serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To prevent curdling, avoid boiling the soup once cream has been added.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it refrigerated and reheat gently before serving. Adding fresh tortilla toppings just before serving keeps them crunchy.

What can I use if I don’t have cotija cheese?

Feta cheese is a good substitute for cotija with a similar crumbly texture and salty flavor. Alternatively, you can omit the cheese or use a mild shredded cheese of your choice.

Mexican Street Corn Soup Recipe

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★★★★★

4.9 from 86 reviews

This Mexican Street Corn Soup is a creamy, flavorful dish inspired by traditional elote flavors. It features fresh corn kernels sautéed with onions, garlic, and jalapeño, simmered in a spiced broth, then blended to create a smooth yet textured soup. Finished with creamy cotija cheese, fresh cilantro, lime juice, and a chili powder garnish, it’s served with crunchy tortilla strips or chips, offering an authentic and comforting taste of Mexican street food in soup form.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

For Creaminess and Garnish

• 1 cup heavy cream or half-and-half
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Chili powder, for garnish
• Tortilla strips or crushed tortilla chips

Instructions

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for another 2 minutes until fragrant. This step builds the flavorful base of the soup.
2. Add Corn & Spices: Stir in the corn kernels, ensuring they are well coated with the sautéed aromatics. Add ground cumin, smoked paprika, salt, and freshly ground black pepper. Mix well so the spices are evenly distributed and flavors meld.
3. Simmer the Soup: Pour chicken or vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 15 minutes, allowing the corn to soften and the spices to fully infuse the broth.
4. Blend the Soup: Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while keeping some corn pieces intact for texture. Alternatively, blend half the soup in a blender until smooth and then return it to the pot. Stir to combine thoroughly.
5. Add Cream & Cheese: Stir in the heavy cream or half-and-half, crumbled cotija cheese, chopped fresh cilantro, and the juice of one lime. Heat the soup gently over low heat for 5 minutes, stirring occasionally, to melt the cheese and blend all the flavors.
6. Serve & Garnish: Ladle the hot soup into bowls. Sprinkle with chili powder and top generously with crunchy tortilla strips or crushed tortilla chips. Serve immediately to enjoy its rich, smoky, tangy flavors and satisfying textures.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the jalapeño quantity according to your preferred spice level.
• If you don’t have cotija cheese, feta is a good substitute.
• The soup can be refrigerated for up to 3 days and reheated gently on the stove.
• For a thicker soup, reduce broth quantity or simmer longer to concentrate flavors.
• Leftover soup can be frozen for up to 1 month; thaw overnight before reheating.

Keywords: Mexican street corn soup, elote soup, creamy corn soup, cotija cheese soup, easy Mexican soup recipe