Creamy Mexican Street Corn Soup

Why You’ll Love This Recipe

Creamy Mexican Street Corn Soup captures all the bold, tangy, and spicy flavors of classic elote in a warm, comforting bowl. This rich and hearty soup features sweet corn, a creamy base, and layers of lime, chili, and cotija cheese. Perfect for cozy nights or as a festive starter, it’s a flavor-packed dish inspired by a beloved Mexican street food favorite.

ingredients

this Recipe

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

fresh or frozen corn
unsalted butter
onion (chopped)
garlic (minced)
chicken or vegetable broth
heavy cream or Mexican crema
lime juice
chili powder
cotija cheese (crumbled)
fresh cilantro (chopped)
salt and pepper
optional toppings: hot sauce, tortilla strips, jalapeño slices

directions

In a large pot, melt butter over medium heat.

Add chopped onion and garlic, and sauté until softened and fragrant.

Stir in the corn and cook for 5–7 minutes, allowing it to lightly caramelize.

Pour in the broth and bring to a simmer; cook for 10 minutes.

Use an immersion blender to partially purée the soup, leaving some corn pieces for texture.

Reduce heat and stir in the cream, lime juice, chili powder, salt, and pepper.

Simmer gently for another 5 minutes, adjusting seasoning to taste.

Ladle into bowls and top with cotija cheese, cilantro, and any desired toppings.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use roasted corn for a smoky flavor.
Add diced potatoes or bell peppers for extra heartiness.
Swap cotija for queso fresco or feta if unavailable.
Blend the entire soup for a silky-smooth texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring occasionally.
Avoid boiling after adding cream to prevent curdling.
Freeze without the cream and add it fresh when reheating.

FAQs

Can I use canned corn?

Yes, drain it well before using, though fresh or frozen yields better flavor.

Is this soup spicy?

It has a mild kick; adjust chili powder and toppings for more heat.

Can I make it dairy-free?

Yes, use coconut milk or a plant-based cream alternative and skip the cheese.

Can I make it vegetarian?

Absolutely—just use vegetable broth instead of chicken broth.

What’s the best way to thicken the soup?

Simmer longer or add a spoonful of cornstarch mixed with water.

Can I prep this in advance?

Yes, make ahead and reheat before serving. Add fresh toppings just before eating.

Can I serve it chilled?

It’s meant to be enjoyed hot, but you can serve it at room temperature if preferred.

What type of corn is best?

Fresh sweet corn is ideal, but frozen corn works great too.

Do I need an immersion blender?

No, you can carefully use a standard blender in batches.

Can I double the recipe?

Yes, it scales well for larger groups or meal prep.

Conclusion

Creamy Mexican Street Corn Soup delivers all the crave-worthy elements of elote in a comforting, easy-to-make soup. Whether you’re looking for a vibrant starter or a satisfying meal on its own, this dish brings warmth, spice, and irresistible flavor to your table. Give it a try and enjoy a taste of Mexican street food in every spoonful.

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