Mexican Street Corn Soup Recipe
If you crave the vibrant flavors of elote but want something ultra-comforting and spoonable, this Mexican Street Corn Soup Recipe brings all the magic of everyone’s favorite street snack to your dinner bowl! With buttery sweet corn, a gentle kick of jalapeño, creamy broth, and tangy cotija, every spoonful is like a mini-fiesta. Whether you’re cozying up on a chilly evening or looking for a crowd-pleaser to impress, you’ll fall in love with the combination of flavors and textures that turn simple ingredients into something truly special.
Ingredients You’ll Need
Gather these ingredients for your Mexican Street Corn Soup Recipe — each one is essential, and together, they create a brilliant balance of creamy, zesty, and savory flavors. Don’t be intimidated by the list: they’re all easy to find and, honestly, they’re what make this soup really sing!
- Fresh corn: Sweet, juicy kernels are the star here; you can use fresh or frozen but nothing beats summer corn cut right off the cob.
- Unsalted butter: Brings richness and depth, serving as the perfect base for sautéing your veggies.
- Onion: A diced onion lays a savory foundation and gives the soup that signature aromatic note.
- Garlic: Three hearty cloves add a warm, irresistible flavor that deepens as the soup simmers.
- Jalapeño: Adds just the right amount of heat — seed it if you like things mild or leave some seeds for a little extra fire.
- Chicken or vegetable broth: This is the soup’s backbone, lending a gentle savoriness while letting the corn shine.
- Heavy cream: Gives the soup its silky, velvety texture that feels totally luxurious.
- Sour cream: Brings a gentle tang that balances the richness and adds Mexican authenticity; Greek yogurt works as a sub!
- Chili powder: Infuses the soup with a smoky, gently spicy kick — a key flavor in street corn.
- Smoked paprika: Adds a subtle, irresistible smokiness that takes the flavor over the top.
- Salt: Essential for making all the flavors pop.
- Black pepper: Brings a light, peppery bite that rounds out the soup.
- Cotija cheese: Crumbly, salty, and perfectly creamy; it’s a non-negotiable street corn topper.
- Fresh cilantro: Herbaceous and bright, it wakes up every bowl with color and freshness.
- Lime wedges: A squeeze at the end makes all the flavors explode in the best way.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Base Vegetables
Heat a large pot over medium and melt your butter until it’s just bubbling. Add the diced onion, minced garlic, and jalapeño, then let them cook together for about five minutes. You’ll notice the kitchen fills with a mouthwatering aroma! It’s important not to rush this step — gently softening these vegetables builds a flavorful base for the entire Mexican Street Corn Soup Recipe.
Step 2: Cook the Corn
Add the sweet corn kernels to the pot and stir to coat them in all those buttery veggies. Let the corn cook for another five minutes, giving the natural sugars a chance to caramelize ever so slightly. Fresh or frozen, don’t skip this extra cook time; it really intensifies the corn’s flavor and sweetness.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth, scraping up any flavorful bits from the bottom of the pot. Bring everything to a gentle boil, then reduce the heat and let it all simmer for about fifteen minutes. This simmering step allows the corn and aromatics to infuse the broth, creating that signature cozy sweetness in this Mexican Street Corn Soup Recipe.
Step 4: Blend for Texture
Using an immersion blender, carefully blend about half of the soup directly in the pot. You want to create a creamy base but still leave plenty of whole kernels for texture. No immersion blender? Use a regular blender for half the soup and return it to the pot—just do it in batches and be cautious with hot liquids!
Step 5: Add Cream and Seasonings
Now it’s time to stir in the heavy cream, sour cream, chili powder, smoked paprika, salt, and black pepper. Give everything a good stir, and let the soup gently simmer for five more minutes. This final bath of creaminess and spices transforms the flavor and texture into the luscious, dreamy bowl that defines the Mexican Street Corn Soup Recipe.
Step 6: Finish and Serve
Turn off the heat and get ready for the best part! Ladle the soup into bowls, then shower each with a generous sprinkle of cotija cheese and chopped cilantro. Serve each bowl with a lime wedge on the side — don’t skip it! That bright citrusy finish makes all the flavors pop.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The finishing touches truly elevate this soup from delicious to restaurant-worthy. Pile on crumbled cotija cheese, sprinkle with fresh cilantro, and always offer lime wedges so everyone can add a personal squeeze. For a little color and crunch, toss on some thinly sliced radishes or a dusting of extra chili powder. Presentation matters almost as much as flavor when serving the ultimate Mexican Street Corn Soup Recipe!
Side Dishes
Pair your soup with a simple green salad brightened with citrus vinaigrette, crunchy tortilla chips, or warm crusty bread. If you’re feeling ambitious, go for a platter of cheesy quesadillas or loaded nachos alongside. These sides complement the creamy, zesty soup and help turn it into a satisfying meal.
Creative Ways to Present
Try serving your Mexican Street Corn Soup Recipe in small mugs or shot glasses for a party appetizer, or ladle it over a bed of steamed rice for hearty, Tex-Mex comfort food. Toppings bars are a crowd favorite, too: set out bowls of extra cheese, jalapeños, and herbs so everyone can customize their own perfect bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Soup Recipe keeps wonderfully! Once it’s completely cooled, transfer it to airtight containers and refrigerate for up to four days. The flavors continue to meld and deepen, so don’t be surprised if tomorrow’s bowl tastes even better than today’s.
Freezing
For longer storage, this soup freezes well—just skip the cheese and cilantro garnishes until you’re ready to serve. Spoon cooled soup into freezer-safe bags or containers, leaving a little space for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup in a covered saucepan over low to medium heat, stirring now and then to prevent sticking and redistributing any cream that may have separated. If it thickens more than you like, just add a splash of broth or milk to return it to your desired consistency.
FAQs
Can I make this soup dairy-free?
Absolutely! Swap the butter for olive oil or vegan butter, use coconut cream or a cashew-based cream in place of heavy cream, and opt for a plant-based sour cream. Omit the cotija or use a vegan cheese alternative for garnishing.
How spicy is the Mexican Street Corn Soup Recipe?
The heat is gentle, thanks to a seeded jalapeño. If you like things hotter, keep the seeds, add extra jalapeño, or sprinkle in a pinch of cayenne. For those who prefer mild flavors, just reduce or omit the jalapeño, and you’ll still have a fabulously flavorful soup.
Can I use canned corn instead of fresh or frozen?
Yes, you can! If using canned corn, be sure to drain and rinse it first to remove any excess salt or syrup. While fresh or frozen corn gives a brighter, sweeter flavor, canned works in a pinch and still makes a delicious soup.
What’s a good substitute for cotija cheese?
Feta is a great stand-in and offers a similar salty, crumbly punch. Queso fresco is another excellent option. In a pinch, even a sprinkle of shredded parmesan can give a savory finish.
Can I make the Mexican Street Corn Soup Recipe ahead for a party?
Absolutely! This soup is ideal for make-ahead meals and party prep. Prepare it a day in advance, store in the fridge, and reheat just before serving. Set up a toppings bar with cheese, cilantro, and lime for a fun DIY soup experience.
Final Thoughts
If you’ve made it this far, I hope you’re as excited as I am about bringing the warmth and joy of Mexican Street Corn Soup Recipe into your kitchen. Give it a try — it’s a comforting, flavor-packed dish that’s sure to impress friends or simply bring some fiesta energy to an average weeknight!
Print
Mexican Street Corn Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this deliciously creamy and smoky corn soup. Perfect for a cozy night in or to impress guests with a unique twist on a classic street food favorite.
Ingredients
Fresh Corn:
- 4 ears fresh corn (kernels cut off, or 4 cups frozen corn)
Base:
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and diced)
Broth and Seasonings:
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish:
- ½ cup cotija cheese (crumbled)
- 2 tablespoons fresh cilantro (chopped)
- 1 lime (cut into wedges, for serving)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add onion, garlic, and jalapeño; cook until softened, about 5 minutes.
- Cook Corn: Stir in corn kernels and cook for another 5 minutes.
- Add Broth: Pour in broth, bring to a boil, then simmer for 15 minutes.
- Blend: Use an immersion blender to blend half the soup until creamy.
- Finish Soup: Stir in heavy cream, sour cream, spices, and simmer for 5 more minutes.
- Serve: Ladle soup into bowls, top with cotija cheese, cilantro, and serve with lime wedges.
Notes
- For extra smoky flavor, grill the corn before cutting off the kernels.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
