Mexican Street Corn Soup

Mexican Street Corn Soup: Creamy Charred Corn Recipe

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Warm, creamy, and bright with lime and chile, Mexican Street Corn Soup brings all the smoky-sweet flavors of elote into a cozy bowl. Mexican Street Corn Soup is an easy, weeknight-friendly recipe that combines charred corn, savory broth, tangy cotija, and a touch of crema for richness—perfect for beginner cooks who want big flavor without fuss.

Why You’ll Love ThisMexican Street Corn Soup Recipe

  • Quick and easy to prepare—ready in about 30–40 minutes.
  • Uses simple, wholesome ingredients you can find year-round.
  • Comforting and vibrant: creamy texture with zesty, smoky notes.

A Little Background

Inspired by Mexican street corn (elote), this soup captures the same crowd-pleasing combination of charred corn, lime, cotija cheese, and chili powder in a spoonable form. It’s a seasonal favorite when fresh corn is abundant, but just as satisfying with frozen kernels. The recipe is rooted in casual, street-food flavors and adapted into a comforting soup that’s great for cool evenings or casual dinner parties.

Key Ingredients for perfect Mexican Street Corn Soup

  • Corn (fresh or frozen): The star of the dish—sweet kernels add texture and natural sweetness.
  • Chicken or vegetable broth: Builds the savory base and thins the soup to the right consistency.
  • Mesa crema or heavy cream: Adds silkiness and a subtle tang; crema keeps the flavor authentic.
  • Cotija cheese: Salty, crumbly finish that echoes traditional elote toppings.
  • Jalapeño & lime: Jalapeño gives a gentle heat; lime brightens and balances the richness.

Step-by-Step Instructions to make Mexican Street Corn Soup

  1. Prep: If using fresh corn, cut kernels off 4–5 ears. If using frozen, measure about 4 cups and thaw. Finely chop 1 medium onion, 2 garlic cloves, and 1 jalapeño (seeded for less heat).
  2. Char the corn (optional but recommended): Heat a skillet over medium-high heat, add a little oil or butter, and cook the corn until it develops brown spots and a smoky aroma—about 6–8 minutes. Transfer to a bowl and set aside.
  3. Sauté aromatics: In a large pot, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Add the chopped onion and jalapeño and sauté until soft, about 5 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
  4. Add spices and corn: Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, and a pinch of smoked paprika (optional). Stir to coat, then add the charred or thawed corn and cook for another 2–3 minutes.
  5. Simmer with broth: Pour in 4 cups chicken or vegetable broth and bring to a simmer. Reduce heat and cook 10–15 minutes to allow flavors to meld.
  6. Partially blend: Use an immersion blender to puree about half the soup until slightly thickened but still chunky, or transfer half to a blender and pulse, then return to the pot.
  7. Finish with cream and cheese: Stir in 1/2 cup crema or heavy cream and 1/3–1/2 cup crumbled cotija. Season with salt and pepper to taste. Warm gently—do not boil after adding cream.
  8. Brighten and serve: Squeeze in the juice of 1 lime and stir in a handful of chopped cilantro. Ladle into bowls and top with extra cotija, a drizzle of crema, a sprinkle of chili powder, and lime wedges.

Pro Tips & Variations

  • For extra smokiness, roast the corn over an open flame or use a pinch of smoked paprika.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove and add a splash of broth if needed.
  • Variations: Add cooked diced potatoes or shredded chicken for heartier soup, or use coconut milk for a dairy-free twist (finish with lime and cotija alternative).

Serving Suggestions

Serve this soup with warm tortillas or tortilla chips for crunch. It pairs well with a simple green salad, grilled vegetables, or a cold cerveza or margarita for entertaining. Garnishes—extra cotija, chopped cilantro, lime wedges, and a drizzle of crema—make each bowl feel festive.

Mexican Street Corn Soup

Mexican Street Corn Soup

All the flavors of elote in a cozy bowl—sweet corn, warm spices, creamy tang, and a zesty lime finish, topped with crumbled cotija.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Dinner, Lunch, Soup
Cuisine Mexican
Servings 6 people
Calories 260 kcal

Equipment

  • 1 Large pot
  • 1 Skillet (optional, for charring corn)
  • 1 Immersion blender (or countertop blender, optional)

Ingredients
  

Vegetables & Aromatics

  • 4 cups corn kernels fresh or frozen, thawed if frozen
  • 1 medium yellow onion diced
  • 1 jalapeño seeded and minced (leave seeds for more heat)
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Spices & Broth

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.25 tsp smoked paprika optional, for extra smokiness
  • 4 cups low-sodium chicken broth or vegetable broth
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper freshly ground

Finish & Garnish

  • 0.5 cup Mexican crema or heavy cream
  • 0.33 cup cotija cheese crumbled, plus more for topping
  • 1 lime juiced, plus wedges to serve
  • 0.25 cup fresh cilantro chopped
  • Tajín or extra chili powder for sprinkling, optional

Instructions
 

Char & Sauté

  • Heat a dry skillet over medium-high. Add the corn and cook, stirring occasionally, until lightly charred in spots, 6–8 minutes. Transfer to a bowl.
  • In a large pot over medium heat, melt butter with olive oil. Add the diced onion and jalapeño; cook until softened, about 5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.

Simmer

  • Stir in cumin, chili powder, and smoked paprika; cook 30 seconds to bloom the spices.
  • Add the charred corn, salt, and pepper. Pour in the broth and bring to a gentle simmer. Cook 10–15 minutes to meld flavors.

Blend & Finish

  • Use an immersion blender to puree about half the soup so it thickens while keeping some kernels whole. (Or transfer half to a blender, carefully puree, then return to the pot.)
  • Stir in the crema and crumbled cotija. Warm gently over low heat without boiling. Adjust salt and pepper to taste.
  • Stir in lime juice and cilantro. Ladle into bowls and garnish with more cotija, a sprinkle of Tajín or chili powder, and lime wedges.

Notes

For deeper flavor, char fresh corn on the cob over an open flame or grill before cutting off the kernels. If you prefer a smoother soup, blend fully and thin with extra broth as needed.

Nutrition

Serving: 320gCalories: 260kcalCarbohydrates: 28g
Keyword Corn Soup, Elote Soup, Mexican Street Corn Soup
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