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–+ servings
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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