Mexican Street Corn Soup
This creamy, smoky, and slightly spicy Mexican Street Corn Soup takes the classic flavors of elote — roasted corn, chili, lime, and cotija cheese — and transforms them into a cozy, flavor-packed soup. Perfect for any season, this comforting recipe comes together in just 30 minutes.
Ingredients
For the Soup:
- 4 cups corn kernels fresh, frozen, or canned
- 2 tbsp butter or olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp ground cumin
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese or feta
- 1 tbsp lime juice
- Salt and pepper to taste
Optional Toppings:
- Fresh cilantro chopped
- Tajín or extra chili powder
- Sliced jalapeños
- Crumbled cotija cheese
- Lime wedges
Instructions
Roast the Corn:
- In a large skillet or grill pan, roast the corn until lightly charred and golden brown. This step enhances the smoky flavor of your soup.
Sauté the Base:
- In a large soup pot, melt butter or heat olive oil over medium heat. Add chopped onions and cook until translucent, about 3–4 minutes. Add garlic, chili powder, smoked paprika, and cumin. Stir for 30 seconds to bloom the spices.
Add the Corn and Broth:
- Add roasted corn and pour in chicken or vegetable broth. Stir and bring to a simmer. Cook uncovered for about 15 minutes until the flavors meld and the corn is tender.
Blend the Soup:
- Use an immersion blender to blend part of the soup until smooth, leaving some kernels whole for texture.
Stir in Cream and Cheese:
- Reduce heat to low. Add heavy cream, cotija cheese, and lime juice. Stir until smooth and creamy. Taste and adjust with salt and pepper.
Serve:
- Ladle into bowls and top with fresh cilantro, Tajín, extra cheese, and lime wedges. Serve hot with crusty bread or tortilla chips.
Notes
For extra spice: Add diced jalapeños or a dash of hot sauce.
For a dairy-free version: Replace cream with coconut milk and cotija with vegan cheese.
Storage: Keep leftovers refrigerated for up to 4 days. Reheat gently on the stove.
Make-ahead: This soup tastes even better the next day as the flavors deepen.
Tried this recipe?Let us know how it was!
