A cozy and comforting soup that brings together all the bold, zesty flavors of elote (Mexican street corn) into a warm bowl. This creamy soup is perfect for those who love the taste of traditional Mexican street food, with smoky spices, tangy lime, and rich cotija cheese enhancing every bite.
Why You’ll Love This Recipe
- Packed with Flavor – Inspired by elote, this soup features smoky, spicy, tangy, and creamy elements.
- Easy to Make – Simple ingredients and a straightforward process make this soup a breeze to prepare.
- Great for Any Season – Enjoy it as a warming winter meal or a light summer dish.
- Customizable – Adjust the spice level, make it vegetarian, or add extra toppings to suit your taste.
- Perfectly Creamy – Blended corn and heavy cream give the soup a velvety texture without being too heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips, for serving
Directions
1. Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and jalapeño, cooking for another 2 minutes.
2. Add Corn and Spices
- Add the corn kernels to the pot and stir to combine.
- Sprinkle in the ground cumin and smoked paprika, mixing well.
- Season with salt and freshly ground black pepper to taste.
3. Simmer the Soup
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes to allow the flavors to meld.
4. Blend the Soup
- Use an immersion blender to partially blend the soup, creating a slightly creamy consistency while retaining some texture.
- Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Add Cream and Cheese
- Stir in the heavy cream or half-and-half, crumbled cotija cheese, chopped cilantro, and lime juice.
- Allow the soup to heat through for an additional 5 minutes, stirring occasionally.
6. Serve
- Ladle the soup into bowls and garnish with chili powder and tortilla strips or crushed tortilla chips.
- Serve immediately and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approximately 350 kcal per serving
Variations
- Make it Spicier: Add an extra jalapeño or a pinch of cayenne pepper.
- Vegetarian-Friendly: Use vegetable broth instead of chicken broth.
- Dairy-Free Version: Replace heavy cream with coconut milk and use dairy-free cheese.
- Extra Protein: Add shredded chicken or cooked black beans for a heartier meal.
- Thicker Soup: Blend more of the soup for a smoother, creamier consistency.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if needed.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, but drain and rinse it first. Fresh or frozen corn provides the best texture and flavor.
2. How do I make this soup vegan?
Use vegetable broth, coconut milk instead of cream, and a dairy-free cheese alternative.
3. What can I use instead of cotija cheese?
Feta cheese or Parmesan can work as a substitute, though the flavor will differ slightly.
4. Can I make this soup ahead of time?
Yes! Store it in the fridge for up to 3 days and reheat before serving.
5. How do I make this soup less spicy?
Reduce or omit the jalapeño and red chili powder garnish.
6. What should I serve with this soup?
It pairs well with crusty bread, tortilla chips, or a side of avocado salad.
7. Can I add meat to this soup?
Absolutely! Shredded chicken make great addition.
8. How can I thicken the soup without heavy cream?
Blend more of the corn and broth mixture or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
9. Can I use a slow cooker for this recipe?
Yes! Cook on low for 4-5 hours, then blend and stir in the cream and cheese before serving.
10. What’s the best way to blend the soup for a creamy texture?
An immersion blender works best, but if using a regular blender, blend in batches and be careful with the hot liquid.
Conclusion
Mexican Street Corn Soup is a delicious and comforting way to enjoy the bold flavors of elote in a warm, creamy bowl. Perfect for any season, this easy one-pot recipe delivers the right balance of smokiness, spice, and creaminess. Whether you enjoy it as a main course or a starter, this soup is sure to impress with its rich, zesty flavors!
Print
Mexican Street Corn Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Mexican Street Corn Soup transforms the bold, zesty flavors of elote into a warm, creamy, and comforting bowl. With sweet corn, smoky spices, cotija cheese, and a hint of lime, this soup is perfect for anyone who loves traditional Mexican street food. Serve it with crunchy tortilla strips for an irresistible texture!
Ingredients
For the Soup:
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
For Garnish & Serving:
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
1️⃣ Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook until translucent (about 5 minutes).
- Stir in minced garlic and jalapeño, cooking for 2 more minutes until fragrant.
2️⃣ Add Corn & Spices:
- Stir in the corn kernels, coating them with the aromatics.
- Add ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.
3️⃣ Simmer the Soup:
- Pour in chicken or vegetable broth and bring to a boil.
- Reduce the heat to low and let simmer for 15 minutes to blend flavors.
4️⃣ Blend to Desired Texture:
- Using an immersion blender, blend the soup partially to create a creamy consistency while keeping some corn pieces intact.
- Alternative: Transfer half the soup to a blender, blend until smooth, and return it to the pot.
5️⃣ Add Cream & Cheese:
- Stir in heavy cream (or half-and-half), crumbled cotija cheese, chopped cilantro, and lime juice.
- Let the soup heat through for 5 minutes, stirring occasionally.
6️⃣ Serve & Garnish:
- Ladle the soup into bowls.
- Sprinkle with chili powder and top with tortilla strips or crushed tortilla chips.
- Serve immediately and enjoy the comforting flavors of Mexican street corn in a bowl!
Notes
- Make It Vegan: Swap heavy cream for coconut milk and cotija cheese for nutritional yeast.
- Add Protein: Stir in shredded chicken or black beans for extra heartiness.
- Extra Spice: Add a dash of chipotle powder or cayenne for a spicier kick.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: Mexican-Inspired
