This Creamy Mexican Street Corn Soup captures all the incredible, vibrant flavors of classic elote (Mexican street corn) in a cozy, comforting bowl. This one-pot soup is loaded with sweet, charred corn, simmered in a velvety, savory broth that’s perfectly balanced with a kick of chili powder, a tangy burst of lime, and a hint of smoky paprika. Finished with a creamy swirl and salty cotija cheese, it’s a unique, satisfying, and completely addictive meal.
Ready in about 30 minutes, this soup is perfect for a weeknight dinner when you’re craving something exciting and full of flavor. It’s a restaurant-quality dish that’s surprisingly simple to make and is a guaranteed hit with the whole family.
Why You’ll Love This Recipe
- Elote in a Bowl: All the beloved flavors of Mexican street corn in a hearty, satisfying soup.
- Quick & Easy: A rich, from-scratch soup that comes together in one pot in about 30 minutes.
- Creamy & Comforting: The ultimate cozy meal that’s packed with sweet, smoky, and tangy goodness.
- Packed with Flavor: A guaranteed family-pleaser that’s anything but boring.
Ingredients
- 4 tablespoons Unsalted Butter
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 Jalapeño, seeded and finely chopped (optional)
- 6 cups Corn Kernels (fresh or frozen)
- 4 cups Vegetable or Chicken Broth
- 1 teaspoon Chili Powder
- 1/2 teaspoon Smoked Paprika
- 4 oz Cream Cheese, softened and cubed
- 1/2 cup Heavy Cream
- Juice of 1-2 Limes
- 1/2 cup Fresh Cilantro, chopped
- Salt and Black Pepper, to taste
- For Garnish: Crumbled cotija cheese, extra cilantro, a dash of chili powder
Step-by-Step Instructions
- Sauté Aromatics: In a large Dutch oven or pot, melt the butter over medium-high heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Char the Corn: Add the corn kernels to the pot. Cook, stirring occasionally, for 5-7 minutes until the corn is bright yellow and has some nice charred, brown spots. Add the minced garlic and jalapeño and cook for one more minute until fragrant.
- Simmer the Soup: Stir in the chili powder and smoked paprika. Pour in the chicken broth, season with salt and pepper, and bring to a simmer. Cook for 10 minutes.
- Blend for Creaminess: Carefully transfer about 2 cups of the soup to a blender and blend until completely smooth. Pour the blended portion back into the pot. (Alternatively, use an immersion blender to pulse the soup a few times directly in the pot).
- Make it Creamy: Reduce the heat to low. Whisk in the cubed cream cheese until it has completely melted. Stir in the heavy cream.
- Finish and Serve: Let the soup warm through for a few minutes, but do not let it boil. Remove from the heat and stir in the fresh lime juice and cilantro. Taste and adjust seasoning if needed. Ladle into bowls and top with crumbled cotija cheese, more cilantro, and a sprinkle of chili powder.
Tips & Variations
- Pro Tip: For the best, most authentic flavor, charring the corn is key. Don’t stir it too often in the pan to allow it to get those delicious brown spots. If you have time, grilling the corn on the cob first is even better.
- Add Protein: Stir in some shredded rotisserie chicken or cooked, crumbled chorizo for a heartier meal.
- Make it Vegan/Dairy-Free: Use olive oil instead of butter, omit the cream cheese, and use full-fat canned coconut milk in place of the heavy cream. Use a vegan feta alternative for topping.
- Shortcut: Use a bag of frozen, fire-roasted corn to save time on the charring step.
Frequently Asked Questions (FAQ)
- How do I store and reheat leftovers?
- Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. Do not let it boil.
- Can I freeze this soup?
- Yes, this soup freezes well. Let it cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- What is cotija cheese and is there a substitute?
- Cotija is a salty, crumbly Mexican cheese. If you can’t find it, crumbled feta cheese is the best substitute.
Serving Suggestions
- This soup is all about the toppings! Serve it hot, and don’t skimp on the crumbled cotija cheese, a sprinkle of chili powder or smoked paprika, a dollop of sour cream or Mexican crema, and a final squeeze of fresh lime juice. A side of warm tortillas or crusty bread for dipping is also fantastic.
Mexican Street Corn Soup
This Mexican Street Corn Soup takes all the bold, creamy, and zesty flavors of classic elote and turns them into a cozy, 25-minute meal! Made with corn, spices, cream, and a hint of lime, it’s an easy weeknight favorite with a restaurant-style twist.
Equipment
- large pot or Dutch oven
- Blender
- Cutting board
- Chef’s knife
- Ladle
Ingredients
- Soup Base
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1.5 tsp chili powder
- 1.5 tsp ground cumin
- 0.5 tsp paprika
- 0.25 tsp ground coriander
- 4 (15 oz.) cans corn kernels, drained
- 32 oz vegetable broth
- 0.5–1 cup heavy cream (or full-fat coconut milk for vegan option)
- 2 tbsp lime juice
- Kosher salt, to taste
- fresh cracked black pepper, to taste
- Garnishes
- fried tortilla strips
- sliced jalapeño
- fresh chopped cilantro
- sour cream
- cotija cheese
- paprika
- lime wedges
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion, season with salt and pepper, and sauté for 3–4 minutes until softened.
- Add garlic, chili powder, cumin, paprika, coriander, and another pinch of salt and pepper. Cook for 1 minute, stirring constantly until fragrant.
- Stir in corn kernels and cook for about 5 minutes on medium-high heat, stirring occasionally.
- Transfer half of the corn mixture to a blender with the vegetable broth. Blend until smooth and creamy.
- Pour the blended soup back into the pot, stirring to combine. Simmer gently for 5 minutes.
- Stir in the heavy cream (or coconut milk) and lime juice. Season to taste with additional salt and pepper.
- Ladle into bowls and garnish with fried tortilla strips, Cotija cheese, cilantro, and a sprinkle of paprika. Serve with lime wedges for extra zest!
Notes
Vegan Option: Replace the heavy cream with a can of full-fat coconut milk. You’ll still get a rich, creamy texture — and you won’t taste the coconut.
Texture Tip: Blend the entire batch if you prefer a smoother soup.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze up to 2 months.
Texture Tip: Blend the entire batch if you prefer a smoother soup.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze up to 2 months.
