Go Back

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish, Soup
Cuisine American, Mexican
Servings 8 servings
Calories 180 kcal

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.
Keyword corn chowder, creamy corn soup, easy dinner, elote soup, street corn soup