Mexican Street Corn Soup Recipe

Looking for a cozy bowl of pure sunshine? Mexican Street Corn Soup is the answer! Inspired by the beloved flavors of elote, this soup gives you all the toasty, tangy, creamy delight of classic Mexican street corn in every spoonful. With sweet pops of corn, smoky spices, and a swirl of rich toppings, it’s an irresistible meal that’s as fun to serve as it is to eat. Whether you need a satisfying weeknight dinner or a party starter, this soup brings people together, filling your kitchen with incredible aromas and your bowl with bold, vibrant flavors!

this Recipe

Ingredients You’ll Need

The beauty of Mexican Street Corn Soup is how a handful of simple ingredients, each with its own magic, come together for a remarkably memorable dish. Don’t skip any of them—each one helps to balance the soup’s creaminess, spice, sweetness, and brightness!

• Olive oil: For sautéing, it adds flavor depth right at the start.
• Yellow onion: Diced and cooked until soft, it creates a savory base for the soup.
• Garlic: Minced garlic brings that unmistakable aromatic punch.
• Corn kernels (fresh or frozen): The star! Sweet, juicy corn makes the soup burst with flavor.
• Chicken or vegetable broth: Adds rich body and lets all the other tastes shine.
• Smoked paprika: Lends a mellow smokiness that mimics fire-roasted corn.
• Ground cumin: Brings earthiness and that warm, subtle spice.
• Chili powder: Adds a gentle heat and deep chili flavor without being too spicy.
• Salt: Essential to highlight all the other flavors.
• Black pepper: Gives a mild kick of spice to balance the sweetness.
• Sour cream: Creamy, tangy richness ensures every bite is luscious.
• Mayonnaise: The secret to that classic street corn taste and extra silkiness.
• Lime juice: Brightens everything and cuts through the creaminess.
• Cotija cheese: Salty, crumbly, and the ideal topping for this soup.
• Fresh cilantro: Freshens up the final bowls with color and herbaceousness.
• Hot sauce (optional): For those who crave a bolder, spicier note at the end!

How to Make Mexican Street Corn Soup

Step 1: Sauté Onion and Garlic

Begin by heating olive oil in a large pot over medium heat. Add your diced yellow onion, cooking until soft and translucent—about 4 to 5 minutes. When you stir in the minced garlic, let it cook just until fragrant; you’re layering deep flavor for the base of your Mexican Street Corn Soup!

Step 2: Add Corn and Spices

Toss in the corn kernels, broth, smoked paprika, cumin, chili powder, salt, and black pepper. Each addition turns up the volume—a bit of smokiness here, a dash of warmth there, and sweetness from the corn. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for about 10 to 15 minutes, giving those flavors time to mingle.

Step 3: Blend for Creaminess

Now comes the fun part—pureeing! Use an immersion blender right in the pot, blending until the soup is mostly smooth but still a touch chunky for texture. If you don’t have an immersion blender, work in batches with a regular blender (careful with the hot liquid!), returning the soup to the pot when done.

Step 4: Stir in Creamy Elements

Lower the heat and whisk in the sour cream, mayonnaise, and fresh lime juice. Watch as your soup transforms into a creamy, irresistible elixir! Warm through gently, so everything gets silky but doesn’t boil.

Step 5: Finish and Serve

Ladle your Mexican Street Corn Soup into bowls, and don’t be shy with the toppings! Crumble cotija cheese, sprinkle chopped cilantro, and add a splash of hot sauce if you love some fire. Get ready for big smiles around your table!

How to Serve Mexican Street Corn Soup

Garnishes

The right toppings truly make this soup sing. I always heap on crumbled cotija cheese for its salty bite, a shower of bright green cilantro, and a few pumps of hot sauce for those who dare. If you have extra lime wedges or even a pinch of smoked paprika on hand, they’ll make every bowl feel vibrant and personal.

Side Dishes

Mexican Street Corn Soup plays well with so many sides! Serve it with crispy tortilla chips for dunking, a platter of quesadillas, or even a simple avocado salad. Warm, crusty bread is never a bad call, especially to mop up every last drop.

Creative Ways to Present

Why not serve this soup shot-style at your next gathering for an appetizer with flair? Or ladle it into hollowed-out mini bread bowls for a delightfully rustic presentation. For casual backyard feasts, let guests dress up their bowls with a toppings bar—everyone loves a build-your-own moment!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup can be cooled to room temperature and kept in an airtight container in the fridge for up to three days. Flavors have time to deepen, making reheated bowls even more delicious!

Freezing

This soup actually freezes well, but for best results, hold off on stirring in the dairy (sour cream and mayo) until after thawing and reheating. Simply freeze the blended, undressed soup base in airtight containers for up to two months.

Reheating

Gently warm the soup on the stovetop over medium-low heat, stirring frequently. If you’re working from frozen, thaw overnight in the fridge first, then heat and finish with your creamy add-ins and toppings right before serving.

FAQs

Can I use canned corn for Mexican Street Corn Soup?

Absolutely! While fresh or frozen corn offers the sweetest pop, canned corn works in a pinch. Just be sure to drain and rinse it, and consider sautéing it an extra minute for added flavor.

Is there a dairy-free way to make this soup creamy?

Definitely! Swap sour cream and mayonnaise for your favorite dairy-free alternatives or unsweetened plain yogurt made from coconut, cashew, or almond milk. The soup will still taste rich and tangy.

How spicy is this recipe?

Mexican Street Corn Soup has a gentle warmth from chili powder and smoked paprika, but it’s not overwhelmingly spicy. If you like it hot, add extra hot sauce or diced jalapeños to the pot!

What can I use instead of cotija cheese?

Feta cheese is a perfect stand-in if you don’t have cotija—it’s similarly salty and crumbly! You could also try grated parmesan for a different, still-delicious twist.

Can I make this soup vegetarian or vegan?

Yes! Use vegetable broth instead of chicken, and opt for plant-based or dairy-free versions of the sour cream, mayo, and cotija cheese. All the flavor, none of the animal products.

Final Thoughts

If you’re craving comfort but still want a meal bursting with flavor, you’ve simply got to try this Mexican Street Corn Soup. It’s bright, creamy, and endlessly customizable—the kind of recipe that instantly becomes a house favorite. Give it a go, invite some friends over, and let every spoonful remind you of sunlit days and lively street food stalls!

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