Love Mexican street corn (Elote)?
Imagine all those bold, creamy, smoky flavors in a warm and comforting bowl of soup!
This Mexican Street Corn Soup is packed with sweet corn, zesty lime, creamy cheese, and a hint of spice, making it the perfect cozy yet vibrant dish.
It’s super easy to make in just 30 minutes and can be served as a starter, side, or even a main dish with tortilla chips or grilled chicken!
🔥 Why You’ll Love This Recipe
✅ All the flavors of street corn in soup form!
✅ Creamy, cheesy, and full of spice.
✅ Quick & easy – Ready in just 30 minutes.
✅ Great for meal prep or entertaining.
🛒 Ingredients
For the Soup Base:
- 2 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt & black pepper, to taste
- 3 cups chicken or vegetable broth
- ½ cup heavy cream (or half & half)
- ½ cup sour cream (or Greek yogurt)
- 1 tbsp lime juice
For Garnish & Toppings:
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup fresh cilantro, chopped
- ½ tsp Tajín seasoning (optional, for extra spice)
- Lime wedges 🍋
- Tortilla strips or crushed chips for crunch
👩🍳 Instructions
1️⃣ Sauté the Aromatics:
- In a large pot, melt butter over medium heat.
- Add onion and cook until soft (about 3 minutes).
- Stir in garlic and cook for 30 seconds until fragrant.
2️⃣ Cook the Corn:
- Add corn, chili powder, smoked paprika, cumin, salt, and pepper.
- Stir and cook for 5 minutes until the corn starts to get slightly charred.
3️⃣ Blend for Creamy Texture:
- Pour in broth and bring to a simmer for 5 minutes.
- Transfer half of the soup to a blender and blend until smooth.
- Return blended soup to the pot and mix with the remaining chunky soup.
4️⃣ Make It Creamy:
- Stir in heavy cream, sour cream, and lime juice.
- Simmer for 2-3 more minutes, stirring well.
5️⃣ Serve & Enjoy!
- Ladle soup into bowls and top with cotija cheese, cilantro, and a sprinkle of Tajín.
- Add a squeeze of fresh lime juice and tortilla strips for extra crunch.
🔥 Tips for the Best Mexican Street Corn Soup
✔ Want it spicier? Add diced jalapeños or more Tajín. 🌶️
✔ Love smoky flavors? Grill the corn before adding it to the soup! 🔥
✔ Want it extra creamy? Blend all of the soup for a smooth texture.
✔ Make it protein-packed! Add shredded chicken or black beans.
🍽️ What to Serve with It
🥑 Guacamole & chips – Perfect for dipping!
🌮 Tacos or fajitas – A great side dish for taco night.
🥗 Mexican coleslaw – A fresh and crunchy pairing.
🥶 Storage & Reheating
📦 Fridge: Store in an airtight container for up to 4 days.
❄️ Freezer: Freeze for up to 2 months. Thaw in the fridge before reheating.
🔥 Reheat: Warm on the stovetop over low heat, stirring occasionally.
❓ FAQ
1. Can I use canned corn?
Yes! Drain and rinse it first, then sauté as directed.
2. Can I make it dairy-free?
Absolutely! Use coconut milk instead of heavy cream and skip the cheese.
3. How do I thicken the soup?
Blend more of the soup or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
4. Can I make this in a slow cooker?
Yes! Add all ingredients (except cream & sour cream) to a slow cooker and cook on low for 4-6 hours. Stir in the creams at the end.
💬 Final Thoughts
This Mexican Street Corn Soup is warm, creamy, and packed with bold, zesty flavors! Whether you’re making it for a cozy dinner or a summer fiesta, this soup never disappoints.
🔥 Give it a try and let me know how it turns out! 🌽🥣
1️⃣ Sauté the Aromatics: 2️⃣ Cook the Corn: 3️⃣ Blend for Creamy Texture: 4️⃣ Make It Creamy: 5️⃣ Serve & Enjoy!
Ingredients
For the Soup Base:
For Garnish & Toppings:
Instructions