This Mexican Street Corn Soup transforms the vibrant flavors of elote into a creamy, comforting soup. With sweet corn, smoky spices, cotija cheese, and a touch of lime, it’s perfect for anyone craving the bold tastes of Mexican street food in a warm bowl.
Why You’ll Love This Recipe
- Packed with Flavor – Smoky, spicy, and tangy elements inspired by Mexican street corn (elote).
- Easy to Make – Simple ingredients and straightforward steps make it quick to prepare.
- Customizable – Adjust the spice, make it vegetarian, or add toppings to suit your taste.
- Creamy & Comforting – A rich, velvety texture without being too heavy.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- Juice of 1 lime
- Chili powder and tortilla strips for garnish
Directions
- Sauté the Aromatics – Heat olive oil in a large pot. Add onion, cooking until translucent. Stir in garlic and jalapeño.
- Add Corn & Spices – Stir in corn, cumin, smoked paprika, salt, and pepper.
- Simmer – Pour in broth, bring to a boil, and simmer for 15 minutes.
- Blend – Use an immersion blender for a creamy texture while keeping some texture.
- Add Cream & Cheese – Stir in cream, cotija, cilantro, and lime juice.
- Serve – Garnish with chili powder and tortilla strips.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy – Add more jalapeños or cayenne.
- Vegetarian – Use vegetable broth and skip cream for a vegan version.
- Add Protein – Shredded chicken or black beans work well.
Storage & Reheating
- Storage – Refrigerate leftovers for up to 3 days.
- Reheating – Reheat on the stove with added broth for a smoother texture.
FAQs
Can I use canned corn?
Yes, but fresh or frozen corn provides better texture and flavor.
Can I make it vegan?
Yes, substitute coconut milk for cream and use dairy-free cheese.
How do I thicken the soup?
Blend more of the soup or add a cornstarch slurry.
Conclusion
This Mexican Street Corn Soup is the perfect cozy dish that’s full of bold, zesty flavors. It’s easy to prepare, versatile, and sure to be a hit with anyone who loves the taste of Mexican street food!
Print
Mexican Street Corn Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Mexican Street Corn Soup brings the vibrant flavors of elote (Mexican street corn) into a creamy, comforting soup. Packed with sweet corn, smoky spices, cotija cheese, and a zesty lime finish, it’s the perfect cozy dish for those craving bold Mexican street food flavors in a warm bowl.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- Juice of 1 lime
- Chili powder and tortilla strips for garnish
Instructions
-
Sauté the Aromatics:
Heat 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 1-2 minutes. -
Add Corn & Spices:
Stir in the corn, ground cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, letting the spices bloom. -
Simmer:
Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, stirring occasionally. -
Blend:
Use an immersion blender to blend the soup, leaving some texture for a creamy yet chunky consistency. If you don’t have an immersion blender, carefully transfer part of the soup to a blender and return it to the pot. -
Add Cream & Cheese:
Stir in the heavy cream (or half-and-half), crumbled cotija cheese, chopped cilantro, and lime juice. Adjust seasoning with salt and pepper as needed. -
Serve:
Ladle the soup into bowls and garnish with chili powder and tortilla strips for added crunch.
Notes
- For a spicier kick, add more jalapeños or a pinch of cayenne pepper.
- Make it vegetarian by using vegetable broth and skipping the cream for a vegan version.
- Add protein with shredded chicken or black beans for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Mexican
