There is nothing quite like diving into a warm bowl of this Mexican Street Corn Soup Recipe to excite your taste buds and comfort your soul. Bursting with the sweet kernels of corn, a gentle kick from jalapeño, and the smoky depth of cumin and paprika, this soup truly captures the essence of Mexican street corn in a delightful, slurp-worthy way. Creamy, tangy, and topped with crunchy tortilla strips, it’s a simple yet luxurious dish that feels like a celebration in every spoonful. If you’ve ever wished to enjoy all the vibrant flavors of elote but in soup form, this recipe is your new kitchen favorite waiting to happen.
Ingredients You’ll Need
Gathering these straightforward ingredients is all you need to create magic in your pot. Each plays an essential role in layering flavor, texture, and color, making the soup genuinely shine. From the sweetness of fresh or frozen corn to the creamy touch of cotija cheese and lime’s brightness, every component brings something special.
- 4 cups fresh or frozen corn kernels: The heart of the recipe, providing natural sweetness and a satisfying bite.
- 1 tablespoon olive oil: For gently sautéing aromatics and adding a subtle richness.
- 1 medium onion, diced: Adds a mellow, savory base with delicate sweetness when cooked.
- 2 cloves garlic, minced: Offers aromatic depth and classic flavor punch.
- 1 jalapeño pepper, seeded and minced: Gives just the right amount of heat without overwhelming the soup.
- 4 cups chicken or vegetable broth: Forms the flavorful liquid that marries all ingredients.
- 1 teaspoon ground cumin: Brings earthiness and warmth to the flavor profile.
- ½ teaspoon smoked paprika: Adds a gentle smoky note reminiscent of grilled corn.
- Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing all flavors.
- 1 cup heavy cream or half-and-half: Creates a luscious, creamy texture that makes the soup irresistible.
- ½ cup crumbled cotija cheese: Provides a salty, tangy finish with a touch of authentic Mexican flair.
- ¼ cup chopped fresh cilantro: Adds freshness and vibrant color to brighten the dish.
- Juice of 1 lime: Gives a zesty, citrusy kick that lifts all the tastes beautifully.
- Chili powder, for garnish: For that final sprinkle of warmth and color on top.
- Tortilla strips or crushed tortilla chips: Add a delightful crunch that complements the creamy soup perfectly.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, cooking it until it becomes translucent and soft, about 5 minutes. This step lays the foundation of savory sweetness that sets the stage for the rest of the soup’s layers. Next, stir in the minced garlic and jalapeño. Let these mingle and cook for about 2 minutes until they release that unmistakable fragrant aroma – this little burst of spice is what lifts the dish from everyday to extraordinary.
Step 2: Add Corn & Spices
Now it’s time to introduce the star ingredient. Stir in the corn kernels, making sure they’re well coated with the aromatic mixture. This step ensures every kernel is infused with flavor. Follow up by adding ground cumin, smoked paprika, salt, and freshly ground black pepper. These spices work in harmony to create a smoky warmth and depth that’s vital in this Mexican Street Corn Soup Recipe.
Step 3: Simmer the Soup
Pour in the chicken or vegetable broth and bring the pot to a boil. Then lower the heat and let it simmer gently for 15 minutes. This allows all the flavors to blend beautifully and the corn to soften just enough. Using an immersion blender, partially blend the soup to balance creaminess with pieces of tender corn still intact—this contrast in texture makes every spoonful interesting. If you don’t have an immersion blender, simply transfer half the soup to a traditional blender, puree it until smooth, then stir it back into the pot.
Step 4: Add Cream & Cheese
Finish off the soup by stirring in the heavy cream or half-and-half, crumbled cotija cheese, fresh chopped cilantro, and the juice of one lime. This final combination transforms the soup into a creamy, tangy, and vibrant masterpiece. Let it heat through for another 5 minutes, stirring occasionally to keep it perfectly smooth and well mixed.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The joy of this Mexican Street Corn Soup Recipe lies not only in the taste but also in the toppings. A sprinkle of chili powder adds that nostalgic warmth reminiscent of street vendors. Pair this with crunchy tortilla strips or crushed tortilla chips to introduce a pleasing contrast to the smooth and rich soup. These garnishes turn every bowl into a festival of flavors and textures.
Side Dishes
This soup shines both as a starter and a meal on its own, but it also pairs beautifully with light sides like a crisp green salad with lime vinaigrette or a fresh avocado and tomato salad. For heartier occasions, serve alongside warm, soft tortillas or a side of seasoned black beans to maintain the Mexican food vibe and keep diners satisfied.
Creative Ways to Present
For a fun twist, try serving this soup in mini bread bowls or small, hollowed-out bell peppers for a festive presentation. You can also float a few roasted corn kernels or a dollop of sour cream on top to add extra indulgence. Offering a small side of extra lime wedges and cotija cheese lets guests personalize their bowls, making the experience interactive and memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all the fresh, vibrant flavors and creamy texture. Before reheating, give the soup a good stir, as some settling might occur.
Freezing
This soup freezes nicely, making it a great make-ahead option. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well for up to 3 months. Just be aware that the texture of cream-based soups can sometimes change slightly after freezing, but a good stir and gentle reheating will bring it back to life.
Reheating
Reheat the soup on the stovetop over low heat, stirring occasionally to prevent scorching. If it seems too thick, add a splash of broth or water to loosen it up. Microwave reheating also works well—use medium power and stir every minute until hot throughout. Freshen it up with a squeeze of lime or extra cilantro before serving.
FAQs
Can I make this Mexican Street Corn Soup Recipe vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth, and replace the heavy cream with a plant-based alternative like coconut milk or cashew cream. For the cheese, try vegan queso fresco or simply omit it and boost flavor with extra lime and spices.
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly for this soup. It’s a convenient, year-round option that still delivers sweetness and texture. Just thaw it before adding to ensure even cooking and flavor absorption.
How spicy is the soup?
The heat level is mild to moderate, coming from the jalapeño and a sprinkle of chili powder. You can adjust the spice by adding more or less jalapeño, or omit the seeds to tone down the heat. This flexibility makes it great for all palates.
What can I substitute for cotija cheese?
If you’re unable to find cotija cheese, feta is a wonderful substitute due to its crumbly texture and salty tang. Parmesan could also work, though it will change the flavor profile slightly.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free tortilla chips or strips for garnish. It’s a great option for those with gluten sensitivities.
Final Thoughts
Sharing this Mexican Street Corn Soup Recipe feels like passing on a warm hug in a bowl. It’s simple to make yet impressively flavorful, creamy, and comforting. Whether you are feeding family, entertaining friends, or treating yourself to something special, this soup delivers joy in every spoonful. I can’t wait for you to bring these vibrant street-corn flavors to your own kitchen and fall in love with this recipe as much as I have.
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic Mexican street corn, combining sweet corn kernels with aromatic onions, jalapeño, and smoky spices. This comforting soup is finished with creamy cotija cheese, fresh cilantro, lime juice, and a touch of chili powder, served with crunchy tortilla strips for added texture. Perfect for a cozy meal, it takes about 45 minutes to prepare and serves four.
Ingredients
Soup Base
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Finishing Ingredients
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips, for serving
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant.
- Add Corn & Spices: Stir in the corn kernels to coat them with the sautéed aromatics. Add ground cumin, smoked paprika, salt, and freshly ground black pepper. Stir well to combine all the flavors.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes to let the flavors meld together.
- Blend the Soup Partially: Use an immersion blender to blend the soup partially, creating a creamy consistency while leaving some corn kernels whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
- Add Cream & Cheese: Stir in the heavy cream (or half-and-half), crumbled cotija cheese, chopped fresh cilantro, and lime juice. Allow the soup to heat through for 5 minutes, stirring occasionally to blend the ingredients and warm the soup thoroughly.
- Serve: Ladle the soup into bowls, sprinkle with chili powder as garnish, and top with crunchy tortilla strips or crushed tortilla chips. Serve immediately to enjoy the rich, comforting flavors of Mexican street corn in a bowl.
Notes
- You can substitute frozen corn with fresh corn if available for a sweeter flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- For dairy-free option, substitute heavy cream with coconut cream and omit cotija cheese or use a vegan cheese alternative.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Tortilla strips add a nice crunchy texture; alternatively, serve with warm tortillas on the side.
