Mexican Street Corn Soup

This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote I love so much. It’s rich, smoky, and slightly tangy, with a perfect balance of heat from the spices and brightness from the lime. The toppings—cotija cheese, cilantro, and crispy tortilla strips—add layers of texture that make every spoonful irresistible.

Why You’ll Love This Recipe

I love this soup because it captures all the bold, vibrant flavors of Mexican street corn in a cozy, comforting bowl. It’s creamy without being heavy, and the blend of corn, spices, and lime makes it incredibly satisfying. The best part is how easy it is to customize with toppings, so every bowl feels unique and fresh.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons olive oil
1 small yellow onion, diced
6 cloves garlic, thinly sliced
1.5 teaspoons chili powder
1.5 teaspoons ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground coriander
4 (15 oz.) cans corn kernels, drained
32 oz. vegetable broth
1/2–1 cup heavy cream
2 tablespoons lime juice
Kosher salt
fresh cracked pepper
fried tortilla strips
sliced jalapeno
fresh chopped cilantro
sour cream
cotija cheese
paprika
lime wedges

Directions

1. I start by heating the olive oil in a large soup pot over medium heat.
2. I add the diced onion and cook for about 5 minutes until soft and translucent.
3. I stir in the sliced garlic, chili powder, cumin, paprika, and ground coriander, cooking for another 1–2 minutes until fragrant.
4. I add the corn and vegetable broth, then bring the mixture to a simmer.
5. I let it cook for 10–15 minutes to allow the flavors to meld together.
6. Using an immersion blender, I puree about half of the soup directly in the pot, leaving some texture from the corn.
7. I stir in the heavy cream and lime juice, seasoning with kosher salt and fresh cracked pepper to taste.
8. I simmer the soup for another 5 minutes, just until heated through.
9. I ladle the soup into bowls and top it with fried tortilla strips, sliced jalapeno, cilantro, a dollop of sour cream, cotija cheese, a sprinkle of paprika, and a squeeze of lime.

Servings and Timing

This recipe serves about 6 people. It takes roughly 10 minutes to prepare and 25 minutes to cook, for a total time of around 35 minutes.

Variations

Sometimes I roast the corn first for a smoky flavor. If I want a lighter version, I replace the heavy cream with coconut milk or half-and-half. For a spicy kick, I stir in a diced chipotle pepper or a splash of hot sauce. I also love adding black beans or grilled shrimp on top for extra protein.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove over medium heat, adding a splash of broth or cream to restore the texture. This soup can also be frozen for up to 2 months—I just thaw it overnight in the fridge before reheating.

FAQs

Can I use fresh corn instead of canned?

Yes, I often use fresh corn—about 4–5 cups of kernels cut from the cob—for a sweeter, fresher flavor.

Can I make this soup dairy-free?

Yes, I use coconut cream or cashew cream instead of heavy cream and skip the cotija cheese.

How spicy is this soup?

It has a mild kick from the chili powder and paprika, but I can adjust the spice level by adding or reducing jalapenos.

Can I blend the soup completely smooth?

Absolutely. I sometimes puree the entire batch for a silky, creamy texture.

What can I serve with this soup?

I like serving it with warm corn tortillas, grilled cheese, or a simple salad for a balanced meal.

Can I use frozen corn?

Yes, frozen corn works great—no need to thaw it first, just add it straight to the pot.

How do I thicken the soup?

I let it simmer uncovered for a few extra minutes or add a few tablespoons of blended corn to naturally thicken it.

Can I make it vegan?

Yes, I use vegetable broth and replace the heavy cream with a plant-based option like coconut milk.

What can I use instead of cotija cheese?

I sometimes use feta or queso fresco for a similar salty, crumbly texture.

Can I make it ahead of time?

Yes, I often make it a day ahead—the flavors deepen beautifully overnight.

Conclusion

This Mexican Street Corn Soup is everything I love about elote—creamy, spicy, tangy, and full of bold flavor. It’s an easy, crowd-pleasing dish that warms me from the inside out. Whether I’m making it for a cozy dinner or a festive gathering, it always brings a taste of sunshine to the table.

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