Name: Creamy Mexican Street Corn Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 cups corn (fresh, frozen, or canned); 2 tbsp butter or olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 jalapeño, chopped (optional); 4 cups chicken or vegetable broth; 1 cup heavy cream or half-and-half; 2 tbsp lime juice; 1/2 cup crumbled Cotija cheese (or feta); 1/4 cup chopped fresh cilantro; 1 tsp chili powder or Tajín; Salt and pepper to taste

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Creamy Mexican Street Corn Soup is a comforting, flavor-packed dish inspired by the classic Mexican elote. This soup brings together roasted corn, smoky spices, and creamy goodness in a bowl that's perfect for any season. It's hearty, satisfying, and loaded with the bold flavors I love in traditional street corn.

Why You’ll Love This Recipe

I love this recipe because it takes a beloved street food and transforms it into a soul-warming soup. It’s rich and creamy with a kick of spice, and it has just the right amount of sweetness from the corn. Whether I’m making it for a cozy night in or serving it at a gathering, it always gets rave reviews. It’s also easy to prepare, uses simple ingredients, and can be made vegetarian or spiced up to suit my preferences.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn (fresh, frozen, or canned)
Butter or olive oil
Onion
Garlic
Jalapeño (optional for heat)
Chicken or vegetable broth
Heavy cream or half-and-half
Lime juice
Cotija cheese (or feta as a substitute)
Fresh cilantro
Chili powder or Tajín
Salt and pepper

Directions

I start by sautéing the chopped onion, garlic, and jalapeño in butter or olive oil until soft and fragrant.
Then, I add the corn and cook until it starts to get golden and slightly charred.
Next, I pour in the broth and let it simmer for about 10–15 minutes to meld the flavors.
I blend part of the soup using an immersion blender or in batches in a blender for a creamy texture while still keeping some whole corn kernels for a nice bite.
I stir in the cream and season with salt, pepper, lime juice, and chili powder or Tajín.
Once it's heated through, I ladle the soup into bowls and top it with crumbled cotija cheese, chopped cilantro, and a dash more chili powder.

Servings and timing

This recipe serves about 4 to 6 people. From start to finish, it takes around 30 to 40 minutes to prepare and cook.

Variations

There are plenty of ways I change up this soup depending on what I have:

I use smoked paprika instead of chili powder for a deeper smoky flavor.
For a vegetarian version, I use vegetable broth and skip the cheese or use a dairy-free alternative.
Sometimes I add diced potatoes or zucchini for extra bulk.
If I want it spicier, I throw in an extra jalapeño or a dash of hot sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop over medium heat or in the microwave, stirring every minute or so. If it thickens too much, I add a splash of broth or cream to bring it back to the right consistency.

FAQs

How do I make this soup thicker?

I blend more of the corn and vegetables to create a thicker texture. Adding a spoonful of cornstarch mixed with water can also help.

Can I freeze Mexican Street Corn Soup?

Yes, I freeze it without the cream added, then stir in the cream after reheating for the best texture.

What kind of corn works best?

I prefer using fresh corn when it's in season, but frozen or canned corn works well too, especially when roasted or sautéed for extra flavor.

Is this soup spicy?

It can be! I control the heat by adjusting how much jalapeño or chili powder I use. For a milder version, I leave out the jalapeño entirely.

What can I serve with this soup?

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

Conclusion

Creamy Mexican Street Corn Soup is one of those recipes I keep coming back to because it's easy, adaptable, and packed with flavor. It’s the perfect way to enjoy the taste of elote in a comforting, creamy bowl of soup. Whether I’m making it as a light lunch or a dinner starter, it always hits the spot

Creamy Mexican Street Corn Soup Recipe

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Author: Sue
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

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Description

Creamy Mexican Street Corn Soup is a comforting and flavorful soup inspired by Mexican elote, combining roasted corn, spices, and cream for a hearty, satisfying meal.

Instructions

Sauté chopped onion, garlic, and jalapeño in butter or olive oil over medium heat until soft and fragrant.
Add the corn and cook until slightly charred and golden.
Pour in the broth and simmer for 10–15 minutes to meld the flavors.
Blend part of the soup for a creamy texture while leaving some corn kernels whole.
Stir in cream, lime juice, chili powder or Tajín, salt, and pepper. Heat through.
Ladle soup into bowls and top with Cotija cheese, cilantro, and a sprinkle of chili powder.