Mexican Street Corn Soup

This Mexican Street Corn Soup brings all the bold, zesty flavors of classic elote into a warm and comforting bowl. Creamy, cheesy, and loaded with sweet corn, this soup captures everything I love about Mexican street corn—with just the right balance of smoky spices, lime, and cotija cheese. It’s perfect for a cozy night in or as a fun twist on traditional soup options.

Why You’ll Love This Recipe

I love this recipe because it transforms a popular street food into a rich, spoonable experience. It’s quick to make, super flavorful, and packed with texture—from tender corn kernels to the crumbled cotija and zippy chili-lime finish. Whether I serve it as a main dish or a starter, it always hits the spot with its creamy heat and irresistible aroma.

ingredients

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

• Corn kernels (fresh, frozen, or canned)

• Butter or olive oil

• Onion, finely chopped

• Garlic, minced

• Jalapeño, minced (optional for heat)

• Chicken or vegetable broth

• Heavy cream or half-and-half

• Cotija cheese, crumbled

• Fresh lime juice

• Chili powder

• Smoked paprika

• Salt

• Black pepper

• Fresh cilantro, chopped (optional for garnish)

directions

1. I melt butter or heat olive oil in a large pot over medium heat and sauté the onion and jalapeño until soft and fragrant.

2. I add the garlic and cook for another 30 seconds.

3. Then I stir in the corn kernels and cook for 4–5 minutes, letting them get a bit of color.

4. I pour in the broth and bring the soup to a simmer. I let it cook for about 10 minutes so the flavors meld.

5. Using an immersion blender, I blend the soup slightly to thicken it, leaving some whole kernels for texture. If I want it smoother, I blend more.

6. I stir in the heavy cream, crumbled cotija, lime juice, chili powder, smoked paprika, salt, and pepper.

7. I let it simmer gently for another 5 minutes, then taste and adjust seasoning as needed.

8. I serve it hot, garnished with more cotija, cilantro, and a sprinkle of chili powder or Tajín.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep and around 25 minutes to cook, so it’s ready in under 40 minutes total.

Variations

I like to add roasted corn for a deeper flavor, or swap in crema or sour cream for part of the heavy cream. Sometimes I stir in cooked, diced chicken or black beans to make it more filling. For a vegan version, I use plant-based cream and vegan feta in place of cotija. A dash of hot sauce or chipotle powder gives it a spicier kick when I’m in the mood.

storage/reheating

I store leftovers in the refrigerator for up to 4 days in an airtight container. To reheat, I warm it on the stove over medium heat, stirring often, or microwave individual portions for 1–2 minutes. If it thickens too much, I add a splash of broth or cream to loosen it.

FAQs

Can I use frozen corn?

Yes, I use frozen corn often and it works great. I just make sure to thaw it first or cook it a little longer if adding straight to the pot.

What cheese is best if I can’t find cotija?

If cotija isn’t available, I use feta or Parmesan as a substitute. Both give a similar salty, crumbly texture.

Can I make this soup spicy?

Definitely. I add jalapeños, chipotle powder, cayenne pepper, or hot sauce to bring the heat up to my liking.

How do I thicken the soup?

Blending a portion of the soup thickens it naturally. I also reduce the broth slightly or stir in a little cornstarch slurry if I want it even creamier.

Can I make it dairy-free?

Yes, I use a dairy-free cream (like coconut or oat-based) and vegan cheese to replicate the creamy, tangy profile of the original.

Conclusion

This Mexican Street Corn Soup is a flavor-packed, creamy dish I keep coming back to. It’s simple, satisfying, and delivers all the fun of elote in every spoonful. Whether I’m feeding guests or making a quick weeknight meal, this soup always brings a smile with its bold taste and warm comfort.