Mexican Street Corn Soup (also known as Elote Soup) is a creamy, comforting soup that brings all the bold, savory flavors of the beloved Mexican street food to your bowl. This soup features roasted corn, a blend of warm spices, a touch of lime, and a sprinkle of cotija cheese—offering the perfect balance of creamy richness and fresh, zesty notes. Whether you’re looking for a cozy meal on a chilly day or want to relive summer’s flavors, this soup is sure to become a favorite in your recipe rotation.
Ingredients:
4 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
3 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1/4 cup crumbled cotija cheese (or feta)
Salt and pepper, to taste
Juice of 1 lime
1/4 cup chopped fresh cilantro
Optional toppings: sliced jalapeño, extra cotija cheese, hot sauce
Directions:
Cook the Corn:
Start by heating olive oil in a large pot over medium-high heat. Add the corn kernels and cook them, stirring occasionally, for about 5-7 minutes, or until they are golden and slightly charred. This adds a smoky flavor that mimics the grilled corn on the cob typical of Mexican street corn. If desired, set aside about 1/2 cup of the charred corn for garnish.
Sauté the Onion and Garlic:
Add the diced onion to the pot and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic, chili powder, smoked paprika, and cumin, allowing the spices to bloom in the heat for another minute. This step infuses the base of your soup with rich, aromatic flavors.
Simmer the Soup:
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes to meld the flavors together, creating a savory foundation for your soup.
Blend for Creaminess:
For a velvety-smooth texture, use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture. Stir in the heavy cream (or half-and-half) to give the soup its rich and creamy consistency. Season with salt, pepper, and a squeeze of lime juice to taste.
Serve and Garnish:
Ladle the soup into bowls and garnish with the reserved charred corn, crumbled cotija cheese, fresh cilantro, and optional toppings such as sliced jalapeño, extra cotija cheese, and hot sauce for an added kick. Serve with lime wedges on the side for an extra burst of citrus.
Serving Tips:
Toppings Make a Difference: This soup is highly customizable with toppings. Add extra crumbled cotija cheese, fresh cilantro, sliced jalapeños, or a drizzle of hot sauce for some heat. Lime wedges on the side will add a refreshing burst of citrus.
Pair with Sides: Serve your soup alongside crispy tortilla chips, warm quesadillas, or a simple green salad for a balanced meal. For a heartier option, pair it with a grilled chicken breast or Mexican-style rice.
Perfect for Meal Prep: This soup works great for meal prep! Store leftovers in individual containers for easy reheating during the week. Garnish each serving right before serving to keep the toppings fresh.
Storage Tips:
Refrigeration: Allow the soup to cool to room temperature before storing it. Place it in an airtight container and refrigerate for up to 3-4 days. To reheat, warm the soup on the stove over low heat, stirring occasionally. You can also microwave it in a microwave-safe bowl.
Freezing: If you have leftovers you want to store longer, this soup can be frozen for up to 2-3 months. Let the soup cool completely before transferring it to a freezer-safe container. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stove. Note that the texture of the cream may change slightly after freezing, so you may want to add a splash of broth or cream when reheating to restore its creaminess.
Toppings and Garnishes: For the best taste, store the toppings separately. Add garnishes like cotija cheese, cilantro, and lime juice just before serving to keep them fresh and vibrant.
Related Recipes:
FAQs:
Can I make Mexican Street Corn Soup in advance?
Yes, this soup can be made ahead of time! In fact, the flavors continue to meld and improve after sitting for a few hours. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat, stirring occasionally. Just add the fresh toppings right before serving.
Can I use frozen corn for this recipe?
Absolutely! Frozen corn works just as well as fresh corn in this recipe. Simply cook it the same way as fresh corn, ensuring it gets slightly charred for added flavor. Frozen corn is convenient and still delivers a great taste.
Can I make this soup spicier?
Yes! If you like a bit more heat, you can add extra chili powder, cayenne pepper, or even some sliced jalapeños to the soup as it cooks. For an extra spicy kick, garnish with a drizzle of your favorite hot sauce or more sliced jalapeños.
Can I make this soup dairy-free or vegan?
Yes, you can easily make this soup dairy-free or vegan by substituting the heavy cream with coconut cream or almond milk. For a vegan-friendly cheese option, replace the cotija cheese with a plant-based cheese substitute or simply skip the cheese for a lighter version of the soup.
Conclusion:
This Mexican Street Corn Soup is a delightful and hearty dish that pairs well with a side of tortilla chips or a fresh green salad. It’s perfect for any time of year, but especially during the colder months when you want a bowl of comfort with a summer twist.
📖 Recipe:
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Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic Mexican street food, elote. Made with roasted corn, aromatic spices like chili powder, smoked paprika, and cumin, and finished with tangy lime and creamy heavy cream, this soup offers the perfect balance of smokiness and freshness. Topped with crumbled cotija cheese, cilantro, and optional spicy jalapeños, it’s the ultimate comfort food with a twist of summer.
Ingredients
4 cups corn kernels (fresh or frozen)
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
3 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1/4 cup crumbled cotija cheese (or feta)
Salt and pepper, to taste
Juice of 1 lime
1/4 cup chopped fresh cilantro
Optional toppings: sliced jalapeño, extra cotija cheese, hot sauce
Instructions
- Cook the Corn: Heat olive oil in a large pot over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden and slightly charred (5-7 minutes). Reserve about 1/2 cup of charred corn for garnish, if desired.
- Sauté the Onion and Garlic: Add diced onion and cook for 3-4 minutes until soft. Stir in garlic, chili powder, smoked paprika, and cumin. Cook for another minute until fragrant.
- Simmer the Soup: Pour in the broth and bring to a boil. Reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.
- Blend for Creaminess: Using an immersion blender, blend the soup until smooth, or leave it slightly chunky for texture. Stir in heavy cream, then season with salt, pepper, and lime juice to taste.
- Serve and Garnish: Ladle soup into bowls and garnish with reserved charred corn, crumbled cotija cheese, chopped cilantro, and optional toppings like jalapeños or hot sauce. Serve with lime wedges.
Notes
For extra creaminess, you can use half-and-half instead of heavy cream, or substitute with coconut cream for a dairy-free version.
Add more chili powder or a dash of cayenne pepper to spice things up.
To make this soup vegan, use plant-based cream and skip the cotija cheese, or use a vegan cheese alternative.
If you prefer a smoky flavor, try grilling the corn before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Mexican, Comfort Food
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
