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