Craving the bold, smoky, and creamy flavors of Mexican street corn (elote)—but in a cozy, spoonable form? Then get ready to fall in love with Mexican Street Corn Soup. This rich and savory soup captures all the signature elements of classic elote: roasted corn, zesty lime, creamy cheese, and a spicy kick of chili, all in one comforting bowl.
Perfect for cool evenings or when you want a taste of summer any time of year, this soup is hearty enough to serve as a main course and vibrant enough to wow guests at any dinner table. Whether you’re a fan of Mexican cuisine or just love bold, layered flavors, this recipe delivers warmth, satisfaction, and a fiesta in every spoonful.
🌽 Why You’ll Love Mexican Street Corn Soup
- Inspired by elote – Mexico’s iconic grilled street corn
- Velvety, creamy texture with bursts of corn in every bite
- Loaded with flavor – smoky, sweet, tangy, and spicy
- Easy to make with fresh or frozen corn
- Customizable – adjust spice level and toppings to taste
🛒 Ingredients You’ll Need
For the Soup Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 cups corn (fresh, frozen, or fire-roasted canned)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup crumbled cotija or feta cheese
- Salt and pepper to taste
Optional Add-Ins:
- 1 small jalapeño, seeded and finely chopped (for heat)
- 1 russet potato, peeled and diced (for a thicker texture)
- 1/4 cup sour cream or Mexican crema (for extra creaminess)
For Topping and Garnish:
- Crumbled cotija or queso fresco
- Fresh cilantro, chopped
- Lime wedges
- Tajín or chili powder
- Crushed tortilla chips or corn nuts
👩🍳 How to Make Mexican Street Corn Soup
✅ 1. Sauté Aromatics
- In a large pot, heat butter and olive oil over medium heat.
- Add diced onion and sauté until translucent, about 3–4 minutes.
- Add garlic and cook for 1 minute more until fragrant.
✅ 2. Add Corn and Spices
- Stir in corn, paprika, cumin, and chili powder.
- Cook for 5–6 minutes, letting the corn caramelize slightly for added depth.
✅ 3. Add Broth and Simmer
- Pour in the broth and bring to a boil.
- Reduce heat and simmer for 10–15 minutes. Add diced potato if using.
✅ 4. Blend and Cream
- Use an immersion blender to partially blend the soup, leaving some corn for texture.
- Stir in heavy cream and crumbled cheese. Simmer for another 5 minutes.
- Taste and season with salt and pepper as needed.
✅ 5. Garnish and Serve
- Ladle soup into bowls.
- Top with extra cheese, cilantro, Tajín, lime juice, and crunchy toppings.
- Serve hot with a side of crusty bread or tortilla chips.
🔥 Pro Tips for the Best Elote Soup
- Fire-roast the corn on a grill or skillet beforehand for that authentic smoky flavor.
- Adjust heat level by using more or less chili powder or adding jalapeño.
- Make it vegetarian by using veggie broth and skipping meat-based toppings.
- Add protein like shredded chicken or black beans for a heartier meal.
🍴 What to Serve With Mexican Street Corn Soup
- Grilled quesadillas or cheesy taquitos
- Fresh avocado salad or guacamole and chips
- Churros or tres leches cake for dessert
🧊 Storage and Leftovers
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Freeze for up to 2 months—just thaw and add a splash of cream when reheating.
🌶️ A Flavor-Packed Comfort Bowl
Mexican Street Corn Soup is more than just a nod to a beloved street food—it’s a hearty, creamy, flavor-rich experience that warms the soul and delights the senses. With its bright toppings, spicy undertones, and smooth base, it’s the perfect blend of indulgence and tradition.
Make it for family dinners, spice up taco night, or batch-prep it for comforting lunches all week long. However you enjoy it, this soup brings the bold taste of Mexico home.