Mexican Street Corn Soup Recipe – Creamy, Spicy & Delicious

Mexican Street Corn Soup is a comforting and flavorful dish inspired by the famous elote, a popular street food in Mexico. This soup combines the smoky sweetness of roasted corn, the creaminess of cheese, and a kick of spice from jalapeños and chili powder. Whether served as an appetizer or a main course, it’s a satisfying and warming dish perfect for any time of the year.

Recipe Preparation Equipment

Before you start cooking, gather the following kitchen tools to make preparation easier:

• Large pot or Dutch oven
• Blender or immersion blender
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle

Ingredients

Soup Base:

• 4 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, diced (optional for spice)
• 4 cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

Creamy Additions:

• 1 cup heavy cream or half-and-half
• ½ cup sour cream
• ½ cup crumbled cotija or feta cheese
• ¼ cup fresh lime juice

Garnishes:

• Chopped fresh cilantro
• Extra crumbled cotija or feta cheese
• Lime wedges
• Chili powder or Tajín seasoning
• Crispy tortilla strips

How to Make Easy Mexican Street Corn Soup?

Step 1: Roast the Corn

If using fresh corn, grill or roast it over an open flame until slightly charred. If using frozen corn, sauté it in a pan with a bit of olive oil until golden brown. Set aside.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion and jalapeño, cooking until soft and fragrant, about 3–4 minutes. Stir in the minced garlic and cook for another minute.

Step 3: Build the Soup Base

Add the roasted corn to the pot along with the smoked paprika, chili powder, cumin, salt, and pepper. Stir well to coat the corn with the seasonings. Pour in the vegetable or chicken broth and bring to a simmer. Let cook for 10–15 minutes.

Step 4: Blend the Soup

Using an immersion blender, blend the soup until smooth or leave some texture for a chunkier consistency. If using a regular blender, carefully transfer the soup in batches and blend until smooth, then return to the pot.

Step 5: Add the Creamy Ingredients

Lower the heat and stir in the heavy cream, sour cream, and lime juice. Let it simmer for another 5 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder or Tajín seasoning. Serve with lime wedges and crispy tortilla strips for added texture.

Variations

• Vegan Version: Substitute heavy cream with coconut milk and use dairy-free sour cream and cheese alternatives.
• Protein Boost: Add shredded chicken or cooked shrimp for a heartier meal.
• Extra Heat: Add chopped chipotle peppers in adobo sauce for a smoky spice.
• Chunky Style: Leave some whole corn kernels for extra texture.

Cooking Notes

• If you prefer a thinner soup, add more broth.
• For a thicker soup, simmer longer to reduce the liquid or stir in a cornstarch slurry.
• Charred corn enhances the smoky flavor, but regular cooked corn works well too.

Serving Suggestions

• Serve with warm cornbread or crusty bread for dipping.
• Pair with a fresh avocado salad for a balanced meal.
• Enjoy alongside tacos or quesadillas for a full Mexican-themed dinner.

Helpful Tips

• Always blend the soup in batches if using a countertop blender to avoid hot splatters.
• Adjust the spice level by increasing or reducing the jalapeños and chili powder.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop over low heat to maintain the creamy texture.

Tips for the Best Mexican Street Corn Soup

• Use fresh corn for the best flavor, but frozen or canned corn can also work well.
• Don’t skip the lime juice—it adds brightness and balances the richness.
• Garnish generously for extra texture and visual appeal.
• If you prefer a smoky touch, consider adding a dash of smoked salt.

Related Recipes :

• Pasta e Fagioli Soup Recipe
• Creamy Cauliflower Cheese Soup Recipe
• Creamy Cheesy Hamburger Potato Soup Recipe
• Easy Chicken and Sweetcorn Soup Recipe

FAQs

1. Can I make this soup ahead of time?

Yes! It reheats well and can be stored in the fridge for up to 3 days. Just reheat on the stovetop and add a little extra broth or cream if it thickens too much.

2. Can I freeze Mexican Street Corn Soup?

Yes, but the texture may change slightly due to the dairy. Freeze without the cream, then add it when reheating for best results.

3. What cheese works best for this soup?

Cotija cheese is the most authentic choice, but feta or parmesan can be good substitutes.

4. Can I make it spicy?

Absolutely! Add more jalapeños, a pinch of cayenne, or chipotle powder for extra heat.

5. What can I serve with this soup?

It pairs well with grilled chicken, tacos, or a fresh green salad.

Conclusion

Mexican Street Corn Soup is a delicious, comforting dish that brings all the flavors of elote into a creamy, warming bowl. It’s easy to make, customizable, and perfect for a cozy meal at home. Whether you keep it simple or add your favorite twists, this soup is sure to be a hit with family and friends. Try it today and enjoy a taste of Mexican street food in every spoonful!

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