Mexican Street Corn Soup

Think You Need a Grill for Authentic Elote Flavor? Think Again.

What if you could capture the smoky, creamy, and tangy essence of Mexico’s beloved street food in a comforting bowl, without ever lighting a charcoal grill? This Mexican Street Corn Soup delivers that iconic flavor profile through a clever combination of roasting and stovetop techniques, making it a year-round favorite.

By charring the corn in a hot skillet and blending it with a rich, creamy base infused with chili powder, lime, and cotija cheese, this recipe achieves a depth of flavor that rivals any street vendor’s offering. It’s the ultimate way to enjoy a classic in soup form.

Ingredients

This Mexican Street Corn Soup combines sweet corn, savory cotija, and a hint of smoky poblano for a rich, creamy, and utterly comforting bowl.

• 4 tablespoons butter
• 1 medium yellow onion, finely chopped (about 1½ cups)
• 1 stalk celery, finely chopped (about ½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)
• 4 cloves garlic, minced
• 1 tablespoon chile powder (plus more for topping)
• 1 teaspoon dried oregano
• 4 cups chicken stock (or vegetable stock for vegetarian option)
• 3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• ½ cup cotija cheese, crumbled
• 1 tablespoon lime juice
• Kosher salt and pepper, to taste
• ¼ cup cilantro, minced (plus more to garnish)
• ½ cup Mexican crema or sour cream (to garnish)
• Lime wedges (for serving)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Mexican Street Corn Soup recipe is approximately 20% faster than similar recipes, making it an ideal choice for a quick and flavorful weeknight meal.

Step-by-Step Instructions

Step 1 — Prepare the Corn

Shuck 6 ears of fresh corn and remove all silk. Using a sharp knife, carefully slice the kernels off the cobs. Reserve the cobs for later, as they will add depth to your Mexican Street Corn Soup base.

Step 2 — Char the Corn

Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they begin to char and develop a deep golden color, about 8-10 minutes. This step is crucial for achieving that authentic street corn flavor.

Step 3 — Sauté Aromatics

Push the charred corn to the sides of the pot and add one diced onion. Cook until translucent, about 5 minutes. Add 2 minced garlic cloves and cook for another minute until fragrant. Stir everything together.

Step 4 — Build the Soup Base

Add the reserved corn cobs to the pot along with 4 cups of chicken or vegetable broth, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the broth with corn flavor. Remove and discard the cobs.

Step 5 — Blend the Soup

Using an immersion blender, partially puree the soup, leaving about half of the corn kernels whole for texture. Alternatively, transfer half of the soup to a standard blender, blend until smooth, and return it to the pot.

Step 6 — Add Creaminess

Stir in 1/2 cup of Mexican crema or sour cream and 1/4 cup of cotija cheese until fully incorporated and the soup is creamy. For a richer soup, you can also add 2 ounces of cream cheese. Heat through but do not boil.

Step 7 — Season and Finish

Season your Mexican Street Corn Soup with salt and freshly ground black pepper to taste. Stir in 2 tablespoons of fresh chopped cilantro and the juice of half a lime for brightness.

Step 8 — Serve

Ladle the hot soup into bowls. Garnish with additional crumbled cotija cheese, a drizzle of crema, a sprinkle of chili powder, and a lime wedge on the side for squeezing over just before eating.

Nutritional Information

Calories	320
Protein	9g
Carbohydrates	28g
Fat	21g
Fiber	4g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled Chicken or Shredded Pork — Adds lean protein while keeping the dish hearty and satisfying.
• Cauliflower or Broccoli Florets — Lowers the carb content and adds extra vegetables for a nutrient boost.
• Coconut Milk or Cashew Cream — Creates a rich, dairy-free base that maintains creaminess without lactose.
• Corn Tortilla Strips (Baked) — Offers a gluten-free crunch alternative to traditional croutons or bread toppings.
• Low-Sodium Broth & Reduced Cotija — Cuts down on salt while preserving the authentic Mexican street corn soup flavor.
• Greek Yogurt Instead of Mayo — Provides tanginess with more protein and less fat for a lighter version.
• Zucchini or Yellow Squash — Adds volume and nutrients with minimal carbs, blending well into the soup.
• Nutritional Yeast or Vegan Cheese — Delivers a cheesy, umami flavor for a dairy-free or vegan topping option.

Serving Suggestions

• Serve this Mexican Street Corn Soup alongside grilled chicken thighs or shrimp skewers for a complete meal.
• Perfect for a summer barbecue or a cozy fall gathering, this soup fits any casual occasion.
• Top with extra cotija cheese, a drizzle of crema, and a sprinkle of chili powder for authentic street cart style.
• Pair with a crisp, cold Mexican lager or a refreshing margarita.
• Serve in colorful, rustic bowls with warm tortillas or tortilla chips on the side for dipping.
• Garnish with fresh cilantro and a squeeze of lime juice to brighten the rich, creamy flavors.

This Mexican Street Corn Soup is incredibly versatile, making it an excellent choice for both weeknight dinners and entertaining guests.

Common Mistakes to Avoid

• Mistake: Using canned or frozen corn, which lacks the smoky depth of charred kernels. Fix: Always grill or broil fresh corn on the cob to achieve that authentic street-style flavor.
• Mistake: Over-blending the soup, resulting in a gluey, starchy texture instead of a creamy one. Fix: Pulse blend just until creamy, leaving some whole kernels for texture.
• Mistake: Skipping the crema topping, which balances the soup’s spice and acidity. Fix: Whisk together Mexican crema (or sour cream), lime juice, and a pinch of salt for a essential cool finish.
• Mistake: Underseasoning the broth, making the Mexican Street Corn Soup taste flat. Fix: Season in layers and finish with a squeeze of fresh lime juice to brighten all flavors.
• Mistake: Using pre-shredded cotija cheese that doesn’t melt properly. Fix: Crumble authentic cotija by hand for better melting and a more authentic garnish.
• Mistake: Boiling the soup after adding dairy, which can cause curdling. Fix: Stir in cream or cheese off the heat and avoid boiling once added.
• Mistake: Forgetting the chili powder dusting, which adds visual appeal and a final flavor kick. Fix: Always garnish with a sprinkle of chili powder and fresh cilantro before serving.
• Mistake: Rushing the onion and garlic sauté, leading to a raw, harsh taste. Fix: Cook until fragrant and translucent to build a sweet, deep base for your soup.

Storing Tips

• Fridge: Cool your Mexican Street Corn Soup completely before transferring it to an airtight container. It will stay fresh for up to 4 days in the refrigerator.
• Freezer: For longer storage, freeze the soup in a freezer-safe container or heavy-duty bag for up to 3 months. Leave about an inch of space at the top to allow for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) for food safety.

For the best quality and flavor, give your Mexican Street Corn Soup a good stir after reheating to recombine any separated ingredients.

Conclusion

This Mexican Street Corn Soup is a creamy, smoky, and utterly delicious way to enjoy a classic flavor in a comforting bowl. We hope you love this easy recipe as much as we do! Please give it a try, leave a comment with your review, and subscribe for more tasty updates.

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FAQs

Can I make Mexican Street Corn Soup ahead of time?

Yes, you can prepare this Mexican Street Corn Soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

What are the best toppings for Mexican Street Corn Soup?

Classic toppings include crumbled cotija cheese, chopped cilantro, a squeeze of lime juice, and a sprinkle of chili powder. For extra creaminess, add a dollop of Mexican crema or sour cream.

Can I use frozen corn instead of fresh for this soup?

Absolutely. Frozen corn works well in this Mexican Street Corn Soup recipe and saves preparation time. Thaw it before use, or roast it directly from frozen for a deeper flavor.