Name: Mexican Street Corn Soup : Bold & Creamy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen; grilled for extra flavor); 1 tablespoon olive oil or butter; ½ medium onion, diced; 2 garlic cloves, minced; ½ teaspoon ground cumin; ¼ teaspoon smoked paprika; ¼ teaspoon chili powder (plus more to taste); 4 cups chicken broth (or vegetable broth for vegetarian); ½ cup heavy cream or Mexican crema; ¼ cup sour cream; ½ cup crumbled cotija cheese (or feta as a substitute); Juice of 1 lime; Salt and pepper to taste; Additional cotija cheese; Chopped cilantro; Lime wedges; Tajín seasoning; Sliced jalapeños

If you’re a fan of the iconic elote—Mexico’s beloved grilled street corn slathered in crema, cheese, and chili—then get ready to fall in love with Mexican Street Corn Soup. This recipe takes everything you adore about elote and transforms it into a cozy, creamy, flavor-packed soup that’s as comforting as it is exciting.

Creamy, tangy, sweet, and spiced just right, this soup is the perfect combination of street food flair and soul-warming comfort. It’s easy to make, bursting with flavor, and ready to serve as a hearty starter or a satisfying meal on its own.

Ready to turn fresh or frozen corn into something totally unforgettable? Let’s explore how to make the best Mexican street corn soup in your own kitchen.

Why You’ll Love This Mexican Street Corn Soup Recipe

There’s so much to love about this vibrant soup. First, it’s a celebration of simple ingredients used in creative ways. Corn may be humble, but when roasted, blended, and combined with chili, lime, and cheese, it transforms into something truly spectacular.

This recipe is perfect for any season. Use fresh sweet corn in summer, or frozen corn for a comforting winter soup—it always delivers bold, craveable flavor.

It’s also incredibly versatile. Add grilled chicken for extra protein, adjust the spice to your liking, or go fully vegetarian. However you serve it, Mexican Street Corn Soup is one of those recipes that becomes an instant classic.

Ingredients for Authentic Mexican Street Corn Soup

This recipe captures all the traditional elements of Mexican street corn—sweetness, spice, tang, and creamy richness. Here’s what you’ll need:

4 cups corn kernels (fresh or frozen; grilled for extra flavor)
1 tablespoon olive oil or butter
½ medium onion, diced
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon chili powder (plus more to taste)
4 cups chicken broth (or vegetable broth for vegetarian)
½ cup heavy cream or Mexican crema
¼ cup sour cream
½ cup crumbled cotija cheese (or feta as a substitute)
Juice of 1 lime
Salt and pepper to taste

Optional garnishes:

Additional cotija cheese
Chopped cilantro
Lime wedges
Tajín seasoning
Sliced jalapeños

Note: Cotija is the classic cheese used in elote, but if it’s hard to find, feta or parmesan can mimic the saltiness and texture.

Kitchen Tools You’ll Need to Make This Soup

You don’t need much to create this creamy street corn delight, but having the right tools will help you get perfect texture and flavor.

Large soup pot or Dutch oven
Wooden spoon or spatula
High-speed blender or immersion blender
Chef’s knife and cutting board
Measuring cups and spoons
Ladle for serving

Optional: A grill or grill pan if you’re using fresh corn and want to add smoky char flavor.

Step-by-Step Instructions: How to Make Mexican Street Corn Soup

This soup is easy to prepare and comes together in under an hour. Here’s how to do it, step by step.

Step 1: Sauté the aromatics
Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the corn and spices
Stir in the corn, cumin, paprika, chili powder, salt, and pepper. Cook for 5–7 minutes, allowing the corn to lightly caramelize and soak up the spices.

Step 3: Pour in the broth
Add the chicken or vegetable broth to the pot. Stir to combine, then bring the soup to a gentle boil. Reduce heat and let it simmer for 10–15 minutes to allow the flavors to meld.

Step 4: Blend the soup
Carefully transfer about two-thirds of the soup to a blender and blend until smooth. Leave some corn pieces whole for texture. Return the blended mixture to the pot.

Alternatively, use an immersion blender right in the pot, pulsing to your desired consistency.

Step 5: Add cream, lime, and cheese
Stir in the heavy cream (or crema), sour cream, lime juice, and crumbled cotija cheese. Mix until everything is fully incorporated. Simmer for another 5 minutes over low heat.

Step 6: Adjust and serve
Taste and adjust seasoning—add more lime juice, salt, or chili powder as desired. Ladle into bowls and garnish with extra cotija, cilantro, and a sprinkle of Tajín for a flavor boost.

Serve hot with lime wedges on the side and tortilla chips or warm crusty bread.

Chef’s Tips for the Best Mexican Corn Soup Flavor

Grill the corn
If you’re using fresh corn, grilling it adds a smoky flavor that elevates the soup. Even frozen corn can be roasted in a hot skillet or under the broiler for a similar effect.

Don’t over-blend
Keeping some of the corn whole or slightly chunky gives the soup a satisfying texture. You want creamy, but with bites of real corn throughout.

Balance the spice
Start light on the chili powder and add more to taste. Cotija cheese adds salt, so season carefully at the end.

Add extra toppings
Just like traditional elote, the toppings make this soup shine. Don’t skip the lime, cheese, and chili powder garnish.

Mistakes to Avoid When Making Corn Soup

Boiling the dairy
Once the cream and sour cream are added, simmer on low. Boiling can cause the soup to separate or curdle.

Skipping the acid
Lime juice is essential to brighten the richness of the soup. Add it right before serving for best results.

Using watery broth
Choose a rich, flavorful broth. A weak broth will dilute the soup’s flavor. Homemade or high-quality store-bought broths work best.

Over-seasoning too early
Wait to adjust salt and spice until after adding the cheese and cream, which both bring additional seasoning.

Skipping the blender
Even if you like chunky soups, blending some of the soup gives it a creamy, cohesive base that ties everything together.

Variations and Add-Ins for Street Corn Soup

This soup is versatile and easy to customize. Try one of these tasty twists:

Add chicken
Stir in shredded rotisserie chicken for extra protein.

Make it vegan
Use coconut milk or cashew cream instead of dairy, and skip the cheese or use a plant-based version.

Go cheesy
Add a handful of shredded cheddar or pepper jack for a more indulgent version.

Include more veggies
Add diced zucchini, red bell pepper, or even a handful of spinach for added nutrients.

Make it smoky
Stir in a spoonful of chipotle in adobo or smoked paprika for an extra smoky finish.

Kick up the heat
Top with jalapeños or stir in cayenne for extra spice lovers.

Serving Suggestions and Presentation Ideas

This Mexican Street Corn Soup is a standout on its own, but here are some ideas to turn it into a full meal or wow your guests with presentation:

Serve with warm corn tortillas, grilled cheese quesadillas, or tortilla chips on the side.
Add a sprinkle of Tajín and a drizzle of crema in a swirl for a beautiful finish.
Garnish with chopped green onions, fresh cilantro, and a lime wedge on the rim of the bowl.
Serve in mini mugs or shooters for a fun party appetizer or side soup course.

How to Store and Reheat Leftover Corn Soup

To store
Let the soup cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days.

To reheat
Warm gently in a saucepan over medium heat, stirring often. Add a splash of broth or milk if it thickens too much. Avoid boiling.

Freezing tips
This soup freezes well before adding dairy. If you plan to freeze it, blend and freeze the base, then add cream and cheese after thawing and reheating.

Perfect Pairings: What to Serve with Mexican Street Corn Soup

Balance the richness of the soup with bright, fresh, or crunchy sides and drinks:

Drinks: Try hibiscus iced tea (agua de jamaica), cucumber mint water, or sparkling lime soda.
Sides: Cornbread, avocado toast, or a green salad with citrus dressing work well.
Snacks: Tortilla chips with guacamole, roasted pepitas, or spicy popcorn.
Dessert: Follow it with mango slices, churros, or a small scoop of lime sorbet.

These pairings make your soup night feel like a full Mexican-inspired dining experience.

Frequently Asked Questions About Mexican Street Corn Soup

Can I use frozen corn instead of fresh?
Yes! Frozen corn works great and saves time. Just thaw before cooking and roast for added flavor.

Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as your broth and seasonings are certified gluten-free.

What’s the best cheese substitute for cotija?
Feta cheese or finely grated parmesan are good alternatives with similar salty, crumbly textures.

Can I make it ahead of time?
Absolutely. This soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently before serving.

How can I make it vegetarian?
Use vegetable broth instead of chicken broth, and ensure your cheese and crema are vegetarian-friendly.

Can I add meat to this soup?
Yes! Grilled chicken, chorizo, or even shrimp make excellent protein add-ins.

This Mexican Street Corn Soup is a soul-warming, flavor-packed dish that’s sure to become a favorite in your home. It’s easy to prepare, endlessly customizable, and delivers the creamy, spicy, tangy bite of classic elote with every spoonful.

Whether you’re cooking for a weeknight dinner, a festive gathering, or meal prepping for the week, this soup brings bold Mexican flavor and cozy comfort to your table. Make it once, and it’ll have a permanent place in your recipe rotation.