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Mexican Street Corn Soup : Bold & Creamy

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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.

Ingredients

Scale

  • 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

Instructions

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.

Notes

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.

Nutrition

Keywords: Easy To Eat Soups

Find it online: https://lyndyskitchen.com/mexican-street-corn-soup-bold-creamy/