This soup captures all the irresistible flavors of Mexican street corn—charred corn, lime, cotija cheese, chili powder, and crema—in a cozy, spoonable form. It’s easy to make with fresh or frozen corn and customizable to suit your spice preference. Whether you serve it as a starter or main dish, it delivers creamy, cheesy, smoky goodness in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Corn kernels (fresh, frozen, or canned)
Butter or oil
Onion, diced
Garlic, minced
Jalapeño or green chili (optional, for heat)
Chicken or vegetable broth
Heavy cream or milk
Cream cheese or Mexican crema
Lime juice
Chili powder
Smoked paprika
Cotija cheese or feta
Cilantro (for garnish)
Salt and pepper
Directions
Char the corn: In a large pot or skillet, melt butter over medium-high heat. Add corn and cook until slightly charred, about 5–7 minutes. Remove some for garnish if desired.
Sauté aromatics: Add diced onion, garlic, and jalapeño to the pot. Cook until softened, about 3–4 minutes.
Add broth and spices: Stir in the broth, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
Blend (optional): For a smoother soup, use an immersion blender or transfer part of the soup to a blender and puree. Leave some texture if preferred.
Add creaminess: Stir in cream cheese or crema and heavy cream. Simmer until heated through and creamy.
Finish with flavor: Add lime juice, stir, and taste for seasoning. Adjust spices and salt as needed.
Serve: Ladle into bowls and top with charred corn, crumbled cotija cheese, and chopped cilantro.
Servings and timing
This recipe serves 4–6 people. Prep time is about 10 minutes, and cook time is approximately 25 minutes, making the total time around 35 minutes.
Variations
Vegan Version: Use plant-based milk and cream cheese, and vegetable broth. Skip the cotija or use a vegan cheese alternative.
Spicy Kick: Increase jalapeño or add hot sauce for more heat.
Chunky Style: Skip blending if you prefer a full-textured soup.
Street-Style Toppings: Add a drizzle of hot sauce, extra lime wedges, or crushed tortilla chips on top.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, stirring frequently until warmed through. You can also reheat individual portions in the microwave in 30–60 second intervals. This soup can be frozen for up to 2 months—just thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works great and can be charred directly in a skillet or pot. No need to thaw first.
What’s the best way to char the corn?
Use a hot skillet or grill to get a nice char. Dry corn (no oil) in a cast iron pan gives the best results.
Is cotija cheese necessary?
Cotija adds authentic flavor, but feta or grated parmesan can be substituted if needed.
Can I make this soup ahead of time?
Absolutely. Make it up to 2 days in advance and reheat when ready to serve. Flavors often deepen over time.
What if I don’t have cream cheese?
You can use sour cream, Greek yogurt, or Mexican crema instead for creaminess.
How do I make it thicker?
Simmer uncovered to reduce, or blend more of the soup for a thicker consistency.
Can this soup be made in a slow cooker?
Yes. Combine all ingredients (except cream and cheese) and cook on low for 4–6 hours. Stir in cream and cheese at the end.
Is this soup gluten-free?
Yes, as long as your broth and cheese are gluten-free certified.
Can I use canned corn?
Yes, drain and rinse it first. While it won’t have the same roasted flavor, it still works well.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until warm.
Conclusion
Mexican street corn soup is a creamy, flavorful twist on a classic street food favorite. With its bold spices, roasted corn, and rich texture, it brings warmth and comfort in every spoonful. Easy to make and endlessly adaptable, this soup is sure to become a staple in your kitchen whenever you’re craving something savory, spicy, and satisfying.
Mexican Street Corn Soup is a creamy, comforting soup inspired by elote, featuring charred corn, chili spices, tangy cheese, and lime in a rich, flavorful broth—perfect for cool evenings or casual gatherings.
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
2 tbsp butter or oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño or green chili, minced (optional)
4 cups chicken or vegetable broth
1/2 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper, to taste
1/2 cup heavy cream or milk
4 oz cream cheese or 1/2 cup Mexican crema
1 tbsp lime juice
1/3 cup crumbled cotija cheese or feta
2 tbsp chopped fresh cilantro (for garnish)
Instructions
In a large pot, melt butter over medium-high heat. Add corn and cook for 5–7 minutes until slightly charred. Reserve some for garnish if desired.
Add diced onion, garlic, and jalapeño. Cook for 3–4 minutes until softened.
Stir in broth, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
Optional: Use an immersion blender or blend part of the soup for a smoother texture.
Stir in cream cheese or crema and heavy cream. Simmer for 5–7 minutes until creamy and heated through.
Add lime juice, stir, and adjust seasoning as needed.
Ladle into bowls and top with reserved corn, crumbled cotija cheese, and cilantro. Serve warm.
Notes
Use plant-based cream and broth for a vegan version.Frozen or canned corn works well—char it for best flavor.To thicken the soup, blend more of it or simmer uncovered to reduce.Add cooked shredded chicken, ,Great with tortilla chips, hot sauce, or extra lime wedges as toppings.
