There’s something magical about fall—the crisp air, golden leaves, and the irresistible pull toward cozy comfort foods that warm you from the inside out. When the days grow shorter and evenings cooler, nothing feels more satisfying than a bowl of creamy, flavorful soup enjoyed at the kitchen table with loved ones. And that’s where Mexican Street Corn Soup comes in.
This recipe takes inspiration from elote, the beloved Mexican street food known for its smoky grilled corn, creamy sauce, and vibrant toppings. We’ve transformed those classic flavors into a comforting, soul-warming soup that’s perfect for chilly fall nights. It’s sweet from the corn, tangy from the lime, and has just the right hint of spice to keep things interesting. Best of all? It’s easy enough for beginner cooks yet impressive enough to serve at a gathering.
Whether you’re whipping it up for a weeknight dinner or making a big pot for friends, this Mexican Street Corn Soup will quickly become a recipe you’ll come back to again and again.
Print
Mexican Street Corn Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A cozy, creamy Mexican Street Corn Soup inspired by elote—sweet corn, smoky spice, tangy lime, and a lush, cheesy finish. Easy for weeknights and impressive for gatherings.
Ingredients
- 4 cups fresh or frozen corn kernels (grilled if possible)
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup crumbled queso fresco or cotija
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and black pepper, to taste
- Optional toppings: tortilla strips, extra cheese, lime wedges, Tajín
Instructions
- In a large soup pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened and lightly golden. Stir in garlic and jalapeño; cook 1 minute.
- Sprinkle in smoked paprika, chili powder, and cumin; toast 30 seconds to bloom the spices.
- Add corn and pour in broth. Bring to a gentle simmer and cook 15 minutes to meld flavors.
- Blend about half the soup with an immersion blender (or carefully blend half in a regular blender and return) to keep some kernels for texture.
- Lower heat; stir in cream and queso fresco. Simmer gently 5 minutes, stirring until creamy and heated through.
- Finish with lime juice and cilantro. Taste and adjust salt and pepper.
- Ladle into bowls and add desired toppings.
Notes
Grill corn first for extra smoky depth. Adjust heat by using or omitting jalapeño. Feta works if queso fresco/cotija aren’t available. For lighter soup, use whole milk or a splash of coconut milk. Naturally gluten-free—verify broth and seasonings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Ingredients You’ll Need
Here’s everything you’ll need to bring this cozy bowl of goodness to life:
- 4 cups fresh or frozen corn kernels (grilled if possible)
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup crumbled queso fresco (or cotija)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and black pepper, to taste
Optional toppings: tortilla strips, extra cheese, lime wedges, or a sprinkle of Tajín seasoning.
Step-by-Step Instructions
Even if you’ve never made homemade soup before, this recipe is straightforward and forgiving. Here’s how to make it:
- Sauté the aromatics.
In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened and slightly golden. Stir in the garlic and jalapeño, cooking for another minute. - Build the flavor base.
Sprinkle in the smoked paprika, chili powder, and cumin. Toasting the spices in the butter helps release their fragrance and adds depth to the soup. - Add the corn and broth.
Stir in the corn kernels and pour in the broth. Bring everything to a gentle simmer and let it cook for 15 minutes, allowing the flavors to blend. - Blend for creaminess.
Using an immersion blender, carefully blend about half the soup until smooth, leaving some kernels intact for texture. If you don’t have an immersion blender, transfer half the mixture to a regular blender, puree, and return it to the pot. - Stir in the cream and cheese.
Lower the heat and mix in the heavy cream and queso fresco. Cook for another 5 minutes, stirring gently until creamy and heated through. - Finish with lime and cilantro.
Right before serving, squeeze in the fresh lime juice and top with cilantro. - Serve warm.
Ladle the soup into bowls and add your favorite toppings.
Tips for Success
- Grill your corn for extra flavor. If using fresh corn, grill the ears before cutting off the kernels. The charred, smoky taste makes the soup even more authentic.
- Adjust the spice level. Not a fan of heat? Leave out the jalapeño and use mild chili powder. Love spice? Add a pinch of cayenne or a drizzle of hot sauce.
- Cheese swap. If you can’t find queso fresco or cotija, feta makes a great substitute with a similar salty tang.
- Make it lighter. Swap the heavy cream for whole milk or a splash of coconut milk for a lighter (yet still creamy) finish.
Delicious Variations
This Mexican Street Corn Soup is versatile, so don’t be afraid to make it your own:
- Gluten-Free Version: This soup is naturally gluten-free, but make sure to check your broth and seasonings for hidden gluten. Serve with corn tortilla strips for crunch.
- Extra Protein: Stir in shredded rotisserie chicken or cooked black beans for a heartier meal.
- Vegan Option: Replace butter with olive oil, skip the cheese, and use coconut milk or cashew cream instead of dairy. Top with vegan feta or nutritional yeast for cheesy flavor.
- Smoky Bacon Twist: For meat lovers, add crispy turkey bacon crumbles on top. It adds texture and a smoky kick.
- Streusel-Inspired Topping: For a fun twist, sprinkle roasted spiced corn kernels on top—it gives a crunchy, almost “streusel-like” texture that’s unexpected and delightful.
Storage Recommendations
The beauty of this soup is that it tastes even better the next day. Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens too much.
- Freezer: Cool completely before freezing in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Meal Prep Tip: Make a double batch and freeze individual portions for quick lunches or dinners throughout the season.
Why You’ll Love This Recipe
- It’s comfort in a bowl—creamy, flavorful, and soul-warming.
- It brings the festive flavors of elote into an easy, cozy soup.
- It’s flexible—you can make it gluten-free, dairy-free, or extra hearty depending on your needs.
- It’s perfect for fall gatherings or a quiet night at home.
With its golden corn, creamy broth, and bright toppings, this Mexican Street Corn Soup is as beautiful as it is delicious. One spoonful and you’ll understand why it’s a reader favorite.
So, grab your soup pot, gather your ingredients, and let the warmth of this dish fill your kitchen. It’s a recipe that will bring joy to your table all season long.