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

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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