Mexican Street Corn Soup Recipe

If you love Mexican street corn—also called elote—then you’re going to be obsessed with this Mexican Street Corn Soup. Imagine all the bold, zesty flavors of grilled street corn transformed into a rich, creamy, cozy soup. Sweet roasted corn, smoky chili powder, tangy lime, and creamy cotija cheese all come together in one comforting bowl.

This soup is perfect for busy weeknights or lazy weekends because it comes together in just 30 minutes. You’ll only need simple ingredients like corn, broth, cream, and spices, but the result tastes like something straight out of a restaurant.

The magic is in the balance of flavors: sweet corn meets tangy lime, smoky spices, and salty cheese. Plus, I’ll show you how to make it extra creamy, how to roast the corn for the best flavor, and how to customize the spice level to your liking.

Whether you’re serving it as a starter, a side, or a main dish, this soup is guaranteed to become a family favorite. Grab your pot, and let’s make some comfort food magic!

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What Makes This Mexican Street Corn Soup Special?

• Packed with bold flavor – Inspired by classic elote, it’s smoky, tangy, and creamy in every bite.

• Quick and easy – Ready in just 30 minutes, making it perfect for weeknight dinners.

• Restaurant-quality at home – All the flavors of street food, no food truck required.

• Customizable spice levels – Keep it mild for kids or crank up the heat for spice lovers.

• Perfectly creamy – Made without canned soups; the texture comes from fresh ingredients and real cream.

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Ingredient Notes

Here’s what you’ll need and why it matters:

• Corn (4 cups, roasted or frozen) – Fresh corn gives the best flavor, but frozen works too. For extra smokiness, roast or grill the corn before adding it to the soup.

• Chicken or vegetable broth (4 cups) – Forms the base of the soup; choose low-sodium to control saltiness.

• Heavy cream (1 cup) – Gives the soup its silky texture. For a lighter option, use half-and-half or whole milk.

• Cotija cheese (½ cup, crumbled) – Adds authentic street corn flavor. Substitute with feta or Parmesan if unavailable.

• Mayonnaise (2 tbsp) – Yes, just like real elote, a touch of mayo adds creaminess and tang.

• Garlic (3 cloves, minced) – Fresh garlic deepens the flavor.

• Onion (1 medium, chopped) – Builds a flavorful base for the soup.

• Chili powder (1 tsp) – Adds smokiness and warmth. You can also use Tajín for an authentic kick.

• Lime juice (2 tbsp) – Brightens up the creamy soup with tangy freshness.

• Butter (2 tbsp) – Helps sauté the aromatics and adds richness.

• Cilantro (¼ cup, chopped) – For garnish and freshness; optional if you’re not a fan.

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How To Make Mexican Street Corn Soup

Step 1: Roast or Prepare the Corn

1. If using fresh corn, roast it on a grill or in the oven at 400°F for 15 minutes, turning halfway through. (Tip: roasting adds smoky depth!)

2. If using frozen corn, thaw it and lightly toast it in a skillet for 5 minutes until slightly charred.

Step 2: Build the Flavor Base

3. In a large pot, melt butter over medium heat.

4. Add chopped onion and minced garlic; sauté for 3-4 minutes until fragrant and translucent.

Step 3: Simmer the Soup

5. Stir in roasted corn, chili powder, and a pinch of salt. Cook for 2 minutes.

6. Pour in the broth and bring to a gentle simmer. Cook uncovered for 10 minutes to allow flavors to meld.

Step 4: Make It Creamy

7. Stir in heavy cream, mayonnaise, and crumbled cotija cheese.

8. Simmer for another 5 minutes until creamy and slightly thickened.

Step 5: Finish and Serve

9. Stir in fresh lime juice and adjust seasoning as needed.

10. Ladle into bowls, garnish with more cotija, chili powder, cilantro, and extra lime wedges if desired.

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Storage Options

• Room temperature: Don’t leave out longer than 2 hours.

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm over low heat and add a splash of broth or cream to restore creaminess.

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Variations and Substitutions

• Spicy kick: Add diced jalapeños or a splash of hot sauce.

• Cheesy upgrade: Stir in shredded cheddar or Monterey Jack for extra gooeyness.

• Dairy-free version: Use coconut milk and vegan cheese.

• Protein boost: Add shredded chicken, cooked shrimp, or crispy bacon.

• Street-style toppings: Drizzle with crema, sprinkle with Tajín, and add crushed tortilla chips on top.

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Frequently Asked Questions

1. Can I make this soup ahead of time?
Yes! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently before serving.

2. Can I make this vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth.

3. What if I don’t have cotija cheese?
Feta or Parmesan are great substitutes, though cotija offers the most authentic flavor.

4. Can I make this soup thicker?
Yes, blend half the soup with an immersion blender, then stir it back in.

5. How spicy is this soup?
It’s mild as written, but you can add more chili powder or jalapeños to increase the heat.

6. Can I serve it cold?
While it’s designed as a hot soup, you can chill it and serve it cold for a refreshing summer twist.

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Conclusion

This Mexican Street Corn Soup takes everything you love about elote and turns it into a creamy, comforting bowl of goodness. It’s fast, flavorful, and perfect for any time of the year. Serve it as a main dish or alongside tacos, fajitas, or grilled meats for a complete meal. Try it once, and you’ll crave it again and again!

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