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Mexican Street Corn Soup

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This cozy Mexican Street Corn Soup delivers all the creamy, smoky, and tangy flavors of classic elotes in a comforting, easy-to-make bowl. Perfect for chilly nights, it’s naturally gluten-free, can be made vegetarian, and is loaded with bold flavor and texture.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned; about 600g)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 cups vegetable broth (950ml)
  • 1 cup whole milk (240ml)
  • 4 oz cream cheese (115g), softened and cubed
  • Juice of 2 limes
  • 1/2 cup Cotija cheese (60g), crumbled (plus more for topping)
  • 1/3 cup fresh cilantro (15g), chopped (plus more for topping)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for sautéing)
  • Optional: Hot sauce (for serving)
  • Optional: Extra lime wedges (for serving)
  • Optional: Toasted tortilla strips or crumbled tortilla chips (for topping)

Instructions

  1. If using fresh or thawed frozen corn, heat a large skillet over medium-high. Add the corn (no oil needed) and cook for 5-7 minutes, stirring occasionally, until some kernels are browned and popping. (Optional but recommended for flavor.)
  2. In a large soup pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and cook for 4 minutes until soft and translucent. Add minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
  3. Sprinkle in smoked paprika, chili powder, and cumin. Stir for 30 seconds to toast the spices.
  4. Add the corn (charred or not) and pour in the vegetable broth. Scrape the bottom of the pot to release any browned bits. Bring to a gentle simmer.
  5. Simmer uncovered for about 10 minutes, until the corn is tender and flavors meld. For a thicker soup, simmer a few minutes longer.
  6. Turn off the heat. Use an immersion blender to puree about half the soup in the pot, or carefully blend 2-3 cups in a blender and return to the pot. (Work in batches and vent the blender lid if using a blender.)
  7. Add the milk and cubed cream cheese. Turn heat to low and stir until the cream cheese melts (about 3 minutes).
  8. Stir in lime juice and season with salt and black pepper to taste.
  9. Ladle soup into bowls. Top with Cotija cheese, fresh cilantro, a dash of chili powder, and a squeeze of lime. Add tortilla strips or chips for crunch. Serve with extra lime wedges and hot sauce if desired.

Notes

For best flavor, char the corn before adding to the soup. Let cream cheese soften before adding to avoid clumping. Adjust spice level by leaving jalapeño seeds in or adding more chili powder. The soup thickens as it sits; add a splash of milk or broth when reheating. Easily made vegan with plant-based milk and cream cheese. Top with your favorite elote toppings for extra flavor and texture.

Nutrition

Keywords: Mexican street corn soup, elote soup, creamy corn soup, fall dinner, gluten-free soup, vegetarian soup, easy Mexican recipes, cozy soup, one-pot dinner, corn chowder

Find it online: https://yumnode.com/mexican-street-corn-soup-recipe-easy-cozy-fall-dinner-idea/