If you love the bold, vibrant flavors of Mexican street food but want something warm and comforting, this Mexican Street Corn Soup Recipe is an absolute must-try. It takes the essence of the beloved street corn—charred kernels, creamy cheese, a hint of spice—and transforms it into a luscious, creamy soup that warms you from the inside out. The beautiful balance of smoky, tangy, and savory notes makes every spoonful feel like a festive celebration in a bowl. Whether you’re entertaining friends or craving a cozy night in, this recipe will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The magic of this Mexican Street Corn Soup Recipe starts with simple, fresh ingredients that together create a symphony of flavors and textures. Each component plays a crucial role—corn provides sweetness and texture, spices add warmth and depth, and creamy elements bring that luscious mouthfeel.
- 4 cups corn kernels (fresh or frozen): The heart of the soup, offering natural sweetness and a bit of crunch.
- 1 tablespoon olive oil: To get those kernels perfectly golden and slightly charred for smoky flavor.
- 1 onion, diced: Adds a mild sweetness and aromatic depth as it softens.
- 3 cloves garlic, minced: Brings a punch of savory that elevates the soup’s complexity.
- 1 teaspoon chili powder: Perfect for adding warmth and a subtle kick.
- 1/2 teaspoon smoked paprika: Enhances the smoky notes, reinforcing the street corn vibe.
- 1/4 teaspoon cumin: Provides earthy undertones that balance the sweetness.
- 3 cups chicken or vegetable broth: The flavorful liquid base that ties all ingredients together.
- 1 cup heavy cream or half-and-half: For that rich, velvety creaminess that makes the soup indulgent.
- 1/4 cup crumbled cotija cheese (or feta): Adds salty tang and a creamy texture contrast.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors.
- Juice of 1 lime: The bright citrusy hit that lifts the whole dish.
- 1/4 cup chopped fresh cilantro: For fresh herbal notes and a pop of color.
- Optional toppings: Sliced jalapeño, extra cotija cheese, hot sauce—perfect to customize your bowl with extra spice or tang.
How to Make Mexican Street Corn Soup Recipe
Step 1: Cook the Corn
Start by heating olive oil in a large pot over medium-high heat. Add those beautiful corn kernels and cook them until they turn golden and slightly charred, around 5 to 7 minutes. This charring is key—it’s what gives the soup such authentic smoky flavor and a delightful bit of texture. Save about half a cup of those charred kernels for garnishing later; they add a wonderful crunch to the finished dish.
Step 2: Sauté the Onion and Garlic with Spices
Next, toss in the diced onion and cook for 3 to 4 minutes until it softens and releases its sweetness. Add the minced garlic along with chili powder, smoked paprika, and cumin. Stir everything together and let it cook for another minute until the spices are fragrant. This step builds the layered depth of flavor that makes the Mexican Street Corn Soup Recipe so irresistible.
Step 3: Simmer the Soup
Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes. This simmering helps all the flavors come together beautifully, infusing the broth with smoky, spicy, and sweet goodness from the corn and spices.
Step 4: Blend for Creaminess
Use an immersion blender to puree the soup to your desired consistency—smooth and creamy or a bit chunky if you like to keep some corn texture. Stir in the heavy cream or half-and-half next, which makes the soup silky and rich. Season it with salt, pepper, and fresh lime juice to taste. That lime juice is the magic touch that brightens the entire bowl.
Step 5: Serve and Garnish
Ladle the soup into warm bowls and sprinkle on the reserved charred corn, crumbled cotija cheese, and chopped cilantro. Feel free to get creative with optional toppings like sliced jalapeños or a drizzle of hot sauce to pack an extra punch. This final flourish is what completes the authentic flavor experience of this Mexican Street Corn Soup Recipe.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Garnishes do more than just decorate the soup; they amplify its flavor and texture. The reserved charred corn adds a lovely crunch, while crumbled cotija cheese melts slightly into the hot soup, offering salty bursts. Fresh cilantro brings a bright herbal freshness, and a few slices of jalapeño or a splash of hot sauce provide an exciting spicy kick. Don’t forget an extra lime wedge on the side for that zesty finish!
Side Dishes
This soup pairs wonderfully with a range of sides. Think warm, crusty tortillas or tortilla chips for dipping, or a simple avocado salad to balance the smoky-spicy goodness. A side of warm beans or Mexican rice can turn this into an even heartier meal perfect for sharing with friends or family.
Creative Ways to Present
For a festive touch, serve the soup in mini skillets or colorful bowls to capture the spirit of a Mexican street food stall. You can also sprinkle additional spices or cheese on top tableside, letting everyone customize their own bowls—this makes serving interactive and fun at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (not that it’ll last long), transfer the soup into an airtight container and refrigerate for up to 3 days. The flavors actually develop more over time, so it’s perfect for enjoying the next day with minimal effort.
Freezing
This soup freezes beautifully, making it a perfect meal prep option. Just cool it completely, then pour it into freezer-safe containers or bags. It can be frozen for up to 2 months. When you’re ready for a cozy meal, just thaw it overnight in the fridge.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much after refrigeration or freezing, add a splash of broth or cream to loosen it right before serving. A squeeze of fresh lime after reheating revives the flavors wonderfully.
FAQs
Can I use canned corn for this recipe?
Absolutely! While fresh or frozen corn gives the best flavor and texture, canned corn works in a pinch. Just drain it well and reduce cooking time slightly to avoid mushiness. The smoky flavor from charring the corn is key, so try to give canned kernels a quick sauté for that extra depth.
Is this soup spicy?
The base recipe has a gentle warmth from chili powder and smoked paprika but isn’t overly spicy. You can easily adjust the heat by adding sliced jalapeños or hot sauce to your taste, making it perfect for any spice tolerance.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth instead of chicken broth and swap the heavy cream for full-fat coconut milk or a creamy nut milk. For cheese, choose a vegan alternative to cotija or simply skip it and garnish with extra cilantro and lime.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is an excellent stand-in with a similar salty, crumbly texture. For a milder option, Queso Fresco works well too. Each will give you that salty, creamy contrast that makes this soup shine.
Can I prepare any parts of this recipe ahead of time?
Yes! You can char the corn and prep the onions, garlic, and spices a day ahead and store them in the fridge. When ready to cook, simply combine with broth, simmer, blend, and add cream and lime. This quickens the cooking process without sacrificing flavor.
Final Thoughts
This Mexican Street Corn Soup Recipe is a wonderful way to bring the vibrant flavors of Mexican street food into your home kitchen with ease and delicious results. Its balance of smoky sweetness, creamy texture, and lively spices makes for a soul-satisfying dish that’s perfect any time you want comfort with a bit of flair. I can’t wait for you to try it and make it your own staple—please share how you garnish and serve it because variations are half the fun in this cozy, flavorful journey!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote. Made with charred corn, aromatic spices, and a smooth blend of broth and cream, it delivers a comforting bowl full of vibrant Mexican flavors. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, this soup is perfect for a cozy meal with a little spicy kick.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/4 cup crumbled cotija cheese (or feta)
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Sliced jalapeño
- Extra cotija cheese
- Hot sauce
Instructions
- Cook the Corn: Heat olive oil in a large pot over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are golden and slightly charred, about 5-7 minutes. Reserve about half a cup of the charred corn for garnish if desired.
- Sauté the Onion and Garlic: Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic, chili powder, smoked paprika, and cumin. Cook for one more minute until the spices become fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the soup simmer gently for 10-15 minutes to meld the flavors together.
- Blend for Creaminess: Use an immersion blender to blend the soup until smooth or leave it slightly chunky if you prefer texture. Stir in the heavy cream or half-and-half and season with salt, pepper, and lime juice to your taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved charred corn, crumbled cotija cheese, chopped cilantro, and optional toppings like sliced jalapeños or hot sauce. Serve with lime wedges on the side for extra zest.
Notes
- You can use frozen corn if fresh corn is unavailable; just thaw before cooking.
- Adjust the chili powder and jalapeño toppings according to your preferred spice level.
- For a vegetarian version, use vegetable broth and feta cheese instead of cotija.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- An immersion blender works best for this recipe, but you can also carefully blend in batches in a regular blender.
