Mexican Street Corn Soup

If you love the bold, creamy, and smoky flavors of classic Mexican street corn (elote), you’re going to fall head-over-heels for this Mexican Street Corn Soup. It’s everything you love about the popular street food—sweet corn, tangy lime, creamy cheese, and zesty chili—turned into a warm, comforting bowl of soup that’s perfect for any season.

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Why You’ll Love This Recipe
Elote in a Bowl – All the iconic flavors of Mexican street corn in a cozy soup.
Creamy & Comforting – Rich, velvety texture that soothes and satisfies.
Quick & Easy – Ready in just 30 minutes with simple pantry ingredients.
Customizable – Adjust the spice, toppings, and even the base to suit your tastes.
Perfect for Make-Ahead – Flavors develop even more the next day.

Ingredients You’ll Need

For the Soup:

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 4 cups corn kernels (fresh, frozen, or canned – drained)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• 3 cups vegetable broth (or chicken broth)
• ½ cup heavy cream (or half-and-half)
• ½ cup sour cream or plain Greek yogurt
• Juice of 1 lime

For Garnish & Serving:

• ½ cup crumbled cotija or feta cheese
• ¼ cup fresh cilantro, chopped
• Extra chili powder or Tajín (for sprinkling)
• Lime wedges
• Tortilla chips or warm crusty bread

Tools You’ll Need

• Large soup pot or Dutch oven
• Blender or immersion blender
• Ladle
• Knife and cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Sauté Aromatics
Heat olive oil and butter in a large soup pot over medium heat.
Add chopped onion, garlic, and jalapeño (if using).
Sauté for 3–4 minutes, until soft and fragrant.

Step 2: Add Corn & Spices
Stir in corn kernels, chili powder, smoked paprika, cumin, salt, and pepper.
Cook for 5–6 minutes, allowing the corn to get lightly caramelized for extra flavor.

Step 3: Simmer the Soup
Pour in the vegetable broth and bring the mixture to a simmer.
Let it cook uncovered for 10 minutes to allow the flavors to develop.

Step 4: Blend to Your Preference
Use an immersion blender to blend the soup directly in the pot for a slightly chunky texture.
Or transfer half the soup to a blender, puree until smooth, then return to the pot for a mix of creamy and chunky consistency.

Step 5: Stir in Creaminess
Reduce heat to low and stir in heavy cream, sour cream (or Greek yogurt), and lime juice.
Taste and adjust seasoning with more salt, pepper, or lime as needed.

Step 6: Garnish & Serve
Ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder or Tajín.
Serve with lime wedges and crunchy tortilla chips on the side.

Tips for Success
Use Fire-Roasted Corn – For extra smoky flavor, use fire-roasted frozen corn or char fresh corn on the grill or stovetop.
Control the Heat – Adjust the amount of jalapeño and chili powder to match your spice preference.
Creaminess Level – Use more cream for a richer soup, or substitute with milk or plant-based cream alternatives.
Blend Carefully – For a smoother texture, blend completely. For rustic feel, leave it chunky.
Garnish Generously – Don’t skimp on cheese, lime, and toppings—they bring it all together!

Serving Suggestions
With Grilled Cheese – A bold Mexican twist on the classic pairing.
Next to Tacos – Serve alongside chicken or veggie tacos for a full meal.
Topped with Avocado – For a buttery finish and added creaminess.
With Cornbread – A southern-meets-Mexican comfort food mashup.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.

Freezing:
Freeze in individual portions for up to 2 months. Let thaw overnight in the fridge.

Reheating:
Stovetop: Reheat gently over medium-low heat, stirring occasionally.
Microwave: Heat in 1-minute intervals, stirring in between, until warmed through.

Frequently Asked Questions

1. Can I make this soup dairy-free?
   Yes! Use plant-based cream (like coconut cream or oat cream) and dairy-free yogurt or sour cream. Skip the cheese or use a vegan version.
2. Can I use canned corn?
   Absolutely. Just drain and rinse before using. Fresh or frozen corn can offer more flavor but canned is super convenient.
3. Is this soup spicy?
   It has a mild kick from the jalapeño and chili powder. Adjust based on your spice tolerance.
4. Can I add protein?
   Yes! Shredded chicken, black beans, or even crispy tofu work well for a heartier version.
5. What’s the best cheese substitute if I can’t find cotija?
   Feta is a great alternative with a similar texture and tangy flavor.

Final Thoughts
This Mexican Street Corn Soup is pure comfort in a bowl—warm, creamy, slightly smoky, and loaded with flavor. Whether you’re cozying up in winter or looking for a fresh summer lunch idea, this soup hits the spot. Make it once, and it’ll quickly become a staple in your recipe rotation.

Try it out and share your bowl of goodness online! Don’t forget to leave a comment and let others know how you made it your own.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Mexican-Inspired

Nutritional Information (Per Serving):
Calories: 320 | Protein: 9g | Carbohydrates: 28g | Fat: 21g | Fiber: 3g | Sodium: 510mg

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