Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 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; 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

Description

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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Ingredients

Scale

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

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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.

Notes

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!

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Mexican-Inspired