Mexican Street Corn Soup

Jump to Recipe Print Recipe

You know that magical festival moment when the scent of grilled corn hits you? Yeah, that’s the spirit of Mexican street corn—elote—drenched in mayo, cheese, chili, and lime. Now imagine that flavor in a cozy, spoonable soup. This Mexican street corn soup recipe is basically elote in a bowl: creamy, tangy, spicy, and ready in about 30 minutes. No fancy techniques, no weird ingredients, and it’s easy enough for weeknights or weekend gatherings.

Why this soup is like elote, but better

If you love elote, you already know the flavor profile: sweet corn, creamy mayo, tangy lime, salty cheese, and a little heat. This soup captures all that, but in a rich, velvety broth. It’s not heavy or stodgy—just comforting with a kick. And the best part? You can use fresh, frozen, or canned corn. Fresh and grilled is next-level, but everything else works just fine.

What you’ll need (no exotic ingredients)

Here’s your shopping list—nothing you can’t find at the grocery store.

For the soup base

  • 4 ears fresh corn (or 4 cups frozen/canned, drained)
  • 1 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeds removed and chopped (optional)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half (coconut milk for dairy-free)
  • 1 tsp cumin
  • 1 tsp smoked paprika (not regular paprika)
  • 1/2 tsp chili powder
  • Salt and pepper to taste

For the toppings

  • 1/4 cup mayonnaise or crema
  • 1/2 cup crumbled cotija cheese (feta works)
  • 1–2 tbsp lime juice
  • 1/4 tsp chili powder or Tajín
  • Fresh cilantro, chopped
  • Extra grilled corn kernels (optional)

Step-by-step: How to make it

Let’s walk through it like we’re cooking together.

Step 1: Prep the corn

If using fresh corn, grill it first for that smoky flavor. Just throw the ears on a hot grill for 8–10 minutes, turning often, then cut off the kernels. If grilling isn’t an option, sauté the corn in a dry skillet for 5–7 minutes until it gets some color. Set aside.

Step 2: Sauté the aromatics

In a large pot, heat the oil or butter over medium heat. Add the onion and cook until soft (about 5 minutes). Add garlic and jalapeño, stir for 1–2 minutes until fragrant.

Step 3: Build the broth

Pour in the broth and bring to a simmer. Add corn, cumin, smoked paprika, chili powder, salt, and pepper. Simmer 15–20 minutes.

For a creamier texture, blend about 1–2 cups of the soup and stir it back in. Immersion blender is easiest, but a regular blender works too.

Step 4: Add the cream

Stir in the heavy cream (or coconut milk) and heat through for 5 minutes. Don’t boil hard once cream is in. Taste and adjust:

  • More tang? Add lime.
  • Not spicy enough? More chili powder or hot sauce.
  • Too bland? A pinch more salt.

How to serve it like a pro

This soup is good solo, but it’s next-level with toppings. Set out bowls of mayo/crema, cotija, lime wedges, chili powder, and cilantro. Let everyone build their own bowl. My go-to: ladle soup, drizzle mayo, sprinkle cheese, add chili powder and lime, finish with cilantro. Creamy, tangy, salty, spicy—all in one bite.

Make-ahead and storage tips

This soup tastes amazing the next day. Make it up to 3 days ahead and store in the fridge. Reheat gently on the stove, stirring often. If it thickens, add a splash of broth or water.

Skip freezing if using dairy—it can separate. If using coconut milk and skipping mayo topping, it freezes better, but expect a slight texture change.

Add toppings fresh when serving, not when storing.

Ingredient swaps (because life happens)

Need to swap something? Here’s how:

Corn options

  • Fresh: Best flavor, especially grilled.
  • Frozen: Almost as good, super convenient.
  • Canned: Works in a pinch—drain and rinse if salty.

Cream options

  • Heavy cream: Rich and luxurious.
  • Half-and-half: Lighter, still creamy.
  • Coconut milk: Great dairy-free option.
  • Evaporated milk: Less rich, but still creamy.

Cheese options

  • Cotija: Salty, crumbly, authentic.
  • Feta: Closest substitute.
  • Queso fresco: Milder, softer.
  • Skip it: Boost lime and chili for flavor.

Broth options

  • Chicken: Classic, savory.
  • Vegetable: Perfect for vegetarian.
  • Water + bouillon: In a pinch, taste and adjust salt.

How to adjust the heat

Want it spicier?

  • Add more jalapeño (keep seeds for extra heat).
  • Use serrano instead of jalapeño.
  • Stir in cayenne or hot sauce.
  • Top with pickled jalapeños or spicy crema.

Want it milder?

  • Skip the jalapeño.
  • Use less chili powder and smoked paprika.
  • Serve with extra lime and cheese—they balance the heat.

Vegetarian and vegan options

Vegetarian version

  • Use vegetable broth.
  • Keep everything else the same.

Vegan version

  • Use vegetable broth.
  • Swap cream for coconut milk.
  • Skip mayo topping or use vegan mayo.
  • Skip cheese or use vegan cotija-style cheese (or nutritional yeast for cheesy flavor).

What to serve with it

This soup is hearty, but it’s even better with sides.

My favorite pairings

  • Warm tortillas or tortilla chips
  • Simple green salad with lime vinaigrette
  • Black beans or refried beans
  • Grilled chicken or shrimp (for extra protein)
  • Avocado slices or guacamole

For a casual dinner, set up a little “street food” spread: soup, chips and guac, maybe rice or beans. Feels festive without being fancy.

Why this recipe works (and why others fail)

I’ve tried many Mexican street corn soup recipes, and here’s what makes this one taste like elote, not just corn soup.

1. Smoky flavor is key

Grilled or pan-seared corn gives that charred flavor. If you can’t grill, sauté the corn first. It makes a huge difference.

2. Creamy, not starchy

Skip flour or cornstarch thickeners. The cream (or coconut milk) gives richness without heaviness.

3. Tangy, not flat

Always finish with lime juice. It brightens everything.

4. Toppings make it real

Mayo/crema, cheese, chili, and cilantro turn it from “nice soup” to “street food in a bowl.” Don’t skip them.

Common mistakes (and how to avoid them)

Even simple recipes can go sideways.

1. Overcooking the corn

Corn only needs to heat through. Simmer just until tender, then add cream and heat gently.

2. Skipping the aromatics

Onion, garlic, and jalapeño are the flavor base. Sauté them properly.

3. Using regular paprika instead of smoked

Smoked paprika gives that deep, smoky flavor. If you only have regular, add a pinch of chipotle powder or smoked salt.

4. Over-blending

Blend just 1–2 cups to thicken, then stir back in. Over-blending loses corn texture.

5. Adding toppings too early

Add mayo, cheese, and cilantro fresh when serving.

Kid-friendly and crowd-pleasing

For kids

  • Skip jalapeño or use a tiny bit.
  • Use mild chili powder.
  • Serve toppings on the side.
  • Let them “build their own” bowl.

For a crowd

  • Double the recipe.
  • Keep warm in a slow cooker.
  • Set up a topping bar.

Fast weeknight version

Short on time?

  • Use frozen or canned corn.
  • Skip grilling—sauté corn in the pot.
  • Use pre-diced onion or jarred garlic.
  • Keep toppings simple: cheese, lime, cilantro.

Why it’s perfect for any season

In summer, it’s light and fresh. In winter, it’s cozy and comforting. And yes, you can even serve it cold—chill it, then serve with toppings for a creamy, savory summer appetizer.

Gluten-free version

This soup is naturally gluten-free as long as you use gluten-free broth and toppings. Check labels if you’re sensitive.

Final thoughts

This Mexican street corn soup is special but simple. It’s:

  • Flavor-packed—tastes like elote in soup form
  • Easy to make—one pot, minimal prep
  • Flexible—works with fresh, frozen, or canned corn, and adapts to dietary needs
  • Crowd-pleasing—kids, adults, and picky eaters all love it

So go ahead, try it tonight. It’s a bowl of street food magic you can actually eat with a spoon. And hey, if you end up with corn stuck in your teeth, that’s just part of the fun. 😂

Mexican Street Corn Soup
Print

Mexican Street Corn Soup

Course: Soup Recipes, SoupsCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

280

kcal
Total time

40

minutes

This Mexican street corn soup is creamy, tangy, and smoky — just like elote in a bowl. With sweet corn, smoky spices, creamy mayo, salty cheese, and a squeeze of lime, it’s a cozy, spoonable version of your favorite street food. Easy to make, flexible with ingredients, and always a crowd-pleaser.

Ingredients

  • 4 ears fresh corn, kernels cut off (or 4 cups frozen or canned corn, drained)

  • 1 tbsp olive oil or butter

  • 1 medium white or yellow onion, diced

  • 2 cloves garlic, minced

  • 1 small jalapeño, seeds removed and finely chopped (optional, for heat)

  • 4 cups chicken or vegetable broth

  • 1 cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp chili powder

  • Salt and black pepper to taste

  • For Toppings

  • 1/4 cup mayonnaise or Mexican crema

  • 1/2 cup crumbled cotija cheese (feta works in a pinch)

  • 1–2 tbsp fresh lime juice

  • 1/4 tsp chili powder or Tajín for dusting

  • Fresh cilantro, chopped

  • Extra grilled corn kernels (optional)

Directions

  • Prep the corn: If using fresh corn, grill or pan-sear the ears for 8–10 minutes until lightly charred, then cut off the kernels. Set aside. (If using frozen or canned, skip this step.)
  • Sauté aromatics: In a large pot, heat the oil or butter over medium heat. Add the onion and cook for 5 minutes until soft. Stir in garlic and jalapeño (if using) and cook for 1–2 minutes until fragrant.
  • Build the broth: Pour in the broth and bring to a simmer. Add corn, cumin, smoked paprika, chili powder, salt, and pepper. Simmer for 15–20 minutes to meld flavors.
  • Thicken (optional): For a creamier texture, blend 1–2 cups of the soup (immersion blender or regular blender), then stir back into the pot.
  • Add cream: Stir in the heavy cream (or coconut milk) and heat through for 5 minutes. Do not boil hard.
  • Taste and adjust: Add more lime, chili powder, or salt as needed.
  • Serve: Ladle soup into bowls. Top with a spoonful of mayo or crema, a sprinkle of cotija, chili powder, lime juice, and cilantro. Serve with tortilla chips or warm tortillas.

Notes

  • Notes
    Make ahead: Soup tastes even better the next day. Store in the fridge for up to 4 days. Reheat gently on the stove.
    Vegetarian/Vegan: Use vegetable broth and coconut milk. Skip cheese or use vegan cotija. Skip mayo or use vegan mayo.
    Kid-friendly: Skip jalapeño or use a tiny bit. Serve toppings on the side.
    Gluten-free: Use gluten-free broth and toppings.
  • Nutrition (per serving)
    Calories: ~280
    Fat: 18g
    Carbohydrates: 24g
    Protein: 8g
    Fiber: 3g

Leave a Reply