Mexican Street Corn Soup Recipe : A Deliciously Creamy Soup

If you’re looking for a unique and flavorful soup that brings together the rich taste of corn with bold Mexican flavors, look no further than Mexican street corn soup. Inspired by the famous Mexican street food, Elote, this soup features a creamy base with the sweet, smoky, and tangy flavors that make street corn a crowd favorite. It’s the perfect dish for a cozy night in, a family dinner, or even a festive gathering with friends.

This soup is a deliciously creamy twist on the traditional Mexican street corn, combining sweet corn kernels with a savory broth, a hint of lime, and smoky paprika. Topped with fresh cilantro, crumbled cheese, and a squeeze of lime, it captures the essence of street corn in every bite. Whether you enjoy it as a starter or a main dish, this Mexican street corn soup is sure to be a hit with everyone at the table.

The best part about this soup is that it’s not only delicious but also incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have a steaming bowl of Mexican street corn soup ready in no time. This soup can be customized to your tastes, whether you prefer it with extra heat or a lighter touch. Let’s explore why you will love making this recipe and what makes it so irresistible.

Why You Will Love Making This Recipe 

Mexican street corn soup is a recipe that you’ll want to make again and again, and here’s why: it brings together the perfect balance of flavors, textures, and ease of preparation. The combination of sweet corn and smoky spices creates a deeply satisfying flavor profile, while the creamy broth adds richness that comforts and fills you up.

First, the taste is absolutely irresistible. The sweet, juicy corn kernels are perfectly complemented by the smoky paprika and the tangy lime juice, creating a harmonious blend of flavors in every bite. The addition of creamy ingredients like sour cream or heavy cream elevates the soup and gives it a smooth, velvety texture that you’ll crave.

This soup is also incredibly versatile. You can easily adjust the level of heat by adding more chili powder or jalapeños, making it as mild or spicy as you like. It’s a great base recipe to experiment with and customize based on your preferences. For those who love extra toppings, crumbled cotija cheese, fresh cilantro, and a squeeze of lime bring the finishing touches that make this soup truly stand out.

Another reason you’ll love making this recipe is its simplicity. Despite its complex flavors, it requires only a handful of ingredients, and the preparation is quick and easy. It’s a dish that’s perfect for busy weeknights or as a special treat when you want to impress guests without spending hours in the kitchen.

This Mexican street corn soup also stores well, making it perfect for leftovers or meal prepping. The flavors only get better as they sit, and it reheats beautifully. Whether you’re enjoying it on a cold day or as a summer dish, this soup is a true crowd-pleaser.

Ingredients:

• 4 cups fresh corn kernels (or 2 cans of sweet corn)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional, for heat)
• 1 teaspoon cumin
• Juice of 1 lime
• Salt and pepper, to taste
• 1/4 cup cilantro, chopped (for garnish)
• 1/4 cup crumbled cotija cheese (for garnish)
• Lime wedges (for serving)

Equipment Used

• Large Soup Pot or Dutch Oven : This is used for sautéing the onions and garlic and cooking the soup. A heavy-bottomed pot or Dutch oven helps distribute heat evenly, preventing the soup from burning.
• Immersion Blender (or Regular Blender) : An immersion blender is perfect for blending the soup directly in the pot, creating a creamy texture. If you don’t have one, a regular blender will work too; just be sure to blend the soup in batches, as it’s hot!
• Cutting Board and Knife : A sharp knife and cutting board are essential for chopping the onions, garlic, and cilantro.
• Measuring Cups and Spoons : These are necessary to measure out the ingredients precisely, ensuring the right balance of flavors.
• Ladle : A ladle is useful for serving the soup into bowls without making a mess.
• Tongs or Spatula : These tools are helpful for stirring the soup, especially when adding in the corn and seasonings.
• Serving Bowls and Spoons : For serving your Mexican street corn soup, bowls and spoons are a must for everyone to enjoy!

Directions & Instructions

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
2. Add the corn: Stir in the corn kernels (fresh or canned) and cook for 3-4 minutes, allowing them to brown slightly and develop a deeper flavor.
3. Add the seasonings: Sprinkle in the smoked paprika, chili powder, and cumin. Stir everything together for a minute to let the spices bloom, releasing their fragrant oils.
4. Pour in the broth: Add the chicken or vegetable broth to the pot, and bring the mixture to a simmer. Let it cook for 10-12 minutes, allowing the flavors to combine and the corn to soften.
5. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy, leaving some corn chunks for texture. If you prefer a chunkier soup, blend only half of the soup, or skip this step entirely for a more rustic texture.
6. Stir in the cream: Add the heavy cream and sour cream to the soup, stirring well to incorporate. Continue to cook on low heat for an additional 3-5 minutes until the soup is heated through and creamy.
7. Add lime juice: Stir in the juice of one lime, and season with salt and pepper to taste. Taste the soup and adjust the seasoning if necessary.
8. Serve: Ladle the soup into bowls and top with chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice.

Nutritional Information 

This Mexican street corn soup is a comforting and flavorful dish that provides a good balance of nutrients. Here’s the approximate nutritional breakdown per serving (based on 6 servings):

• Calories: 300 kcal
• Protein: 4g
• Carbohydrates: 28g
• Fat: 21g
• Fiber: 3g
• Sugar: 5g
• Cholesterol: 45mg
• Sodium: 500mg

The soup’s richness comes from the heavy cream and sour cream, but the corn provides a good source of dietary fiber and vitamins. The addition of cilantro and lime adds fresh nutrients and antioxidants.

For a lighter version, you can substitute the heavy cream with half-and-half or coconut milk, and use a reduced-fat sour cream option. The soup can also be made dairy-free by omitting the cream and using a dairy-free yogurt alternative.

Variations

• Spicy Mexican Street Corn Soup: Add finely chopped jalapeños or extra chili powder for a spicier kick.
• Vegan Mexican Street Corn Soup: Replace the heavy cream with coconut cream and use dairy-free sour cream for a vegan version.
• Cheesy Mexican Street Corn Soup: Stir in shredded cheese such as cheddar or Oaxaca cheese for an extra creamy, cheesy flavor.
• Grilled Corn Mexican Street Corn Soup: For an extra smoky flavor, grill the corn before adding it to the soup.

Frequently Asked Questions 

1. Can I make this soup ahead of time?
Yes, this soup stores well and tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove before serving.

2. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh corn isn’t available. Just thaw the corn before adding it to the soup, or toss it directly into the pot while cooking.

3. Is this soup spicy?
This soup has a mild heat from the chili powder and smoked paprika. If you prefer a spicier version, feel free to add more chili powder or chopped jalapeños.

4. Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring it to an airtight container for freezing. Thaw and reheat before serving.

Pro Tips By Emma

• Grill the corn for added flavor: If you want to take the flavor to the next level, try grilling the corn before adding it to the soup. The smoky char from the grill adds an extra depth of flavor.
• Blend to your preference: For a smoother soup, blend it completely. If you like a bit of texture, pulse the immersion blender a few times to leave some corn chunks intact.
• Adjust seasoning: Always taste the soup before serving and adjust the seasoning. Sometimes a little extra lime juice or chili powder can make all the difference.

Serving Suggestions

This Mexican street corn soup is perfect on its own, but it pairs wonderfully with a variety of dishes. Serve it with tortilla chips for a crunchy contrast or a side of guacamole. It also goes great with a fresh salad or grilled chicken for a complete meal. If you’re hosting a taco night, this soup makes an excellent appetizer to get the meal started. Enjoy it with a cold drink like a margarita or a refreshing iced tea.