If you love those vibrant, smoky, and tangy flavors that make Mexican street food so unforgettable, then this Mexican Street Corn Soup Recipe is about to become your new favorite comfort meal. Imagine creamy, roasted corn kernels warmed through a blend of spices, tangy lime, and a hint of heat, all topped with creamy cotija cheese and fresh cilantro. This soup captures the essence of classic Mexican street corn in a cozy, spoonable form that’s perfect for any day you want to treat yourself to something truly special and bursting with flavor.
Ingredients You’ll Need
This recipe calls for simple ingredients that work beautifully together to create layers of flavor and texture. Each plays a crucial role, from the sweetness of the corn to the smoky warmth of cumin and paprika, with fresh lime juice brightening each bite.
- 4 cups fresh or frozen corn kernels: The star of the show, providing natural sweetness and texture.
- 1 tablespoon olive oil: Helps sauté the aromatics and adds a subtle richness.
- 1 medium onion, diced: Adds a lovely savory depth when cooked down.
- 2 cloves garlic, minced: Delivers a fragrant, aromatic punch that wakes up the soup.
- 1 jalapeño pepper, seeded and minced: Brings just the right amount of gentle heat and brightness.
- 4 cups chicken or vegetable broth: Acts as the comforting liquid base, adding savory flavor.
- 1 teaspoon ground cumin: Gives a warm, earthy undertone that ties everything together.
- ½ teaspoon smoked paprika: Adds subtle smokiness that mimics traditional street corn grilling.
- Salt and freshly ground black pepper, to taste: Essential for balancing all the flavors.
- 1 cup heavy cream or half-and-half: Makes the soup luxuriously creamy and smooth.
- ½ cup crumbled cotija cheese: The salty, crumbly cheese that brings authentic Mexican character.
- ¼ cup chopped fresh cilantro: For a fresh, herbal note that brightens the dish.
- Juice of 1 lime: Adds a zesty pop that lifts all the flavors wonderfully.
- Chili powder, for garnish: A little extra spice and color when serving.
- Tortilla strips or crushed tortilla chips: For that irresistible crunchy topping.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then stir in the minced garlic and jalapeño. Cooking these ingredients gently helps release their flavors and sets a savory foundation for the soup.
Step 2: Add the Corn and Spices
Next, toss in the corn kernels, stirring to combine. Sprinkle in the ground cumin and smoked paprika, letting the spices toast slightly for about a minute. This infuses the corn with warm, smoky notes that make the soup taste just like authentic Mexican street corn.
Step 3: Pour in Broth and Simmer
Pour the chicken or vegetable broth into the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15 minutes so all the flavors meld and the corn becomes tender.
Step 4: Blend and Cream
Using an immersion blender, partially puree the soup right in the pot, leaving some corn kernels whole for texture. Stir in the heavy cream or half-and-half and season with salt and freshly ground black pepper. Heating gently ensures the soup becomes silky and luscious without boiling the dairy.
Step 5: Add Finishing Touches
Finally, stir in the fresh lime juice and half of the crumbled cotija cheese along with chopped cilantro. These bright ingredients add freshness and a tangy, creamy bite that makes the soup sing.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The best part about serving this soup is the opportunity to pile on your favorite garnishes. A sprinkle of chili powder adds that eye-catching pop of color and gentle heat. Top it generously with tortilla strips or crushed tortilla chips for a satisfying crunch that contrasts beautifully with the creamy soup. And don’t forget an extra sprinkle of cotija cheese and fresh cilantro to really elevate your bowl.
Side Dishes
This soup stands well on its own but pairs perfectly with simple sides like warm, crusty bread or a fresh green salad to balance the richness. If you want to keep the Mexican street food vibe going, try serving with a dollop of guacamole or a side of spicy black beans.
Creative Ways to Present
Looking to impress guests? Serve the Mexican Street Corn Soup Recipe in mini mason jars or small, rustic bowls topped with edible flowers and extra cilantro sprigs. You can even add a drizzle of chipotle cream or a squeeze of lime on top tableside for added drama and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It will thicken as it chills, so just add a splash of broth or water when reheating to bring it back to the perfect consistency.
Freezing
This soup freezes well, but because of the cream, it’s best to freeze before adding dairy. Freeze in portions in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight and gently reheat, stirring in cream and fresh lime juice at the end.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring frequently to prevent scorching. Add a little broth if it feels too thick. Avoid boiling once cream is added to keep that silky texture intact.
FAQs
Can I make this soup vegan?
Absolutely! Use vegetable broth, skip the cotija cheese, or substitute it with a dairy-free cheese alternative, and swap the heavy cream for coconut milk or a creamy plant-based milk to keep that luscious texture.
Is fresh corn better than frozen for this soup?
Fresh corn offers a bit more sweetness and texture, but frozen corn works perfectly well and is a great option when fresh corn isn’t in season.
How spicy is the soup?
The heat mainly comes from the jalapeño and a dusting of chili powder. If you prefer milder soup, reduce or omit the jalapeño, or use a sweet bell pepper instead.
Can I use canned corn?
Yes, but be sure to drain and rinse the corn well to avoid excess liquid, which could dilute the soup’s flavor.
What can I substitute for cotija cheese?
Feta cheese is a great substitute if you can’t find cotija. It offers a similar salty, crumbly texture that complements the soup nicely.
Final Thoughts
You really can’t go wrong with this Mexican Street Corn Soup Recipe. It’s cozy, crave-worthy, and bursting with the vibrant flavors of Mexican street corn that feel like a warm hug in every bowl. Whether you’re cooking for friends or simply treating yourself, this soup is easy to make and impossible not to love. I hope you give it a try and find it as joyful and comforting as I do!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the traditional Mexican elote. Featuring fresh or frozen corn, aromatic spices, and a touch of heat from jalapeño, this soup is finished with tangy lime juice, crumbled cotija cheese, and crunchy tortilla chips for an authentic street-style experience in a comforting bowl.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
Garnishes
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.
- Add Corn and Spices: Add the corn kernels to the pot, stirring to combine. Sprinkle in the ground cumin and smoked paprika, cooking for 2-3 minutes to toast the spices and bring out their flavors.
- Pour in Broth and Simmer: Pour the chicken or vegetable broth into the pot. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 15-20 minutes, allowing the flavors to meld and the corn to become tender.
- Blend Soup: Using an immersion blender, carefully blend most of the soup until it reaches a creamy consistency while leaving some corn kernels whole for texture. Alternatively, transfer half the soup to a blender, puree, and then stir it back into the pot.
- Add Cream: Stir in the heavy cream or half-and-half and warm through for 3-5 minutes, but do not let it boil.
- Finish and Serve: Remove the soup from heat. Stir in the lime juice and chopped cilantro. Ladle the soup into bowls and garnish with crumbled cotija cheese, a sprinkle of chili powder, and tortilla strips or crushed tortilla chips for an authentic crunch.
Notes
- For a spicier soup, leave some of the jalapeño seeds in or add an extra jalapeño.
- Use vegetable broth for a vegetarian version and ensure to use vegetable-based cheese if strict vegetarian or vegan.
- Heavy cream can be substituted with coconut milk for a dairy-free alternative.
- If fresh corn is not available, frozen corn works equally well.
- Adjust the thickness by adding more broth if needed.
- For added smoky flavor, consider grilling the corn before adding to the soup.
