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Mexican Street Corn Soup
Maya Rowan

Irresistibly Creamy Mexican Street Corn Soup Recipe You’ll Love

I've always had a soft spot for street food, especially the rich, smoky goodness of elote—the Mexican grilled corn slathered in creamy sauces and sprinkled with cheese. One chilly evening, I found myself craving that bold flavor, but without the fuss of grilling. That’s when I decided to whip up this Mexican Street Corn Soup. The moment I took the first spoonful, I was transported back to warm summer nights at local fairs, where the sweet aroma of corn and spices fills the air.
This soup captures all those delightful flavors in a comforting bowl, perfect for a light dinner or a refreshing lunch. It's incredibly easy to make and surprisingly customizable! Whether you prefer your soup spicy with a kick or mild and creamy, this recipe allows you to adjust everything to your taste. Topped with Cotija cheese, fresh cilantro, and a squeeze of lime, every bite is a celebration of summer, no matter the season. Join me in creating a dish that’s bound to become a family favorite!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Olive or Vegetable Oil
  • 6 cups Fresh Corn Kernels
  • 1 Chopped Yellow Onion
  • ¼ teaspoon Ancho Chili Powder
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 2 large cloves Chopped Garlic
  • 4 cups Chicken or Vegetable Broth
  • ½ cup Sour Cream
  • ½ cup Grated Dry/Aged Cotija Cheese
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Grated Lime Zest
  • 2 tablespoons + 2 teaspoons Chopped Cilantro
  • Extra Cotija Cheese
  • Reserved Corn Mixture

Method
 

  1. Sauté Aromatics Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 6 cups of fresh corn kernels, 1 chopped yellow onion, ¼ teaspoon of ancho chili powder, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Cook for about 8-10 minutes until the corn is softened and slightly charred.
  2. Add Garlic Stir in 2 large chopped garlic cloves, cooking for another 2 minutes until fragrant.
  3. Reserve Corn Mixture Carefully remove 1 ½ cups of the sautéed corn mixture and set it aside in a bowl.
  4. Simmer Cobs Add 4 cups of chicken or vegetable broth and the stripped cobs from the corn to the pot. Bring this mixture to a gentle boil and let it simmer for 20 minutes.
  5. Remove Cobs After simmering, carefully fish out the cobs and discard them.
  6. Blend Soup Lower the heat and stir in ½ cup of sour cream and ½ cup of grated Cotija cheese until combined. Then, pour the mixture into a blender or food processor and blend until smooth and creamy.
  7. Reheat & Finish Pour the blended soup back into the pot and reheat gently. Stir in ¾ cup of the reserved corn mixture, 1 tablespoon of fresh lime juice, and 2 tablespoons of chopped cilantro.
  8. Garnish In a small bowl, toss the remaining reserved corn with the zest of 1 lime and a sprinkle of cilantro. Serve the soup hot, topped with this garnished mixture and extra Cotija cheese.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 25mgSodium: 750mgFiber: 4gSugar: 5g

Notes

  • Fresh Corn is Key: The main star of this soup is fresh corn on the cob.
  • Get Charred Corn Flavor: Charring the corn adds fantastic depth.
  • Customize the Heat Level: If you prefer a milder soup, start with just a pinch of ancho chili powder.
  • Broth Matters: Use homemade or quality store-bought broth for better flavor.
  • Simmering Secrets: Don't skip simmering the corn cobs in the broth!
  • Blend to Perfection: For that velvety texture, pureeing the soup is essential.

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