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Mexican Street Corn Soup 1

Mexican Street Corn Soup

This soup delivers all the authentic flavors of Mexican street corn (elote) in a warm, satisfying form that's perfect for chilly evenings, casual gatherings, or meal prep sessions that'll have you looking forward to lunch all week.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

Equipment

  • Dutch Oven or Large Soup Pot
  • Immersion Blender or Standard Blender
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

Soup Base

  • 6 cups fresh corn kernels about 8 ears, or frozen corn, thawed
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced (keep seeds for extra heat)
  • 1 red bell pepper diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream substitute coconut milk for dairy-free option
  • 1/4 cup fresh lime juice about 2 limes
  • 1/2 cup fresh cilantro chopped, plus more for garnish

Garnishes

  • 1/2 cup cotija cheese crumbled (substitute feta if unavailable)
  • 2 tablespoons mayonnaise optional, for authentic elote flavor
  • chili powder for garnish
  • lime wedges for serving

Instructions
 

  • If using fresh corn, husk the ears and carefully cut the kernels from the cob. Reserve 2 cobs to add to the soup for extra flavor (they'll be removed later). If using frozen corn, simply measure out 6 cups and set aside.
  • Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  • Add minced garlic, jalapeño, and bell pepper, cooking for another 3 minutes until fragrant and slightly softened.
  • Add ground cumin and smoked paprika to the vegetable mixture, stirring constantly for 30 seconds to toast the spices and release their flavors.
  • Add the corn kernels to the pot and stir to combine with the aromatics. Pour in the broth and add the reserved corn cobs if using.
  • Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the corn is completely tender.
  • Remove the corn cobs if used and discard. Using an immersion blender, blend about half of the soup to create a creamy texture while leaving plenty of whole corn kernels for texture.
  • Stir in the heavy cream, lime juice, and chopped cilantro. Simmer for an additional 5 minutes to allow the flavors to meld.
  • Taste and adjust seasonings as needed—perhaps a pinch more salt or an extra squeeze of lime to brighten the flavors.
  • Serve hot, garnished with a dollop of mayonnaise (if using), crumbled cotija cheese, a sprinkle of chili powder, additional chopped cilantro, and lime wedges on the side.

Notes

For a dairy-free version, replace heavy cream with unsweetened coconut milk and omit the cotija cheese or use a plant-based alternative.
For meal prep, store the soup base and garnishes separately. The soup keeps well in the refrigerator for up to 4 days.
You can freeze portions in freezer-safe containers for up to 3 months. When reheating, warm slowly over medium-low heat, adding a splash of broth if needed.
For a lighter version, use 4 cups corn and add 2 cups diced zucchini or yellow squash.
Boost protein by adding 1.5 cups of black beans or 2 cups of shredded rotisserie chicken.

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 8gFat: 18gSaturated Fat: 9gSodium: 420mgPotassium: 503mgFiber: 4gSugar: 9gVitamin C: 45mgCalcium: 12mg
Keyword Mexican Street Corn, Elote Soup, Corn Soup, Mexican Soup
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