Mexican Street Corn Soup: Amazing 40 Min Recipe

Name: Mexican Street Corn Soup: Amazing 40 Min Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 4 cups vegetable broth; 1/2 cup sour cream; 1/4 cup crumbled cotija cheese; 2 tablespoons fresh cilantro, chopped; 1 lime, cut into wedges; Salt and black pepper to taste

by Fenna Saul

August 21, 2025

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Mexican Street Corn Soup has become my absolute go-to when I’m craving something comforting yet packed with flavor. I remember the first time I tried traditional elote from a street vendor in Mexico City – that explosion of sweet corn, smoky chili, and tangy lime was pure magic. I’ve spent ages trying to capture that same essence in a soup, and I’m so excited to share this easy Mexican corn soup recipe with you. It’s incredibly creamy, wonderfully warm, and surprisingly simple. If you’ve ever wondered how to make Mexican street corn soup that tastes just like the real deal, you’re in the right place. Let’s get cooking!

Why You’ll Love This Mexican Street Corn Soup

Incredible Flavor: It delivers that classic sweet corn, smoky chili, and zesty lime taste you love.
Quick Prep: Ready in just about 40 minutes total, making it perfect for weeknights.
Healthy & Wholesome: Packed with corn, it’s a lighter option that still feels indulgent.
Budget-Friendly: Uses simple, accessible ingredients that won’t break the bank.
Family Favorite: Even picky eaters will ask for seconds of this delightful elote soup recipe.
Versatile: Great as a light lunch or an appetizer for any Mexican-themed meal.
Easy Elote Soup Recipe: You’ll be amazed at how simple it is to recreate this street food favorite at home.

Ingredients for Creamy Mexican Corn Soup

Gathering these ingredients is the first step to making an amazing Mexican Street Corn Soup. The star is definitely the corn – I love using a mix of fresh and frozen for the best texture, but either works beautifully. The sweetness of the corn is perfectly balanced by the savory onion and garlic, which form the flavor base. Smoked paprika and chili powder bring that essential smoky warmth characteristic of street corn. For that signature creaminess, we’ll use sour cream, and crumbled cotija cheese adds a salty, tangy finish that’s crucial for an authentic elote flavor. A squeeze of fresh lime juice right at the end really brightens everything up. It’s these simple components that come together to create something truly special.

Mexican Street Corn Soup: Amazing 40 Min Recipe - Mexican Street Corn Soup - additional detail

How to Make Mexican Street Corn Soup

Step 1: Begin by heating 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium yellow onion, diced, and sauté for about 3-4 minutes until it starts to soften and become translucent. The kitchen will begin to fill with a sweet, savory aroma.
Step 2: Stir in the 3 cloves garlic, minced, along with 1 teaspoon smoked paprika and 1/2 teaspoon chili powder. Cook for just about 1 minute more, stirring constantly until the garlic is fragrant and the spices release their warm, smoky notes. This step is key for that signature spicy corn soup Mexican style flavor.
Step 3: Add the 4 cups fresh or frozen corn kernels and 4 cups vegetable broth to the pot. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows the corn to soften and meld with the broth.
Step 4: Now, it’s time to achieve that perfect texture for your Mexican street corn soup. Carefully use an immersion blender to partially puree the soup directly in the pot. Blend just enough to break down some of the corn kernels, leaving plenty whole for a delightful texture that makes this an easy elote soup recipe.
Step 5: Stir in the 1/2 cup sour cream until it’s fully incorporated, making the soup wonderfully creamy. Season generously with salt and black pepper to your taste. Let the soup simmer gently for another 2-3 minutes to heat through – be careful not to boil it after adding the sour cream.
Step 6: Ladle the hot soup into bowls. Garnish each serving with 1/4 cup crumbled cotija cheese, a sprinkle of 2 tablespoons fresh cilantro, chopped, and a generous squeeze from a lime wedge. This finishing touch is what truly elevates it to an authentic Mexican street corn soup.

Pro Tips for the Best Mexican Street Corn Soup

Want to make sure your soup is absolutely perfect every time? I’ve picked up a few tricks along the way that really elevate this dish. For an authentic Mexican street corn soup experience, don’t skip the finishing touches – the cotija cheese and fresh lime are non-negotiable! Using good quality corn, whether fresh or frozen, makes a big difference in the overall flavor and sweetness.

Don’t over-puree: Leaving some corn kernels whole adds a delightful texture that’s characteristic of street corn.
Toast your spices: Briefly toasting the smoked paprika and chili powder with the garlic and onion unlocks their full flavor potential.
Taste and adjust: Always taste your soup before serving and adjust salt, pepper, and lime juice as needed.
Cotija is key: While feta can work in a pinch, cotija cheese offers a unique salty tang that’s perfect for this soup.

What’s the secret to perfect Mexican street corn soup?

The magic lies in balancing the sweet corn with smoky spices and a bright, zesty finish. Toasting the spices and ensuring you have that salty cotija cheese and fresh lime juice are crucial for the best Mexican corn soup. It truly captures the essence of elote.

Can I make Mexican street corn soup ahead of time?

Yes, you can prepare the soup base ahead of time, up to the point of adding the sour cream and garnishes. Store it covered in the refrigerator. When you’re ready to serve, gently reheat the soup, stir in the sour cream, and then add the toppings. This makes serving for a crowd much easier!

How do I avoid common mistakes with Mexican street corn soup?

A common pitfall is overcooking the corn, which can make it mushy. Also, be careful not to boil the soup after adding the sour cream, as it can sometimes curdle. For an easy elote soup recipe, focus on gentle reheating and tasting as you go.

Best Ways to Serve Mexican Street Corn Soup

This vibrant soup is fantastic on its own, but it truly shines when paired with complementary flavors and textures. For a complete meal, consider serving it alongside some crispy tortilla chips for dipping – they add a wonderful crunch that contrasts beautifully with the creamy soup. If you’re looking for something more substantial, it makes a fantastic starter for tacos, enchiladas, or a hearty burrito bowl. Many people enjoy this as a lighter option when they want a satisfying meal without feeling too heavy. For those who love a heartier consistency, think of this as a delicious base for a Mexican street corn chowder recipe; you could easily add shredded chicken or black beans to make it even more filling.

Nutrition Facts for Mexican Street Corn Soup

Here’s a breakdown of the estimated nutritional information per serving for this delicious soup:

Calories: 280cal
Fat: 12g
Saturated Fat: 0g
Protein: 8g
Carbohydrates: 38g
Fiber: 0g
Sugar: 0g
Sodium: 0mg

Nutritional values are estimates and may vary based on specific ingredients used in your Mexican corn soup recipe.

Mexican Street Corn Soup: Amazing 40 Min Recipe - Mexican Street Corn Soup - additional detail

How to Store and Reheat Mexican Street Corn Soup

This flavorful soup is wonderful for meal prep, and storing it properly ensures you can enjoy a warm Mexican corn soup whenever the craving strikes. Once cooked, let the soup cool down at room temperature for about an hour before transferring it to airtight containers. For refrigeration, it will keep well for 3 to 4 days. If you want to store it for longer, freezing is an excellent option; it can be kept in the freezer for up to 3 months. Make sure to use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.

When you’re ready to reheat, gently thaw frozen soup overnight in the refrigerator. On the stovetop, warm it over low to medium heat, stirring occasionally, until heated through. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency. Avoid boiling it after it has cooled, especially if you’ve already added the sour cream, to maintain its creamy texture.

Frequently Asked Questions About Mexican Street Corn Soup

What is Mexican street corn soup?

Mexican street corn soup is a creamy, flavorful dish inspired by the popular Mexican street food known as elote. It captures the essence of grilled corn with smoky spices, lime, and the creamy, tangy notes you’d find in elote. It’s often made with corn kernels, broth, spices, and a creamy element like sour cream or crema, making it a delightful comfort food.

Can I make this Mexican esquites soup vegetarian?

Absolutely! This recipe is already designed to be a delicious vegetarian Mexican corn soup. We use vegetable broth as the base, and all the other ingredients like corn, onion, garlic, spices, sour cream, and cotija cheese are typically vegetarian. If you need it to be strictly vegan, you can substitute the sour cream with a vegan sour cream or cashew cream and use a vegan cheese alternative for the cotija topping.

What makes this Mexican corn soup recipe so creamy?

The creaminess in this recipe comes from a couple of key ingredients. First, we partially blend some of the corn kernels with the broth, which naturally thickens the soup and gives it a creamy base. Then, stirring in sour cream at the end adds a rich, velvety texture that’s characteristic of a good elote soup recipe. It’s a simple technique that yields fantastic results!

How is this different from Mexican esquites?

While both are inspired by the same flavors, Mexican esquites soup is essentially a soup version of esquites, which is typically a corn salad served off the cob. Esquites usually involves corn kernels mixed with mayonnaise, cheese, chili powder, and lime. This soup takes those same beloved flavors and ingredients and transforms them into a warm, comforting bowl of soup, making it perfect for cooler weather.

Variations of Mexican Street Corn Soup You Can Try

Once you’ve mastered the classic version, there are so many fun ways to customize this soup! For a heartier meal, I love adding shredded chicken to make it a complete Mexican street corn soup with chicken. It’s a fantastic way to use up leftover rotisserie chicken. If you’re looking for a lighter option or want to boost the fiber, adding a can of black beans or some diced sweet potato works beautifully. For those who prefer a simmered soup rather than blended, you can skip the immersion blender step entirely, creating more of a chunky corn chowder. And, of course, if you’re aiming for a strictly vegetarian Mexican corn soup, this recipe is already perfect as is, using vegetable broth as its base.