If you love the flavors of classic elote—sweet corn, creamy sauce, tangy lime, and a little smoky heat—this soup brings them all together in a cozy bowl. It’s rich without feeling heavy, and it’s surprisingly easy to make on a weeknight. Think creamy corn base, a pop of jalapeño, and a finishing shower of Cotija and chili powder.
You can keep it mild, or turn up the spice. Either way, it tastes like a summer street snack reimagined as the perfect comfort soup.
Mexican Street Corn Soup (Elote) – Creamy, Zesty, and Comforting
Ingredients
- Corn: 5 cups kernels (from about 5–6 ears fresh corn, or frozen, thawed; canned rinsed and drained works too)
- Butter or olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Jalapeño: 1, seeded and finely diced (use more for extra heat)
- Chili powder: 1–1½ teaspoons
- Smoked paprika: ½ teaspoon (or regular paprika)
- Cumin: ½ teaspoon
- Chicken or vegetable broth: 4 cups
- Heavy cream: ½ cup (or half-and-half)
- Mayonnaise: 2 tablespoons (classic elote touch; optional but recommended)
- Lime juice: 1–2 tablespoons, plus extra wedges for serving
- Cotija cheese: ½ cup, crumbled (plus more for topping; feta works in a pinch)
- Fresh cilantro: ¼ cup, chopped
- Green onions: 2, thinly sliced (optional)
- Salt and black pepper: To taste
- Hot sauce or Tajín: Optional, for serving
Instructions
- Sauté the aromatics: In a large pot, warm the butter or oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and jalapeño; cook 1 minute until fragrant.
- Toast the spices: Add chili powder, smoked paprika, and cumin. Stir 30 seconds to wake up the flavors without burning.
- Add the corn: Stir in the corn kernels. Cook 3–4 minutes so the corn warms through and picks up the spices. If using fresh corn, let a few bits lightly caramelize for extra flavor.
- Pour in broth: Add the broth and bring to a gentle simmer. Reduce heat and cook 10 minutes to blend the flavors.
- Blend for creaminess: Use an immersion blender to blend about half the soup right in the pot until slightly thickened, leaving some kernels whole. If using a countertop blender, carefully blend 2–3 cups and return it to the pot.
- Make it silky: Stir in the heavy cream and mayo. Simmer on low 2–3 minutes. Do not boil after adding dairy.
- Brighten and season: Stir in lime juice and Cotija. Taste and season with salt and pepper. Adjust chili powder, lime, or a splash of hot sauce if you like more kick.
- Garnish and serve: Ladle into bowls. Top with extra Cotija, cilantro, green onions, a dusting of chili powder or Tajín, and a squeeze of lime. Serve hot.
What Makes This Recipe So Good
- Big elote flavor: Sweet corn, lime, chili powder, and Cotija deliver that classic street-corn taste in every spoonful.
- Balanced texture: Part of the soup is blended for creaminess, while some kernels stay whole for a little bite.
- Weeknight friendly: Uses simple ingredients and comes together in about 35–40 minutes.
- Flexible heat level: Adjust jalapeño, chili powder, and hot sauce to taste.
- All-season corn: Works with fresh, frozen, or even canned corn—no need to wait for summer.
What You’ll Need
- Corn: 5 cups kernels (from about 5–6 ears fresh corn, or frozen, thawed; canned rinsed and drained works too)
- Butter or olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Jalapeño: 1, seeded and finely diced (use more for extra heat)
- Chili powder: 1–1½ teaspoons
- Smoked paprika: ½ teaspoon (or regular paprika)
- Cumin: ½ teaspoon
- Chicken or vegetable broth: 4 cups
- Heavy cream: ½ cup (or half-and-half)
- Mayonnaise: 2 tablespoons (classic elote touch; optional but recommended)
- Lime juice: 1–2 tablespoons, plus extra wedges for serving
- Cotija cheese: ½ cup, crumbled (plus more for topping; feta works in a pinch)
- Fresh cilantro: ¼ cup, chopped
- Green onions: 2, thinly sliced (optional)
- Salt and black pepper: To taste
- Hot sauce or Tajín: Optional, for serving
Step-by-Step Instructions
- Sauté the aromatics: In a large pot, warm the butter or oil over medium heat. Add onion and a pinch of salt.
Cook 4–5 minutes until soft and translucent. Stir in garlic and jalapeño; cook 1 minute until fragrant.
- Toast the spices: Add chili powder, smoked paprika, and cumin. Stir 30 seconds to wake up the flavors without burning.
- Add the corn: Stir in the corn kernels.
Cook 3–4 minutes so the corn warms through and picks up the spices. If using fresh corn, let a few bits lightly caramelize for extra flavor.
- Pour in broth: Add the broth and bring to a gentle simmer. Reduce heat and cook 10 minutes to blend the flavors.
- Blend for creaminess: Use an immersion blender to blend about half the soup right in the pot until slightly thickened, leaving some kernels whole.
If using a countertop blender, carefully blend 2–3 cups and return it to the pot.
- Make it silky: Stir in the heavy cream and mayo. Simmer on low 2–3 minutes. Do not boil after adding dairy.
- Brighten and season: Stir in lime juice and Cotija.
Taste and season with salt and pepper. Adjust chili powder, lime, or a splash of hot sauce if you like more kick.
- Garnish and serve: Ladle into bowls. Top with extra Cotija, cilantro, green onions, a dusting of chili powder or Tajín, and a squeeze of lime.
Serve hot.
Keeping It Fresh
- Storage: Cool completely. Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm gently on the stove over low heat, stirring often. Avoid boiling to keep the dairy from separating.
- Freezing: Best without dairy.
Freeze the blended corn-broth base up to 2 months, then reheat and add cream, mayo, lime, and Cotija just before serving.
- Make-ahead tips: Chop onion, jalapeño, and cilantro in advance. Crumble Cotija ahead and store separately. If grilling corn, char it the day before for deeper flavor.
Benefits of This Recipe
- Comforting but lively: The creamy base is balanced by citrusy lime and smoky spices, so it never feels flat.
- Budget-friendly: Uses pantry spices and accessible ingredients.
Frozen corn keeps costs down.
- Customizable: Easy to make vegetarian with veggie broth, or add protein like shredded chicken or black beans.
- Season-proof: Fresh in summer, cozy in winter—this soup works year-round.
- Great for gatherings: Scales nicely and holds well for serving.
What Not to Do
- Don’t skip acid: Without lime juice, the soup can taste flat. That bright pop makes a big difference.
- Don’t boil after adding dairy: High heat can cause curdling and a grainy texture.
- Don’t over-blend: You want some kernels intact for texture. Blend about half the pot, not all of it.
- Don’t under-season: Corn is sweet; it needs enough salt, chili powder, and Cotija to balance the flavors.
- Don’t forget garnish: Cotija, cilantro, and a sprinkle of chili powder make it feel like true street corn.
Alternatives
- Cheese swaps: Use feta or grated Parmesan if you can’t find Cotija.
Queso fresco is milder but works too.
- Dairy-free: Use full-fat coconut milk or a barista-style oat milk for creaminess. Skip the mayo or use vegan mayo. Add extra lime and spices to balance.
- Roasted flavor: Char fresh corn on a grill or under the broiler first.
You can also add a roasted poblano for depth and gentle heat.
- Protein boost: Stir in shredded rotisserie chicken, browned chorizo, or a can of black beans (rinsed and drained).
- Thicker or thinner: For a chowder vibe, add a diced potato with the broth and simmer until tender before blending. For a lighter soup, add more broth.
- Herb twist: Add a handful of fresh cilantro stems and leaves before blending for a green, herby note.
FAQ
Can I use canned corn?
Yes. Rinse and drain it well to remove excess salt and brine.
You may want to add a pinch of sugar or a little extra lime to balance the flavor.
How can I make it spicier?
Leave some jalapeño seeds in, add a second jalapeño, sprinkle in cayenne, or finish with hot sauce or Tajín. Taste as you go so it doesn’t overpower the corn.
What if I don’t have an immersion blender?
Carefully transfer a few cups of the hot soup to a countertop blender. Vent the lid, cover with a towel, blend, then pour back into the pot.
Repeat as needed.
Is mayo necessary?
It’s optional, but it adds that classic elote creaminess and a slight tang. If you prefer, skip it and add a bit more cream and lime.
Can I make it ahead for a party?
Yes. Cook and blend the soup base a day ahead.
Reheat gently, then stir in cream, mayo, lime, and Cotija just before serving. Set out toppings so guests can garnish their bowls.
What’s the best way to char corn indoors?
Use a hot cast-iron skillet with a little oil. Add the kernels in a single layer and let them sit undisturbed until they blister, then stir and repeat.
How do I keep it vegetarian or gluten-free?
Use vegetable broth for vegetarian.
The recipe is naturally gluten-free as written—just confirm your broth and spices are certified if needed.
In Conclusion
This Mexican Street Corn Soup hits that perfect spot between cozy and bright. It’s creamy, full of sweet corn flavor, and finished with lime and Cotija for a true elote feel. Whether you’re using peak-season corn or a bag from the freezer, you’ll get a bowl that’s crowd-pleasing, flexible, and easy to make your own.
Keep the garnishes generous, and don’t forget that final squeeze of lime.
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