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A vibrant bowl of Mexican Street Corn Soup showcases its creamy texture and colorful garnishes as the featured image for the recipe.

Easy Mexican Street Corn Soup

This creamy and flavorful Mexican Street Corn Soup captures the essence of elote with charred corn, cotija cheese, and a touch of spice. It's an easy-to-make soup that's perfect for a comforting and satisfying meal. Garnish with extra cheese, chili powder, and a lime wedge for the ultimate experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears of corn, husked
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced optional
  • 4 cups chicken broth or vegetable broth
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1 cup heavy cream or Mexican crema
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 1 teaspoon chili powder, plus more for garnish

Equipment

  • Grill or broiler
  • Large pot or Dutch oven
  • knife
  • cutting board
  • Immersion blender or regular blender
  • measuring cups and spoons
  • Serving bowls

Method
 

  1. Char the Corn: Grill the corn over medium-high heat, turning occasionally, until kernels are lightly charred, about 10-15 minutes. Alternatively, broil the corn in the oven, turning every few minutes, until charred. Let cool slightly, then cut the kernels off the cob.
  2. Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeno (if using) and cook for 1 minute more, until fragrant.
  3. Build the Base: Add the charred corn kernels, chicken broth, smoked paprika, salt, and pepper to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
  4. Blend for Creaminess: Using an immersion blender, partially blend the soup until it reaches your desired consistency. I prefer to leave some chunks of corn for texture. Alternatively, transfer about 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  5. Add the Creamy Goodness: Stir in the heavy cream, mayonnaise, cilantro, cotija cheese, and lime juice. Heat through gently, being careful not to boil.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with additional cotija cheese, chili powder, and lime wedges. A dollop of sour cream or Mexican crema is also a nice touch.

Notes

For a vegetarian version, use vegetable broth. You can adjust the spice level by adding more or less jalapeno and chili powder. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For extra flavor, char the corn using a kitchen torch.