It warms my heart when the kids ask for specific meals. A few weeks ago, after a particularly long day of school and activities, my youngest came into the kitchen, sniffing the air hopefully. “Mom,” she said, “Can we have that corn soup? The one that tastes like summer?” That “summer in a bowl,” as she calls it, is my Mexican Street Corn Soup, and the request was music to my ears. This Creamy Corn Soup Recipe is one of those dishes that has become a family staple, a comforting hug on a chilly evening.
It wasn’t always this way. I remember the first time I tried making Mexican Street Corn Soup. It was a disaster! The corn was bland, the broth was watery, and the whole thing just lacked that vibrant, zesty flavor I was craving. I knew I had to figure out how to nail this Mexican Corn Chowder, and after much tweaking and taste-testing, I finally landed on a recipe that my family adores.
This Spicy Corn Soup isn’t just delicious; it’s also surprisingly easy to make, perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. What makes this Mexican Street Corn Soup extra special is the way it brings everyone together. The kids love helping to shuck the corn, and the toppings are always a hit, letting everyone customize their bowl just the way they like it. It’s more than just a meal; it’s a mini-celebration of flavors and family. I can’t wait to share this Mexican Street Corn Soup recipe with you, so you can create those same memories with your loved ones.
What You’ll Need
Here’s what you’ll need to make my family’s favorite Mexican Street Corn Soup. Trust me, this Mexican Street Corn Soup ingredient list keeps things simple without sacrificing flavor!
- 6 ears of corn, husked: For the best Mexican Street Corn Soup, I recommend using fresh corn if you can find it. Frozen corn works in a pinch, but fresh corn adds a natural sweetness that’s hard to beat.
- 1 tablespoon olive oil: This helps to sauté the vegetables and adds a little richness to the soup.
- 1 onion, chopped: Adds a savory base flavor. Yellow or white onions work great.
- 2 cloves garlic, minced: Garlic is a must for that aromatic kick.
- 1 jalapeño, seeded and minced: Adds a touch of heat. Remove the seeds for a milder flavor.
- 4 cups chicken broth: I use low-sodium broth so I can control the saltiness of the soup.
- 1 cup heavy cream: This is what makes the soup extra creamy and decadent.
- 1/2 cup cotija cheese, crumbled: Cotija cheese adds a salty, crumbly texture. You can find everything for this Mexican Street Corn Soup at your regular grocery store, usually in the specialty cheese section.
- 1/4 cup cilantro, chopped: Cilantro adds a fresh, vibrant flavor.
- 2 tablespoons lime juice: Lime juice brightens up the flavors and adds a zesty tang.
- Salt and pepper to taste: Season to your liking.
Optional Toppings:
- Extra cotija cheese
- Chili powder
- Lime wedges
- Hot sauce
- Avocado, diced
This Mexican Street Corn Soup is forgiving if you need to swap things out. For example, if you don’t have cotija cheese, you could use feta cheese instead. My family prefers when I use fresh corn in our Mexican Street Corn Soup, but sometimes, frozen is just easier! I always make sure to have a bag of frozen corn on hand just in case. And here’s a Mexican Street Corn Soup secret that makes all the difference: grilling the corn before adding it to the soup! It adds a smoky flavor that takes this soup to the next level.
How to Make It
Alright, let’s get cooking! Here’s how to make my version of Mexican Street Corn Soup. Don’t be intimidated; it’s easier than you think, and I’ll be with you every step of the way.
- Grill the corn (optional): Preheat your grill to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred. This adds a wonderful smoky flavor to the soup. If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes.
- Cut the corn off the cob: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Set aside. This Mexican Street Corn Soup typically takes me about 10 minutes to prep, and 25 minutes to cook – so it’s a fast one.
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño and cook for another minute until fragrant. Your kitchen will smell amazing while this Mexican Street Corn Soup cooks!
- Add the corn and broth: Add the corn kernels (grilled or not) to the pot. Pour in the chicken broth and bring to a simmer.
- Simmer: Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together. You’ll know your Mexican Street Corn Soup is ready when the corn is tender and the broth has thickened slightly.
- Blend (optional): For a creamier soup, use an immersion blender to partially blend the soup. I like to leave some chunks of corn for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender, but be sure to vent the lid to prevent it from exploding.
- Stir in the cream, cheese, cilantro, and lime juice: Stir in the heavy cream, cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste. Don’t worry if your Mexican Street Corn Soup looks a little thin at first; the cream and cheese will thicken it up as it heats.
- Heat through: Heat the soup through, but don’t let it boil. Taste and adjust seasonings as needed. Here’s where I used to mess up my Mexican Street Corn Soup – now I always remember to taste and adjust the seasonings at the end!
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as extra cotija cheese, chili powder, lime wedges, hot sauce, and diced avocado.
While your Mexican Street Corn Soup is cooking, you’ll have time to chop up some toppings or set the table. Remember, cooking should be fun, so relax and enjoy the process! If you’re looking for inspiration, there are lots of variations like this [Homemade] Mexican street corn soup with blackened corn, cilantro ….
Serving Ideas
My family loves this Mexican Street Corn Soup in so many different ways! It’s such a versatile dish. It’s perfect as a starter, a light lunch, or a satisfying dinner. We often have it on Taco Tuesdays as a side dish, and it’s always a hit. Everyone reaches for seconds when this Mexican Street Corn Soup comes out with a dollop of sour cream and a sprinkle of chili powder.
This Mexican Street Corn Soup is perfect for those nights when you want something really satisfying! I like to serve it with a side of warm cornbread or some crispy tortilla chips for dipping. For a more substantial meal, you can add shredded chicken or black beans to the soup.
When I’m serving this to guests, I like to make a toppings bar so everyone can customize their own bowl. I’ll put out bowls of cotija cheese, cilantro, lime wedges, hot sauce, diced avocado, and sour cream. It makes the meal feel extra special and interactive.
Leftovers (if there are any!) are great for lunch the next day. The soup actually tastes even better after the flavors have had a chance to meld together overnight. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
I’ve also tried a few variations of this Mexican Street Corn Soup that have been successful. One time, I added a can of diced tomatoes for a little extra acidity. Another time, I used poblano peppers instead of jalapeños for a milder heat. And of course, you can also make a Grilled Corn Soup if you are looking for a more rustic flavor. No matter how you serve it, this Mexican Street Corn Soup is sure to be a crowd-pleaser. If your family loves this, they’ll also enjoy my Creamy Reuben Soup recipe.
Your Questions Answered
I know you might have some questions about making this Mexican Street Corn Soup, so I’ve compiled a list of the most common ones I get asked. I want to help you feel confident in your kitchen, so let’s dive in!
Can I make this Mexican Street Corn Soup ahead of time?
Absolutely! This soup is a great make-ahead dish. The flavors actually meld together even more beautifully when it sits in the fridge overnight. Just prepare the soup as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat it on the stovetop or in the microwave. You may need to add a splash of broth or water if it has thickened too much.
What if I don’t have cotija cheese for my Mexican Street Corn Soup?
No problem! Cotija cheese can sometimes be hard to find. If you don’t have it on hand, you can substitute feta cheese or even a sharp cheddar cheese. Feta will give you a similar salty, crumbly texture, while cheddar will add a slightly different but still delicious flavor.
How do I store leftover Mexican Street Corn Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The soup may thicken as it sits, so you might want to add a little broth or water when reheating to achieve your desired consistency.
Can I freeze this Mexican Street Corn Soup?
While you can freeze this soup, I don’t recommend it. The heavy cream can sometimes separate and become grainy when frozen and thawed, which can affect the texture of the soup. If you do freeze it, let it thaw completely in the refrigerator before reheating, and be prepared for a slightly different texture.
Can I make this Mexican Street Corn Soup vegetarian?
Yes, easily! Simply substitute vegetable broth for the chicken broth. This soup is naturally vegetarian otherwise.
What if I don’t like spicy food?
No problem! Just omit the jalapeño or use a milder pepper, like a poblano. You can also remove the seeds and membranes from the jalapeño, as that’s where most of the heat is.
Can I use canned corn instead of fresh or frozen?
While fresh or frozen corn is ideal, you can use canned corn in a pinch. Just drain and rinse the corn before adding it to the soup. Keep in mind that canned corn may not have as much flavor as fresh or frozen. Don’t be afraid to get creative and check out other Creamy Corn Soup Recipe variations for inspiration!
The Final Word
This Mexican Street Corn Soup has earned its place in my recipe collection because it’s simple, flavorful, and always a crowd-pleaser. It’s a taste of summer in a bowl, no matter the season, and it brings my family together around the table. I’ve adapted this recipe over the years, taking inspiration from other Elote Soup recipes, and adding my own personal touches.
My Mexican Street Corn Soup Tips:
- Grill the corn: Grilling the corn adds a smoky flavor that takes this soup to the next level. Don’t skip this step if you can!
- Don’t overcook the soup: Simmering the soup gently for a short amount of time helps to preserve the fresh flavors of the corn and vegetables.
- Taste and adjust: Always taste the soup and adjust the seasonings to your liking. A little extra lime juice or chili powder can make all the difference.
I’ve tried a few variations of this Mexican Street Corn Soup that have been successful. My husband loves it with a little bit of chorizo added for extra spice. The kids enjoy it with a dollop of sour cream and a sprinkle of crumbled tortilla chips. I sometimes add a can of black beans for extra protein and fiber. This is a great dish to try with Grilled Corn Soup if you haven’t before.
I hope you’ll make this Mexican Street Corn Soup your own, experimenting with different toppings and variations to find what your family loves best. Whether you are a fan of Spicy Corn Soup or a sweeter version, you can cater this recipe to meet your personal taste. I hope your family loves this Mexican Street Corn Soup as much as mine does. Happy cooking!
Mexican Street Corn Soup
This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. Charred corn, creamy broth, and zesty toppings make it a perfect summer soup!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, extra cotija cheese, chili powder, lime wedges
Instructions
- Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred, about 10-15 minutes. Let cool slightly, then cut kernels off the cob.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add vegetable broth, milk, and charred corn kernels to the pot. Bring to a simmer.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Remove from heat and stir in cotija cheese, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
- Serve hot, garnished with optional toppings such as sour cream, extra cotija cheese, chili powder, and lime wedges.
Notes
For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the onion and garlic. This soup is also delicious served cold!