Creamy Mexican Street Corn Soup Recipe

There’s just something magical about creamy, comforting soups, especially when they’re inspired by the bold, vibrant flavors of Mexican street corn. This creamy Mexican street corn soup is everything you’d want in a cozy meal – it’s rich, a little spicy, and perfectly balanced with tangy lime and crumbly Cotija cheese. Imagine taking the flavors of elote (Mexican street corn) – that delightful blend of roasted corn, cheese, and lime – and transforming them into a warm, spoonable bowl of goodness.

This soup is the perfect way to enjoy those iconic flavors in a heartier, more filling form. With its creamy texture and the heat of poblano pepper, it’s a bowl that’s sure to warm you up. Let’s dive into why this recipe should definitely make it into your regular rotation!

this RECIPE

My first taste of street corn soup 🥣

The first time I tried a soup version of Mexican street corn was a chilly autumn day at a small café. I had been craving something warm but wasn’t in the mood for a heavy stew. When the server brought out this creamy, aromatic bowl topped with crumbled cheese and fresh cilantro, I couldn’t wait to dig in. The flavors were bold and comforting – the creamy corn paired perfectly with the tangy lime and little pops of heat from the chili powder. Since that day, I’ve been obsessed with recreating that experience at home. After a few tries (and some messy kitchens), I finally found the balance of flavors that brings me right back to that cozy, unforgettable meal.

A little history of Mexican street corn

Mexican street corn, or elote, is a popular street food in Mexico, often enjoyed as a quick snack or side dish. Traditionally, it’s grilled corn on the cob slathered with mayonnaise, crumbled cheese, lime juice, and a sprinkle of chili powder. The combination is tangy, creamy, and savory with just a hint of heat – a true explosion of flavors! In recent years, this classic has evolved into various dishes, like esquites (a corn salad version) and, of course, soups. By blending these traditional flavors into a creamy soup, you get a warm and comforting twist on a Mexican classic. It’s perfect for anyone who loves those street corn flavors but wants something a bit more filling.

Let’s talk ingredients: flavors that make it all happen

This soup has a wonderful mix of simple ingredients that each play a key role:

• Butter: It adds richness and a bit of sweetness to the soup base. Feel free to substitute with olive oil if you’re avoiding dairy.
• Yellow onion, celery, and poblano pepper: These form the flavor base of the soup, adding depth and a touch of heat from the poblano. If you can’t find poblano, a green bell pepper works as a mild substitute.
• Garlic, chile powder, and oregano: These seasonings give the soup its warm, earthy, and slightly spicy flavor. Chile powder adds the smoky heat, while oregano brings an herbal note that rounds everything out.
• Chicken stock: It gives the soup body and a savory depth. If you’re vegetarian, swap it with vegetable stock.
• Yukon gold potatoes: These help thicken the soup naturally while adding a creamy texture. You can also use russet potatoes in a pinch, though Yukon golds are ideal for their buttery flavor.
• Corn: The star of the show! You can use fresh or frozen corn – both work wonderfully. Fresh corn will add a bit more crunch, while frozen corn is easy and convenient.
• Heavy cream: This makes the soup extra creamy and rich. For a lighter version, try half-and-half or even coconut milk for a dairy-free option.
• Cotija cheese: Its salty, tangy flavor pairs perfectly with the corn. If you’re out of Cotija, feta or Parmesan makes a good substitute.
• Lime juice and cilantro: These add a fresh, bright flavor that cuts through the richness of the soup.

Essential kitchen tools for success

You don’t need a lot of fancy equipment to make this soup, but a few basics will make the process easier:

• Large soup pot: A sturdy pot with a heavy bottom is perfect for cooking this soup evenly. It helps keep the heat steady and prevents burning.
• Blender or immersion blender: For a bit of extra creaminess, you’ll purée a portion of the soup. An immersion blender works well if you don’t want to transfer hot soup, but a regular blender will do the job just fine – just remember to vent the lid!
• Sharp knife and cutting board: You’ll be chopping up veggies like onion, celery, and poblano, so a good knife will make it easier.

Step-by-step: making creamy Mexican street corn soup

Ready to cook? Let’s walk through it together.

1. Sauté the veggies: Start by melting the butter in a large pot over medium-high heat. Add your chopped onion, celery, and poblano pepper, along with a pinch of salt and pepper. Cook for about 7-8 minutes, stirring occasionally, until the onion is soft and translucent. This is the aromatic base of the soup, so let those flavors mingle!
2. Add garlic and spices: Toss in the minced garlic, chile powder, and oregano, and cook for just about a minute until everything is fragrant. You don’t want the garlic to burn, so keep an eye on it. This step blooms the spices, bringing out their full flavors.
3. Add the stock and potatoes: Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the potatoes cook for about 15 minutes, or until they’re fork-tender.
4. Add the corn, cream, and sugar: Stir in the corn, heavy cream, and sugar. Cook for another 5 minutes or so until everything is heated through. The sugar might seem odd, but it brings out the natural sweetness of the corn.
5. Blend part of the soup: Carefully transfer about 1½ cups of the soup to a blender and purée until smooth. Stir this back into the pot to thicken the soup slightly while still keeping some texture.
6. Finish with cheese, lime, and cilantro: Stir in the crumbled Cotija cheese, lime juice, and chopped cilantro. Season with salt and pepper to taste, and give it a quick taste test. You want a nice balance of creamy, tangy, and slightly spicy.
7. Garnish and serve: Ladle the soup into bowls and top with extra cilantro, Cotija cheese, a sprinkle of chile powder, and a drizzle of Mexican crema. Serve with lime wedges on the side for a burst of fresh acidity.

Mix it up: variations and substitutions

Want to put your own twist on this soup? Here are some ideas:

• Make it vegan: Replace the butter with olive oil, use vegetable stock, and swap the heavy cream with coconut milk. Leave out the Cotija cheese or try a vegan cheese substitute.
• Add more veggies: Bell peppers, zucchini, or even a handful of spinach can add extra color and nutrients. Just chop them finely and add them when you sauté the onion.
• Spice it up: For those who like heat, add a diced jalapeño along with the poblano, or sprinkle in some crushed red pepper flakes.
• Try roasted corn: If you have the time, roast the corn kernels in a skillet before adding them to the soup. It adds a wonderful smoky flavor that mimics grilled street corn.
• Use queso fresco: If you’re out of Cotija, queso fresco is a nice mild alternative. It has a similar crumbly texture without being quite as salty.

How to serve and garnish your soup

When it’s time to serve, go all out with the garnishes. A generous sprinkle of extra Cotija cheese and fresh cilantro brings color and flavor. A drizzle of Mexican crema or sour cream adds a touch of richness. For a little kick, sprinkle a bit more chile powder on top. Serve with lime wedges on the side – squeezing a bit of lime over each bowl just before eating brightens up all the flavors. This soup pairs well with warm tortillas or a slice of crusty bread for dipping!

Drink pairings

For a refreshing pairing, try an agua fresca like cucumber-lime or watermelon-mint. The light, fruity flavors complement the richness of the soup beautifully. If you want something warmer, a cup of Mexican hot chocolate or a spiced cinnamon tea would be cozy and comforting. A lightly sparkling water with lime also works well, adding a bit of fizz without overpowering the flavors of the soup.

Storing and reheating leftovers

This soup stores well in the fridge for up to three days. Just let it cool to room temperature before transferring it to an airtight container. When you’re ready to reheat, warm it gently on the stove over low heat. Add a splash of water or stock if it’s thickened too much in the fridge. Freezing is also an option, though the cream may separate slightly upon thawing. To freeze, skip adding the cream, then add it fresh when reheating for the best texture.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re cooking for a crowd, double the ingredients and use a larger pot. If you’re just making it for yourself, halve the ingredients and store leftovers for the next day. Just remember, the cook time for potatoes may be a bit shorter when making a smaller batch, so keep an eye on them.

Troubleshooting common issues

• Too spicy? Stir in a bit of extra cream or a splash of milk to mellow out the heat.
• Too thick? Add a bit more stock or water until you reach your desired consistency.
• Not creamy enough? Add more heavy cream or a spoonful of sour cream for an extra-rich finish.

Frequently asked questions

1. Can I make this soup dairy-free?
Absolutely! Substitute olive oil for the butter and use coconut milk instead of heavy cream. Skip the Cotija or use a dairy-free cheese.

2. Can I use fresh corn instead of frozen?
Yes, fresh corn is wonderful in this recipe! You’ll need about 6 cups of kernels from around 6 ears of corn.

3. Is there a way to make it spicier?
Try adding a diced jalapeño with the poblano pepper, or sprinkle in extra chile powder or cayenne.

4. How long does this soup last in the fridge?
Stored properly, it lasts up to three days in the fridge. Just reheat gently on the stove before serving.

5. Can I freeze this soup?
Yes, you can freeze it, but add the cream fresh when reheating for the best texture.

Enjoy making this creamy, flavorful Mexican street corn soup and don’t be afraid to put your own twist on it!

Print