Mexican Street Corn Soup: Easy & Flavorful Recipe!

Mexican Street Corn Soup is more than just a meal; it’s a vibrant celebration of flavors, transformed into a comforting bowl that will quickly become a household favorite. If you’ve ever savored the smoky, tangy, and sweet delight of elote – grilled corn on the cob slathered with crema, chili powder, and lime – then you already understand the magic we’re about to explore. This incredible soup takes all those beloved elements and reimagines them, offering a convenient yet equally satisfying experience without the mess of eating corn on the cob.

I find immense joy in how this recipe captures the essence of that iconic Mexican street food, translating its complexity into a silky, warm soup. Imagine the inherent sweetness of fresh corn, the lively zest of lime, the subtle kick of chili, and the richness of a creamy broth, all perfectly balanced. It’s truly a symphony for the taste buds, providing both warmth and a burst of sunny Mexican flavor, making it a perfect dish for any season. Whether you’re new to Mexican cuisine or a seasoned fan, this Mexican Street Corn Soup offers an accessible and incredibly delicious way to bring the spirit of a bustling Mexican marketplace right into your kitchen.

Ingredients:

• For the Soup Base:
• 8 cups fresh or frozen corn kernels (from about 8-10 ears of corn, or 2 large 32-ounce bags frozen)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave some seeds for more heat, if desired)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (Ancho or regular)
• ½ teaspoon smoked paprika
• 6-8 cups chicken or vegetable broth (low sodium preferred, adjust to desired consistency)
• 4 ounces cream cheese, softened and cut into cubes
• ½ cup heavy cream (or Mexican crema for a tangier note)
• ¼ cup fresh cilantro, chopped, plus more for garnish
• Juice of 1 large lime
• Salt and freshly ground black pepper to taste
• For the Mexican Street Corn Topping (Esquites-style):
• 2 cups fresh or frozen corn kernels
• 1 tablespoon unsalted butter
• 2 tablespoons mayonnaise (or a mix of mayonnaise and Mexican crema)
• 2 tablespoons fresh cilantro, finely chopped
• 1-2 tablespoons fresh lime juice, to taste
• ¼ cup crumbled Cotija cheese, plus more for garnish
• ½ teaspoon chili powder (or Tajín for a citrusy kick)
• A pinch of cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste

Roasting the Corn and Preparing Aromatics

1. Roast a portion of the corn: Begin by preheating your oven to 400°F (200°C). Spread 4 cups of the corn kernels (if using fresh, ensure they are off the cob) onto a large baking sheet in a single layer. A single layer is crucial here to ensure the corn roasts rather than steams. Drizzle lightly with a tablespoon of olive oil and a pinch of salt and pepper. Toss gently to coat. Roast for 15-20 minutes, stirring once halfway through, until the corn kernels are lightly charred and caramelized. This step is a game-changer for our Mexican Street Corn Soup; the roasting brings out a deep sweetness and adds a beautiful smoky depth that will infuse the entire dish, creating a more complex and authentic flavor profile. Once roasted, set aside about 1 cup of these delicious, caramelized kernels to use as a garnish later; these will contribute wonderfully to the visual appeal and textural contrast of our finished soup. The remaining roasted corn will go directly into the soup base.
2. Sauté the aromatics: While the corn roasts, melt the 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced yellow onion to the pot. Sauté the onion gently for about 6-8 minutes, stirring occasionally, until it becomes translucent and soft. The goal here is not to brown the onion but to soften it and coax out its natural sweetness, forming a foundational layer of flavor for our rich Mexican Street Corn Soup.
3. Introduce garlic and jalapeño: Once the onion is tender, add the minced garlic and the minced jalapeño (if you prefer more heat, you can leave some of the seeds in the jalapeño). Continue to sauté for another 1-2 minutes, stirring constantly. You’ll notice the intoxicating aroma of garlic filling your kitchen – this is a sign that the flavors are developing beautifully. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste to the soup.
4. Bloom the spices: Now, it’s time to add the spices to the aromatic base. Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir the spices continuously for about 1 minute, allowing them to toast in the hot oil. This process, known as “blooming,” intensifies their flavors and releases their fragrant oils, creating a more robust and aromatic base for our Mexican Street Corn Soup. The kitchen will now smell incredible!

Building the Soup Base and Simmering

5. Combine corn and broth: Add the remaining 3 cups of unroasted corn kernels (if using frozen, no need to thaw) along with the majority of the roasted corn (reserving 1 cup for garnish) to the pot with the sautéed aromatics and bloomed spices. Pour in 6 cups of chicken or vegetable broth. Give everything a good stir to combine all these wonderful ingredients. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This simmering time allows the corn to fully cook and soften, and for all the flavors to meld together beautifully, laying the groundwork for a truly flavorful Mexican Street Corn Soup.
6. Introduce creaminess: Once the corn is tender and the flavors have deepened, remove the pot from the heat. Carefully add the softened cream cheese, cut into cubes, and the ½ cup of heavy cream (or Mexican crema) to the hot soup. The cream cheese will melt more easily if it’s at room temperature, ensuring a smooth consistency.
7. Blend the soup: This is where our Mexican Street Corn Soup gets its signature velvety texture. You have a couple of options here:
   • Using an immersion blender: Carefully place the immersion blender into the pot and blend the soup directly until it reaches your desired consistency. I recommend blending about two-thirds to three-quarters of the soup, leaving some whole corn kernels intact for delightful texture. This creates a rustic yet creamy soup.
   • Using a standard blender: If using a standard blender, work in batches. Carefully ladle portions of the soup into the blender, ensuring you don’t overfill it (hot liquids expand). Secure the lid tightly, perhaps holding it down with a kitchen towel, and blend until smooth. Return the blended soup to the pot. Again, you can blend completely smooth or leave some texture.

   Once blended, return the pot to low heat if it has cooled down.

8. Adjust consistency and final seasonings: Stir the blended soup. If you find the soup is too thick, you can add the remaining 2 cups of broth, or adjust to your preference until you achieve the desired consistency for your Mexican Street Corn Soup. Season generously with salt and freshly ground black pepper. Taste and adjust as needed; remember, proper seasoning is key to bringing out all the wonderful flavors. Add the fresh lime juice and the ¼ cup of chopped fresh cilantro. Stir well to incorporate. The lime brightens the entire soup, adding that essential tang characteristic of Mexican street corn, while the cilantro provides a fresh, herbaceous note.

Crafting the Mexican Street Corn Topping (Esquites-style)

While the soup simmers and finishes, let’s prepare the star topping that truly makes this a Mexican Street Corn Soup – a delicious Esquites-style mix.

9. Sauté corn for the topping: In a separate medium skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the 2 cups of fresh or frozen corn kernels to the hot skillet. Sauté for 5-7 minutes, stirring occasionally, until the corn is tender-crisp and lightly charred in spots. Just like with the roasted corn for the soup, these charred bits contribute immense flavor and a wonderful textural contrast to the topping. This step enhances the natural sweetness of the corn, making it a perfect complement to the creamy soup.
10. Assemble the Esquites: Remove the skillet from the heat. In a medium bowl, combine the sautéed corn kernels, the 2 tablespoons of mayonnaise (or a mix of mayo and crema), the 2 tablespoons of finely chopped fresh cilantro, and 1 tablespoon of fresh lime juice. Add ¼ cup of crumbled Cotija cheese and ½ teaspoon of chili powder (or Tajín). If you like a little extra kick, a tiny pinch of cayenne pepper can be added here. Stir everything together until well combined.
11. Season the topping: Taste the Esquites mixture and adjust seasonings. Add more lime juice for tang, more chili powder for spice, or more salt and pepper as needed. The Cotija cheese is quite salty, so taste before adding too much additional salt. This vibrant, tangy, and slightly spicy corn topping is the quintessential element that elevates our dish to a true Mexican Street Corn Soup experience.

Serving the Mexican Street Corn Soup

12. Ladle and garnish: Ladle the warm, creamy Mexican Street Corn Soup into individual serving bowls.
13. Add the finishing touches: Generously spoon a dollop of the freshly prepared Mexican street corn (Esquites-style) topping directly into the center of each bowl of soup. This not only adds incredible flavor and texture but also makes for a visually stunning presentation.
14. Final garnishes: Scatter a little extra crumbled Cotija cheese over the topping, add a sprinkle of fresh chopped cilantro, and place a few of the reserved roasted corn kernels around the topping for added visual appeal and an extra pop of that wonderful caramelized flavor. For an optional extra flourish and a touch of color, a very thin slice of jalapeño or a tiny dash of smoked paprika can be added. A wedge of lime on the side is also a fantastic idea, allowing everyone to add a fresh squeeze just before enjoying, which truly brightens every spoonful of this magnificent Mexican Street Corn Soup.
15. Serve immediately: This Mexican Street Corn Soup is best enjoyed warm, allowing the creamy texture and vibrant flavors to truly shine. Each spoonful offers a harmonious blend of sweet roasted corn, zesty lime, spicy chili, and savory cheese, delivering all the beloved flavors of traditional elote in a comforting, bowl-friendly format. Enjoy your culinary creation!

Conclusion:

Well, my friends, we’ve reached the delicious finale of our culinary journey, and if there’s one thing I hope you take away from this recipe, it’s a profound sense of excitement to get into your kitchen and experience something truly special. This isn’t just another soup; it’s an experience, a symphony of flavors that truly captures the vibrant spirit of elote in a comforting bowl. Our Mexican Street Corn Soup is, without a doubt, a dish you simply have to try. It brings together the sweet char of roasted corn, the smoky depth of chili, the tangy brightness of lime, and the creamy richness that binds it all into an unbelievably satisfying meal. It’s a hug in a bowl, a vibrant celebration of authentic Mexican-inspired flavors that will warm you from the inside out and leave you craving more with every spoonful. Forget everything you thought you knew about soup – this recipe elevates comfort food to an art form, making it an absolute showstopper for any occasion, whether it’s a cozy weeknight dinner or a lively gathering with loved ones.

Imagine that first spoonful: the creamy texture, the unexpected burst of fresh corn, the subtle kick of chili, all harmonizing perfectly on your palate. It’s an incredibly unique taste profile that manages to be both familiar and excitingly new at the same time. The beauty of this recipe lies not only in its sensational flavor but also in its surprising ease of preparation, proving that you don’t need to spend hours slaving away to create something truly extraordinary. It’s a testament to simple ingredients coming together in a way that creates a complex, restaurant-quality dish right in your own home. Trust me when I say that once you taste this soup, you’ll understand why I’m so passionate about it; it’s a game-changer for anyone looking to add a little zest and a lot of warmth to their meal rotation. Its versatility also means it adapts beautifully to various seasons – comforting on a cold day, yet bright and refreshing enough for warmer evenings, especially if you dial up the lime.

For the ultimate enjoyment, consider how you’ll present this culinary masterpiece. While it’s utterly divine on its own, a few thoughtful garnishes can elevate your experience from great to truly unforgettable. I highly recommend a generous sprinkle of crumbled cotija cheese, its salty, tangy notes providing a perfect counterpoint to the sweet corn. A dollop of Mexican crema or sour cream swirled on top adds another layer of luxurious creaminess, while a scattering of fresh cilantro or finely chopped green onions introduces a burst of freshness and color. For a satisfying crunch, don’t hesitate to add some crispy tortilla strips or even a few crushed chili-lime chips. This soup also pairs wonderfully with a side of warm, crusty bread for dipping, or a simple, crisp green salad to balance out the richness. If you’re feeling adventurous, a side of grilled shrimp or chicken quesadillas would make for an exquisite feast, transforming a simple soup course into a lavish main event that your family and friends will rave about for weeks to come. Think about serving it in rustic bowls to enhance the comforting, homestyle vibe.

One of the beautiful things about this recipe is its adaptability, making it perfect for customisation to suit your personal preferences or what you have on hand. Want a little more heat? Feel free to add an extra pinch of cayenne pepper or a dash of your favorite hot sauce. For those who prefer a milder flavor, simply reduce the amount of chili powder. If you’re looking to make it a heartier meal, shredded rotisserie chicken, sautéed shrimp, or even crumbled chorizo would be fantastic additions, transforming it into a more substantial entrée. Vegetarian? No problem at all! The recipe is inherently vegetarian, and for a vegan version, simply swap the dairy products for plant-based alternatives like cashew cream, coconut milk, and vegan cotija. You can also experiment with different types of corn – fresh corn off the cob, frozen corn, or even grilled corn that’s been cut from the cob will all work beautifully, each imparting a slightly different nuance to the final flavor. Don’t be afraid to make it your own; that’s the true spirit of home cooking!

So, what are you waiting for? I wholeheartedly encourage you to carve out some time this week, gather your ingredients, and immerse yourself in the delightful process of creating this incredible soup. Trust me, your taste buds will thank you profusely. Once you’ve had the pleasure of savoring its exquisite flavors, I would absolutely love to hear about your experience! Did you add any unique twists? What were your favorite garnishes? Please, don’t keep your culinary triumphs to yourself – come back and share your thoughts, your photos, and your modifications in the comments section below. Your feedback and creativity inspire not only me but also countless other home cooks who are looking for their next favorite dish. Let’s build a community around delicious food, starting with this utterly phenomenal Mexican Street Corn Soup. Happy cooking, and bon appétit!

Mexican Street Corn Soup: Easy & Flavorful Recipe!

Mexican Street Corn Soup is more than just a meal; it’s a vibrant celebration of flavors, transformed into a comforting bowl that will quickly become a household favorite. If you’ve ever savored the smoky, tangy, and sweet delight of elote – grilled corn on the cob slathered with crema, chili powder, and lime – then you already understand the magic we’re about to explore. This incredible soup takes all those beloved elements and reimagines them, offering a convenient yet equally satisfying experience without the mess of eating corn on the cob.

Prep Time
25 Minutes

Cook Time
35 Minutes

Total Time
1 Hours

Servings
6 servings

Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles
• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese

Instructions

1. Step 1
   Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced red onion and 1 medium seeded and diced jalapeño; sauté 5-7 minutes until soft.
2. Step 2
   Add 3 minced garlic cloves and cook for 1 minute until fragrant. Add 2 (12 oz.) boneless, skinless chicken breasts to the pot and brown on all sides. Remove chicken, shred, and set aside.
3. Step 3
   To the pot, add 1 (12 oz.) package fire-roasted corn, 1 (4 oz.) can diced green chiles, 1 tbsp Tajín seasoning, 2 tsp ground cumin, 2 tsp chili powder, ½ tsp table salt, and ¼ tsp black pepper. Cook for 2-3 minutes, stirring constantly.
4. Step 4
   Pour in 4 cups chicken stock. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld.
5. Step 5
   Carefully use an immersion blender to blend about half of the soup for a creamy texture, leaving some corn and vegetables whole. Alternatively, ladle half the soup into a standard blender, blend until smooth, and return to the pot.
6. Step 6
   Stir in 2 cups sour cream (or Greek yogurt) and ½ cup shredded Monterey Jack cheese until melted and smooth. Return shredded chicken to the pot.
7. Step 7
   Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or extra cheese if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.