Imagine the sweet, smoky char of grilled corn mingling with a velvety broth, brightened by lime and a hint of spice, then topped with all the vibrant fixings you adore from classic elote. That’s exactly what you get with this Creamy Mexican Street Corn Soup, a bowl of pure comfort food magic! Trust me, with this recipe, you’re just moments away from a flavor fiesta in your mouth, and I’ll be right here to guide you every step of the way.
The Star Ingredients for Your Soup
What you’ll need:
- Corn: 6 ears fresh corn, shucked (or 6 cups frozen corn, thawed)
- Onion: 1 medium yellow onion, chopped
- Garlic: 4 cloves garlic, minced
- Jalapeño: 1 jalapeño, seeded and minced (optional, for spice)
- Butter: 2 tablespoons unsalted butter
- Chicken Broth: 6 cups chicken broth (vegetable broth works too!)
- Heavy Cream: 1 cup heavy cream
- Lime: 2 limes, juiced
- Cilantro: 1/2 cup fresh cilantro, chopped
- Cotija Cheese: 1/2 cup cotija cheese, crumbled
- Chili Powder: 1 teaspoon chili powder
- Cumin: 1 teaspoon cumin
- Salt and Pepper: To taste
For the Elote-Inspired Toppings:
- Mayonnaise: 1/4 cup mayonnaise
- Sour Cream or Mexican Crema: 1/4 cup sour cream or Mexican crema
- Chili Powder: Extra for sprinkling
- Cotija Cheese: Extra for topping
- Cilantro: Extra for garnish
- Lime Wedges: For serving
Let’s Get Cooking: Step-by-Step Instructions
Get Started with the Corn
- Grill or Roast the Corn (Highly Recommended): Preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, grill the corn, turning occasionally, until kernels are slightly charred, about 8-10 minutes. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through. Let cool slightly. This step REALLY elevates the flavor, I promise! If you’re using frozen corn, you can skip this step, but consider sautéing it in a dry pan for a few minutes to get a little color.
- Cut the Kernels: Stand the cooled corn upright on a cutting board and use a sharp knife to cut the kernels off the cob.
Building the Flavor Base
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Add Spices: Stir in the chili powder and cumin and cook for 30 seconds, until fragrant. This blooms the spices and really brings out their flavor.
- Combine Ingredients: Add the corn kernels and chicken broth to the pot. Bring to a simmer.
Creamy Perfection
- Simmer and Blend: Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Blend the Soup: Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the blended soup to the pot. This creates a lovely creamy texture while still leaving some chunky corn kernels for interest.
- Stir in Cream and Lime: Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
- Final Touches: Gently heat through, but do not boil. Stir in the chopped cilantro and crumbled cotija cheese.
Assemble Your Elote Toppings
- Make the Crema: In a small bowl, combine the mayonnaise and sour cream (or Mexican crema).
Serving Suggestions: Time to Enjoy!
Let’s get this soup to the table!
- Ladle and Garnish: Ladle the Creamy Mexican Street Corn Soup into bowls.
- Top it Off: Drizzle with the mayonnaise mixture, sprinkle with extra chili powder and cotija cheese, and garnish with fresh cilantro. Serve with lime wedges for squeezing.
Level Up Your Soup Game: Tips and Tricks
Pro Tips for the Best Soup Ever
- Charred Corn is Key: Grilling or roasting the corn before adding it to the soup adds a wonderful smoky flavor that really takes this soup to the next level. Don’t skip this step if you can help it!
- Spice It Up: If you like a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Make it Vegetarian/Vegan: Use vegetable broth instead of chicken broth and omit the cotija cheese or use a vegan cheese alternative. You can also use coconut cream instead of heavy cream for a richer, dairy-free option.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: The soup can be frozen, but the texture may change slightly due to the cream. If freezing, it’s best to omit the cream until after thawing and reheating.
- Don’t Over Blend: Be careful not to over blend the soup, as this can make it gummy. Leaving some corn kernels unblended adds a nice textural contrast.
- Add Protein: For a heartier meal, consider adding shredded chicken, black beans, or grilled shrimp.
Variations: Make it Your Own
Customize Your Creamy Mexican Street Corn Soup
- Add Some Heat: Incorporate a can of diced green chilies for a subtle kick.
- Smoked Paprika: A dash of smoked paprika can enhance the smoky flavor if you’re short on time and can’t grill the corn.
- Different Cheese: Queso fresco or Monterey Jack can be used in place of cotija cheese.
- Add-ins: Consider adding roasted red peppers, zucchini, or poblano peppers for extra flavor and nutrients.
More Delicious Mexican-Inspired Recipes
If you love the flavors of this soup, you’ll also enjoy these other fantastic recipes! Be sure to check out Slow Cooker Street Corn Chicken for an easy weeknight meal, or try Street Corn Pasta for a unique and flavorful twist. For a complete and satisfying bowl, the Street Corn Chicken Bowl is a must-try. And don’t forget the classic Street Corn Chicken! If you are looking for something similar in a crockpot, then try Mexican Street Soup. Finally, you might also enjoy the Street Corn Chicken Rice Bowl for another dinner option.
Why This Recipe is a Winner
The magic of this soup:
This Creamy Mexican Street Corn Soup is more than just a soup; it’s an experience. It captures the essence of Mexican street corn in a comforting and satisfying bowl. The combination of sweet corn, smoky char, creamy broth, and vibrant toppings creates a symphony of flavors that will leave you craving more. Plus, it’s easy to customize and adapt to your own preferences. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing appetizer, this soup is sure to be a hit!
Can I make this soup vegetarian or vegan?
Yes, you can! Use vegetable broth instead of chicken broth and omit the cotija cheese or use a vegan cheese alternative. You can also use coconut cream instead of heavy cream for a richer, dairy-free option.
What’s the best way to add a smoky flavor to the soup?
Grilling or roasting the corn before adding it to the soup adds a wonderful smoky flavor. If you’re short on time and can’t grill the corn, a dash of smoked paprika can enhance the smoky flavor.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Is it possible to freeze this soup?
The soup can be frozen, but the texture may change slightly due to the cream. If freezing, it’s best to omit the cream until after thawing and reheating.
Creamy Mexican Street Corn Soup Ultimate
Equipment
- Grill or oven
- Baking Sheet (if roasting)
- Cutting board
- sharp knife
- Large pot or Dutch oven
- Blender or immersion blender
- Small bowl
- Measuring cups and spoons
- Ladle
Ingredients
- 6 ears fresh corn, shucked or 6 cups frozen corn, thawed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 6 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 limes, juiced
- ½ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- Salt to taste
- Pepper to taste
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Extra chili powder for sprinkling
- Extra cotija cheese for topping
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- If grilling, grill the corn, turning occasionally, until kernels are slightly charred, about 8-10 minutes. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through. Let cool slightly. If using frozen corn, sauté in a dry pan for a few minutes to get a little color.
- Stand the cooled corn upright on a cutting board and use a sharp knife to cut the kernels off the cob.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the chili powder and cumin and cook for 30 seconds, until fragrant.
- Add the corn kernels and chicken broth to the pot. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the blended soup to the pot.
- Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
- Gently heat through, but do not boil. Stir in the chopped cilantro and crumbled cotija cheese.
- In a small bowl, combine the mayonnaise and sour cream (or Mexican crema).
- Ladle the Creamy Mexican Street Corn Soup into bowls.
- Drizzle with the mayonnaise mixture, sprinkle with extra chili powder and cotija cheese, and garnish with fresh cilantro. Serve with lime wedges for squeezing.
