Move over corn chowder because this Mexican street corn soup is here to steal the show!
It’s a creamy, chowder-like dish that captures all the beloved flavors of traditional elote in a hearty, cozy bowl of yum.
Sweet corn, tangy lime, cotija cheese, and smoky poblano peppers meld with a rich, velvety broth to create a soup that’s perfect for chilly nights in.
I can’t get enough of the taste or texture, and I know you’ll love it, too.
Why You’ll Love This Mexican Street Corn Soup
Bold, Savory Flavors: Inspired by Mexican street corn, this soup is packed with chili, garlic, and smoky spices in every spoonful.
Perfect Balance of Heat: Poblano peppers add mild warmth, with optional jalapeños for a kick.
Perfect for Entertaining: Adorned with an array of toppings, this stunning soup will wow your dinner guests.
Ingredients
- Fresh Corn: You can’t capture the flavors of elote without it! Fresh has the best flavor, but frozen also works.
- Olive Oil & Butter: For sautéing the vegetables.
- Onion & Garlic: Create an aromatic foundation, adding depth and complexity.
- Poblano Pepper: For a mild spiciness and hint of smoky goodness.
- Chicken Broth: Forms the base of the soup. Feel free to use vegetable broth.
- Heavy Cream & Mexican Crema: Creates a luxurious, silky texture and rich mouthfeel.
- Cotija Cheese: A salty, crumbly Mexican cheese that adds a sharp flavor. Feta also works as a substitute.
- Seasonings: A quick and flavorful blend of chili powder, Mexican oregano, smoked paprika, cumin, salt, and pepper.
- Toppings: Fresh cilantro, cotija cheese, extra corn, sliced jalapeños, and fresh lime for squeezing.
How to Make Mexican Street Corn Soup
Each spoonful of this yummy soup delivers a beautiful balance of sweet, creamy, tangy, and subtly spicy notes.
Meanwhile, the garnishes add that essential fresh crunch and visual appeal that makes this dish truly special.
But believe it or not, it all happens in one pot – and in just under an hour!
1. SAUTÉ the corn and onion in butter and olive oil until the onion is translucent and the corn is charred, about 8-10 minutes, stirring frequently.
2. ADD the garlic, poblano, chili powder, oregano, paprika, and cumin. Stir until fragrant, about 1 minute. Remove 1 cup of the mixture and set aside.
3. POUR in the chicken broth, stirring well. Bring it to a boil, then reduce to a simmer. Cook for 20-25 minutes.
4. REMOVE the pot from heat and carefully blend the soup to your desired consistency.
5. STIR in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.
6. SERVE with the reserved corn mixture, sliced jalapeños, cilantro and lime wedges. Enjoy!
Tips For the Best Mexican Street Corn Soup
These tips will take your Mexican street corn soup from great to fantastic!
- Char the corn. For a smoky flavor, don’t skip the char. Sure, it means an extra few minutes at the stove, but it’s so worth it.
- Use frozen corn. Thaw and char it on its own, then remove to a bowl. Add it back to the pot about 10 minutes before the broth is done simmering.
- Add potatoes. If you want to bulk this dish out, simmer 1 pound of Yukon Golds with the broth.
- Blend half. This’ll give you a nice mix of creamy and chunky.
- Time it right. To prevent curdling, don’t add the creamy ingredients until after blending. They don’t need cooking, just warming through.
- Adjust the cream. Start with half the recommended cream and adjust to your preferred consistency.
- Spice it up. Feel free to add an extra poblano or a couple of jalapeños if you like it fiery.
- Go vegan. For a vegan version, substitute coconut milk for the dairy and use vegan sour cream and cheese alternatives.
- Slow Cooker method. Sauté the veggies, then add everything but the dairy to a crockpot. Cook on LOW for 4-5 hours, blend, and mix in the dairy.
How to Store
This soup is so flavorful, you’ll want to savor every spoonful!
Luckily, it only gets better after a night in the fridge.
To Store: Transfer cooled leftovers and any toppings to separate airtight containers. Refrigerate for 3-4 days.
To Reheat: Warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. Alternatively, microwave individual portions in 30-second intervals, stirring between each interval.
Note: I don’t recommend freezing this soup as the dairy will likely turn grainy after thawing.
More Creamy Soups We Can’t Get Enough Of
Crockpot Chicken Parmesan Soup
Creamy Ravioli Soup
Peanut Butter Soup
Cauliflower Cheese Soup
Mexican Street Corn Soup
4-6
servings20
minutes40
minutes723
kcalWarm, creamy, and full of bold flavors, this Mexican street corn soup combines smoky spices and tangy crema for a comforting twist on classic street food!
Ingredients
2 tablespoons olive oil
2 tablespoons butter
6 cups fresh corn kernels (see note)
1 medium onion, diced
3-4 cloves garlic, minced
1 medium poblano pepper, seeded and diced
1-2 teaspoons chili powder, to taste
1 teaspoon Mexican oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 cup Mexican crema or sour cream
1/2 cup cotija cheese, plus more for garnish
salt and black pepper, to taste
optional garnishes: sliced jalapeños, fresh cilantro, lime wedges
Instructions
- In a large pot over medium heat, warm the olive oil and butter until melted. Add the fresh corn and the onion, and sauté until the onion becomes translucent and the corn is lightly charred. Stir frequently for about 8-10 minutes.
- Stir in the garlic, diced poblano, chili powder, oregano, paprika, and cumin until fragrant, about 1 minute. Remove about 1 cup of the mixture to a plate.
- Pour in the chicken broth, stirring well. Increase the heat and bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
- Remove the pot from the heat and carefully blend to your desired consistency with an immersion blender or stand blender (work in batches).
- Stir in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.
- Ladle the soup into bowls and garnish with the reserved corn mixture, sliced jalapeños, and fresh cilantro. Serve with lime wedges for squeezing, and enjoy!
Notes
- 6 cups fresh corn is about 6-8 ears of corn. It doesn’t need to be exact.
- You can also use 2 (12-ounce) bags of frozen corn. Char them in the skillet alone, then remove to a plate. Add them back to the pot in the last 10-15 minutes of cooking.
