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Easy Mexican Street Corn Soup Recipe

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Craving the vibrant flavors of Mexican street corn in a bowl?

This creamy Mexican Street Corn Soup brings all the smoky, spicy goodness of elote right to your kitchen.

With the perfect balance of chile powder, poblanos, and cotija cheese, it’s a cozy, comforting dish that’s sure to warm both your heart and your taste buds.

So, grab a spoon, and get ready to dive into a comforting bowl of pure flavor!

For Mexican Street Corn Soup

  • Butter – Used to sauté the vegetables and create a flavorful base for the soup.
  • Yellow Onion – Adds sweetness and depth to the soup.
  • Celery – Brings in a slight crunch and extra flavor for the soup base.
  • Poblano Pepper – Gives a mild, smoky heat that complements the sweetness of the corn.
  • Garlic – Adds aromatic depth to the soup.
  • Chile Powder – Gives the soup that signature smoky, spicy kick.
  • Dried Oregano – A key herb that balances the richness of the soup.
  • Chicken Stock – The flavorful base liquid that ties the soup together.
  • Yukon Gold Potatoes – Adds heartiness and creaminess once cooked and blended into the soup.
  • Frozen Corn – Gives that sweet, natural corn flavor and texture.
  • Heavy Cream – Provides richness and smoothness to the soup.
  • Sugar – Balances the flavors and enhances the sweetness of the corn.
  • Cotija Cheese – Crumbled for a salty, tangy finish.
  • Lime Juice – Adds brightness and a fresh, zesty finish.
  • Kosher Salt and Pepper – Season to taste, bringing all the flavors together.
  • Cilantro – Adds freshness and an herbal note.
  • Mexican Crema or Sour Cream – For garnishing and an extra creamy touch.
  • Lime Wedges – Serve on the side to add a citrusy kick.

Mexican Street Corn Soup Recipe

Craving the vibrant flavors of Mexican street corn in a bowl? This creamy Mexican Street Corn Soup brings all the smoky, spicy goodness of elote right to your kitchen.
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Course: Soup
Cuisine: Mexican
Keyword: Mexican Street Corn Soup Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Notes

Ingredients:
  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped (about 1½ cups)
  • 1 stalk celery, finely chopped (about ½ cup)
  • 1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)
  • 4 cloves garlic, minced
  • 1 tablespoon chile powder (plus extra for garnish)
  • 1 teaspoon dried oregano
  • 4 cups chicken stock
  • 3 medium Yukon gold potatoes (about 1 lb.), peeled and cut into ½-inch pieces
  • 2 (12-ounce) bags frozen corn (or about 6 cups fresh corn)
  • 1 cup heavy cream
  • 2 teaspoons sugar
  • ½ cup cotija cheese, crumbled
  • 1 tablespoon lime juice
  • Kosher salt and pepper, to taste
  • ¼ cup cilantro, minced (plus more for garnish)
  • ½ cup Mexican crema or sour cream (for garnish)
  • Lime wedges (for serving)
 
Instructions:
  1. Cook the Vegetables:
    • Melt butter in a large pot over medium-high heat.
    • Add chopped onion, celery, and poblano pepper.
    • Season with a pinch of salt and pepper.
    • Cook, stirring occasionally, for 7-8 minutes until the onion softens.
  2. Add Spices:
    • Stir in minced garlic, chile powder, and oregano.
    • Sauté for about 1 minute until fragrant.
  3. Simmer the Soup:
    • Add chicken stock and potatoes to the pot.
    • Bring to a boil, then reduce heat to a simmer.
    • Cook, stirring occasionally, for about 15 minutes, until the potatoes are tender.
  4. Add Corn and Cream:
    • Stir in corn, heavy cream, and sugar.
    • Continue cooking for 5 minutes, or until the soup is warmed through.
  5. Blend the Soup:
    • Transfer about 1½ cups of the soup to a blender and purée until smooth.
    • Return the puréed soup to the pot and stir to combine with the remaining soup.
  6. Season and Garnish:
    • Stir in crumbled cotija cheese, minced cilantro, and lime juice.
    • Season with salt and pepper to taste.
  7. Serve:
    • Ladle the soup into bowls.
    • Garnish with additional cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of crema.
    • Serve with lime wedges.
 
Nutrition
Calories: 384kcal | Carbohydrates: 28g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 479mg | Potassium: 667mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 1mg
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  1. Can I use fresh corn instead of frozen?

Definitely! You’ll need about 6 cups of fresh corn, which is roughly 10 ears of corn. Fresh corn adds a wonderful sweetness and texture to the soup, just make sure to cook it thoroughly so it blends well with the other ingredients.

  1. How can I make the soup spicier?

If you like things hot, try adding a diced jalapeño along with the poblano. You can also increase the chile powder to suit your taste. Don’t forget to taste along the way to get the heat just right!

  1. Can I make this soup vegetarian?

Absolutely! Swap out the chicken stock for vegetable broth to make this soup fully vegetarian. You’ll still get a rich and comforting flavor without any meat.

  1. Can I make the soup ahead of time?

Yes, this soup stores well! Let it cool and store it in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just be sure to reheat it thoroughly before serving, and it’ll taste just as delicious.

  1. What can I use if I can’t find cotija cheese?

If you’re having trouble finding cotija, crumbled feta or even Parmesan can work as substitutes. They won’t have the exact same flavor, but they will still add that necessary salty and tangy finish to the soup.

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