You’re about to discover your new favorite soup! This Mexican Street Corn Soup brings all the vibrant, zesty flavors of elote into a warm, comforting bowl. It’s incredibly easy to make and perfect for any night of the week.
Key Ingredients & Substitutions
- Corn: Fresh or frozen corn works best. Canned corn can be used in a pinch, but drain it well.
- Chili Powder/Smoked Paprika: Essential for that smoky, earthy flavor. Ancho chili powder is great if you have it.
- Cotija Cheese: This salty, crumbly cheese is traditional. Feta cheese is a good substitute.
- Lime: Fresh lime juice is non-negotiable for brightness.
- Mayonnaise/Crema: Adds creaminess. Greek yogurt or sour cream can also be used.
Ingredients
Main:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup crumbled Cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- Salt and black pepper to taste
Spices:
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
Optional Garnishes:
- Extra Cotija cheese
- Extra cilantro
- Lime wedges
- Hot sauce
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 350
- Tools needed: Large pot or Dutch oven, blender (immersion or standing)
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
2. Cook the Corn and Broth
Add 3 cups of the corn kernels to the pot and stir to combine with the aromatics. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and let it gently simmer for about 10-12 minutes, allowing the flavors to meld.
3. Blend Until Creamy
Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a standing blender, blend in batches and be careful with hot liquids. Return the blended soup to the pot if you transferred it out.
4. Finish and Garnish
Stir in the mayonnaise or crema, the remaining 1 cup of corn kernels, chopped cilantro, and lime juice. Heat gently for a few minutes until warmed through, but do not boil. Season with salt and black pepper to taste. Ladle the warm Mexican street corn soup into bowls. Garnish generously with crumbled Cotija cheese, more fresh cilantro, and a lime wedge.
Storage Instructions
Store leftover Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or in the microwave until heated through. Add a splash of broth or water if it’s too thick.
Frequently Asked Questions (FAQ)
Can I make this soup vegan?
Yes! Use vegan mayonnaise or cashew cream, and a plant-based crumbly cheese alternative or nutritional yeast instead of Cotija.
Can I use fresh corn on the cob?
Absolutely! Cut the kernels off 4-5 ears of corn to get about 4 cups.
Can I freeze Mexican Street Corn Soup?
This soup freezes well for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Is this soup spicy?
The cayenne pepper is optional. Without it, the soup has a mild warmth from the chili powder and smoked paprika.
What can I serve with this soup?
This Mexican street corn soup is hearty enough on its own, but also pairs well with a side salad or warm tortillas.
My soup is too thick, what should I do?
Simply add a little more vegetable broth, a quarter cup at a time, until it reaches your desired consistency.