Oh, Mexican street corn! Just the thought of it makes my mouth water. Those perfectly grilled kernels, smoky spice, tangy lime, and creamy goodness… pure magic! I remember the first time I had authentic elote from a street cart in Mexico it was a revelation. That vibrant flavor explosion got my wheels turning. What if I could capture all that amazingness in a comforting bowl of soup? Well, folks, I totally did it! This Mexican Street Corn Soup is everything you love about elote, but in this warm, creamy, hug in a bowl format. Trust me, your taste buds will thank you!
Why You’ll Love This Mexican Street Corn Soup
Seriously, what’s not to love about this soup? Here’s why it’s going to be your new favorite:
- Super Easy to Make: We’re talking minimal effort for maximum flavor. Most of the work is just chopping and simmering!
- Packed with Flavor: It’s got all those craveable elote vibes – sweet corn, a little smoky spice, and bright lime.
- Incredibly Creamy: The blended corn gives it this wonderfully rich and velvety texture, pure comfort in every spoonful.
- Quick Weeknight Meal: Ready in about 45 minutes, from start to finish. Perfect for those busy evenings!
- Versatile Toppings: You can really customize it with the cotija, cilantro, and lime – or go wild with other toppings!
- Cozy and Comforting: It’s the perfect bowl of warmth on a chilly day or when you just need a little pick-me-up.
Gather Your Ingredients for Mexican Street Corn Soup
Alright, let’s get down to business! To make this amazing soup, you’ll want to have these goodies ready to go. Trust me, having everything prepped makes the cooking process so much smoother and way more fun. Grab these things and let’s make some magic happen!
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped nice and fine
- 2 cloves garlic, minced up small
- 4 cups frozen corn kernels (no need to thaw, just grab ’em from the freezer!)
- 4 cups vegetable broth
- 1 cup milk (whole milk gives the best creaminess, but any kind works!)
- 1/2 teaspoon chili powder (adjust this to your spice preference!)
- 1/4 teaspoon cumin
- Salt, just to your liking
- Freshly ground black pepper, to taste
For the Topping:
- 1/2 cup cotija cheese, crumbled – this stuff is a game-changer!
- 1/4 cup fresh cilantro, chopped up
- 2 tablespoons fresh lime juice – for that zesty kick!
- Optional: A dollop of sour cream or Mexican crema for drizzling
- Optional: A thinly sliced jalapeno if you’re feeling brave!
Simple Steps to Make Delicious Mexican Street Corn Soup
Alright, buckle up, because making this Mexican Street Corn Soup is seriously a breeze! We’re going to take those simple ingredients and turn them into something truly special. My kitchen fills with the best smell when I make this – it’s like a little fiesta in a pot. Follow along, and you’ll see just how easy it is to get that elote flavor into dinner. You can even find more ways to enjoy this soup at our Mexican Street Corn Soup page.
Sautéing Aromatics for Flavor
First things first, grab your biggest pot or a nice Dutch oven. Drizzle in that olive oil and let it get warm over medium heat. Toss in your chopped onion and let it do its thing until it gets nice and soft and a little see-through, usually about 5 to 7 minutes. Don’t rush this part; it builds the foundation! Then, add your minced garlic. Oh, the smell! It only needs about a minute to get fragrant – watch it carefully so it doesn’t burn.
Simmering the Corn Base
Now for the star of the show: the corn! Dump in your frozen corn kernels, vegetable broth, and milk. Add in that chili powder and cumin to give it that lovely warmth. Give it all a good stir and bring it up to a gentle simmer. Once it’s bubbling slightly, turn the heat down, pop a lid on (or leave it a bit ajar), and let it simmer for a good 15 to 20 minutes. This is where all those flavors really get to know each other and the corn gets perfectly tender. Yum!
Achieving Creaminess with Blending
Here comes the magic for that super creamy texture! You have two options: carefully scoop about half of the soup into a regular blender, or even easier, just use an immersion blender right in the pot. Blend until it’s nice and smooth. If you’re using a regular blender, be super careful with hot liquids – don’t fill it too full and hold that lid down tight! Once it’s blended, pour it back into the pot with the rest of the unblended soup. It’s gonna look beautiful and creamy!
Seasoning and Finishing Touches
Almost there! Now it’s time to taste and season. Add salt and black pepper until it’s just right for you. Give it a little stir and taste again. This is your soup, make it perfect! Then, ladle that gorgeous soup into bowls. Don’t forget the best part – the toppings! Sprinkle generously with that crumbly cotija cheese, a shower of fresh cilantro, and give it a good squeeze of lime juice. If you’re feeling extra, add a swirl of sour cream or crema and a few slices of jalapeno. Enjoy!
Tips for the Best Mexican Street Corn Soup
You know, making this soup is pretty straightforward, but I’ve picked up a few little tricks over the years that really make it sing. These little tips are what I think help turn a good soup into a *great* soup, the kind that makes everyone ask, “What’s your secret?”
First off, don’t be shy with the fresh stuff! If you can swing it, using fresh corn off the cob instead of frozen is amazing, especially if it’s in season. Just cut the kernels right off and use about the same amount. It’s a little more work, but the flavor is usually even sweeter. Also, when blending, remember that half is plenty for creaminess. You still want some corn texture in there, right? I learned that the hard way sometimes!
And for goodness sake, taste and adjust your seasonings! Salt and pepper make a world of difference. Don’t just dump ’em in; taste as you go. If you want it spicier, a little pinch of cayenne pepper along with the chili powder works wonders. If it’s a bit too much for you, a tiny swirl of extra cream or even a splash of milk can mellow it out beautifully. These little tweaks help make it totally your own. For more yummy soup ideas, check out my Corn Chowder or the amazing Corn and Zucchini Chowder!
Ingredient Spotlight: Cotija Cheese
Alright, let’s talk about cotija cheese, because seriously, it’s a game-changer for this Mexican Street Corn Soup! It’s a crumbly, salty Mexican cheese that adds this fantastic tangy bite. It really gives the soup that authentic street corn kick. If you can’t find cotija, don’t sweat it! You can try crumbled feta – it’s got a similar salty punch, though maybe a little less sharp, or even a good quality queso fresco would work in a pinch.
Frequently Asked Questions about Mexican Street Corn Soup
Got questions? I’ve got answers! This soup is pretty forgiving, but sometimes little things pop up. Here are some common things folks wonder about, and if you love soup as much as I do, you might also want to check out my Poblano Chicken Tortilla Soup or my Taco Rice Soup Recipe!
Can I make this Mexican Street Corn Soup vegan?
Absolutely! To make this vegan, swap the milk for a creamy plant-based milk like full-fat oat or cashew milk. For the cotija cheese, just skip it or use a good vegan crumbled ‘feta’ or ‘cotija’ style cheese. So easy to make it plant-based!
How spicy is this soup?
It’s got a gentle warmth from the chili powder, not super hot. If you like things milder, just dial back the chili powder a bit. If you crave more heat, add a pinch of cayenne pepper with the spices, or go wild with those optional sliced jalapenos on top!
What can I use if I don’t have frozen corn?
No problem at all! Fresh corn kernels cut right off the cob work beautifully, taste sweeter even! Just use about the same amount. If you only have canned corn, drain it really well and add it during the simmering step. It might not be quite as vibrant, but it’ll still be delicious.
Nutritional Information
Just a friendly heads-up: the nutritional info for this soup is an estimate, okay? It can totally change depending on the exact brands you use and how you dish it up. But generally, each bowl will have around 250-300 calories, about 10-15g of fat, roughly 8-10g of protein, and about 30-35g of carbs. Remember, these are just ballpark figures!
Share Your Mexican Street Corn Soup Creations!
Okay, now it’s YOUR turn to shine! I absolutely LOVE seeing your delicious creations. When you whip up this Mexican Street Corn Soup, please, please, *please* snap a pic and share it with me. Tag me or leave a comment below – I want to hear all about it! Did you try a special topping? Did it become a family favorite? And don’t be shy about rating it! Let’s get a whole fiesta going in the comments section – it’s my favorite part, besides cooking, of course! You can even read more about my kitchen adventures over on my About Me page!
Mexican Street Corn Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the frozen corn kernels, vegetable broth, milk, chili powder, and cumin. Bring to a simmer.
- Reduce heat and let the soup simmer for about 15-20 minutes, or until the corn is tender.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
- Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls. Top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice. Add optional sour cream or crema and sliced jalapeno if desired.