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A bowl of creamy Mexican Street Corn Soup topped with cotija cheese and cilantro. Lime wedges on the side.

Mexican Street Corn Soup

This Mexican Street Corn Soup captures the flavors of elote in a comforting soup. It is creamy, savory, and has a hint of spice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
For Garnish

Equipment

  • Large pot
  • Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the vegetable broth and add the corn kernels. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. Return the blended soup to the pot.
  5. Stir in the milk, heavy cream, chili powder, and cumin. Heat through, but do not boil.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls. Garnish with crumbled cotija cheese, chopped cilantro, and serve with lime wedges.

Notes

For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onion.