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A bowl of creamy Mexican Street Corn Soup topped with crumbled cheese and fresh cilantro.

Mexican Street Corn Soup

A creamy and flavorful soup inspired by Mexican street corn (elote).
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
For the Topping

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Knife

Method
 

  1. 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.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the frozen corn kernels, vegetable broth, milk, chili powder, and cumin. Bring to a simmer.
  4. Reduce heat and let the soup simmer for about 15-20 minutes, or until the corn is tender.
  5. 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.
  6. Season the soup with salt and black pepper to taste.
  7. 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.

Notes

For a spicier soup, add a pinch of cayenne pepper along with the chili powder and cumin.