If you’re craving a cozy bowl of comfort that’s equal parts creamy, zesty, and bursting with flavor, this Mexican Street Corn Soup is about to become your new favorite recipe. Inspired by elote—Mexico’s beloved street food—this soup transforms sweet corn, smoky spices, and fresh toppings into a comforting dish that’s perfect for family dinners, gatherings, or even meal prep.

Whether you’re already a fan of Mexican-inspired dishes or just looking to shake up your usual soup lineup, this recipe delivers all the vibrant flavors of elote in spoonable form. It’s quick, easy, and guaranteed to win over everyone at the table.

What is Mexican Street Corn Soup?

Mexican Street Corn Soup is a hearty, creamy soup that pays homage to the classic street snack, elote. Traditionally, elote is grilled corn on the cob slathered with mayo or crema, sprinkled with chili powder and cheese, and finished with a squeeze of lime.

This soup takes those same flavors—sweet corn, smoky spices, tangy lime, and savory cheese—and brings them together in one warm, satisfying bowl. It’s rich without being heavy, colorful without being complicated, and absolutely irresistible.

Why You’ll Love This Soup

Quick & Easy: Ready in just 30 minutes.
Budget-Friendly: Uses simple pantry staples and fresh or canned corn.
Customizable: Adjust the spice level or swap toppings to suit your taste.
Family Favorite: Creamy texture + bold flavor = a recipe that pleases kids and adults alike.

Ingredients You’ll Need

Here’s what goes into this creamy Mexican Street Corn Soup:

Corn – fresh, frozen, or canned (about 4 cups)
Onion & Garlic – the aromatic base
Vegetable broth – adds depth of flavor (can swap with chicken broth)
Heavy cream – for that luscious creamy finish
Cumin & Chili powder – smoky, warm spices that make the soup sing
Salt & Black pepper – to balance flavors
Toppings – crumbled feta or cotija cheese, fresh cilantro, lime wedges

💡 Tip: Want an extra kick? Add diced jalapeños or a dash of cayenne.

How to Make Mexican Street Corn Soup

Sauté the base: In a large pot, heat oil and cook onion until translucent. Add garlic and sauté until fragrant.
Build the flavor: Stir in corn, cumin, chili powder, salt, and pepper. Cook for about 5 minutes to let the corn caramelize slightly.
Simmer: Pour in the vegetable broth and bring to a gentle simmer. Cook for 15 minutes.
Blend: Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
Make it creamy: Stir in heavy cream and warm through over low heat.
Serve: Ladle into bowls and garnish with cheese, cilantro, and a squeeze of lime.

What to Serve with Mexican Street Corn Soup

This hearty soup is versatile enough to be served as a main or a starter. Try pairing it with:

Crispy tortilla chips or warm cornbread
Cheese quesadillas for a filling meal
A fresh avocado salad for a lighter pairing
Agua fresca or lemonade for a refreshing drink

Expert Tips for the Best Soup

Keep some texture: Don’t over-blend if you like a little crunch from the corn.
Dairy alternatives: Swap cream for half-and-half, Greek yogurt, or coconut milk.
Make ahead: Prepare the soup base in advance and add cream just before serving.

Mexican Street Corn Soup

A vibrant and creamy soup that captures the essence of the beloved Mexican street food, elote.

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer, Soup

Cuisine Mexican

Servings 6 servings

Calories 300 kcal

Ingredients

Main Ingredients

4 cups fresh corn (or 2 cans of corn)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Garnishes

Fresh cilantro, for garnish
Crumbled feta cheese, for garnish
Lime wedges, for serving

Instructions

Preparation

In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Throw in the minced garlic and stir until fragrant.
Stir in the fresh or canned corn, cumin, chili powder, salt, and pepper. Let it cook for about 5 minutes, allowing the corn to caramelize a little.
Pour the vegetable broth into the pot, stirring well. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing all the flavors to meld together.
After simmering, use a blender or immersion blender to puree the soup until smooth. If you prefer a chunky texture, leave some corn intact for that delightful bite!
Return the blended soup to the pot over low heat, and stir in the heavy cream. Let it warm through for about 5-7 minutes.
Ladle the creamy soup into bowls and garnish with crumbled feta cheese, fresh cilantro, and a squeeze of lime for that zesty finish.

Notes

For perfecting the soup, consider using half-and-half or coconut milk for a lighter alternative. Adjust the spices based on your heat preference. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Keyword Comfort Food, corn soup, Creamy Soup, elote, Mexican Street Corn Soup