Mexican Street Corn (Elote) Soup Recipe

If you love cozy soups with a true pop of personality, get ready to swoon over this Mexican Street Corn (Elote) Soup. Imagine all the bold flavors of elote—sweet corn, a touch of smoky heat, creamy swirls, a zing of lime—blended into a comforting chowder that’s both hearty and fresh. It’s the sort of meal that feels like a warm hug, whether you’re curling up on a chilly evening or looking for a light lunch with serious flavor. Each spoonful captures that irresistible mix of tang, spice, and cheesy goodness, and honestly, you’ll want to dive in again and again!

Ingredients You’ll Need

The magic of Mexican Street Corn (Elote) Soup comes from a handful of vibrant, easy-to-find ingredients that deliver big on taste and texture. Each plays a starring role—don’t skip the garnishes, as they make the bowl absolutely sing!

• Corn Kernels (4 cups, fresh or frozen): The juicy, sweet foundation of your soup—fresh is fantastic, but frozen makes it easy year-round.
• Olive Oil (1 tbsp): Adds richness and helps sauté the aromatics to bring out their flavors.
• Onion (1 small, finely diced): Lays down a subtle sweetness and depth for your soup base.
• Garlic (2 cloves, minced): Delivers that essential savory backbone—don’t be shy with it!
• Jalapeño (1, seeded and diced): For that signature gentle heat; save a few slices for your garnish to make it pop visually and flavor-wise.
• Vegetable or Chicken Broth (3 cups): The liquid gold that brings everything together—choose whichever suits your preference.
• Milk or Half-and-Half (1 cup): Makes your soup extra creamy, while keeping it light and sippable.
• Smoked Paprika (1 tsp): That unmistakable smokiness is what gives this dish an authentic street corn twist.
• Ground Cumin (1/2 tsp): Adds earthy warmth and depth to balance out the sweetness of the corn.
• Fresh Lime Juice (1 tbsp, plus wedges): A splash of citrus brightens the soup and brings all the flavors alive!
• Salt and Pepper (to taste): Don’t forget to season to your liking—a little goes a long way.
• Chopped Cilantro (2 tbsp): Stirred in at the end for herby, fresh flavor and a splash of green.
• Cotija or Feta Cheese (1/4 cup, crumbled): The classic finishing touch—salty, tangy, and totally crave-worthy.
• Mexican Crema or Sour Cream (2 tbsp): For swirling over the top, making every bite silky and decadent.
• Jalapeño Slices (reserved): Not just pretty—they bring another layer of gentle fire.
• Additional Cilantro Sprigs: For a fresh-top garnish that wakes up every serving.

How to Make Mexican Street Corn (Elote) Soup

Step 1: Sauté Aromatics

Begin by warming the olive oil in a big soup pot over medium heat. Add your diced onion, minced garlic, and the chopped jalapeño (don’t forget to save a few slices for garnish!). Sauté everything for 3–4 minutes, stirring occasionally, until the onion is soft and your kitchen smells irresistibly fragrant. This base will infuse your Mexican Street Corn (Elote) Soup with a mellow heat and aromatics that anchor every spoonful.

Step 2: Toast Corn and Spices

Sprinkle in the corn kernels, along with the smoked paprika and ground cumin. Stir well so each kernel gets a little spicy coating. Let everything cook for 2 minutes—this quick sauté chars the corn ever so slightly, echoing that classic street corn flavor and locking in a smoky sweetness.

Step 3: Simmer and Meld Flavors

Pour in your broth of choice—vegetable for fresh lightness, or chicken for a little extra richness. Bring the soup to a gentle simmer and let it bubble away for 10 minutes. This step allows all those beautiful spices, veggies, and corn to meld into a unified, savory-sweet broth that will form the heart of your Mexican Street Corn (Elote) Soup.

Step 4: Purée for Texture

Now grab your immersion blender (or transfer half to a countertop blender). Purée the soup until it’s mostly smooth, but leave a little chunky texture to keep things interesting. Think creamy, with pops of whole corn for that authentic street corn bite! If you love a silky finish, blend it fully, but I recommend keeping a little texture for the perfect chowder consistency.

Step 5: Add Creaminess and Brightness

Reduce the heat to low and pour in your milk or half-and-half. Drizzle in fresh lime juice to really wake up those flavors—this zesty hit will balance the sweetness and spice. Gently stir and heat everything through (just don’t let it boil or the dairy may separate). Taste and adjust with salt and pepper until every bite sings.

Step 6: Finish with Cilantro

Take the pot off the heat and stir in your chopped cilantro. Adding it at the end preserves its herbal freshness, giving the soup an added layer of color and flavor that screams Mexican street corn.

Step 7: Garnish and Serve

Ladle the hot soup into bowls. Swirl in a spoonful of Mexican crema or sour cream, sprinkle generously with crumbled cotija or feta cheese, and scatter over those reserved sliced jalapeños and extra cilantro. Don’t forget to hand around lime wedges for that final customizable squeeze!

How to Serve Mexican Street Corn (Elote) Soup

Garnishes

The best part of Mexican Street Corn (Elote) Soup might be the toppings! A swirl of crema gives a luscious finish, while crumbled cotija brings a sharp, salty contrast. Scatter over some fresh cilantro and simple jalapeño slices for a burst of color and heat. Don’t hold back on lime wedges—encouraging everyone to add more sour zing to taste.

Side Dishes

To turn your soup into a meal, serve alongside freshly warmed tortillas or a basket of crusty bread to mop up the creamy broth. A simple avocado salad or tomato-cucumber salsa also pairs wonderfully, keeping things light, bright, and in true street food spirit.

Creative Ways to Present

You can serve Mexican Street Corn (Elote) Soup in small mugs at a party for a fun appetizer, in shot glasses as a starter, or even topped with a flurry of crushed tortilla chips for some crunch. A big family-style soup pot in the middle of the table, surrounded by bowls of toppings, lets everyone make their own custom bowl—a guaranteed dinner party hit!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn (Elote) Soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so your second-day bowl might be even more delicious! Just be sure to store the garnishes separately to keep everything fresh and vibrant.

Freezing

You can freeze this soup for up to 2 months, but skip adding the milk or half-and-half before freezing to prevent any textural changes. When ready to enjoy, thaw overnight in the fridge, then gently reheat and stir in the dairy and lime juice just before serving.

Reheating

Reheat your soup over medium-low heat, stirring gently to keep it creamy—avoid letting it come to a boil, especially if dairy is already added. Give it a fresh splash of lime and another handful of cilantro to wake those flavors right back up.

FAQs

Can I make Mexican Street Corn (Elote) Soup dairy-free?

Absolutely! Swap the milk or half-and-half with your favorite unsweetened non-dairy milk (like oat, almond, or cashew), and use vegan sour cream or a drizzle of coconut cream for garnish. The flavors will still shine and you’ll love the creamy texture.

How spicy is this soup?

The heat level is pretty gentle with just one jalapeño (especially with the seeds removed). If you like it spicier, leave in the seeds or even toss in an extra pepper. For a mild version, use only half a jalapeño or skip it entirely—the soup is still packed with flavor!

What’s the best way to cut corn off the cob?

Stand each ear vertically on a cutting board and shave the kernels off with a sharp knife, moving top to bottom. Use a large bowl to catch flying kernels, or place a smaller bowl upside down inside a bigger one to make a “stand” for the corn—it’s less messy and quick!

Can I use frozen corn instead of fresh?

Definitely! Frozen corn works beautifully for Mexican Street Corn (Elote) Soup and makes this dish possible year-round. Just add it straight to the pot—no need to thaw first—and sauté as directed to build up that toasty flavor.

Can I double this soup for a crowd?

Yes, this recipe scales up easily. Simply double each of the ingredients and increase your pot size if needed. Be sure to give it a few extra minutes to simmer so all those flavors can blend perfectly.

Final Thoughts

I hope you’re just as excited as I am to whip up a pot of Mexican Street Corn (Elote) Soup—it’s a bowlful of pure comfort, full of flair, and endlessly customizable. Trust me, once you taste this creamy, tangy, utterly satisfying soup, you’ll want to make it a regular in your kitchen. Try it this week and let your taste buds go on a little flavor adventure!

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