I like how this soup is both hearty and vibrant. The sweetness of the corn balances beautifully with the heat of jalapeño and cayenne, while lime juice and cilantro brighten every bite. I also enjoy how versatile it is — I can make it vegetarian, add more spice, or pile on toppings to make it extra satisfying. It’s a cozy dinner that feels special without being complicated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 ears of corn, shucked 1 large onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 jalapeño pepper, seeded and minced (optional, adjust to your spice preference) 4 cups vegetable broth (or chicken broth for a richer flavor) 1 (14.5 ounce) can diced tomatoes, undrained 1 (15 ounce) can creamed corn 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 cup chopped cilantro, plus extra for garnish 1/4 cup lime juice, plus extra lime wedges for serving Salt and freshly ground black pepper to taste 2 tablespoons olive oil Optional toppings: crumbled cotija cheese, Mexican crema or sour cream, tortilla chips
Directions
I cut the kernels off the corn cobs, scraping down with the back of my knife to collect the milky pulp. I set the kernels aside and reserve the cobs.
In a large pot over medium heat, I heat olive oil and cook the onion until softened, about 5–7 minutes.
I add garlic, red bell pepper, and jalapeño, cooking for another 3–5 minutes until tender-crisp.
I stir in cumin, chili powder, and cayenne (if using), letting the spices bloom for 1 minute.
I add vegetable broth, diced tomatoes, and the reserved corn cobs. I bring it to a boil, then cover and simmer for 15 minutes.
I remove the corn cobs and carefully blend the soup in batches until smooth and creamy.
I return the blended soup to the pot and stir in creamed corn, cilantro, and lime juice. I season with salt and pepper, then heat gently without boiling.
I ladle into bowls and garnish with fresh cilantro, lime wedges, cotija cheese, crema, and tortilla chips.
Servings and Timing
This recipe makes about 6 servings. Prep time is around 20 minutes, cook time is 30 minutes, so the total time is about 50 minutes.
Variations
I sometimes add roasted sweet potatoes or zucchini for extra depth. For more spice, I use extra jalapeño or cayenne. To make it extra creamy, I stir in a splash of heavy cream or coconut milk. If I want a chunkier soup, I only blend part of it and leave some vegetables whole.
Storage/Reheating
I store leftovers in the refrigerator for up to 3 days. The flavors deepen as it rests, so it tastes even better the next day. To reheat, I warm it gently on the stove over medium-low heat, adding a splash of broth if it thickens too much. This soup doesn’t freeze as well due to the fresh lime and dairy toppings, so I prefer enjoying it fresh.
FAQs
Can I make this soup vegetarian?
Yes, I simply use vegetable broth instead of chicken broth.
Can I use frozen corn instead of fresh?
Yes, frozen corn works, but fresh corn gives the best flavor.
Do I have to blend the soup?
No, I can leave it chunky for more texture, or blend just half for a mix of creamy and hearty.
Can I make this spicy?
Yes, I add extra jalapeño, cayenne, or even a dash of hot sauce.
Can I make this soup dairy-free?
Yes, I skip the crema and cotija, or replace them with plant-based alternatives.
What toppings go best with this soup?
I like cotija cheese, crema, tortilla chips, avocado slices, or a drizzle of hot sauce.
Can I prepare this soup ahead of time?
Yes, I make it a day in advance and store it in the fridge — it tastes even better the next day.
What if I don’t have creamed corn?
I substitute with regular canned corn, but the soup will be a little less creamy.
Can I roast the corn first?
Yes, roasting or grilling the corn adds a smoky depth that makes the soup even more flavorful.
What can I serve with this soup?
I enjoy it with warm tortillas, quesadillas, or a simple salad.
Conclusion
This Mexican street corn soup is one of my favorite ways to enjoy the flavors of elote in a cozy, spoonable form. I love how creamy, zesty, and customizable it is, with plenty of toppings to make it fun. Whether I serve it as a starter or a main dish, it always feels comforting and full of vibrant flavor.
Mexican Street Corn Soup is a creamy, zesty, and flavorful soup inspired by elote. Made with sweet corn, smoky spices, lime, and cilantro, it’s hearty, comforting, and customizable with toppings like cotija cheese, crema, and tortilla chips.
Total Time:50 minutes
Yield:6 servings
Ingredients
4 ears of corn, shucked (kernels removed, cobs reserved)
