Mexican Street Corn Soup has this incredible way of warming me up from the inside out, especially on those chilly evenings. I remember the first time I tried authentic elote from a street vendor in Mexico City – that perfect blend of sweet corn, creamy mayo, spicy chili, and tangy lime just blew me away. This soup is my love letter to that experience, capturing all those vibrant Mexican street corn flavors in a comforting bowl. If you’ve ever wondered how to make Mexican street corn soup that tastes just like the real deal, you’re in for a treat. It’s a fantastic Mexican corn soup recipe that’s surprisingly simple to whip up. Let’s get cooking!
Why You’ll Love This Mexican Street Corn Soup
This Mexican street corn soup is a winner for so many reasons:
- Incredible Flavor: It perfectly captures the sweet, smoky, and zesty taste of elote.
- Quick Prep: You can have this delicious soup on the table in about an hour, making it a weeknight wonder.
- Healthy & Satisfying: Packed with corn and customizable with lower-fat options, it feels indulgent yet wholesome.
- Budget-Friendly: Corn is an affordable staple, making this a great meal that won’t break the bank.
- Family Favorite: Even picky eaters love the creamy texture and familiar corn flavor of this elote soup.
- Versatile: Easily adjust the spice level or toppings to suit everyone’s taste buds.
- Comforting & Creamy: It’s pure comfort in a bowl, with a velvety smooth texture that’s incredibly satisfying.
Ingredients for Mexican Street Corn Soup
Gathering the right Mexican street corn ingredients soup is key to achieving those amazing elote flavors. Here’s what you’ll need for this delicious recipe:
- 4 cups fresh corn kernels (or 2 cans, drained) – The star of the show, providing that signature sweetness. Fresh is best if you can get it!
- 1 medium onion, diced – This forms the aromatic base of our soup.
- 2 cloves garlic, minced – Essential for that savory depth.
- 4 cups vegetable broth – Use a good quality broth for the best flavor foundation.
- 1 cup heavy cream – This makes our Mexican corn soup wonderfully creamy and rich.
- 1 teaspoon cumin – Adds a warm, earthy, and slightly smoky note.
- 1 teaspoon chili powder – For a gentle kick of heat and color.
- Salt and black pepper to taste – To enhance all the other flavors.
- Fresh cilantro, for garnish – Adds a burst of freshness and vibrant color.
- Crumbled feta or cotija cheese, for garnish – Cotija cheese is traditional for elote and brings a salty, crumbly texture.
- Lime wedges, for serving – A squeeze of fresh lime brightens everything up!
How to Make Mexican Street Corn Soup
Making this easy elote soup is a breeze, and the results are incredibly rewarding. You’ll be amazed at how quickly you can create an authentic Mexican corn soup right in your own kitchen!
- Step 1: Get your soup base started by heating a splash of olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium onion, diced and sauté until it becomes nice and translucent, about 3-4 minutes. You’ll smell that sweet aroma filling your kitchen! Then, toss in the 2 cloves garlic, minced and stir for another minute until fragrant.
- Step 2: Now, add the stars of the show: the 4 cups fresh corn kernels. Stir in the 1 teaspoon cumin and 1 teaspoon chili powder. Season with salt and black pepper to taste. Cook for about 5 minutes, stirring occasionally. You want the corn to get a little bit caramelized – this step really deepens the flavor, bringing you closer to an authentic Mexican corn soup experience.
- Step 3: Pour in the 4 cups vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. This allows all those beautiful Mexican street corn flavors to meld together perfectly.
- Step 4: Time to get creamy! Use an immersion blender directly in the pot to puree the soup until it’s smooth and velvety. If you prefer a chunkier texture, you can pulse it a few times or remove about a cup of the soup, blend it, and then stir it back in. This is where the magic happens for your easy elote soup.
- Step 5: Return the blended soup to the pot over low heat. Stir in the 1 cup heavy cream. Let it warm through gently for about 5-7 minutes, stirring occasionally. Be careful not to let it boil after adding the cream.
- Step 6: Ladle your gorgeous Mexican Street Corn Soup into bowls. Garnish generously with crumbled cotija cheese, a sprinkle of fresh cilantro, and serve with lime wedges on the side. A little squeeze of lime right before you take your first bite elevates the entire experience of this authentic Mexican corn soup.
Pro Tips for the Best Elote Soup
Elevate your Mexican street corn soup from delicious to absolutely divine with these simple tricks. Making a fantastic street corn chowder is all about a few key details that really make the flavors pop.
- Use a mix of fresh and frozen corn kernels. Fresh corn offers sweetness, while frozen can add a slightly different texture and convenience.
- Don’t skip the step of caramelizing the corn slightly in the pot; this builds a deeper, richer flavor base.
- Taste and adjust seasonings at the end. The balance of salt, chili powder, and cumin is crucial for that authentic Mexican street corn soup taste.
- For an extra smoky flavor, consider adding a pinch of smoked paprika or a tiny bit of adobo sauce from canned chipotles.
What’s the secret to perfect Mexican Street Corn Soup?
The secret lies in building layers of flavor. Caramelizing the corn and onion, using good quality broth, and finishing with a squeeze of fresh lime turns a simple soup into a vibrant corn soup with chili and lime. For more information on flavor layering, check out this guide on how to build flavor.
Can I make Mexican Street Corn Soup ahead of time?
Yes, you can prepare the soup base (steps 1-3) a day in advance. Store it in the refrigerator and then add the heavy cream and heat through just before serving for the best texture.
How do I avoid common mistakes with Creamy Mexican Corn Soup?
A common mistake is over-boiling after adding cream, which can cause it to curdle. Gently warm it through on low heat. Also, don’t over-puree if you like some texture; pulse it until it’s just mostly smooth.
Best Ways to Serve Mexican Street Corn Soup
This vibrant Mexican street corn soup is so versatile, it’s perfect on its own or paired with a few complementary dishes. For a truly authentic experience, serve it with a sprinkle of crumbled corn soup with cotija cheese and a lime wedge on the side. The salty cheese and bright citrus cut through the creamy richness beautifully.
I also love serving this soup with a side of warm tortilla chips for dipping, or alongside a simple green salad tossed with a cilantro-lime vinaigrette. For a more substantial meal, consider pairing it with small quesadillas or a shredded chicken taco. It’s a fantastic way to enjoy those classic Mexican street corn flavors in a comforting bowl.
Nutrition Facts for Mexican Street Corn Soup
This delicious Mexican corn soup recipe is surprisingly balanced. Here’s a breakdown of the estimated nutrition per serving:
- Calories: 300 kcal
- Fat: 18g
- Saturated Fat: 10g
- Protein: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 10g
- Sodium: 750mg
Nutritional values are estimates and may vary based on specific ingredients used for your Mexican street corn soup.
How to Store and Reheat Mexican Street Corn Soup
This Mexican street corn soup is fantastic for meal prep, and storing it properly ensures you can enjoy your quick elote soup recipe even faster later on. Once the soup has cooled down completely, transfer it into airtight containers. For refrigeration, it keeps well for about 3 to 4 days. If you want to store it for longer, it freezes beautifully for up to 3 months. Just make sure the containers are freezer-safe and leave a little headspace for expansion.
When you’re ready to reheat, thaw frozen soup overnight in the refrigerator. Gently warm the soup on the stovetop over low heat, stirring occasionally, until it’s heated through. If it seems a bit thick after chilling or freezing, you can add a splash of milk or vegetable broth to reach your desired consistency for this creamy Mexican corn soup.
Frequently Asked Questions About Mexican Street Corn Soup
What is Mexican Street Corn Soup?
Mexican Street Corn Soup, often called elote soup, is a creamy, flavorful dish inspired by the beloved Mexican street food, elote. It captures the essence of grilled corn, chili, lime, and creamy sauces in a comforting soup format. Think of it as a warm, blended bowl of deliciousness that’s both hearty and vibrant.
Can I make Mexican Street Corn Soup vegetarian?
Absolutely! The recipe I shared is already vegetarian. We use vegetable broth as the base, and you can easily make it vegan by swapping the heavy cream for full-fat coconut milk and ensuring your cheese garnish is dairy-free or omitted. It’s a wonderfully adaptable corn and chili soup Mexican style.
How do I make it spicier?
To add more heat, you can increase the amount of chili powder or add a pinch of cayenne pepper. For a smoky spice, a small amount of finely chopped canned chipotle peppers in adobo sauce, or a dash of their sauce, works wonders. You can also serve it with a side of hot sauce for those who like it extra fiery.
Can I add other vegetables to this Mexican corn soup?
Yes, you can! While the corn is the star, feel free to add other vegetables. Diced bell peppers (like poblano or jalapeño for a little kick) sautéed with the onions add another layer of flavor and texture. Roasted sweet potatoes or butternut squash can also be blended in for extra creaminess and nutrients.
Variations of Mexican Street Corn Soup You Can Try
Once you’ve mastered the classic, there are so many fun ways to switch up this Mexican street corn soup! I love experimenting with different flavors and dietary needs, and this recipe is wonderfully adaptable. Here are a few ideas to get you started:
- Vegetarian Mexican Corn Soup Upgrade: While the base recipe is vegetarian, you can enhance it further. For a heartier vegetarian Mexican corn soup, try adding some black beans or roasted sweet potato cubes before blending.
- Spicy Corn Soup Recipe Kick: If you crave more heat, turn this into a spicy corn soup recipe! Add a chopped jalapeño or serrano pepper along with the onions and garlic, or stir in a tablespoon of chopped chipotles in adobo sauce for a smoky, fiery kick.
- Grilled Corn Elote Soup: For an even more authentic elote flavor, grill your corn kernels before adding them to the pot. This adds a lovely char and smoky depth that’s absolutely delicious.
- Vegan Elote Soup: Easily make this vegan by swapping the heavy cream for full-fat coconut milk and using a dairy-free cheese alternative for garnish.
Mexican Street Corn Soup: 1 Amazing Bowl
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful soup inspired by Mexican street corn (elote), featuring sweet corn, smoky spices, and fresh toppings. This quick and easy recipe is perfect for a comforting meal.
Ingredients
- 4 cups fresh corn kernels (or 2 cans, drained)
- 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 black pepper to taste
- Fresh cilantro, for garnish
- Crumbled feta or cotija cheese, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and stir until fragrant.
- Stir in the corn, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, allowing the corn to caramelize slightly.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 15 minutes to let the flavors meld.
- Use an immersion blender or a regular blender to puree the soup until smooth. If you prefer a chunkier texture, leave some corn kernels whole.
- Return the blended soup to the pot over low heat. Stir in the heavy cream and warm through for 5-7 minutes.
- Ladle the Mexican street corn soup into bowls and garnish with crumbled cheese, fresh cilantro, and a squeeze of lime.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- Adjust chili powder to your preferred spice level.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blended
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
