Amazing 30-Minute Creamy Mexican Street Corn Soup (Elote Soup)

Name: My Creamy Mexican Street Corn Soup Recipe (Elote Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1/4 cup olive or vegetable oil; 6 cups fresh corn kernels, from 8-10 shucked cobs; 1 cup chopped yellow onion; 1/4 teaspoon ancho chili powder; kosher salt and freshly ground black pepper; 2 large garlic cloves, chopped; 4 cups chicken or vegetable broth; 1/2 cup sour cream; 1/2 cup grated dry/aged Cotija cheese; 1 tablespoon fresh lime juice; 1 teaspoon grated lime zest; 2 tablespoons plus 2 teaspoons chopped cilantro

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This creamy Mexican street corn soup recipe, inspired by the classic street food “elote,” is the perfect way to enjoy summer’s best corn in a comforting bowl.

Creamy Mexican Street Corn Soup garnished with charred corn, Cotija cheese, and fresh cilantro in a green bowl on a wooden table. — The perfect bowl of comfort! This creamy homemade Mexican street corn soup is full of smoky flavor and is ready in just 30 minutes.

Trust me, I’ve perfected this version to be rich, smoky, and bursting with zesty flavor, making it a homemade dish that rivals any restaurant’s. If you love these flavors, you’ll also love my Mexican pizza.

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Key Takeaways

Quick & Easy: You can have this delicious soup on the table in just 30 minutes, which is a lifesaver on busy weeknights.
Big Flavor: This recipe gets its smoky-sweet flavor by charring the corn kernels, just like authentic elote. Don’t skip that step!
Crowd-Pleaser: It’s a guaranteed hit with the whole family and is easily customizable with your favorite toppings.
Budget-Friendly: You only need a few simple ingredients to make this satisfying meal, and it’s a fantastic way to use up that fresh summer corn.
Versatile: You can serve this as a light lunch or a satisfying dinner. If you need another quick meal idea, my easy garlic butter meatballs are a delicious choice!

Why You’ll Love This Mexican Street Corn Soup

It’s like a warm hug in a bowl. The creamy, velvety texture is pure comfort food, perfect for those days when you need something delicious and soothing.
The flavor is spot-on. We get that smoky, charred sweetness from the corn, a little spice from the chili powder, and the perfect tangy-salty finish from the lime and Cotija cheese. It’s a flavor explosion!
A taste of summer, all year long. While it’s best with fresh corn, this recipe works great with frozen corn too, so you can enjoy this sunny dish even in the middle of winter.
It’s a great way to use up fresh produce. When corn is in season, this is my favorite recipe to make, and it’s a fantastic way to get some wholesome veggies in your diet.
Easy to adjust to your taste. Want more heat? Add more chili powder. Prefer a little more tang? Squeeze in an extra lime. It’s your kitchen, so have fun with it!
It’s hearty and satisfying without being heavy, and it’s packed with fiber-rich corn to keep you full and happy.
If you’re a fan of flavors like this, you’ll definitely want to try my spinach and feta quesadillas next!

Food or Cultural Background

I’ll never forget the first time I had authentic street corn, or “elote,” on a trip to Mexico. The grilled corn, slathered in a creamy sauce and sprinkled with Cotija cheese and chili powder, was an absolute revelation. It was smoky, creamy, salty, and spicy all at once.

When I got home, I knew I had to find a way to capture that incredible flavor in a cozy, comforting bowl. I experimented with different kinds of chili powder and herbs until I landed on this perfect version.

The key is really in that charring step—it’s what gives the corn that special, smoky character that makes this soup so good. Speaking of Mexican flavors, you might also enjoy my recipe for a chipotle ranch grilled chicken burrito if you’re looking for another taste of home.

Ingredients for Mexican Street Corn Soup

Fresh ingredients for homemade Mexican Street Corn Soup, including corn on the cob, lime, cilantro, onion, garlic, and Cotija cheese. — All the fresh, wholesome ingredients you’ll need to make this delicious Mexican street corn soup!

Ingredient	Notes/Substitutes
Olive or vegetable oil	You can use a different neutral oil, like canola or avocado.
Fresh corn kernels	Frozen corn works great in a pinch, just don’t forget to char it!
Yellow onion	A white onion would work too.
Ancho chili powder	For a bit more heat, try a pinch of cayenne or chipotle powder.
Kosher salt & black pepper	Adjust to your taste!
Garlic cloves	Fresh is best, but a teaspoon of garlic powder works if that’s all you have.
Chicken or vegetable broth	Use veggie broth to make this soup vegetarian.
Sour cream	Mexican crema is a fantastic substitute for an even more authentic flavor.
Cotija cheese	If you can’t find it, Parmesan or even feta cheese will give you a similar salty kick.
Fresh lime juice & zest	Don’t use bottled—the fresh stuff makes a huge difference.
Cilantro	For those who aren’t fans, fresh parsley is a good alternative.
Check out my ground beef zucchini casserole for another quick and tasty meal idea!

Equipment Needed

A large, heavy-bottomed pot or a Dutch oven (that’s my go-to for soups like this!)
A blender or immersion blender for getting that perfectly smooth consistency
A sturdy knife and cutting board
Measuring cups and spoons
Tongs for removing the corn cobs

How to Make Mexican Street Corn Soup Step-by-Step

A hand stirring creamy Mexican Street Corn Soup in a Dutch oven with a wooden spoon. — Don’t skip the simmering step! That’s where all the magic happens and the flavors really come together.

Heat the oil in your pot or Dutch oven over medium-high heat until it shimmers.
Add the corn kernels, chopped onion, chili powder, salt, and pepper. Cook for about 8-10 minutes, stirring frequently, until the onions are soft and the corn starts to get a lovely char. That little bit of char is a game-changer for the flavor!
Stir in the chopped garlic and cook for just one more minute until it’s super fragrant. Remove about 1 ½ cups of the corn mixture and set it aside for later—we’ll use this for garnish.
Pour in the broth and add the stripped corn cobs. Make sure to scrape up all those yummy brown bits from the bottom of the pot. Bring it all to a boil, then reduce the heat and let it simmer for about 20 minutes.
Remove and discard the corn cobs with tongs. Stir in the sour cream and Cotija cheese, then carefully transfer the soup to a blender and puree until it’s perfectly smooth. Trust me, it’s worth the extra step for that creamy texture!
Return the soup to the pot and gently reheat. Stir in half of the reserved corn mixture, along with the fresh lime juice and cilantro. Taste and add more salt, pepper, or chili powder if you think it needs it. For another great creamy comfort food recipe, try my creamy smothered chicken and rice!
Toss the remaining corn mixture with the lime zest and cilantro. Serve your soup warm, topped with a few spoonfuls of the corn mixture and a little extra sprinkle of Cotija.

Expert Tips for the Best Results

Don’t skip charring the corn! This is the secret to that classic smoky Mexican street corn flavor. It adds so much depth that you just can’t get otherwise.
Use fresh corn if you can. While frozen corn works, fresh corn on the cob during peak season will give you the absolute best flavor.
Blend in batches. This is a safety tip I learned the hard way! Pureeing hot soup can be dangerous, so fill your blender only halfway, vent the lid, and hold it down with a kitchen towel.
Taste as you go. Everyone’s taste is different! Before serving, taste the soup and adjust the salt, pepper, lime juice, and chili powder to get it just right for you.
The cotija cheese is key. It adds a wonderful salty, sharp flavor. If you can’t find it, a good quality Parmesan is your next best bet.
If you’re a big fan of flavorful, satisfying meals, I highly recommend checking out my pumpkin curry! It’s a lifesaver on busy days.

Creamy Mexican Street Corn Soup featured

What to Serve With Mexican Street Corn Soup

This soup is so satisfying on its own, but it also pairs beautifully with a few simple additions.

A side of crispy tortilla chips for dipping.
A light, refreshing salad to balance the richness.
Tacos or quesadillas make a great main course to go with this soup as a starter. For dessert, a slice of my southern pecan pie would be the perfect sweet ending.
A piece of crusty bread for dipping.

Storing and Reheating Tips

You can store this soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, just warm it gently on the stovetop or in the microwave. If it seems a little thick after being in the fridge, you can thin it out with a splash of broth or water.

Nutrition Facts

	Per Serving (Approx.)
Calories	350
Total Fat	25g
Saturated Fat	10g
Cholesterol	35mg
Sodium	850mg
Total Carbohydrate	25g
Dietary Fiber	4g
Protein	10g

Nutrition information is estimated and may vary based on ingredients and cooking methods.

FAQs About Mexican Street Corn Soup

What are the ingredients in Mexican Street Corn?

Traditional Mexican street corn, or elote, is grilled corn on the cob slathered with a creamy mixture of mayo or crema, then topped with salty Cotija cheese, chili powder, and a squeeze of fresh lime. My soup version takes all those classic flavors and turns them into a cozy meal.

Why is Mexican Street Corn so good?

It’s the perfect combination of flavors and textures! You get the smoky sweetness of the charred corn, the creaminess of the sauce, the salty kick from the cheese, and the tangy spice from the lime and chili powder. It’s a flavor explosion that just can’t be beat.

Can I make this a vegetarian Mexican street corn soup?

Absolutely! Simply use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian, making this an easy swap for a delicious meat-free meal.

Why is corn soup healthy?

Corn soup can be a really healthy choice! It’s packed with fiber from the corn, which is great for digestion and helps keep you feeling full. This recipe is also full of fresh vegetables and herbs, which are a great source of vitamins.

Final Thoughts

I truly hope you give this creamy Mexican street corn soup a try. It’s one of my all-time favorites, and I can’t wait for you to experience all the delicious flavors. It’s the kind of recipe that feels special but is so easy to make, and I think it’s going to become a new staple in your home. Be sure to pin this recipe for later and leave a review to let me know how it turned out!

Happy cooking!

-Karen

P.S. If you’re craving another recipe that celebrates the seasons, you’ll love my peach bars with fresh peaches!

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