The vibrant, smoky, and tangy flavors of Mexican street corn, or Elote, bring back so many joyful summer memories. This Mexican Street Corn Soup transforms that beloved classic into a creamy, comforting bowl perfect for any occasion.
Originating in Mexico, Elote has a rich cultural history and is a beloved street food, showcasing the importance of corn in Mexican cuisine. Learn more about the history of Elote.
It’s an irresistible way to enjoy the season’s fresh corn, offering a delightful twist that’s both satisfyingly rich and wonderfully bright. You’ll love sharing this unique take on a cherished flavor with your family.
Table of Contents
Why You’ll Love This Mexican Street Corn Soup
This Mexican Street Corn Soup quickly becomes a favorite for many reasons:
- Rich and Creamy Texture: It offers a luxuriously smooth consistency, balanced with a subtle smoky depth.
- Bursting with Fresh Flavor: Celebrate the sweet, crisp taste of summer corn in every spoonful.
- Effortless Preparation: You can easily bring this satisfying meal together with straightforward steps.
- Customizable Spice: Adjust the heat to perfectly suit everyone’s palate, from mild to adventurous.
- Versatile Serving: Enjoy it warm on a cool evening or chilled as a refreshing starter on a hot day.
Ingredients for Mexican Street Corn Soup
Gather these fresh and simple ingredients to create your delightful Mexican Street Corn Soup:
- 1/4 cup olive or vegetable oil
- 6 cups fresh corn kernels, from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves, chopped (about 1 tablespoon)
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated dry/aged Cotija cheese, plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro, divided
Notes & Substitutions
- Corn: Fresh corn on the cob is highly recommended. It provides unparalleled sweetness, texture, and the crucial cobs for flavor infusion. Frozen or canned corn will not yield the same depth.
- Cotija Cheese: This salty, crumbly Mexican cheese adds authentic flavor. If unavailable, Parmesan or Pecorino Romano are excellent salty, firm substitutes.
- Chili Powder: Ancho chili powder offers a mild, smoky heat. Feel free to adjust the amount to your desired spice level; a pinch more can go a long way.
- Broth: Use either chicken or vegetable broth based on your preference or dietary needs. Both provide a great savory base for the soup.
- Sour Cream: For a tangy, creamy richness, sour cream works beautifully. Greek yogurt or Mexican crema also make wonderful alternatives.
- Fresh Herbs/Lime: Always opt for fresh lime juice, zest, and cilantro. Their vibrant acidity and herbaceous notes are essential for brightening the soup.
Equipment Needed
Making this comforting soup requires a few standard kitchen tools. You’ll need a large, nonstick pot or cast-iron Dutch oven for sautéing and simmering. A blender or food processor is essential for achieving a smooth, creamy texture; an immersion blender also works wonderfully for safe, direct pureeing in the pot. Don’t forget a cutting board and a sharp knife for preparing your vegetables.
How to Make Mexican Street Corn Soup
Creating this flavorful Mexican Street Corn Soup is a simple and rewarding process. Follow these steps to bring this comforting dish to life:
Step 1: Char the Corn and Sauté Aromatics. Heat the olive or vegetable oil in a large, nonstick pot or cast-iron Dutch oven over medium-high heat until shimmering. Add the fresh corn kernels, chopped yellow onion, ancho chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently, for 8-10 minutes until the onions soften and the corn develops a lovely light char in spots. This charring step adds incredible depth.
The charring process creates complex, toasty, and bittersweet flavor compounds through caramelization and the Maillard reaction. This scientific breakdown explains how charring enhances corn’s flavor profile.
Step 2: Infuse the Broth with Corn Cobs. Add the chopped garlic to the pot and cook for just 1 minute until fragrant. Remove about 1-1/2 cups of the charred corn mixture from the pot and set it aside; this will be for garnish. Stir the chicken or vegetable broth and the 6 stripped corn cobs into the pot, scraping up any delicious brown bits from the bottom. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes to extract maximum flavor from the cobs.
Step 3: Discard Cobs and Cream the Soup. Carefully use tongs to remove and discard the simmered corn cobs from the pot. Stir the sour cream and grated Cotija cheese directly into the soup. Now, transfer the soup to a blender or food processor, working in batches if necessary for safety, especially with hot liquids. Puree the soup until it is completely smooth and creamy.
Step 4: Finish and Season. Return the pureed soup to the pot. If needed, gently reheat the soup to your desired serving temperature, being careful not to boil. Stir in half (about 3/4 cup) of the reserved corn mixture, the fresh lime juice, and 2 tablespoons of chopped cilantro. Taste the soup and adjust the seasoning as needed with more salt, pepper, or chili powder to perfect its flavor profile.
Step 5: Prepare Garnish and Serve. In a small bowl, toss the remaining 3/4 cup of the reserved corn mixture with the grated lime zest and the remaining 2 teaspoons of chopped cilantro. Ladle the hot soup into bowls. Garnish each serving with a few spoonfuls of the fresh corn mixture and an extra sprinkling of grated Cotija cheese for that authentic finish.
Pro Tips for the Best Mexican Street Corn Soup
- Deep Flavor: Don’t skip charring the corn; it develops a rich, smoky flavor. Simmering the stripped corn cobs in the broth is also crucial as it extracts a surprising amount of sweet corn essence, deepening the soup’s overall taste. These steps build layers of authentic flavor.
- Spice Control: For extra heat, finely dice a jalapeño or serrano pepper and add it with the garlic. You can also increase the ancho chili powder. For a fresh kick, try dicing and adding a jalapeño or poblano pepper with the garlic during the sautéing stage. For a milder soup, stick to the recommended amount or reduce it slightly.
- Blending Safely: When blending hot liquids, always fill the blender only halfway. Hold the lid down firmly with a kitchen towel, and start on the lowest speed, gradually increasing. This prevents steam buildup and splatters, making it safer.
Common Mistakes to Avoid
- Skipping Fresh Corn: Fresh corn provides a sweet, crisp texture and vibrant flavor that frozen or canned corn simply cannot replicate. Its natural sugars caramelize beautifully when charred.
- Omitting Corn Cobs: The cobs hold a remarkable amount of corn “milk” and sweetness. Simmering them in the broth infuses the entire soup with a profound, authentic corn flavor that you’d otherwise miss.
- Over-blending: Blending the soup for too long can sometimes introduce too much air or make it slightly gummy, especially if it’s very starchy. Blend just until smooth and creamy.
Serving Suggestions, Storage, and Variations
This versatile soup is a delight to serve and enjoy in many ways.
Serving: Serve your Mexican Street Corn Soup hot, or chill it for a refreshing cold soup option on a warm day. It pairs wonderfully with crusty bread for dipping, a side of crispy tortilla chips, or a light green salad.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen beautifully overnight.
Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.
Variations:
- Protein: Boost your soup with shredded rotisserie chicken, grilled shrimp, or black beans for a heartier meal.
- Vegan/Dairy-Free: Substitute the sour cream with full-fat coconut milk or a plant-based cream, and use nutritional yeast or a dairy-free grated cheese alternative instead of Cotija.
- Extra Heat: Incorporate finely diced jalapeños or serrano peppers along with the garlic for a spicier kick. A dash of your favorite hot sauce at the end also works.
- Smoky Flavor: For an even deeper smoky note, grill your corn on the cob until well-charred before stripping the kernels.
Nutrition Information
Enjoy this delicious and wholesome soup! Here is an approximate nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 363 kcal |
| Carbohydrates | 40 g |
| Protein | 9 g |
| Fat | 21 g |
| Saturated Fat | 7 g |
| Cholesterol | 25 mg |
| Sodium | 903 mg |
| Potassium | 737 mg |
| Fiber | 4 g |
| Sugar | 14 g |
| Vitamin A | 565 IU |
| Vitamin C | 29.5 mg |
| Calcium | 124 mg |
| Iron | 1.6 mg |
Please note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Can I use frozen or canned corn?
While fresh corn is strongly recommended for its superior flavor and texture, you can use frozen corn as a last resort. However, you won’t have the cobs for simmering, which adds significant depth to this Mexican Street Corn Soup.
What is Cotija cheese, and what are good substitutes?
Cotija is a firm, crumbly Mexican cow’s milk cheese with a salty, distinct flavor. Good substitutes include grated Parmesan or Pecorino Romano cheese due to their similar salty and crumbly texture.
How can I make the soup spicier?
To increase the heat, you can add more ancho chili powder to taste. For a fresh kick, try dicing and adding a jalapeño or poblano pepper with the garlic during the sautéing stage.
Is this soup gluten-free?
Yes, this Mexican Street Corn Soup is naturally gluten-free. It uses fresh, whole ingredients and broth that are typically free of gluten.
How do you easily strip corn kernels from the cob?
To easily remove kernels, stand the shucked cob upright in the center hole of a Bundt pan or a large bowl. Slice downwards with a sharp knife; the kernels will collect neatly in the pan or bowl.
Final Thoughts
This Mexican Street Corn Soup is more than just a recipe; it’s an invitation to savor the vibrant, comforting tastes that bring families together. With its smoky char, creamy texture, and bright lime finish, it’s a delightful journey for your taste buds.
We hope you feel encouraged to try this simple yet incredibly flavorful dish, creating new memories around your kitchen table with the joyful essence of summer.
Delicious Mexican Street Corn Soup: A Summer Favorite
Ingredients
Equipment
Method
- Heat oil in a large pot, then add corn, onion, chili powder, salt, and pepper; cook for 8-10 minutes until softened and lightly charred.
- Add garlic and cook for 1 minute until fragrant. Remove 1-1/2 cups of the corn mixture and set aside. Stir in broth and corn cobs, then bring to a boil and simmer for 20 minutes.
- Use tongs to remove and discard the corn cobs from the pot.
- Stir in sour cream and Cotija cheese. Puree the soup in batches using a blender or food processor until smooth.
- Return the soup to the pot and gently reheat if needed. Stir in half of the reserved corn mixture, lime juice, and 2 tablespoons of cilantro, then season to taste.
- Toss the remaining 3/4 cup corn with lime zest and 2 teaspoons of cilantro. Serve the soup topped with a few spoonfuls of this mixture and extra Cotija.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
