If you love all the bold, irresistible flavors of classic Mexican street corn but crave the comfort of a creamy soup, you’re in for a treat! This Mexican Street Corn Soup channels everything you adore about elote—sweet corn, smoky spices, and vibrant garnishes—right into your soup bowl. It’s cozy, colorful, and packed with flavor in every spoonful.
Why You’ll Love This Recipe
- All the flavor of elote—no mess: Every spoonful brims with chili, corn, and aromatic spices, bringing the magic of Mexican street corn into a comforting, cozy soup form.
- Weeknight-friendly and fuss-free: With simple ingredients and quick prep, this soup is ideal for busy evenings but still feels special.
- Easy to customize: Make it as smooth or chunky as you like, and top each bowl with your favorite elote-inspired garnishes.
- Irresistibly creamy (with no cream needed!): Blending the soup gives you a luscious texture that’s naturally thick and so satisfying.
Ingredients You’ll Need
This recipe calls for kitchen staples but transforms them into something colorful and crave-worthy. Each ingredient brings its own burst of flavor, texture, or color—so don’t skip a thing! Here’s what makes Mexican Street Corn Soup shine:
- Olive oil: For gently sautéing the onions and blooming the spices, building a rich, fragrant base.
- Onion: Adds a sweet-savory backbone and makes the soup more flavorful and aromatic.
- Garlic: A must-have for depth; a little goes a long way in the blend.
- Chili powder: Creates that signature smoky warmth reminiscent of street cart corn.
- Dried oregano: Adds earthiness and just the right herbal lift.
- Ground cumin: Brings a gentle, toasty spice that plays so well with corn.
- Cayenne pepper: For just a hint of heat—add more or less to suit your taste!
- Chicken stock: Gives the soup richness and carries all the spices; vegetable stock works too for a vegetarian version.
- Yukon gold potatoes: The secret to creamy texture—plus they add body and subtle sweetness.
- Frozen corn: The star ingredient; so easy, yet tastes fresh and sweet in every bite.
- Kosher salt & black pepper: Don’t forget these for perfect seasoning!
- For garnish (cilantro, parsley, chili powder, or paprika): Brighten things up with fresh herbs and a sprinkle of spice.
Variations
Don’t be afraid to make this Mexican Street Corn Soup your own! Whether you’re feeding picky eaters, craving extra spice, looking for a vegetarian twist, or just in the mood to improvise, this recipe is a breeze to adapt.
- Cheesy Add-In: Stir in a handful of crumbled Cotija or feta cheese before serving for a true elote experience.
- Veggie-Packed: Mix in chopped red bell pepper or fresh zucchini for even more color and nutrition.
- Extra Creamy: Swirl in a splash of sour cream or Mexican crema at the end for restaurant-level richness.
- Make It Vegan: Use vegetable stock instead of chicken and try a dairy-free yogurt or cashew cream drizzle on top.
- Kick Up the Heat: Double the cayenne or add a diced jalapeño when you sauté the onions if you like it spicy.
How to Make Mexican Street Corn Soup
Step 1: Build the Flavorful Base
Start by warming up the olive oil in a large pot over medium heat. Add your chopped onions and let them cook gently until they’re soft and glistening—this is where so much of that savory backbone starts! Stir in the garlic and let it sizzle just until aromatic—don’t let it brown—then sprinkle in the chili powder, oregano, cumin, and cayenne. Stir well to “bloom” the spices and make your kitchen smell like a fiesta!
Step 2: Simmer and Soften
Pour in the chicken stock and tip in the diced Yukon gold potatoes. Bring everything to a gentle boil, reduce the heat, and let it simmer. The potatoes will turn tender and creamy, soaking up all the gorgeous flavors from your spiced base—about 15 minutes is perfect.
Step 3: Add the Star (Corn!)
Once the potatoes are fork-tender, stir in the frozen corn and cook for a few more minutes until it’s heated through. Give the soup a taste and season with salt and black pepper. This step turns it into sweet-salty-spicy perfection in no time at all.
Step 4: Blend to Your Texture
This is where the transformation happens! Ladle the soup into a blender in batches, being careful with the hot liquid. Blend until totally smooth, or hold back half for a chunkier vibe—the choice is yours. Return everything to the pot and give it one last stir. You’re officially ready to serve up Mexican Street Corn Soup to a very lucky crowd!
Pro Tips for Making Mexican Street Corn Soup
- Spice Blooming Magic: Always add your chili powder, cumin, and oregano to the hot oil before liquids—this wakes up their full flavor!
- Don’t Overcook the Corn: Add the corn just at the end for five minutes, so it stays sweet and juicy instead of mushy.
- Blend Safely: Let the soup cool for a couple minutes before blending and never fill your blender more than halfway with hot soup to prevent spills.
- Chunky or Smooth—You Decide: For classic street corn vibes, keep some corn and potato whole for a little texture and surprise in every bite.
How to Serve Mexican Street Corn Soup
Garnishes
This soup absolutely shines with a shower of toppings. Try chopped fresh cilantro or parsley for a burst of color, a dusting of chili powder or paprika for a little kick, and if you’re feeling indulgent, a crumble of Cotija cheese or a drizzle of sour cream. The garnishes echo the classic street corn experience—every bowl is a little party!
Side Dishes
Pair your Mexican Street Corn Soup with a stack of warm, toasty tortillas for dipping, a simple avocado salad, or even a cheesy quesadilla on the side. These sides are perfect for making a full-on, satisfying meal that’s comforting and festive.
Creative Ways to Present
For a fun twist, serve the soup in little mugs or small bowls at a party, topped with tiny skewers of grilled corn or jalapeño slices. Another playful idea: set out a “garnish bar” and let everyone customize their own bowl—kids and adults alike love choosing their toppings for a truly interactive meal.
Make Ahead and Storage
Storing Leftovers
Got extras? Mexican Street Corn Soup keeps beautifully! Store cooled soup in an airtight container in the refrigerator. It’ll stay wonderfully fresh for up to 4 days, ready to brighten up your lunch or dinner game all week long.
Freezing
This soup freezes surprisingly well. Let it cool completely, then portion into freezer-safe containers. Freeze for up to three months—the texture might be just a bit thicker after thawing, but the flavors hold up like a dream!
Reheating
To reheat, simply warm the soup gently on the stovetop or in the microwave, stirring occasionally. Add a splash of stock or water if it gets too thick, and always add fresh garnishes just before serving for that just-made magic.
FAQs
-
Can I use fresh or canned corn instead of frozen?
Absolutely! Fresh corn cut off the cob is wonderful, especially in summer, and canned corn (drained) works in a pinch—just note it might be a bit sweeter, so adjust seasoning to balance.
-
Is this soup spicy?
With just a half teaspoon of cayenne and the measured spices, the soup is flavorful more than fiery. Love more heat? Add extra chili powder or a chopped jalapeño—otherwise, cut back on cayenne for extra-mild.
-
Can I make Mexican Street Corn Soup vegan?
Yes—you can easily use vegetable broth instead of chicken stock and skip any dairy-based garnishes. Try a swirl of plant-based yogurt or cashew cream for that lovely creamy finish.
-
Do I have to blend the soup completely smooth?
Nope! If you love a bit of texture, simply blend half the soup and stir it back into the pot for an elote-style chunky consistency that’s absolutely charming.
Final Thoughts
If you’ve been craving big flavor and cozy comfort in one satisfying bowl, I can’t recommend this Mexican Street Corn Soup enough. Give it a try, have fun with the toppings, and let it bring a little fiesta to your table—happy cooking!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: Mexican
- Diet: Vegetarian
Description
A flavorful and creamy Mexican Street Corn Soup that combines the classic flavors of Mexican street corn into a comforting and satisfying soup.
Ingredients
For the Soup:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups chicken stock
- 3 medium (about 1 lb) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 2 12–ounce bags frozen corn kernels
- Kosher salt and freshly cracked black pepper, to taste
For Garnish:
- Chopped cilantro or parsley
- Chili powder or paprika
Instructions
- Sauté Onions: In a large pot over medium heat, sauté onions in olive oil until soft and translucent.
- Add Aromatics: Stir in garlic, chili powder, oregano, cumin, and cayenne until fragrant.
- Cook Potatoes: Pour in chicken stock, add potatoes, and simmer until potatoes are fork-tender.
- Add Corn: Mix in corn and cook until warmed through. Season with salt and pepper.
- Purée Soup: Blend the soup until smooth. For a chunkier texture, only blend half of the soup.
- Garnish and Serve: Top with cilantro, parsley, chili powder, or paprika. Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
