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Delicious bowl of Mexican Street Corn Soup garnished with cilantro and lime.

Mexican Street Corn Soup

This Mexican Street Corn Soup is a creamy and flavorful dish that captures the essence of elote in a comforting bowl. Perfect for a weeknight meal or a festive gathering, it's packed with fresh corn, savory spices, and a hint of lime.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • Large Pot
  • Blender
  • Ladle

Ingredients
  

For the Soup

  • 4 cups Corn fresh or frozen
  • 1 tablespoon Olive Oil
  • 1 small Onion diced
  • 3 cloves Garlic minced
  • 6 cups Chicken or Vegetable Broth
  • 1/2 cup Heavy Cream
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

For Garnish

  • 1/2 cup Cotija Cheese crumbled
  • 1/4 cup Fresh Cilantro chopped
  • 1 whole Lime cut into wedges
  • Hot Sauce optional

Instructions
 

Make the Soup

  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
  • Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  • Add corn kernels and chicken or vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, or until the corn is tender.
  • Carefully transfer about half of the soup to a blender and blend until smooth. Return the blended soup to the pot.
  • Stir in heavy cream, salt, and black pepper. Heat through for a few minutes, but do not boil.

Serve

  • Ladle the hot soup into bowls. Garnish with crumbled Cotija cheese, fresh cilantro, lime wedges, and a drizzle of hot sauce, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper with the other spices. If using frozen corn, do not thaw it before adding to the pot. This soup can be made ahead of time and reheated gently. Store leftovers in an airtight container in the refrigerator for up to 3 days.