Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 cups corn (fresh, frozen, or canned); 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; Fresh cilantro for garnish; Lime wedges for serving

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This Mexican Street Corn Soup is a creamy, flavorful twist on classic street corn—served up warm and comforting in a bowl. With sweet corn, a touch of spice, and a creamy finish, it delivers all the rich, smoky flavor I love in elote, but in soup form. Perfect for a cozy weeknight dinner or to impress at a dinner party.

Mexican Street Corn Soup

Why You’ll Love This Recipe

I love how this soup brings the bold, comforting flavors of Mexican street food into a single pot. It’s easy to make with simple ingredients and ready in less than 30 minutes. Whether I’m using fresh summer corn or pulling a bag from the freezer, the result is always creamy, slightly smoky, and totally satisfying. Plus, it’s vegetarian-friendly and can be made even heartier with protein add-ins if I’m in the mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups corn (fresh, frozen, or canned)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Directions

I start by heating a little oil in a large pot over medium heat.
I add the diced onion and minced garlic, cooking until the onion becomes translucent.
Next, I stir in the corn and cook it for a few minutes to bring out its natural sweetness.
I pour in the vegetable broth and bring the mixture to a simmer.
Then I season it with chili powder, cumin, salt, and pepper, stirring well.
I let it simmer for about 15 minutes so the flavors can meld together.
Using an immersion blender, I blend the soup to my preferred texture—smooth or slightly chunky, depending on my mood.
I stir in the heavy cream and warm the soup gently without boiling.
Finally, I serve the soup hot, topped with fresh cilantro and a squeeze of lime juice for brightness.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 20 minutes to cook, for a total time of around 30 minutes.

Variations

I sometimes add shredded cooked chicken for a protein boost.
For a spicier version, I toss in some diced jalapeños or a pinch of cayenne.
If I want it lighter, I substitute the heavy cream with coconut milk or half-and-half.
Roasting the corn beforehand gives the soup an extra smoky flavor that I love.
I can make it vegan by using plant-based cream or cashew cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stovetop or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it up.

FAQs

How can I make this soup vegan?

I use a plant-based cream or blend soaked cashews with water to create a creamy base, and I make sure to use vegetable broth.

Can I freeze this soup?

Yes, I let it cool completely and store it in freezer-safe containers. It keeps well for up to 2 months. I thaw it overnight in the fridge and reheat gently.

What’s the best corn to use?

I prefer fresh corn when it’s in season, but frozen works beautifully year-round. Canned corn is also convenient—just make sure to drain it.

Can I make this soup spicy?

Absolutely. I add jalapeños, a dash of hot sauce, or more chili powder to turn up the heat to my liking.

Do I have to blend the soup?

Not at all. If I’m in the mood for a chunky texture, I skip the blending step. Or I blend just half of it for a mix of textures.

Conclusion

This Mexican Street Corn Soup is everything I crave in a comforting bowl—rich, creamy, with just the right kick of spice and brightness from lime. It’s easy to make, endlessly adaptable, and sure to be a hit whether I’m feeding myself or sharing with friends.