There is something undeniably magical about the transition from summer to autumn. This creamy mexican street corn soup perfectly bridges that gap between sunny barbecues and cozy sweater weather.
I remember the first time I visited a bustling street fair and smelled the intoxicating aroma of charred corn and chili powder. It was an instant obsession that eventually led me to create this bowl of pure comfort.
Every spoonful reminds me of those vibrant moments, but wrapped in a warmth that you can enjoy right at your dining table. It captures the essence of classic elote without the mess of eating off the cob.
If you enjoy rich, texture-filled dishes like crab and corn chowder, this recipe is going to become a fast favorite in your home. It brings people together in the most delicious way possible.
Why you’ll love this creamy mexican street corn soup
- Incredible flavor depth: This recipe layers sweet corn, savory garlic, and smoky spices to create a complex taste that rivals any restaurant version.
- Texture heaven: By blending only part of the soup and leaving some kernels whole, you get the perfect balance of velvety broth and satisfying crunch.
- Easy weeknight meal: despite its gourmet taste, this mexican street corn soup comes together in one pot in under 45 minutes.
- Year-round versatility: While fresh corn is amazing, this soup tastes just as spectacular using high-quality frozen corn during the winter months.
- Customizable heat: You have full control over the spice level, making it easy to adapt for children or heat-seeking guests.
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 jalapeños, seeded and minced
- 4 cups corn kernels (fresh off the cob or frozen)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Juice of 1 lime
- Salt and black pepper to taste
- Garnish: 1/2 cup crumbled Cotija cheese
- Garnish: Fresh cilantro, chopped
- Garnish: Tajín seasoning or extra chili powder
- Garnish: Lime wedges
Directions
Step 1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once bubbling, add the diced onion and minced jalapeños to the pot.
Step 2
Sauté the aromatic vegetables for 5-6 minutes. You want the onions to become soft and translucent, releasing their sweet flavor into the butter.
Step 3
Add the corn kernels and minced garlic to the pot. Cook for another 5-7 minutes, stirring occasionally, until the corn is tender and slightly golden.
Step 4
If you are using fresh corn, allow it to sit undisturbed for a minute at a time to char slightly for extra flavor. This mimics that classic grilled taste.
Step 5
Sprinkle the chili powder, cumin, smoked paprika, and flour over the vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste and toast the spices.
Step 6
Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes to thicken and meld flavors.
Step 7
Optional: For a thicker, creamier texture, use an immersion blender to pulse the soup 3-4 times. This blends about a quarter of the corn while leaving the rest whole.
Step 8
Alternatively, transfer 1 cup of soup to a standard blender, blend until smooth, and return to the pot. This step adds body to the mexican street corn soup without losing the texture of the kernels.
Step 9
Stir in the heavy cream, sour cream, and mayonnaise until smooth and heated through. Be careful not to let it boil vigorously after adding the dairy to prevent separation.
Step 10
Remove the pot from the heat completely. Stir in the fresh lime juice and season with salt and pepper to taste.
Step 11
Ladle into bowls and serve immediately. Top generously with crumbled Cotija cheese, cilantro, and a dusting of Tajín or chili powder.
Variations, pairings, and serving ideas
Variations
You can easily add extra protein to make this a heartier meal. Shredded rotisserie chicken or grilled shrimp are excellent additions that complement the sweet corn flavor perfectly. Just stir the cooked protein in right before serving.
For a vegetarian version, simply swap the chicken broth for a robust vegetable stock. The richness of the cream and spices ensures you won’t miss the meat-based broth at all.
If you prefer a spicier kick, leave the seeds in the jalapeños or add a pinch of cayenne pepper with the other spices. A dash of hot sauce in the individual bowls also works wonders for heat lovers.
Pairings
This soup pairs beautifully with a crisp, green salad dressed with a citrus vinaigrette. The acidity of the salad helps cut through the richness of the creamy broth. It creates a balanced and satisfying lunch.
Serve this alongside warm, crusty bread or soft flour tortillas. Dipping bread into the thick, flavorful soup is one of the best parts of the meal. Cornbread is another natural partner that doubles down on the corn flavor.
For a full Mexican-inspired feast, serve small cups of this soup as an appetizer before a main course of tacos or enchiladas. It sets the tone for a flavorful and festive dinner.
Serving ideas
Presentation is key with this dish, so don’t skimp on the garnishes. Set up a topping bar so your family or guests can customize their own bowls. This makes dinner interactive and fun.
Serve the soup in wide, shallow bowls to maximize the surface area for toppings. The contrast of the white Cotija cheese and green cilantro against the yellow soup looks stunning. A final squeeze of lime right at the table adds a fresh aroma.
For a party, you can serve this mexican street corn soup in small shooters or mugs. It makes for a comforting, warm appetizer that is easy to sip while mingling. Garnish the rim of the glass with Tajín for a festive touch.
Storage and make-ahead tips
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve after sitting overnight. It makes for an excellent next-day lunch.
When reheating, do so gently on the stove over low heat. Stir frequently and do not let the soup come to a rolling boil. High heat can cause the sour cream and mayonnaise to separate and become grainy.
Freezing is not recommended for this specific recipe due to the high dairy content. The texture will likely change and become unappealing once thawed. It is best enjoyed fresh or from the fridge.
Make-ahead
You can prep all the vegetables in advance to save time on a busy weeknight. Dice the onions and jalapeños and store them in the fridge a day ahead. Measuring out your spices into a small bowl also speeds up the process.
If you want to make the base ahead, cook the recipe up until the point before you add the dairy. Store the broth and vegetable mixture in the fridge.
When you are ready to serve, bring the base back to a simmer. Then, stir in the heavy cream, sour cream, and mayonnaise just before serving. This ensures the freshest taste and texture.
Common mistakes when making creamy mexican street corn soup
- Boiling the dairy: Letting the soup boil vigorously after adding the cream and sour cream can cause it to curdle. Always keep the heat low during the final steps.
- burning the garlic: Garlic burns quickly and turns bitter, so add it only for the last minute of sautéing the vegetables.
- Skipping the lime: The lime juice is essential for cutting the richness of the heavy cream. Don’t leave it out, or the soup may taste too heavy.
- Using low-fat dairy: This recipe relies on the fat content of heavy cream and sour cream for its velvety texture. using skim options may result in a thin, watery soup.
Final notes
This soup is truly a celebration of comfort food with a vibrant twist. It brings the excitement of street food into your kitchen with minimal effort. I hope it brings as much warmth to your table as it does to mine.
Don’t be afraid to experiment with the toppings, as they really make the dish sing. The crunch of the corn and the tang of the cheese are what make every bite interesting. Enjoy the process of building your perfect bowl.
Whether you make this for a casual family dinner or a special gathering, it is sure to impress. It is one of those recipes that people will ask for again and again. Happy cooking!
Loved this creamy mexican street corn soup? Try these next
- Crab and corn chowder
- Creamy steak and potato soup
- Creamy Hawaiian fruit salad recipe
- Southern fried apples recipe
- Pink coconut snowball cake bars
Creamy Mexican Street Corn Soup
This rich and comforting soup captures all the vibrant flavors of classic elote in a creamy, spoonable format. Sweet corn, tangy lime, spicy jalapeño, and salty Cotija cheese come together for the ultimate cozy meal that balances heat and creaminess perfectly.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 jalapeños, seeded and minced
- 4 cups corn kernels (fresh off the cob or frozen)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Juice of 1 lime
- Salt and black pepper to taste
- Garnish: 1/2 cup crumbled Cotija cheese
- Garnish: Fresh cilantro, chopped
- Garnish: Tajín seasoning or extra chili powder
- Garnish: Lime wedges
Instructions
- In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced jalapeños. Sauté for 5-6 minutes until the onions are soft and translucent.
- Add the corn kernels and minced garlic to the pot. Cook for another 5-7 minutes, stirring occasionally, until the corn is tender and slightly golden. If using fresh corn, allow it to char slightly for extra flavor.
- Sprinkle the chili powder, cumin, smoked paprika, and flour over the vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste and toast the spices.
- Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes to thicken and meld flavors.
- Optional: For a thicker, creamier texture, use an immersion blender to pulse the soup 3-4 times, blending about a quarter of the corn while leaving the rest whole. Alternatively, transfer 1 cup of soup to a standard blender, blend until smooth, and return to the pot.
- Stir in the heavy cream, sour cream, and mayonnaise until smooth and heated through (do not let it boil vigorously after adding the dairy). Remove from heat.
- Stir in the fresh lime juice and season with salt and pepper to taste. Ladle into bowls and serve immediately, topped generously with crumbled Cotija cheese, cilantro, and a dusting of Tajín or chili powder.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat; do not boil or the dairy may separate. If you cannot find Cotija cheese, feta cheese or parmesan are good substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 75mg