Mexican Street Corn Soup Recipe

Mexican Street Corn Soup is a creamy, vibrant twist on the classic elote flavors you crave—only in a cozy bowl! This colorful soup layers the sweetness of corn with smoky chili, soft potatoes, and a shower of fresh herbs, creating a dish that’s as warm and satisfying as it is lively and fun.

Ingredients You’ll Need

The magic of Mexican Street Corn Soup is all about bold flavor from humble staples. These ingredients come together for layers of sweetness, warmth, and just the right kick, making every bite irresistible and brilliantly golden.

• Olive oil: Gives the base a gentle richness and helps bloom the spices for that deep, developed flavor.
• Onion: Finely chopped onion melts into the soup, infusing every bite with subtle sweetness.
• Garlic: Minced garlic adds its classic, aromatic punch—essential for building savory depth.
• Chili powder: Infuses the soup with smoky, vibrant warmth that echoes classic elote seasoning.
• Dried oregano: Brings an earthy herbal note to balance the richness and spice.
• Ground cumin: Adds savory undertones that remind you of your favorite taco night.
• Cayenne pepper: Gives a playful kick—adjust to your preferred heat level!
• Chicken stock: Forms the savory, flavorful backbone of the soup (vegetable stock works if you like).
• Yukon gold potatoes: These make the soup luxuriously creamy once blended—without adding cream.
• Frozen corn kernels: The star of the show, bringing natural sweetness and a burst of color regardless of the season.
• Kosher salt and freshly cracked black pepper: For perfect seasoning, every single time.
• For garnish—cilantro or parsley & chili powder/paprika: These finishing touches add brightness, color, and even more flavor.

Variations

Mexican Street Corn Soup is wonderfully flexible, so don’t be afraid to make it your own! The possibilities for swapping in veggies, kicking up the spice, or making it dairy-free are almost endless—tailor it to delight your taste buds and fit your pantry.

• Make it Creamy: Swirl in a little heavy cream or a scoop of sour cream just before serving for extra richness.
• Go Vegan or Vegetarian: Use vegetable broth instead of chicken, and skip (or use plant-based versions of) any cheese toppings.
• Add Protein: Stir in cooked shredded chicken, black beans, or even roasted shrimp for a heartier soup.
• Char the Corn: Pan-roast half your corn before adding it for a smoky, grilled elote essence that’s next-level delicious.
• Heat It Up: Double the cayenne or add fresh diced jalapeños if you like your soup extra spicy.

How to Make Mexican Street Corn Soup

Step 1: Sauté Aromatics

Add the olive oil to a large, heavy-bottomed pot over medium heat, then toss in your chopped onion. Sauté for about 5 to 6 minutes—watch as the onion softens and turns aromatic, setting the stage for all those buildable flavors. Add in garlic and let it become fragrant, stirring for just 30 seconds to a minute (the instant you smell it, you’re ready for the next step).

Step 2: Toast the Spices

Sprinkle in the chili powder, oregano, cumin, and cayenne pepper. Stir for about a minute, just until the spices bloom and fill your kitchen with a warm, inviting scent. This quick toast draws out smoky depth (and makes a soup that tastes like it cooked all day).

Step 3: Simmer Potatoes

Pour in the chicken stock and add the diced Yukon gold potatoes. Crank up the heat to bring everything to a boil, then lower it to a gentle simmer. Let the potatoes cook until perfectly fork-tender, about 15 minutes—this will give your soup that dreamy, velvety consistency once blended.

Step 4: Add Corn & Season

Tumble in your frozen corn and gently stir until it’s warmed through (about 5 minutes). Now, season generously with kosher salt and cracked black pepper to brighten all those cozy, rich flavors.

Step 5: Blend Until Creamy

Working carefully in batches, ladle the soup into a blender and puree until silky smooth—or only partially, if you prefer some bites of corn and potato for texture! Adjust seasoning, then pour back into your pot to keep warm until serving.

Step 6: Garnish & Serve

Ladle the Mexican Street Corn Soup into bowls and shower with fresh cilantro or parsley, a dusting of chili powder or paprika, and your favorite toppings. Serve hot, and get ready for pure elote joy!

How to Serve Mexican Street Corn Soup

Garnishes

You can go classic with a flurry of chopped cilantro or get playful with a sprinkle of crumbly cheese (cotija or feta), a dusting of chili powder or smoked paprika, and a few squeezes of fresh lime. A little swirl of crema or a dollop of sour cream turns every bowl into a fiesta!

Side Dishes

This soup absolutely shines next to crusty bread, warm tortillas, or cheesy quesadillas. For a lighter touch, pair with a crisp slaw, fresh tomato salad, or simple greens tossed with lime vinaigrette. Every bite gets better with something to dip or crunch!

Creative Ways to Present

Ladle Mexican Street Corn Soup into festive mugs or small bowls for party appetizers, or create a “build-your-own” bar with assorted toppings and let everyone customize. For a wow factor, serve inside hollowed-out mini bread bowls or alongside grilled corn on the cob for a double-corn delight.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps beautifully in an airtight container in the fridge for up to 3–4 days. The flavors deepen overnight, making lunch or dinner the next day even more delicious—just wait to add fresh garnishes until you’re ready to serve.

Freezing

This soup freezes well! Let it cool completely, then portion into freezer-safe containers (leaving space for expansion). Freeze for up to 2 months. Thaw overnight in the fridge, and give it a good stir when reheating for a smooth, creamy consistency.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until hot. If it thickens after freezing, add a splash of broth or water to loosen. Finish with your favorite toppings to bring it back to life.

FAQs

Final Thoughts

If you’ve been craving the sunshine-bright flavors of elote in the most comforting form possible, this Mexican Street Corn Soup is your ticket to pure, spoonable joy. I can’t recommend it enough—each bowl is cozy, crave-worthy, and sure to become a fast favorite. Give it a try, and let it warm both your heart and your table!

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