Creamy Mexican Street Corn Soup: A Flavorful Bowl (Print Version)
Discover our Creamy Mexican Street Corn Soup recipe! This comforting, rich soup captures elote flavors in a bowl. Perfect for cozy nights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian (if using vegetable broth)
# Ingredients:
→ Soup Base Essentials
01 -
6 cups fresh or frozen corn kernels
02 -
2 tbsp unsalted butter
03 -
1 medium yellow onion, finely diced
04 -
4 cloves garlic, minced
05 -
4 cups low-sodium chicken broth (or vegetable broth)
→ Authentic Flavor Boosters
06 -
1 tbsp chili powder
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
Juice of 1-2 fresh limes
→ Liquids & Dairy
10 -
1 cup heavy cream
11 -
1 cup whole milk
→ Street Corn Toppings
12 -
1/2 cup Cotija cheese, crumbled (plus more for garnish)
13 -
1/4 cup fresh cilantro, chopped (plus more for garnish)
14 -
1 jalapeño, thinly sliced (optional, for garnish)
# Instructions:
01 -
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it softens and turns translucent, about 5-7 minutes. You'll start to smell that sweet, savory aroma filling your kitchen – that's when you know you're on the right track! Then, toss in the minced garlic and cook for another minute until fragrant. Don't let it brown; burnt garlic is a sad, bitter thing, and I've made that mistake more times than I care to admit.
02 -
Stir in the chili powder, ground cumin, and smoked paprika. Cook for about 30 seconds, stirring constantly, until the spices are super fragrant. This step is crucial for blooming the spices and really getting those warm, earthy notes going. Honestly, the smell alone makes you want to dive right in! Next, pour in the chicken broth and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pot. Those bits are pure flavor, don't leave them behind!
03 -
Add the corn to the pot. If you're using fresh corn cut from the cob, you might want to simmer a little longer than with frozen, just to ensure it's tender. Let the soup simmer for about 10-15 minutes, allowing the corn to cook through and all those amazing flavors to meld together. You'll see the broth start to take on a lovely golden hue. This is where the magic happens, giving our Creamy Mexican Street Corn Soup its delicious depth.
04 -
Carefully transfer about half to two-thirds of the soup to a blender (or use an immersion blender directly in the pot, which is my lazy-cook favorite!). Blend until smooth and creamy. Be careful when blending hot liquids, sometimes I forget to leave the vent open and it’s a geyser of hot soup, oops! Return the blended soup to the pot with the unblended portion. This gives you that perfect balance of creamy texture and little bursts of corn kernels.
05 -
Stir in the heavy cream and milk. Heat gently until the soup is warmed through, but don't let it come to a rolling boil after adding the dairy, or it might curdle – a sad kitchen disaster I've experienced. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasonings. This is your soup, make it how you like it! A little more salt? A pinch more chili powder? Go for it.
06 -
Ladle the warm Creamy Mexican Street Corn Soup into bowls. Garnish generously with crumbled Cotija cheese, fresh chopped cilantro, and a few slices of jalapeño if you're feeling a little spicy. A final squeeze of lime juice right before serving is always a winner in my book. The colors alone are just so inviting, and the aroma? Oh, it's just delightful!
# Notes:
01 -
Leaving some corn kernels whole before blending gives a lovely texture, I find.
02 -
Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop.
03 -
Feta cheese is a good substitute for Cotija if you can't find it – it's what I use when I'm out!
04 -
Serve this Creamy Mexican Street Corn Soup with a side of crispy tortilla chips for dipping.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
blender (or immersion blender)
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 8g