This Mexican Street Corn Soup is a creamy, flavorful hug in a bowl, capturing all the vibrant tastes of classic elote. It’s a simple, comforting meal that comes together in just over 30 minutes, making it perfect for a weeknight dinner.
My sister, Jennifer, has always been the one to find magic in the everyday. I remember one sweltering summer evening at the county fair, our hands sticky with cotton candy, when she first tasted Mexican street corn. Her eyes lit up. “Sarah,” she said, “this isn’t just corn. It’s a party!” The very next weekend, she was in the kitchen, determined to capture that smoky, creamy, zesty flavor in a soup we could enjoy any time. This recipe is her creation, a bowl full of her joyful, creative spirit.
Why This Soup is a Hug in a Bowl
- Quick & Easy: This entire soup comes together in about 35 minutes, making it an ideal meal for busy evenings.
- Creamy Without the Heaviness: Partially blending the soup creates a rich, creamy texture while still keeping some wonderful whole-kernel corn bites.
- Classic Street Corn Flavor: The combination of smoked paprika, cumin, cotija cheese, cilantro, and lime perfectly mimics the taste of authentic elote.
What You’ll Need to Gather
- 2 tablespoons butter or olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cups sweet corn (fresh, frozen, or canned all work wonderfully)
- 3 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded cooked chicken
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: extra cheese, chili flakes, cilantro, lime wedges
Let’s Make It Together
First, we build our flavor base
In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until it’s soft and translucent, which usually takes about 5 minutes. Stir in the minced garlic, smoked paprika, and cumin. Let it all cook for another minute until the smell fills your kitchen, that’s how you know the flavors are waking up.
Next, we toast the star of the show
Now, stir in the corn. Whether you’re using fresh, frozen, or canned, just give it a few minutes in the pot to toast slightly and soak up all those wonderful spices.
Now, let the flavors mingle
Pour in the chicken broth, give it a good stir, and bring everything to a gentle simmer. You don’t want a rolling boil here. Just let it bubble away softly for about 10 minutes to let the flavors meld together.
The secret to that creamy texture
This is my favorite part! Use an immersion blender to pulse the soup a few times directly in the pot. The goal isn’t to make it perfectly smooth; you want to leave plenty of texture. If you don’t have an immersion blender, you can carefully transfer about two cups to a regular blender, puree it, and pour it back into the pot.
Time to add the chicken and milk
Reduce the heat and stir in the milk and the shredded cooked chicken. Let it simmer gently for another 5 minutes, just until the chicken is warmed through. Then, take the pot off the heat.
The final, zesty touch
Stir in the fresh lime juice, this is what really makes the soup sing! Season with salt and pepper. Remember to taste as you go; it’s the most important step in any recipe.
Let’s fill our bowls
Ladle the warm soup into bowls. Now for the fun part: sprinkle generously with crumbled cotija cheese, fresh cilantro, and a pinch of chili flakes if you like a little heat. I always serve it with an extra lime wedge on the side.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use. The values are calculated per serving.
(Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Kcal: 320 kcal | Servings: 4 bowls)
If You’re Looking for a Lighter Touch
- For a Lighter Creaminess: Instead of whole milk or half-and-half, you can stir in a half cup of plain Greek yogurt at the end (with the heat off) for a tangy, lighter finish.
- Go Vegetarian: This soup is just as lovely without the meat! Simply omit the shredded chicken and swap the chicken broth for a quality vegetable broth.
- Dairy-Free Option: Use olive oil instead of butter, a full-fat canned coconut milk in place of the dairy, and skip the cheese topping or use a vegan alternative.
My Favorite Ways to Serve This Soup
- With a Crunchy Side: I love serving this soup with a side of crunchy tortilla chips or a warm, crusty piece of cornbread for dipping.
- As a Complete Meal: Pair a bowl of soup with a simple green salad dressed in a light vinaigrette for a balanced and satisfying lunch or dinner.
- A Toppings Bar: For a fun family dinner, set out little bowls of all the toppings, extra cheese, cilantro, chopped avocado, sour cream, and jalapeño slices, and let everyone customize their own bowl.
A Few of My Kitchen Tips
- Don’t Over-Blend: The beauty of this soup is its texture. Be careful not to blend it completely smooth. A few pulses with an immersion blender are all you need to get that creamy-yet-chunky consistency.
- Remember the Lime: The fresh lime juice added at the end is not optional! It brightens all the flavors and cuts through the richness of the soup, so don’t forget it.
- Simmer the Dairy Gently: Once you stir in the milk or half-and-half, keep the soup at a gentle simmer. Boiling it can cause the dairy to curdle.
How to Store Leftovers for Later
This soup keeps beautifully in the refrigerator in an airtight container for up to 4 days. The flavors actually deepen overnight! To reheat, simply warm it gently on the stovetop, being careful not to bring it to a boil. I don’t typically recommend freezing soups with dairy, as they can sometimes separate upon thawing, but it can be done in a pinch.
From My Kitchen to Yours
Food, for me, is all about connection, to the past, to the ingredients, and to the people we share it with. I hope this recipe, born from my sister’s spark of creativity, brings a little bit of that warmth and joy to your table. May it be the backdrop for new conversations, new laughter, and new memories in the making.
A Few Questions You Might Have
Can I give this soup a little more spice?
Absolutely! If you enjoy a little more heat, you can add a finely chopped jalapeño along with the onion, or simply stir in a pinch of cayenne pepper or chili powder with the other spices.
I don’t have an immersion blender. What should I do?
No problem at all. You can carefully ladle about two cups of the soup into a regular blender. Just be sure to remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until smooth and then pour it back into the pot.
What if I can’t find cotija cheese?
That’s a great question. While cotija is the classic choice, a good quality crumbled feta cheese is a wonderful substitute that provides a similar salty, briny flavor. In a pinch, a sprinkle of Parmesan would also be delicious.
Print
Mexican Street Corn Soup
- Total Time: 35 minutes
- Yield: 4 bowls 1x
Description
This Mexican Street Corn Soup is a creamy, flavorful hug in a bowl, capturing all the vibrant tastes of classic elote. Quick to make, comforting, and layered with smoky, zesty goodness.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cups sweet corn (fresh, frozen, or canned)
- 3 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups shredded cooked chicken
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
- Optional toppings: extra cheese, chili flakes, cilantro, lime wedges
Instructions
- In a large pot over medium heat, melt butter or heat olive oil. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Add corn and cook for a few minutes to toast lightly and soak up the spices.
- Pour in chicken broth. Stir and let simmer gently for 10 minutes.
- Pulse the soup with an immersion blender a few times to create a creamy-yet-chunky texture. Alternatively, blend 2 cups in a regular blender and return to pot.
- Lower heat and stir in milk and shredded chicken. Simmer gently for 5 more minutes.
- Remove from heat, stir in lime juice, and season with salt and pepper to taste.
- Ladle into bowls and top with crumbled cheese, cilantro, chili flakes, and lime wedges as desired.
Notes
Don’t over-blend—maintain texture. Always add the fresh lime juice at the end to brighten flavors. Gently simmer dairy to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Mexican street corn, elote soup, creamy corn soup, chicken corn soup