Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
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

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

Scale

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