Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 tablespoon freshly squeezed lime juice

Let Me Tell You About My Soup Obsession

So first things first—I blame my friend Luis for this soup. He got me hooked on Mexican street corn (elote) at a backyard party, and ever since then, I’ve been on a mission to use that flavor in, well, basically everything. One chilly Saturday, I threw together my first attempt at this Mexican street corn Soup. Did I follow a real recipe? Not really. Did the kitchen look like a queso tornado hit it? Completely. But hey, even my perpetually-skeptical aunt went in for seconds, so I call that a win. (Oh, and once I dropped half the cilantro on the cat, but that’s a story for another day…)

Why You’ll Love Making This (Or At Least Laugh While Doing It)

I pull out this soup when the weather starts turning or someone claims they’re ‘not that hungry’—suddenly there’s never enough left for lunch the next day. My family goes absolutely bonkers for it, mostly because it’s creamy and cheesy and a big ol’ hug in a bowl (even my cousin who “doesn’t do corn” is suddenly a convert). If you love the charred, tangy, just-a-little-messy magic of street corn, this will hit the spot. Bonus: It’s a great way to use up all the corn you bought on sale, then forgot about in the fridge (not that I ever do that…)

Here’s What You’ll Need (But Feel Free to Improvise)

4 cups corn kernels (fresh, frozen, or even canned—honestly, who’s judging; when I’m out of fresh, frozen works nicely, though there’s always that one kernel that tries to escape the pan…)
1 small onion, diced (I sometimes swap this for a shallot if it’s what’s kicking around)
2 cloves garlic, minced
2 tablespoons butter
4 cups chicken or veggie broth (my grandma swore by Swanson’s, but homemade is cool if you’re that organized)
1/2 cup crema or sour cream (I use either—or Greek yogurt if I’m being all health-conscious, which doesn’t last long…)
1/2 cup crumbled cotija cheese (feta sub if you can’t find cotija, totally fine)
1/2 teaspoon smoked paprika (or chili powder if you like a bit of heat)
1 jalapeño, minced (leave seeds in for a kick, or skip entirely if you’re spice-averse…like my uncle, who’s still recovering from that one time)
Juice from 1 lime (more or less to taste—sometimes I go wild and add two)
Handful of fresh cilantro, chopped (or parsley if you’re not into cilantro, no judgement!)
Salt and pepper to taste

How I Get From Corn to Cozy in About 40 Minutes

Melt the butter in a biggish pot over medium heat. Add the onion and garlic, and cook, stirring occasionally, until things get soft, not brown (usually about 5 minutes—this is where my kitchen starts to smell amazing and my dog shows up acting dramatic).
Pour in the corn kernels and jalapeño. Toss ‘em around for about 4 more minutes. Some of the corn might pop; don’t panic. I use this part to test my reflexes, apparently. If you’re into that lovely charred taste, go a bit longer till the corn starts to brown.
Stir in the smoked paprika, a good pinch of salt, and some black pepper. Give it a couple stirs, then add the broth. Bring to a simmer. When it bubbles, drop the heat and let it hang out, uncovered, for 15 minutes or so. (This is where I sneak a taste—just watch your tongue!)
Okay, now for the pureeing bit. You can use an immersion blender right in the pot (my personal favorite because less cleanup), or small batches in a regular blender if that’s all you have. Blend till as smooth (or chunky) as you like. Actually, I’ve come to like it a bit rustic lately, with some whole corn left for bite.
Stir in the crema and most of the cotija. Warm gently, just until it’s all melted and dreamy. Don’t let it boil now, or it may split and look, let’s say, less appetizing.
Squeeze in your lime juice, taste, then adjust salt or add more lime if you want (I always do, because I like things tangy). Sprinkle in cilantro right at the end. Ladle into bowls and top with extra cheese and maybe more chopped cilantro if you’re feeling fancy.

Notes (Aka: Things I Figured Out the Hard Way)

If you use canned corn, drain it well—otherwise it gets too watery. Learned this after one sad, bland batch. Usually I just dry it off on a kitchen towel.
Don’t skip the lime. Trust me; I thought it seemed optional, but it really wakes the soup up.
Cilantro stems can totally go in. Chop them fine—they’re tasty and not as fussy as people make out.
Sometimes I sprinkle a little Tajín on top for extra zing, but my dad claims it’s “too wild” (he’s wrong).

Tried-and-Tested Variations

Once I tossed in a chopped red bell pepper with the onions—nice subtle sweetness. Recommend!
I made it once with coconut milk instead of crema. It…was interesting. Not bad if you want dairy-free, but definitely not street-corn-y anymore.
Black beans stirred in at the end? Yes please. Makes it almost a meal on its own.
Roasted poblanos, diced, are great if you want a bit more depth (learned this trick form a friend in Santa Fe).

No Fancy Equipment? No Biggie

I use a stick blender, but if you don’t have one, just grab a potato masher and mash things up right in the pot. It’ll be chunkier, but sometimes chunky is more satisfying anyway. Or carefully transfer to a blender—just crack the lid open with a towel or you’ll get soup on the ceiling (ask me how I know).

How I Store (Or Fail to Store) the Leftovers

This soup keeps in the fridge, in a covered bowl or container, for up to 3 days—though honestly, in my house it never lasts more than a day! Reheat gently on the stove or in the microwave, stirring halfway. It does thicken as it sits (and I honestly think it tastes even better next day, but no one ever lets it get that far…)

How We Like to Serve It

Big bowls, spoons, maybe a wedge of lime and a handful of tortilla chips for crunch. Sometimes I set out all the toppings—extra cheese, sliced jalapeños, more cilantro—so everyone can make theirs fancy (or not). For me, it’s always with hot sauce, but kids usually veto that real fast. Once my neighbor used it as a chunky dip for warm bread—that was a new one, but actually not bad.

Pro Tips (Things I Definitely Learned the Hard Way)

Don’t rush the corn sauté—if you try to go quick, it’ll just steam, not get caramelized, and the flavor is way less exciting (I learned this one after burning it once, too. Oops).
It really needs a good whack of lime at the end. Too little and it’s just kinda flat—so go bold, but taste as you go.
Puree in batches if you use a regular blender. Don’t stuff it full—unless you fancy scrubbing soup off your shirt.

FAQ From Folks Who’ve Actually Tried This

Can I make it vegan?
Oh, for sure! Just use veggie broth, swap in coconut cream or thick oat cream for the dairy, and use a vegan cheese or just skip. Still tasty—though, as I said before, the flavor will change a bit.

What if I don’t like cilantro?
No big deal—use parsley, or skip it. Actually, I find green onions pretty good here, too.

Can I freeze this soup?
Yes, technically. But it can get a little weird and grainy when thawed, especially with all the dairy. Not inedible, just not quite as smooth. If you freeze it, maybe add more broth and a splash of cream when reheating to perk it up again.

Too spicy! Help!
Next time, just leave out the jalapeño or use less. Or (truely, my brother’s trick) dollop more crema/sour cream on top—works like a charm and cools it down quick.

Is it ok with canned corn?
Sure thing. I use fresh during summer but canned is fine. Just, like I mentioned, drain it really well and maybe give it an extra minute in the pan for some flavor.

Well, that’s pretty much the scoop—from my slightly chaotic kitchen to yours. If you make it, let me know how it goes (and whether you spill it almost as often as I do…)

Mexican Street Corn Soup