Mexican Street Corn Soup Recipe in 2025

Mexican Street Corn Soup brings all the bold, irresistible flavors of elute—grilled Mexican street corn—into a comforting, spoon able dish. It’s creamy, slightly smoky, tangy with lime, and packed with sweet corn kernels. This version of the soup isn’t just easy to make; it’s also more detailed, complete, and informative than what most recipes offer online.

Whether you’re a busy home cook or a curious beginner, this guide offers everything you need to create the best Mexican Street Corn Soup from scratch. No fluff—just practical advice, real cooking techniques, and delicious results.

What Is Mexican Street Corn Soup?

Mexican Street Corn Soup is a rich, creamy soup inspired by elute, one of Mexico’s most iconic street foods. Traditionally, elute is corn on the cob slathered in mayonnaise or crema, rolled in Cotija cheese, sprinkled with chili powder, and finished with fresh lime juice.

This soup captures the essence of that beloved flavor in a bowl, balancing sweetness from corn, tang from lime, richness from cream, and depth from smoky spices.

Why This Version Stands Out

Many recipes simply blend corn with cream and throw in some chili powder. That might get you close, but not quite there. Here’s what makes this Mexican Street Corn Soup truly complete:

• ● Offers roasting techniques for a smokier, more authentic flavor.

• ● Includes detailed vegan and dairy-free adaptations that don’t sacrifice taste.

• ● Covers how to store, reheat, and freeze the soup without losing texture.

• ● Provides deeper insights into cultural context and flavor building.

• ● Suggests easy ingredient swaps for year-round availability.

• ● Explains texture control—from chunky to smooth and velvety.

Key Terms You Should Know

Elute
Mexican-style grilled corn, often topped with crema, cheese, lime, and chili powder.

Cotija Cheese
A salty, crumbly cheese from Mexico. It has a dry, aged texture, somewhat similar to Parmesan or feta.

Crema
Mexican-style cream with a thinner, more tangy profile than sour cream. It adds richness and light acidity to balance bold flavors.

Umami
The savory depth that rounds out this soup’s flavor, created through caramelized onions, roasted corn, and aged cheese.

Ingredients for Mexican Street Corn Soup

Here’s what you’ll need to make a well-balanced, flavor-packed batch of this soup. These ingredients are easy to find and flexible for substitutions.

• ● 1 tablespoon olive oil

• ● 1 small yellow onion, finely chopped

• ● 4 cloves garlic, minced

• ● 4 cups corn kernels (fresh, frozen, or canned)

• ● 1 teaspoon smoked paprika

• ● 1 teaspoon chili powder

• ● ½ teaspoon ground cumin

• ● ¼ teaspoon ground coriander

• ● ½ teaspoon kosher salt (adjust to taste)

• ● ¼ teaspoon black pepper

• ● 3 cups vegetable broth

• ● ½ cup heavy cream or Mexican crema

• ● 2 tablespoons fresh lime juice

• ● ½ cup Cotija cheese, crumbled

Optional Garnishes

• ● Fried tortilla strips

• ● Fresh chopped cilantro

• ● Sliced jalapeños

• ● Dollop of crema or sour cream

• ● Additional Cotija cheese

• ● Dash of smoked paprika or chili powder

• ● Lime wedges

Before You Start Cooking

• ● If using fresh corn, roast or grill it first for richer, smokier flavor.

• ● Don’t skip the lime—it balances the richness of the cream and cheese.

• ● Blend half of the soup for the best texture: part creamy, part chunky.

• ● Want it fully smooth? Blend all of it, then strain for velvety results.

• ● Let the soup sit for 10 minutes before serving; it thickens slightly as it rests.

Step-by-Step Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add chopped onions and cook for about 4 minutes until soft. Stir in minced garlic and cook for another minute.

2. Add the spices
   Sprinkle in the smoked paprika, chili powder, cumin, coriander, salt, and black pepper. Stir for 1 minute to toast the spices.

3. Stir in the corn
   Add the corn and cook for 5–7 minutes, stirring occasionally, until the corn begins to caramelize slightly. This adds natural sweetness and depth.

4. Blend part of the soup
   Transfer half the mixture to a blender with vegetable broth. Blend until smooth. Return the mixture to the pot and stir well.

5. Simmer and finish
   Let the soup simmer for 10 minutes on low heat. Stir in the cream and lime juice, then taste and adjust salt or lime as needed.

6. Garnish and serve
   Ladle into bowls and top with Cotija cheese, tortilla strips, cilantro, or any of your preferred garnishes.

Easy Flavor Variations

• ● Want it spicier? Add a minced chipotle pepper in adobo or cayenne powder.

• ● Add shredded rotisserie chicken for a heartier meal.

• ● Substitute full-fat coconut milk for a dairy-free, vegan-friendly version.

• ● Use grilled corn off the cob during summer for a fresh twist.

How to Adjust the Soup for Every Diet

Making this soup fit your needs is easy with a few simple changes. Whether you’re cooking for vegans, avoiding dairy, or cutting carbs, there’s a version that works for you.

Vegan or Dairy-Free Option

Replace the heavy cream with one of the following:

• ● Full-fat coconut milk – Rich, creamy, and neutral in taste. Use ¾ cup.

• ● Unsweetened oat or cashew cream – Gives a smooth consistency without overpowering flavors.

• ● Blended silken tofu – Works well for added protein and a creamy finish.

Use plant-based cheese or skip the Cotija altogether. Add nutritional yeast for a savory boost if needed.

Gluten-Free Friendly

The soup itself is naturally gluten-free. Just be careful with toppings:

• ● Use certified gluten-free tortilla strips or make your own with corn tortillas.

• ● Check your vegetable broth label—some brands contain additives with gluten.

Low-Calorie or Light Version

To reduce calories without losing flavor:

• ● Use low-fat milk instead of cream.

• ● Use half the cheese and skip high-fat garnishes like sour cream.

• ● Add more broth to thin it out while keeping the portion size filling.

Storage, Freezing, and Reheating Tips

This soup is great for meal prep. Here’s how to keep it tasting fresh:

Storing in the Fridge

• ● Let the soup cool completely.

• ● Store in an airtight container for up to 4 days.

• ● Reheat gently on the stove over low heat. Stir often to keep the cream from separating.

Freezing for Later

• ● For best results, freeze before adding the cream.

• ● Use freezer-safe containers or bags. Leave room at the top for expansion.

• ● Label with the date. Good for up to 2 months.

To serve: Thaw overnight in the fridge, reheat, then stir in cream and lime juice just before serving.

Common Mistakes to Avoid

Even though this Mexican Street Corn Soup is simple, here are a few things to watch out for:

• ● Skipping the spice bloom – Always sauté the spices. It brings out deep flavors and prevents a “flat” taste.

• ● Not blending enough – Blending only a portion is key. It gives that creamy base while keeping corn texture.

• ● Using only canned corn – While convenient, a mix of fresh or roasted corn adds richer flavor.

• ● Adding dairy too early – If added before simmering, cream may curdle. Always finish with it.

• ● Over-salting before the cheese – Cotija is salty, so wait until all ingredients are in before the final salt check.

Serving Ideas and Pairings

This soup can easily become a main dish or a starter depending on how you serve it.

As a Meal

• ● Serve with a side of warm cornbread or quesadillas.

• ● Add shredded rotisserie chicken or cooked black beans for protein.

• ● Top with avocado slices or a spoonful of salsa verde.

As a Starter

• ● Pair with grilled steak tacos, shrimp fajitas, or stuffed peppers.

• ● Serve in small bowls with tortilla chips and a side of guacamole.

Nutritional Breakdown

Here’s a detailed table with nutrition information per 1-cup serving (based on the original version with cream and Cotija):

Note: Nutrition may vary based on ingredients used, such as plant-based alternatives or different toppings.

Cultural Inspiration Behind Mexican Street Corn

To truly enjoy this soup, it’s helpful to understand where the inspiration comes from—Elote.

Elote is a beloved street food in Mexico. It’s grilled corn on the cob, traditionally coated with:

• ● Mayonnaise or Mexican crema

• ● Crumbled Cotija cheese

• ● A dusting of chili powder

• ● A squeeze of lime juice

• ● Chopped cilantro

Vendors serve it hot with the husk folded back, making it easy to eat on the go. It’s creamy, tangy, spicy, and smoky all in one bite. Our soup version captures those same vibrant flavors in a cozy, spoonable form.

This recipe may not be a traditional Mexican dish, but it respects the essence of Elote and adapts it into a hearty, comforting soup you can enjoy year-round.

Frequently Asked Questions on Mexican Street Corn Soup

Can I make this soup ahead of time?
Yes! It’s perfect for meal prep. Just wait to stir in the cream and lime juice until you’re ready to reheat and serve.

Can I use grilled corn?
Absolutely. Grilled corn adds a smoky flavor that pairs beautifully with the creamy texture.

What can I use instead of Cotija cheese?
Try feta cheese, Parmesan, or queso fresco. Feta gives a similar salty, crumbly finish.

Is it okay to use frozen corn?
Yes. Thaw it first, or toss it right into the pot while cooking. It works just as well as fresh or canned corn.

Can I add protein to the soup?
Sure! Shredded chicken, crumbled chorizo, or black beans all go well with this dish.

Recipe Card on Mexican Street Corn Soup

Ingredients

Main Ingredients:

• ● 2 tablespoons olive oil

• ● 1 small yellow onion, diced

• ● 6 garlic cloves, thinly sliced

• ● 1.5 teaspoons chili powder

• ● 1.5 teaspoons ground cumin

• ● ½ teaspoon paprika

• ● ¼ teaspoon ground coriander

• ● 4 cans (15 oz each) corn kernels, drained

• ● 32 oz vegetable broth

• ● ½ to 1 cup heavy cream

• ● 2 tablespoons lime juice

• ● Kosher salt and black pepper to taste

Garnish Options:

• ● Fried tortilla strips

• ● Crumbled Cotija cheese

• ● Sliced jalapeños

• ● Chopped fresh cilantro

• ● Sour cream or Mexican crema

• ● Lime wedges

• ● Dash of paprika

Instructions

1. Heat olive oil in a large pot over medium-high heat.

2. Add the diced onion and a pinch of salt and pepper. Sauté for 3–4 minutes.

3. Stir in garlic, chili powder, cumin, paprika, coriander, and another pinch of salt. Cook for 1 minute.

4. Add the corn and stir occasionally for 5 minutes.

5. Transfer half of the mixture to a blender with the vegetable broth. Blend until smooth.

6. Return the blended mixture to the pot. Stir and simmer for another 5 minutes.

7. Lower the heat and stir in the cream and lime juice. Adjust seasoning as needed.

8. Serve hot, garnished with your choice of toppings.

Notes

• ● For a thicker soup, use less broth or blend more corn.

• ● For full creaminess, blend all the soup.

• ● For a vegan version, use coconut milk and skip the cheese or use a plant-based cheese.

Nutritional Facts (Per Serving)

Recipe Summary

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Method: Stove Top

• Cuisine: Mexican-inspired

• Servings: 6

• Calories: 210 kcal

• Yield: About 6 bowls