Recipes Mexican Street Corn Soup

Mexican Street Corn Soup: A Culinary Symphony of Flavors

In the vibrant tapestry of Mexican cuisine, street corn, known as "elote," holds a cherished place. Its tantalizing aroma, vibrant colors, and irresistible taste have captivated hearts and palates worldwide. Now, imagine the essence of this beloved street food transformed into a comforting and delectable soup—introducing Mexican Street Corn Soup.

This extraordinary soup is a culinary symphony that harmoniously blends the sweet, savory, and spicy flavors of Mexican street corn. It captures the essence of the original dish while adding a touch of warmth and depth that makes it perfect for a cozy evening or a festive gathering.


  • 6 ears of fresh corn, kernels removed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (adjust amount for desired spiciness)
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup cotija cheese, crumbled
  • Lime wedges, for serving


  1. Prepare the Corn: Remove the kernels from the corn cobs. You should have about 4 cups of corn kernels.

  2. Sauté the Vegetables: In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and jalapeño and cook for another minute until fragrant.

  3. Add the Corn: Add the corn kernels to the pot and cook for 5-7 minutes, or until they begin to brown slightly.

  4. Add the Broth and Milk: Pour in the chicken broth and milk. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the soup has thickened slightly.

  5. Puree the Soup: Use an immersion blender or transfer the soup to a blender and puree until smooth.

  6. Add the Heavy Cream: Stir in the heavy cream and heat through.

  7. Season to Taste: Season the soup with salt and pepper to taste.

  8. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, cotija cheese, and lime wedges. Serve immediately.


  • For a smoky flavor, roast the corn kernels on a grill or in a skillet before adding them to the soup.
  • If you don’t have fresh corn, you can use frozen corn kernels.
  • Adjust the amount of jalapeño pepper to your desired spiciness level.
  • For a richer flavor, use a combination of chicken broth and vegetable broth.
  • If you don’t have heavy cream, you can substitute with milk or half-and-half.


  • Add other vegetables to the soup, such as diced bell peppers, zucchini, or carrots.
  • Top the soup with shredded chicken or grilled shrimp for a protein boost.
  • For a creamy and cheesy variation, stir in 1/2 cup of shredded cheddar cheese or Monterey Jack cheese.
  • Add a dollop of sour cream or Greek yogurt to each bowl for a tangy touch.

Health Benefits:

Mexican Street Corn Soup is not only delicious but also packed with nutrients. Corn is a good source of fiber, vitamin C, and antioxidants. The soup also contains protein from the milk and cheese, as well as vitamins and minerals from the vegetables.


Mexican Street Corn Soup is a culinary masterpiece that captures the vibrant flavors of the beloved street food. Its creamy texture, tantalizing taste, and versatility make it a perfect dish for any occasion. Whether you’re looking for a comforting meal on a chilly evening or a festive treat for a gathering, this soup is sure to impress. So, gather your ingredients, fire up your stove, and embark on a culinary journey that will tantalize your taste buds and warm your soul.


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