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Mexican Street Corn Soup

Bowl of creamy Mexican Street Corn Soup topped with cotija cheese, cilantro, and tortilla strips
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This creamy and flavorful Mexican Street Corn Soup, inspired by the popular elote, is a perfect blend of sweet corn, savory spices, and tangy lime. Ready in 35 minutes.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 jalapeño, finely diced (optional)
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup crumbled cotija cheese or feta cheese
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped for garnish
  • Tortilla strips or crushed tortilla chips for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  2. Add the minced garlic and diced jalapeño (if using) and cook for another minute until fragrant.
  3. Add the corn kernels, vegetable broth, chili powder, and cumin to the pot. Season with salt and black pepper.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup directly in the pot, blending until it’s about half smooth and half chunky. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
  6. Stir in the heavy cream and crumbled cotija cheese. Heat the soup over low heat until it is warmed through and the cheese is melted. Do not let it boil.
  7. Remove from the heat and stir in the fresh lime juice.
  8. Ladle the soup into bowls and garnish with additional cotija cheese, fresh cilantro, and tortilla strips before serving.

Notes

  • For a smokier flavor, you can char the fresh corn on a cob over a gas stove or grill before cutting the kernels off.
  • If you prefer a smoother soup, you can blend it completely. If you like it chunkier, blend it less.
  • Cotija cheese is a salty, Mexican-style cheese. Feta is a good substitute if you can’t find it.
  • Taste and adjust seasoning before serving. You may want more salt, lime juice, or chili powder depending on your preference.
  • For a lighter version, you can substitute the heavy cream with evaporated milk or a non-dairy alternative like coconut milk, though the flavor will change slightly.
  • The soup will thicken as it cools. If reheating, you may need to add a splash of broth or water to thin it out.

Nutrition

Find it online: https://www.benefitiany.com/best-mexican-street-corn-soup/