If you love Mexican Street Corn (Elote) — that irresistible combination of sweet corn, creamy sauce, tangy lime, and a hint of chili — then this Mexican Street Corn Soup is going to make your heart happy. It takes all those bold, smoky flavors and turns them into a warm, comforting bowl of soup that’s creamy, slightly spicy, and absolutely addictive.
The first time I made this, it was after grilling corn for tacos and realizing I had leftovers. Instead of tossing it, I turned it into soup — and honestly, it was a game-changer. Now, it’s a family favorite right alongside my Slow Cooker Amish Corn Chowder and Macaroni and Hamburger Soup.
Mexican Street Corn Soup (Elote Soup)
Ingredients
Equipment
Method
- In a large pot, heat butter or oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, chili powder, paprika, and cumin. Cook for another 30 seconds until fragrant.
- Add corn and broth to the pot. Bring to a simmer and cook for 10–12 minutes to let flavors blend.
- Use an immersion blender to blend the soup until smooth, leaving some chunks for texture. (Or blend half in a blender and return to pot.)
- Stir in heavy cream and sour cream. Simmer for 5 minutes (do not boil). Taste and adjust seasoning.
- Ladle soup into bowls. Top with a drizzle of crema or mayo, Cotija cheese, cilantro, chili powder or Tajín, and a squeeze of lime.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Mexican Street Corn Soup
It’s creamy, smoky, slightly sweet, and perfectly balanced with tangy lime and spicy chili. The roasted corn gives it a deep, rich flavor, while the Cotija cheese and cilantro make every spoonful pop with freshness.
This soup is quick to make, easy to customize, and perfect for any season — serve it in summer with grilled meats or in winter for a cozy, flavorful dinner.
If you love creamy, flavor-packed dishes like my Slow Cooker Amish Corn Chowder, this recipe will feel like the next natural step in your soup rotation.
Ingredients You’ll Need
For the Soup Base:
- 4 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- ½ cup sour cream or Mexican crema
- Salt and pepper, to taste
Toppings (Elote Style):
- ¼ cup Cotija cheese (or feta if unavailable)
- 2 tablespoons mayonnaise or crema
- Fresh cilantro, chopped
- Lime wedges
- Tajín or chili powder for garnish
Optional Add-ins:
- 1 diced jalapeño for extra heat
- 1 small potato (for thicker soup texture)
If you love bold flavors and fun twists like this, my Cranberry Walnut Cheese Balls show just how easy it is to turn everyday ingredients into something unforgettable.
How to Make Mexican Street Corn Soup
Step 1: Sauté the Veggies
In a large pot, heat butter or oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, chili powder, paprika, and cumin. Cook for another 30 seconds until fragrant.
Step 2: Add the Corn and Broth
Stir in the corn and broth. Bring to a simmer and cook for 10–12 minutes, allowing the flavors to blend.
If you’ve made my Sweet Potato Bowl Recipes, you know that layering simple flavors like this creates that perfect balance between cozy and bold.
Step 3: Blend the Soup
Using an immersion blender, blend the soup until smooth, leaving a few chunks for texture. (If you don’t have one, carefully transfer half to a blender and puree, then return to the pot.)
Step 4: Make It Creamy
Stir in heavy cream and sour cream. Simmer gently for 5 minutes — don’t boil. Taste and adjust seasoning with salt and pepper.
Step 5: Serve and Top Elote-Style
Ladle the soup into bowls. Drizzle with a little crema or mayo, sprinkle Cotija cheese, cilantro, and Tajín or chili powder. Squeeze lime juice on top before serving.
If you’re serving this for a holiday or dinner party, pair it with a slice of Christmas Bread or a small salad for a beautiful, colorful meal.
Tips for Perfect Street Corn Soup
Roast the Corn: Char the corn on the stovetop or under the broiler for that authentic smoky flavor.
Don’t Overblend: Keep some corn texture — it makes the soup feel more rustic and hearty.
Balance Cream and Spice: Add chili powder gradually so it doesn’t overpower the sweetness of the corn.
Use Cotija Cheese: It adds that classic salty-tangy finish that defines Elote flavor.
For more tips on balancing creamy and savory flavors, check out my Creamy Beef Noodle Bake — another crowd-pleasing comfort dish.
How to Store and Reheat
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Freezing:
Let the soup cool completely, then freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm over low heat on the stove. Add a splash of broth or milk if it thickens too much.
Flavor Variations
- Spicy Mexican Corn Soup: Add diced jalapeños or a dash of hot sauce.
- Bacon Corn Chowder Twist: Stir in crispy bacon bits before serving.
- Cheesy Corn Soup: Add ½ cup shredded pepper jack for an extra creamy kick.
- Vegetarian Version: Use vegetable broth and top with avocado instead of cheese.
If you love playful flavor upgrades, my Philly Cheesesteak Bowl shows how small changes can turn comfort classics into something brand new.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Use coconut milk instead of cream and skip the cheese or use a vegan alternative.
2. Can I use canned corn?
Absolutely — drain it first. For the best flavor, sauté it briefly to get some caramelization.
3. How can I make it thicker?
Blend in a small cooked potato or add 1 tablespoon cornstarch mixed with water before simmering.
4. Is it spicy?
It’s mild as written, but you can adjust by adding more chili powder or jalapeño.
The Final Bite: Creamy, Smoky & Comfort in Every Spoonful
Mexican Street Corn Soup is the best of both worlds — creamy comfort food meets bold, sunny flavors. Every spoonful bursts with sweet corn, smoky spice, and tangy lime, making it impossible to stop at one bowl.
Whether you’re serving it for a cozy weeknight dinner or impressing guests with something unique, this soup brings a little fiesta to every table.
Pair it with my Christmas Bread Recipe or Slow Cooker Amish Corn Chowder for a meal that’s comforting, colorful, and completely crave-worthy.