Creamy Mexican Street Corn Soup Recipe

There’s something magical about Mexican street corn, or elote. The smoky, charred kernels slathered with crema, cheese, and a sprinkle of chile powder take me right back to strolling through bustling markets. I wanted to capture those flavors in a warm, comforting bowl—and that’s how this creamy Mexican street corn soup was born. It’s a cozy, soul-warming twist on a beloved classic, blending sweet corn, creamy potatoes, and zesty lime with just the right amount of heat from chile powder and poblanos.

And let’s be honest: this soup has an unbeatable balance of creamy, cheesy, and tangy, with a hint of spice. It’s the kind of dish that makes you want to curl up on the couch with a big bowl, some cozy socks, and a favorite show. So, if you’re looking for a new favorite soup to get you through chilly evenings, this might just be it.

this RECIPE

A trip down memory lane 🌽

I first fell in love with Mexican street corn years ago during a summer trip to Mexico City. There were vendors on nearly every corner, each with a cart full of sizzling corn. I’ll never forget that first bite—sweet, smoky, creamy, with a hint of lime. I’ve been hooked ever since. Back home, I started recreating elote whenever I could, but one particularly chilly fall night, I thought, why not turn those flavors into a soup? After a bit of experimenting, this recipe came to life. Now, it’s become a staple in my kitchen during cooler months.

Why this soup hits all the right notes

This isn’t just another corn soup. It’s packed with layers of flavor from smoky chile powder, earthy potatoes, and buttery, slightly charred corn. The heavy cream makes it luxuriously smooth, while a squeeze of lime juice at the end adds just enough brightness to cut through the richness. And of course, topping it off with creamy Mexican crema, crumbly cotija, and a sprinkle of extra chile powder gives every bite that authentic elote feel.

Let’s talk ingredients: key flavors and easy swaps

Here’s the rundown on what makes this soup so special—and some ideas for tweaking it based on what you have on hand.

• Butter: This adds a rich, creamy base and helps the veggies soften. If you’re dairy-free, olive oil works just fine, though you’ll miss a touch of that buttery flavor.
• Yellow onion, celery, and poblano pepper: This trio creates a flavorful base. The poblano gives just a hint of heat without overpowering. If you like more spice, try a jalapeño instead, or add a dash of hot sauce later.
• Chile powder and oregano: These spices bring a warm, smoky flavor. For a twist, you could try smoked paprika, or if you’re feeling adventurous, a pinch of chipotle powder.
• Chicken stock: Adds depth and savoriness to the soup. Vegetable stock works as a substitute if you’re making this vegetarian.
• Yukon gold potatoes: These give the soup a creamy, velvety texture. Russet potatoes can work in a pinch, but they might break down a bit more.
• Corn: Sweet corn is the star of the show! Fresh or frozen both work; frozen corn is a fantastic time-saver and lets you enjoy this soup year-round.
• Heavy cream: This makes the soup extra creamy and luxurious. For a lighter option, try half-and-half, or even coconut milk if you want a dairy-free version (though it will add a slight coconut flavor).
• Cotija cheese: A crumbly Mexican cheese that adds a salty, tangy element. Feta is a decent substitute if you can’t find cotija, though it’s a bit saltier.
• Lime juice: Essential for that pop of acidity. A squeeze of lime just before serving really wakes up all the flavors.
• Mexican crema: This creamy, tangy topping is optional but so worth it. Sour cream works as a substitute if you can’t find it.

Kitchen gear you’ll need (and alternatives)

You don’t need much to make this soup, but a few tools will make the process easier:

• Large pot: This is where all the magic happens. A Dutch oven works perfectly because it holds heat well, but any big pot will do.
• Blender: To get that creamy texture, you’ll purée a portion of the soup. If you have an immersion blender, it’ll save you the step of transferring hot soup into a blender.
• Sharp knife and cutting board: There’s a bit of chopping involved, so a good knife makes all the difference. It’s worth the few extra minutes of prep to get everything finely diced for even cooking.

Step-by-step: making creamy Mexican street corn soup

Ready to cook? Let’s dive into the steps!

1. Start with the veggies: Melt the butter in a large pot over medium-high heat. Add the onion, celery, and poblano pepper, plus a pinch of salt and pepper. Cook, stirring occasionally, for 7-8 minutes, or until the onion is soft and translucent. This gives the base a flavorful, buttery foundation.
2. Spice it up: Add the garlic, chile powder, and oregano to the pot. Stir and let everything cook for about a minute until the spices are fragrant. This step releases the oils in the spices, deepening the flavor.
3. Add the broth and potatoes: Pour in the chicken stock and add the diced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender. They’ll add body to the soup without overwhelming the corn.
4. Corn and cream time: Stir in the corn, heavy cream, and sugar. Let the soup cook for another five minutes, just enough to warm everything through. The cream makes it wonderfully velvety, while the sugar balances the flavors.
5. Blend for creaminess: Carefully ladle about 1½ cups of the soup into a blender and purée until smooth. Stir the puréed portion back into the pot. This trick thickens the soup without using flour or cornstarch, giving it a luscious, creamy texture.
6. Finish with cheese and lime: Add the crumbled cotija cheese, minced cilantro, and lime juice. Give it a taste and adjust the seasoning with salt and pepper if needed. The cheese will melt slightly, making the soup even richer and more flavorful.
7. Serve with toppings: Ladle the soup into bowls and garnish with extra cilantro, cotija, a dash of chile powder, and a drizzle of Mexican crema. Serve with lime wedges for that final zing.

Variations to try (because everyone loves options)

• Make it vegan: Swap the butter for olive oil, use vegetable stock, and replace the heavy cream with coconut milk. Skip the cotija, or use a vegan cheese substitute.
• Spice it up: If you’re a spice lover, add a chopped jalapeño along with the poblano, or a dash of cayenne. A splash of hot sauce can also bring some heat.
• Roasted corn version: For extra smokiness, roast fresh corn on the cob before adding it to the soup. It adds a delightful depth of flavor and a bit of texture.
• Add protein: Stir in shredded cooked chicken or crumbled chorizo for a heartier soup. These proteins complement the corn and potatoes beautifully.
• Garnish with avocado: Sliced avocado on top adds a lovely creaminess and visual appeal. Plus, who doesn’t love a little avocado on everything?

Serving ideas: make it a meal

To make this soup even more special, serve it with a side of warm, crusty bread for dipping, or a handful of tortilla chips for a bit of crunch. For a complete meal, pair it with a simple salad or some Mexican rice on the side.

A sprinkle of extra cotija cheese and fresh cilantro on top adds a pop of color and flavor. And don’t forget the lime wedges—just a squeeze makes the flavors sing!

Drinks to pair with your cozy corn soup

For a refreshing drink pairing, try a light, crisp beer like a Mexican lager, which complements the flavors without overwhelming them. If you’re in the mood for wine, a glass of Sauvignon Blanc or a chilled Rosé works well with the creamy, tangy notes. And if you’re looking for a non-alcoholic option, a sparkling limeade or a hibiscus iced tea would be perfect.

Storing and reheating tips

This soup stores beautifully, making it a great option for meal prep. Keep it in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove over medium heat, stirring occasionally. If it’s thickened in the fridge, add a splash of broth or milk to loosen it up.

You can also freeze the soup for up to 3 months, though it might lose a bit of its creamy texture. Just thaw it overnight in the fridge before reheating.

Scaling the recipe for a crowd

If you’re cooking for a larger group, simply double the ingredients. The only thing to watch is the simmer time for the potatoes—they might take a few extra minutes to soften if you’re using a big pot. For a smaller batch, you can easily halve the recipe.

Frequently asked questions

1. Can I make this soup dairy-free?
Absolutely! Swap out the butter for olive oil, use coconut milk instead of cream, and skip the cotija or use a dairy-free cheese alternative.

2. Do I have to blend the soup?
Blending a portion of the soup gives it a creamy texture, but if you prefer a chunkier soup, you can skip this step.

3. Can I use fresh corn instead of frozen?
Yes! Fresh corn is fantastic in this soup. If you’re using it, consider roasting it first for extra flavor.

4. How spicy is this soup?
It has a mild spice from the poblano and chile powder. For more heat, add a jalapeño or a dash of cayenne.

5. What’s a good substitute for cotija cheese?
Feta is a good alternative. It’s a bit saltier but still gives you that tangy, crumbly texture.

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