Hey there! I can’t wait to share this delicious Mexican Street Corn Soup with you! This recipe holds a special place in my heart because it brings back memories of summer nights spent at street fairs, enjoying the vibrant flavors of elote. The combination of sweet corn, creamy elements, and zesty toppings makes every spoonful feel like a warm hug from the sun.
What I love about this soup is how wonderfully comforting it is—perfect for chilly evenings or whenever you need a bit of cheer. It’s packed with flavors: think sweet, buttery corn, a hint of smokiness, and just the right amount of spice! Plus, it’s super easy to whip up, and your family will just adore it. You can even get creative with toppings like fresh cilantro, avocado, and crumbled queso fresco to make it extra special.
If you’re in the mood for more cozy recipes, you might enjoy my Cheesy Chicken Enchiladas too! They pair perfectly with this soup for a delightful dinner. Enjoy!
Why You’ll Love This Mexican Street Corn Soup
- Rich and creamy texture with a delightful corn sweetness
- Spices like cumin and chili powder add a warm, smoky flavor
- Easy to make with simple, wholesome ingredients
- Can be blended to your preferred texture – smooth or chunky
- Quick cook time, ready in about 30 minutes
- Perfectly pairs with fresh lime juice and Cotija cheese for vibrant flavor
- Customizable: add more veggies, spice, or swap in different cheeses
This soup captures the essence of Mexican street corn with a creamy twist, bringing warmth and comfort in every spoonful!
How to Make Mexican Street Corn Soup
This hearty and flavorful Mexican Street Corn Soup is like a warm hug on a chilly day! It’s perfect for sharing with friends or family, and it comes together in no time. Plus, who doesn’t love the sweet, smoky goodness of corn combined with creamy, comforting flavors?
What You’ll Need:
- Chicken broth – 4 cups. I always opt for low-sodium broth so I can control the saltiness.
- Corn kernels – 2 cups, frozen or fresh. If you can get your hands on fresh corn, it’s totally worth it for that sweet crunch!
- Onion – 1 medium, diced. Yellow onions work great here for their sweetness.
- Garlic – 2 cloves, minced. Freshly minced garlic is the way to go for the best flavor.
- Red bell pepper – 1, diced. This adds a pop of color and sweetness to the soup!
- Jalapeño – 1, seeded and minced (optional). If you like a little heat, definitely add this step!
- Ground cumin – 1 teaspoon. This spice brings a lovely depth of flavor.
- Chili powder – 1 teaspoon. I love adding a bit more if you’re feeling spicy!
- Heavy cream – 1 cup. For that luscious creaminess, I use Horizon Organic heavy cream.
- Cooked shredded chicken – 2 cups. Rotisserie chicken works wonders for ease!
- Cotija cheese – 1/2 cup crumbled (plus more for garnish). This cheese has such a unique flavor; it’s a must!
- Fresh cilantro – 1/4 cup, chopped (plus more for garnish). Fresh cilantro adds a brightness that complements the soup beautifully!
- Limes – Juice of 2 limes. Freshly squeezed lime juice brings everything together.
- Salt and pepper – to taste. Always taste as you go for the perfect balance.
- Olive oil – for cooking. I like using extra virgin olive oil for its rich flavor.
The Directions:
- In a large pot over medium heat, add a drizzle of olive oil. Once it’s hot, toss in the diced onion and red bell pepper. Sauté for about 5 minutes, or until the onion is soft and translucent.
- Add in the minced garlic, jalapeño, cumin, and chili powder. Cook for 1-2 minutes until everything is fragrant.
- Now, throw in the corn kernels and chicken broth. Bring your mixture to a simmer and let it cook for about 10 minutes. It will smell incredible!
- Using an immersion blender, blend the soup until smooth. If you want a bit of texture, blend only half so that some corn remains whole—whatever you prefer!
- Return the soup to low heat and stir in the heavy cream, cooked shredded chicken, Cotija cheese, and lime juice. Heat everything through for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Don’t forget to adjust according to your preference!
- Serve the soup hot, garnished with extra Cotija cheese, fresh cilantro, and lime wedges. Enjoy every sip!
There you have it—your very own comforting bowl of Mexican Street Corn Soup! Perfect for cozy nights or gatherings, it’s sure to impress!
Can I Use Canned Corn Instead of Fresh or Frozen Corn?
Yes, you can use canned corn! Just make sure to drain and rinse it before adding it to the soup. Canned corn is already cooked, so you can reduce the simmering time by a few minutes to ensure it doesn’t get mushy.
How Can I Make This Soup Spicier?
If you’d like to add more heat, consider leaving the seeds in the jalapeño or adding minced serrano peppers. You could also sprinkle in some cayenne pepper or use a spicier chili powder. Adjust the spice level according to your taste!
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken broth with vegetable broth and omit the shredded chicken. You can also add more vegetables, like zucchini or carrots, to enhance the flavor and texture of the soup.
What’s the Best Way to Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2 months. When reheating, you may want to add a splash of cream or broth to restore the texture.
