If you love elote (Mexican street corn), you’re going to be obsessed with this cozy, creamy Mexican Street Corn Soup—it’s packed with sweet corn, zesty lime, a kick of spice, and all that cheesy goodness in every bite!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Soup
If you’re craving all the bold, delicious flavors of Mexican street corn but want something warm and comforting, this soup is going to hit the spot!
It’s creamy, cheesy, and bursting with sweet corn, smoky chili powder, tangy lime, and a touch of heat—basically everything you love about elote in a cozy bowl.
Plus, it’s super easy to make and perfect for chilly nights, quick lunches, or when you just want to switch up your dinner game with something fun and flavorful!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Fresh or Frozen Corn: The star of the soup! Sweet, juicy corn kernels give it that classic elote flavor.
- Diced Onion: Adds savory depth and builds the base flavor of the soup.
- Chopped Jalapeños: Bring a little heat; you can adjust the amount based on your spice preference.
- Minced Garlic: Adds a deliciously bold, aromatic kick.
- Vegetable Broth: Forms the flavorful, comforting base of the soup.
- Sour Cream: Makes the soup rich and creamy, with a little tang.
- Chili Powder: Brings warmth and that classic street corn spice.
- Smoked Paprika: Adds a deep, smoky flavor that pairs perfectly with the corn.
- Cumin: Adds an earthy, slightly nutty flavor for balance.
- Lime Juice: Brightens everything up and adds a zesty finish.
- Chopped Cilantro: Fresh and vibrant, it gives the soup a pop of color and flavor.
- Crumbled Cotija Cheese: Salty and crumbly, this classic Mexican cheese is the perfect finishing touch.
How to Make Mexican Street Corn Soup
[Step 1] In a large pot over medium heat, sauté the diced jalapeños and onions in 1 tablespoon of oil until translucent, about 5 minutes. Add the chili powder, smoked paprika and cumin. Cook for an additional minute.
[Step 2] Stir in the corn and vegetable broth and salt. Bring to a boil then reduce the heat and let simmer for 15 minutes.
[Step 3] Use an immersion blender to purée the soup until your desired consistency. (I like to purée about half)
[Step 4] Stir in the sour cream and lime juice then season with salt and pepper, to taste. Stir over medium heat until fully heated through. Top with chopped cilantro and crumbled cojita cheese.
How to Store and Reheat Leftovers
To store leftover Mexican Street Corn Soup, let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
When you're ready to reheat, warm it gently on the stovetop over medium heat, stirring occasionally, or microwave it in 30-second intervals until hot.
If the soup thickens in the fridge, just add a splash of broth or water while reheating to bring it back to the perfect consistency.
Optional Toppings
- Crumbled Cotija Cheese – Classic, salty, and crumbly—just like on elote.
- Fresh Chopped Cilantro – Adds a burst of freshness and color.
- Diced Avocado – Creamy and cooling, great for balancing heat.
- Sliced Jalapeños – For an extra spicy kick (fresh or pickled both work!).
- Hot Sauce – A drizzle of your favorite hot sauce adds heat and tang.
- Lime Wedges – A squeeze of lime juice on top adds bright, zesty flavor.
- Tortilla Strips or Crushed Tortilla Chips – For a crunchy contrast.
- Mexican Crema or Sour Cream – A swirl on top makes it extra creamy.
- Chili Powder or Tajín – Sprinkle a little on top for an extra punch of flavor.
Mexican Street Corn Soup
Ingredients
- 1 Onion diced
- 2 Jalapeño Peppers diced
- 2 Cloves Garlic minced
- 1 Teaspoon Chili Powder
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Cumin
- 4 Cups Corn fresh or frozen
- 4 Cups Vegetable Broth
- ½ Teaspoon Salt
- ½ Cup Sour Cream
- 1 Lime juiced
- ¼ Cup Cilantro chopped
- ½ Cup Cojita Cheese crumbled
Instructions
- In a large pot over medium heat, sauté the diced jalapeños and onions in 1 tablespoon of oil until translucent, about 5 minutes. Add the chili powder, smoked paprika and cumin. Cook for an additional minute.
- Stir in the corn and vegetable broth and salt. Bring to a boil then reduce the heat and let simmer for 15 minutes.
- Use an immersion blender to purée the soup until your desired consistency. (I like to puree about half)
- Stir in the sour cream and lime juice then season with salt and pepper, to taste. Stir over medium heat until fully heated through. Top with chopped cilantro and crumbled cojita cheese.
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