Description
Creamy, zesty Mexican Street Corn Soup inspired by elote, filled with smoky corn, chili, lime, and cotija cheese – a cozy, vibrant bowl of comfort.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups corn (fresh, frozen, or grilled – we love grilled for that extra smoky flavor!)
4 cups vegetable broth (or chicken broth for a richer flavor)
1/2 cup half-and-half or heavy cream (for ultimate creaminess!)
1/4 cup fresh cilantro, chopped, plus more for garnish
1/4 cup crumbled cotija cheese, plus more for garnish
2 tablespoons fresh lime juice, plus wedges for serving
1–2 teaspoons chili powder (adjust to your spice preference)
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and black pepper to taste
Optional: Diced jalapeño, pinch of cayenne, or dollop of sour cream
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic, chili powder, smoked paprika, and cumin; cook 1 minute until fragrant.
2. Add corn and cook for 3-5 minutes. Pour in vegetable broth, bring to a simmer, then reduce heat and cook for about 10 minutes.
3. Blend about half the soup until smooth (or use an immersion blender). Return blended soup to pot. Stir in half-and-half, lime juice, and most of the cilantro. Season with salt and pepper to taste.
4. Remove from heat and stir in cotija cheese. Garnish with extra cilantro, cheese, and lime wedges before serving.
Notes
For extra spice, add diced jalapeño or cayenne with the spices.
Make it heartier with shredded chicken or black beans.
For a vegan version, use plant-based milk and vegan cheese or omit cheese.
Blend only half the soup for a creamy base with corn texture.
Always adjust lime, salt, and pepper to taste.
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican Street Corn, elote soup, creamy corn soup, comfort food, easy dinner, cozy recipe