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Creamy Mexican Street Corn Soup (Elote Inspired)

A close-up of a bowl of vibrant yellow mexican street corn soup topped with cotija cheese, cilantro, and chili powder.
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Make this comforting and flavorful Mexican Street Corn Soup at home. It captures the smoky, tangy, and creamy taste of authentic Elote in an easy-to-follow soup format.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups frozen or fresh corn kernels
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup water
  • 1/2 cup crumbled cotija cheese, plus more for topping
  • 1/4 cup fresh lime juice
  • Salt and black pepper to taste
  • For Garnish: Fresh cilantro, extra lime wedges, Tajín seasoning

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, smoked paprika, chili powder, and cumin. Cook for 1 minute until fragrant.
  3. Stir in the corn kernels and cook for 3 minutes, allowing some kernels to char slightly for authentic flavor.
  4. Pour in the vegetable broth and water. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until creamy. Alternatively, carefully transfer half the soup to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream, crumbled cotija cheese, and fresh lime juice. Heat gently over low heat until warmed through; do not boil after adding cream.
  7. Taste the soup and add salt and black pepper as needed.
  8. Serve the Mexican soup recipes hot, topped with extra cotija cheese, chopped cilantro, and a sprinkle of Tajín seasoning.

Notes

  • For a smoky flavor boost, roast or char the corn kernels in a dry skillet over high heat until they have dark spots before adding them to the soup base.
  • If you prefer a richer texture, substitute half of the heavy cream with full-fat sour cream or Mexican crema.
  • This recipe is naturally vegetarian. For a vegan option, replace the heavy cream with full-fat coconut milk and use a vegan cotija substitute or nutritional yeast for cheesiness.

Nutrition

Find it online: https://kingscook.com/mexican-street-corn-soup-recipe/