Categories 30 Minutes or Less, Dinner Recipes, Easy Recipes, Side Dish, Soup Recipes

Mexican Street Corn Soup

by Annmarie

This Mexican Street Corn Soup is everything you love about elote—wrapped in one rich, creamy, and comforting bowl. Sweet corn, tangy lime, smoky chili, and salty cotija cheese come together for a flavor-packed soup that feels like summer in every bite. It’s the perfect cozy dish with a spicy twist!

Inspired by classic elote, or Mexican grilled street corn, this soup features a bold mix of mayo, sour cream, garlic, and fresh cilantro. Whether you’re making it for a weeknight dinner or a casual get-together, it’s guaranteed to be a hit. Serve with extra cheese and a squeeze of lime!

Mexican Street Corn Soup

Mexican Street Corn Soup

Mexican Street Corn Soup

This Mexican Street Corn Soup is everything you love about elote—wrapped in one rich, creamy, and comforting bowl. Sweet corn, tangy lime, smoky chili, and salty cotija cheese come together for a flavor-packed soup that feels like summer in every bite. It’s the perfect cozy dish with a spicy twist!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 tablespoons butter
  • 1 small white onion chopped
  • 1 jalapeno minced
  • 5 cloves minced garlic
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken stock
  • 6 cups frozen corn kernels about 30 ounces
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 1/2 cups heavy cream half and half or milk
  • 1 cup chopped fresh cilantro

Toppings:

  • 1/2 pounds bacon cooked and crumbled
  • 1/2 cup crumbled cotija cheese
  • 1 jalapeno sliced

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
  2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Stir in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
  3. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
Please leave a star rating and comment to let us know how you liked this recipe!Source