This Mexican street corn soup recipe is inspired by Elote, which is a traditional Mexican corn dish made with grilled corn, cotija cheese, mayo, lime and spices. It’s a comforting twist on a Mexican classic that packs big flavor with little effort.
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What is Mexican Street Corn Soup?
Imagine the smoky allure of char-grilled corn on the cob, known as Elote, the quintessential Mexican street fare, now transformed into a addictive soup.
This creamy soup is not only super easy to make but it captures the essence of Elote and Esquite but in soup form.
To make my life easier, I opt for canned corn but you could absolutely use fresh grilled corn on the cob and shave it off yourself.
Another thing that I really love about this easy Mexican street corn soup recipe is that the toppings are absolutely game changing.
I recommend topping with fresh avocado sprinkled with salt, crushed tortilla chips, cotija cheese, hot sauce and pickled red onions.
It's a heartwarming bowl that brings the vibrant streets of Mexico to your table, offering a big flavor fiesta with minimal fuss.
Ingredients and Substitutions
for the soup
- Olive Oil - Any neutral oil will work. Try subbing olive oil for avocado oil if you want to switch it up.
- Onion - I'm using a sweet onion but you could use a white onion, yellow onion or even a red onion if you prefer.
- Poblano Pepper - If you can't find a poblano pepper, feel free to swap it for a green bell pepper.
- Red Bell Pepper - You can swap a red bell pepper for another bell pepper if you need to.
- Garlic - Fresh garlic is best but I don't recommend using the minced, jarred variety as the flavor isn't the same.
- Cumin - If you don't have cumin, you could swap it out for a little bit of taco seasoning. However store bought taco seasoning can be super salty so it's best to cut the salt elsewhere.
- Chili Powder - If you don't have chili powder, you could use another type such as ancho powder, chipotle powder, etc.
- Oregano - Mexican oregano is best but Italian oregano will also work just fine.
- Corn - I'm using canned corn for convenience but it's absolutely ok to shave grilled corn on the cob and use that instead.
- Broth - Vegetable or Chicken Broth work just fine in this recipe.
- Cream Cheese - If you do'nt have cream cheese, you can use a few slices of velveeta cheese with a ½ cup of heavy cream.
- Limes - Fresh lime juice is best but if you need to leave it out, just add a splash of lemon juice.
- Cilantro - If you have a cilantro aversion, simply leave it out. It will still be delicious.
Optional toppings
I recommend using fresh avocado, crushed tortilla chips, pickled red onion, sour cream or Mexican crema, lime wedges of even pico de gallo.
How to make it
Make the soup base: Heat a large soup pot or dutch over medium heat.
Add olive oil, onion, poblano pepper, red pepper and a hefty pinch of salt and cook down, stirring often for 3-5 minutes.
Now add in cumin, chili powder and oregano and toast the spice for 1-2 minutes or until fragrant.
Make the broth: Add the corn and the chicken broth and bring to a simmer for 15 minutes.
Then stir in the cream cheese and stir until melted.
Stir in the lime juice, cilantro, sugar and finish with more salt and pepper if needed.
Build your bowls: Garnish with whatever toppings you like.
Try sour cream or Mexican crema, tortilla chips, avocado, pickled red onions, hot sauce or even pico de Gallo.
What goes with Mexican Street Corn Soup
I'd pair my Mexican street corn soup recipe with this delicious avocado grilled cheese or this crockpot enchilada casserole.
You could also pair it with this cottage cheese walking taco dip, some cherry tomato salsa, cottage cheese queso, roasted corn pico and fresh chips for a lighter approach.
Frequently asked questions
What is Mexican street corn soup made of?
Mexican street corn soup is made with corn and peppers in a creamy tangy cheesy broth seasoned with lime juice, garlic, cumin, chili powder and oregano. On top, fresh avocado, tortilla chips, pickled red onions and sour cream are added on to make it even more delicious.
Where did Mexican street corn come from?
Mexican street corn, or Elote, hails from the bustling street carts of Mexico. There you can find charred corn slathered in creamy, spicy goodness.
What does street corn taste like?
Street corn bursts with the flavors of summer—smoky charred kernels, the tang of lime, a hint of chili heat, all smoothed together with rich, creamy mayo sauce and a final, indulgent sprinkle of salty cotija cheese that makes each bite a symphony of bold, harmonious tastes.
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Recipe
Mexican Street Corn Soup
Ingredients
For The Soup
- 2 tablespoon Olive Oil
- 1 large Sweet Onion roughly chopped
- 1 large Poblano Pepper roughly chopped
- 1 large Red Bell Pepper roughly chopped
- 3 cloves Garlic roughly chopped
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- ½ teaspoon Dried Oregano
- 2 cans Corn drained and rinsed (or 6 cobs of grilled corn)
- 8 cups Chicken Broth
- 1 8 ounce block Cream Cheese
- 1 large Lime juiced
- 1 tsp Sugar
- ¼ cup Cilantro roughly chopped
Optional Toppings
- Pink Pickled Onions
- Cotija Cheese Crumbled
- Cholula Hot Sauce
- Sour cream or Mexican crema
- Fresh avocado
- Tortilla chips
- Lime wedges
- Pico de Gallo
Instructions
- Heat a large soup pot or dutch over medium heat.
- Add olive oil, onion, poblano pepper, red pepper and a hefty pinch of salt and cook down, stirring often for 3-5 minutes.
- Add in cumin, chili powder and oregano and toast the spices for 1 minute or until fragrant.
- Add the corn and the chicken broth and bring to a simmer for 15 minutes.
- Stir in the cream cheese until melted.
- Finish by adding the sugar, lime juice, and cilantro. Seasoning with more salt and pepper if needed.
- Garnish with toppings like cotija cheese, sour cream or Mexican crema, tortilla chips, avocado or even pico de Gallo.
