If you love the flavors of classic Mexican street corn, you're going to be obsessed with this soup! Imagine all the smoky, tangy, creamy magic of elote, but in the form of a piping-hot, ultra-comforting bowl.

This soup is blissfully creamy, just a touch smoky, utterly packed with fresh corn flavor, and finished with crave-worthy toppings like cotija cheese, chili powder, and lime. It's a total flavor party and the kind of dish that gets rave reviews every time I serve it.

It's a ridiculously easy one-pot recipe that's perfect for busy weeknights, cozy gatherings, or anytime you want to impress a crowd with something a little different-yet totally approachable.

Inspired by my love for creamy soups and sunny summer corn stands, this recipe brings pure joy in each spoonful!

A bowl of Mexican Street Corn Soup topped with cotija cheese and fresh cilantro

Why You'll Love This Recipe

All the flavor of your favorite elote in a cozy, creamy soup
Easy one-pot meal-minimal cleanup and ready in under an hour
Customizable with fun toppings and add-ins
Perfect make-ahead dish for meal prep or entertaining

Key Ingredients for Mexican Street Corn Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Corn

Corn is the heart and soul of this soup, giving it incredible sweetness and texture. Fresh summer corn kernels are best-simply cut them off the cob for bursts of flavor in every bite. If corn is out of season, frozen corn works beautifully and is a great time-saver. Canned corn can be used in a pinch, just opt for no added sugar and drain well.

Fire-Roasted Green Chiles

These add a mild earthy heat and a subtle smokiness to the base. You can buy canned diced fire-roasted green chiles at most grocery stores. If you like things spicy, go for hot green chiles! Alternatively, roast and peel a poblano for extra depth.

Cotija Cheese

Cotija is a crumbly Mexican cheese that adds a salty, slightly tangy finish-just like street corn. If you can't find cotija, feta makes a great substitute or you can use shredded parmesan for a slightly different flavor.

Mexican Crema

This gives the soup its signature creamy base and gentle tang. Swap in sour cream or even a 50-50 blend of heavy cream and Greek yogurt for similar richness. For a dairy-free option, use unsweetened cashew cream.

Smoked Paprika

Smoked paprika provides a subtle depth and evokes that charred corn flavor you love in elote. If you only have sweet paprika, add a pinch of chipotle powder or cayenne for smokiness and heat.

Mexican Street Corn Soup cooking process

Instructions for Mexican Street Corn Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Vegetables

Start by heating olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and sauté for 3 minutes, until it begins to soften. Stir in the garlic and jalapeño, cooking for another minute until fragrant.

Build the Base

Add the corn kernels, fire-roasted green chiles, smoked paprika, cumin, and chipotle powder to the pot. Sauté everything together for about 4 minutes until the corn is just starting to brown and the spices are toasty and aromatic.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, allowing the flavors to meld and the corn to become tender.

Blend and Creamify

Use an immersion blender to puree the soup directly in the pot until mostly smooth but still a little chunky for texture. (Or carefully transfer half the soup to a blender and process, then return it to the pot.) Stir in the Mexican crema, cotija cheese, and mayonnaise if using. Simmer for 2 more minutes.

Season and Finish

Taste the soup and add lime juice, salt, and pepper to your liking. Stir in chopped cilantro for ultimate brightness. Ladle into bowls and load up with your favorite toppings-more cotija, fresh cilantro, a sprinkle of chili powder or Tajín, and an extra drizzle of crema or squeeze of lime.

Recipe Variations

Make It Vegan

Simply swap the Mexican crema and cotija cheese for dairy-free alternatives-unsweetened cashew cream and vegan feta both work well. Omit mayonnaise, or use a vegan variety for authentic street corn flavor.

Add Protein

For a heartier meal, stir in shredded rotisserie chicken, cooked chorizo, or tender black beans just before serving. This turns the soup into a satisfying main course.

Get Extra Cheesy

Melt in a handful of shredded pepper jack or Monterey Jack cheese at the end for a richer, gooier texture that's irresistible!

Kick Up the Heat

Love spice? Leave the seeds in your jalapeño, or add a chopped chipotle in adobo for smoky fire! Top your bowl with sliced fresh chiles for another punch.

Gluten-Free Option

This soup is naturally gluten-free as written, just be sure your broth and toppings are certified gluten-free if you're serving someone with allergies.

Serving Suggestions

Pair this Mexican Street Corn Soup with a side of warm, crusty bread or tortilla chips for dunking. It's also fantastic with a light green salad tossed in lime vinaigrette. For the full elote experience, don't skip fun toppings: extra cotija or feta, chopped cilantro, a dusting of chili powder or Tajín, fresh diced jalapeño, and lime wedges.

Storage and Reheating

Let leftover soup cool completely before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally-add a splash of broth if it's thickened up. You can also microwave individual bowls, 1-2 minutes at a time. This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions About Mexican Street Corn Soup (FAQ)

Q: Can I use frozen or canned corn instead of fresh corn?

A: Absolutely! Frozen corn works just as well and makes the recipe even quicker. Just thaw before using. Canned corn can also be used-just drain and rinse it first.

Q: How spicy is this soup?

A: The soup has a gentle warmth from the jalapeño and chipotle powder, but it isn't overly spicy. You can make it milder by omitting the jalapeño or spicy by adding more chili.

Q: Can I make this ahead for a party?

A: Yes! This soup tastes even better the next day. Make it up to 2 days in advance and reheat gently before serving. Add fresh toppings right before enjoying.

We can't wait for you to fall in love with this cozy, flavor-packed Mexican Street Corn Soup! Give it a try, load up with your favorite toppings, and let us know how your bowl turns out by leaving a rating or comment below. Buen provecho!