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Mexican Street Corn Soup

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This cozy Mexican street corn soup captures all the flavors of classic elote—sweet corn, smoky paprika, creamy mayo, tangy lime, and cotija cheese—in a hearty, comforting bowl. It’s quick, easy, and perfect for fall and winter dinners or gatherings.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned; about 600g)
  • 1 medium yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 medium jalapeño pepper, seeded and finely chopped
  • 1 medium red bell pepper, diced
  • 4 cups chicken or vegetable broth (950ml)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons mayonnaise (30g)
  • 2 tablespoons freshly squeezed lime juice (30ml)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1/2 cup cotija cheese, crumbled (60g; or feta as substitute)
  • 1/4 cup fresh cilantro, chopped (10g)
  • 2 tablespoons olive oil (for sautéing)
  • Optional toppings: more cotija, extra lime wedges, sliced scallions, hot sauce, tortilla strips, avocado slices

Instructions

  1. Roast the corn: If using fresh or frozen corn, spread kernels on a baking sheet and broil on high for 8-10 minutes until slightly charred, stirring halfway. This step is optional but adds depth.
  2. Sauté the veggies: In a large soup pot over medium heat, add olive oil. Add chopped onion and cook for 4-5 minutes until translucent. Add garlic, jalapeño, and bell pepper; sauté another 2-3 minutes until softened.
  3. Add the corn and spices: Stir in the corn, smoked paprika, chili powder, salt, and pepper. Cook for 2 minutes to let the spices bloom and coat everything.
  4. Simmer the soup: Pour in the broth and bring to a boil. Lower the heat and let it simmer for 15 minutes, partially covered.
  5. Blend for creaminess: Use an immersion blender to blend about half the soup in the pot, leaving some corn and peppers whole for texture. If using a countertop blender, let the soup cool slightly, blend in batches, and return to the pot.
  6. Add the creamy elements: Stir in the heavy cream and mayonnaise. Simmer gently for another 2-3 minutes. Do not let it boil.
  7. Finish with lime and cheese: Off the heat, add lime juice and stir in half the cotija cheese. Taste and adjust salt or lime as needed.
  8. Serve with toppings: Ladle into bowls and top with extra cotija, chopped cilantro, a sprinkle of chili powder, and any other desired toppings.

Notes

For best flavor, roast the corn before adding to the soup. Blend only half the soup for a creamy yet chunky texture. Adjust spice by removing jalapeño seeds or adding hot sauce. Use vegetable broth and dairy-free alternatives for vegan version. Soup thickens as it sits; thin with broth if needed. Add lime and cilantro fresh when serving for best flavor.

Nutrition

Keywords: Mexican street corn soup, elote soup, cozy fall dinner, creamy corn soup, easy soup recipe, gluten-free soup, vegetarian option, comfort food, Mexican recipes, street food soup

Find it online: https://tempotaste.com/mexican-street-corn-soup-recipe-easy-cozy-fall-dinner-idea/