Delight your taste buds with this easy and delicious Mexican Street Corn Soup! Made with fresh corn, aromatic veggies, and a touch of spice, this creamy soup is perfect for any occasion. Follow our simple steps to create a comforting bowl of goodness topped with cotija cheese and fresh cilantro. Click through for the full recipe and enjoy a taste of Mexico right at home. Don’t miss out on this flavorful dish!
4 ears of fresh corn, husked
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 bell pepper (choose red or yellow), diced
4 cups vegetable broth
1 cup heavy cream or coconut milk
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and black pepper to taste
1/2 cup cotija cheese, crumbled (feta can be used as an alternative)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Optional toppings: diced avocado, extra cilantro, and your favorite hot sauce
![To make Mexican Street Corn Soup, you need the following ingredients: - 4 ears of fresh corn, husked - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 1 bell pepper (choose red or yellow), diced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and black pepper to taste - 1/2 cup cotija cheese, crumbled (feta can be used as an alternative) - 1/4 cup fresh cilantro, chopped - Juice of 1 lime You can enhance your soup with some tasty toppings: - Diced avocado - Extra cilantro - Your favorite hot sauce If you run out of any ingredients, here are some swaps: - Use frozen corn if fresh is not available. - Swap heavy cream for coconut milk to make it dairy-free. - For a different flavor, try a different cheese, like feta. - If you want less spice, reduce the chili powder. This list keeps your cooking simple and flexible. You can adapt it to your tastes and what you have on hand. Enjoy making your Mexican Street Corn Soup! For the complete recipe, check the Full Recipe section. How to Prep the Corn To start, you need to prep the corn. Take 4 ears of fresh corn. Use a sharp knife to cut the kernels off each cob. Slice down the sides carefully to catch all the kernels. Set the kernels aside for later. Sautéing Vegetables Next, grab a large pot and heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 1 medium onion, chopped finely, and 1 diced bell pepper. Sauté these for about 5 minutes. Stir them often until they soften and become fragrant. Combining Corn and Broth Now it’s time to combine everything. Add the corn kernels you prepped into the pot. Pour in 4 cups of vegetable broth. Turn up the heat and bring this mix to a boil. Once boiling, reduce the heat. Let it simmer for 10 to 15 minutes to blend the flavors. Blending the Soup For a smooth texture, use an immersion blender. Blend the soup until you reach your desired consistency. If you like some texture, blend half the soup, leaving the rest chunky. After blending, stir in 1 cup of heavy cream or coconut milk. Let it simmer for another 5 minutes. Season with salt and black pepper to taste. Check out the Full Recipe for more details! - Seasoning Recommendations: Start with salt and black pepper. They enhance all flavors. Add chili powder for warmth and cumin for depth. Adjust to your taste. You can try smoked paprika for a different twist. - Boosting Creaminess: Use heavy cream for rich flavor. Coconut milk adds a nice twist for dairy-free eaters. If you want an extra touch, mix in a bit of cream cheese. This makes the soup even richer. - Best Pot for Cooking: A large, heavy-bottom pot works best. It helps heat evenly and prevents burning. Use a pot that holds at least 6 quarts. This ensures enough space for all ingredients. - Tools for Blending: An immersion blender is perfect for this soup. It allows you to blend right in the pot. If you don’t have one, a regular blender works too. Just be careful when transferring hot soup. These tips will help you make a flavorful and smooth Mexican street corn soup. For more detailed steps, check the Full Recipe. {{image_4}} To add heat, use more chili powder or fresh jalapeños. You can also stir in some diced chipotle in adobo for a smoky flavor. Blend these spicy ingredients into the soup to ensure even heat. Adjust based on your taste. Always remember, you can add heat but can't take it away! For vegetarian or vegan versions, you can easily swap ingredients. Here are two simple ideas: - Using Coconut Milk Substitute heavy cream with coconut milk. This adds a rich, creamy texture while keeping the dish vegan. Coconut milk brings a hint of sweetness that pairs well with the spices. It makes the soup feel indulgent without using dairy. - Substituting Vegetable Broth If you want a lighter version, use vegetable broth instead of chicken broth. This keeps everything plant-based while adding depth to the flavor. You can also use homemade broth for a fresher taste. Just simmer some veggies and herbs to create your broth before adding it to the soup. Explore these variations to find your perfect bowl of Mexican street corn soup. For the full recipe, check the earlier sections. After enjoying your Mexican Street Corn Soup, let it cool down. Pour the soup into an airtight container. Make sure to seal it well to keep it fresh. Store it in the fridge for up to 4 days. If you want to enjoy it later, freezing is a great option. When you're ready to eat, take the soup out of the fridge. Pour it into a pot. Heat it over medium heat. Stir often to ensure even warming. If the soup seems thick, add a little vegetable broth or water. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between, until it’s hot. To freeze your soup, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags to save space. When ready to eat, thaw it overnight in the fridge. You can also use the microwave on the defrost setting. Reheat as mentioned earlier, and enjoy your delicious soup! Mexican Street Corn Soup is a creamy and flavorful dish. It takes the classic street food, elote, and turns it into a soup. You get sweet corn, spices, and creamy goodness in every spoonful. The soup often has lime juice, cotija cheese, and fresh cilantro. It’s a warm and comforting meal, perfect for any day. Yes, you can use frozen corn. Frozen corn is just as good and saves time. It cooks quickly and adds sweetness to the soup. Just add it to the pot when you would add fresh corn. You may want to adjust cooking time as frozen corn may need less time to heat through. To make the soup spicier, add more chili powder or fresh jalapeños. You can mix in hot sauce to your taste. Another option is to add diced chipotle peppers for a smoky flavor. Adjust the spice level to suit your preference, and enjoy the heat! The main difference is the form. Elote is grilled corn on the cob, coated in toppings. This soup combines those flavors into a creamy blend. You still get the same sweet corn, lime, and cheese, but in a warm bowl. The soup is easier to share and enjoy on cool days. For the complete recipe, check out the [Full Recipe]. You learned about making Mexican Street Corn Soup. We discussed essential ingredients, optional toppings, and substitutions. I provided a clear cooking method from prepping corn to blending the soup. Tips on flavor and cooking gear will help you create the best dish. We also explored tasty variations and storage tips. Now, dive in and enjoy your warm, creamy soup! You have the tools to try new flavors and make it your own. Happy cooking!](https://tossedflavors.com/wp-content/uploads/2025/07/882ac8ea-b92d-446f-a315-344d12357a99-300x300.webp)