When I first made this creamy Mexican street corn soup recipe, I was blown away by how comforting and flavorful it turned out. Inspired by the popular street food staple, elotes, this soup captures all the rich, tangy, and spicy flavors in one warm bowl.
Every spoonful is a celebration of sweet corn, zesty lime, and creamy goodness. Trust me, this recipe will quickly become one of your go-to comfort meals for any season.
Looking for more bold and flavorful recipes? Check out this delicious Cajun steak with apricot orange glaze for your next meal inspiration!
Ingredients for the Perfect Bowl of Soup
This recipe combines simple, fresh ingredients to create complex layers of flavors. Here’s what you need and why each element is essential:
- Yellow onion (1 medium, finely chopped): Adds a mildly sweet and savory base to the soup. Pro tip: Chop the onion finely for even cooking.
- Celery (1 stalk, finely chopped): Offers a hint of herbal freshness. Avoid skipping this for balance.
- Poblano pepper (1 medium, seeded and chopped): Lends a mellow, smoky flavor. Want more heat? Add a jalapeno pepper.
- Butter (4 tablespoons): Gives a rich depth to the soup’s base. Opt for unsalted butter to better control seasoning.
- Garlic (4 cloves, minced): Adds an aromatic punch. Fresh garlic works better than pre-minced jars.
- Chile powder (1 tablespoon) and oregano (1 teaspoon): These spices create a warm and earthy flavor profile.
- Chicken stock (4 cups): Use low-sodium stock for better control over salt levels. Veggie broth also works for a vegetarian twist.
- Yukon gold potatoes (3 medium, peeled and diced): Their creamy texture helps thicken the soup beautifully.
- Frozen corn (2 12-ounce bags): Convenient and works perfectly, but you can substitute with 6 cups of fresh corn if in season.
- Heavy cream (1 cup): Rich and velvety. For a lighter option, try half-and-half or dairy-free alternatives.
- Cotija cheese (1/2 cup, crumbled): Adds a signature tangy and salty kick.
- Sugar (2 teaspoons): Balances out the savory and acidic flavors.
- Fresh cilantro (1/4 cup, chopped): Enhances brightness and adds herbaceous flair.
- Lime juice (1 tablespoon): A splash of lime cuts through the creaminess.
- Mexican crema or sour cream (for garnish): Provides a silky finishing touch.
- Salt and pepper (to taste): Adjust as needed for seasoning.
- Lime wedges (optional, for serving): Perfect for squeezing just before eating.
Note: This recipe makes enough for 6 servings.
Variations for Every Preference
Make this recipe your own by tweaking a few ingredients:
- Dairy-free: Replace heavy cream with coconut milk or a plant-based heavy cream substitute. Use a dairy-free cheese alternative.
- Spicier version: Add chopped jalapeno, crushed red pepper flakes, or a dash of hot sauce for more heat.
- Protein additions: Add shredded chicken, crispy chorizo, or black beans to make it heartier.
- Vegetarian option: Swap chicken stock for vegetable stock, and you’re good to go.
- Flavor boost: Garnish with a dusting of smoked paprika or sprinkle Tajín seasoning for extra tang.
Cooking Time Breakdown
This recipe is reasonably quick and easy to pull together:
- Prep time: 10 minutes
- Cooking time: 45 minutes
- Total time: 55 minutes
Equipment You’ll Need
Here’s all the equipment you need for this recipe and how they’ll come in handy:
- Large pot: For sautéing and simmering the soup.
- Knife: To chop vegetables and herbs.
- Cutting board: A must for prepping ingredients safely.
- Blender or immersion blender: To puree part of the soup for added creaminess.
- Measuring cups and spoons: For precise ingredient measurements.
- Ladle: Makes serving easy and mess-free.
How to Make Creamy Mexican Street Corn Soup
Making this soup is straightforward, and you’ll only need a few simple steps.
Step 1 – Prepare the Base
Start by heating butter in a large pot over medium heat. Add the onion, celery, and poblano pepper, then season with salt and pepper. Sauté the vegetables until they’re soft and aromatic. Stir in the minced garlic, chile powder, and oregano, letting the spices toast for an additional minute to build depth.
Step 2 – Cook the Potatoes
Pour in the chicken stock and bring it to a boil. Add the diced Yukon gold potatoes and reduce the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender.
Step 3 – Add the Corn and Cream
Stir the corn into the pot, followed by heavy cream and a touch of sugar. Cook everything together for around 5 minutes to blend flavors and warm the corn.
Step 4 – Blend to Perfection
For a perfectly creamy texture, take 1 ½ cups of the soup and puree it in a blender. Carefully stir the blended portion back into the pot. This step is optional, but it gives the soup a velvety, chowder-like consistency.
Step 5 – Add the Final Touches
Stir in crumbled cotija cheese, fresh cilantro, and lime juice. Give the soup a final seasoning adjustment with salt and pepper.
Step 6 – Garnish and Serve
Ladle the soup into bowls and garnish with extra cotija, cilantro, a sprinkle of chile powder, and a dollop of crema. Serve with lime wedges on the side for an added zing.
Additional Tips to Make Creamy Mexican Street Corn Soup Recipe
After making this recipe a few times, I’ve discovered some tricks to take it up a notch:
- Roast the corn before adding it to the soup for a smoky, charred flavor.
- For a richer taste, substitute half the chicken stock with unsalted bone broth.
- If you prefer a thicker consistency, mash a handful of the cooked potatoes with a fork before blending.
- Always use fresh lime juice instead of bottled for better flavor.
- Serve with crispy tortilla strips or warm bread for a complete meal.
How to Serve Creamy Mexican Street Corn Soup
Presentation is key to making this dish unforgettable. Serve it in rustic bowls, garnished with fresh cilantro, cotija cheese, a swirl of crema, and a sprinkle of chile powder. I like to add a side of tortilla chips or buttery cornbread for dipping. For a colorful platter, serve lime wedges, jalapeno slices, and chopped avocado on the side for guests.
Nutrition Overview
Here’s a quick look at the nutritional highlights of one serving of this soup:
- Calories: 384
- Protein: 9g
- Carbohydrates: 28g
- Fat: 27g
What is the proper way to store it?
Planning to make this recipe in advance? Here are some storage tips:
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze your soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat to preserve creaminess. Add a splash of stock if the soup thickens too much after chilling.
Why You’ll Love This Recipe
This soup has everything! Here are a few reasons why it’ll become a favorite in your recipe rotation:
- Full of bold, vibrant flavors that mimic authentic Mexican street food.
- Easy to modify for dietary needs or specific tastes.
- Perfectly creamy and satisfying for chilly evenings or casual gatherings.
- Simple ingredients you likely already have at home.
- Impressive enough to serve to guests at a dinner party, yet quick enough for weeknights.
FAQs
Q: Can I use fresh corn instead of frozen?
Absolutely! You’ll need about 6 cups of fresh, shucked corn, which comes from around 10 ears.
Q: Is this soup spicy?
The spice level is mild. For more heat, add jalapeno or even a dash of hot sauce.
Q: Can I make this soup vegetarian?
Definitely! Just swap chicken stock with vegetable stock.
Q: Do I need to puree the soup?
Pureeing a portion of the soup adds creaminess, but you can skip it for a chunkier texture.