Creamy Mexican Street Corn Soup: Easy & Flavorful (Print Version)

Mexican Street Corn Soup is pure comfort! This creamy, tangy soup brings elote flavors indoors. Perfect for cozy nights. Quick, delicious, and satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian (can be adapted)

# Ingredients:

→ Base & Veggies

01 - 2 tbsp olive oil
02 - 1 large yellow onion, finely diced
03 - 4 cloves garlic, minced
04 - 4 cups frozen or fresh corn kernels (about 4 ears)
05 - 4 cups chicken or vegetable broth

→ Creamy Goodness

06 - 1/2 cup heavy cream
07 - 1/4 cup mayonnaise
08 - 1/2 cup crumbled Cotija cheese, plus more for garnish
09 - 2 tbsp fresh lime juice, plus wedges for serving

→ Flavor Boosters

10 - 1 tbsp chili powder
11 - 1 tsp smoked paprika
12 - 1/2 tsp ground cumin
13 - Salt and freshly ground black pepper to taste

→ Garnish & Toppings

14 - 1/4 cup fresh cilantro, chopped
15 - Hot sauce (optional)

# Instructions:

01 - Alright, first things first! Grab a big pot or Dutch oven and drizzle in a tablespoon of olive oil over medium heat. Toss in your diced onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and smells sweet. This is where the base flavor for your **Mexican Street Corn Soup** really starts to build. Then, add your minced garlic and cook for another minute until it's super fragrant. Don't let it burn, hon! I’ve scorched garlic before, and it just makes everything bitter, a kitchen disaster I still cringe about.
02 - Now for the corn! If you're using frozen, just add it straight to the pot with the onions and garlic. If you’re using fresh, you might want to char it separately in a dry skillet for a few minutes first for extra smoky flavor—I sometimes do this if I have time, and it's worth it. Cook the corn for about 5-7 minutes until some kernels start to get a little browned and toasted. Then, stir in your chili powder, smoked paprika, and cumin. Let those spices toast with the corn for about a minute, stirring constantly. Oh, the smell here is just incredible!
03 - Pour in your chicken or vegetable broth. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot—that's all flavor! Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This lets all those lovely flavors meld together, creating a rich base for your creamy **Mexican Street Corn Soup**. This is where I usually taste it and adjust the salt and pepper. Don't be shy with the seasoning!
04 - Here’s where you decide on your texture! If you like a chunky soup, scoop out about half of the corn mixture into a separate bowl. Using an immersion blender directly in the pot, or carefully transferring the soup to a regular blender (be super careful with hot liquids!), blend until it's smooth and creamy. If you scooped out half, add the reserved chunky corn back in. I usually blend about two-thirds of it because I love a little texture, but a full blend is super smooth and lovely too. Just make sure to blend in batches if using a regular blender, I learned that the hard way with a lid explosion once!
05 - Reduce the heat to its lowest setting. Stir in the heavy cream, mayonnaise, and about half of your crumbled Cotija cheese. Stir until everything is well combined and the cheese has melted into the soup, making it wonderfully rich and velvety. This is the moment your **Mexican Street Corn Soup** really transforms into something special. Taste it again! Does it need more salt? More pepper? Maybe a little more chili powder? Trust your gut here.
06 - Finally, stir in the fresh lime juice. This is a game-changer; it brightens up all those rich, savory flavors. Give it one last gentle stir. Ladle your beautiful **Mexican Street Corn Soup** into bowls. Garnish generously with fresh cilantro, the remaining crumbled Cotija cheese, and a fresh lime wedge. A dash of hot sauce if you're feeling feisty! Honestly, it smells so good, you'll want to dive right in.

# Notes:

01 - Don't over-blend if you like texture; leaving some corn kernels whole is my secret.
02 - This soup actually tastes even better the next day, so it's a great make-ahead option.
03 - If you don't have Cotija, feta cheese is a pretty good substitute in a pinch.
04 - Serve it with warm, crusty bread for dipping, or crispy tortilla chips!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Immersion blender (or regular blender)

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 10-15g

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