Mexican Street Corn Soup Recipe (Creamy Elote in a Bowl!)

Ever grabbed a cup of elote from a street vendor and thought, “I wish I could eat this with a spoon while curled up on my couch”? Same. That’s exactly why I created this Mexican street corn soup—it’s got all those incredible flavors (the char, the lime, the cotija, the chili) without having to eat corn off a stick like a cartoon character.

I’ll be honest—I never thought I’d be the kind of person who gets excited about soup. But then I made this, and wow. The creamy base, the sweet corn, that little kick of spice, and the tangy lime? It’s like summer and comfort had a baby, and that baby is this soup. I’ve made it at least a dozen times in the past few months, and it never gets old.

The best part is how ridiculously easy it is. You don’t need fancy ingredients or chef-level skills. Just throw everything in a pot, simmer for a bit, and you’ve got yourself a bowl of pure happiness. Ready to make it?

Why You’ll Love This Mexican Street Corn Soup

All the Elote Flavor, None of the Mess
Look, I love street corn as much as the next person, but let’s be real—it’s messy. Corn kernels everywhere, mayo on your face, butter dripping down your hands. This soup gives you all that deliciousness in a neat little bowl. You’re welcome.

Creamy, Comforting, and Just the Right Amount of Kick
The base is rich and creamy (thanks to a little heavy cream and cream cheese), but it’s not heavy. The chili powder and cayenne add warmth without setting your mouth on fire. It’s balanced, flavorful, and seriously addictive.

Ready in 30 Minutes
From start to finish, this soup takes half an hour. That’s faster than ordering takeout and waiting for delivery. Perfect for those nights when you want something homemade but don’t have hours to spend in the kitchen.

Simple, Accessible Ingredients
No hunting down specialty items at three different stores. Everything you need is probably at your regular grocery store. And if you can’t find cotija cheese? I’ve got substitutions for that too.

Works Year-Round
Fresh corn in the summer? Amazing. Frozen corn in January? Also amazing. This recipe works with whatever you’ve got, so you can enjoy it any time of year without worrying about seasonality.

Vegetarian-Friendly (and Easily Vegan)
This soup is naturally vegetarian, and with a few simple swaps, you can make it vegan too. More on that in the FAQ section, but trust me—everyone can enjoy this one.

Ingredients You’ll Need

Here’s your shopping list. Most of this stuff is pantry-friendly, which makes it even easier to whip up on a whim.

For the Soup:

• 4 cups corn kernels – Fresh, frozen, or canned (drained); I prefer frozen for convenience
• 2 tbsp butter – Or olive oil if you want to keep it lighter
• 1 small onion, diced – Yellow or white works great
• 3 cloves garlic, minced – Fresh is always better
• 1 jalapeño, diced – Remove seeds for less heat, keep them for more kick
• 4 cups vegetable broth – Or chicken broth if you’re not vegetarian
• 1 cup heavy cream – This makes it luxuriously creamy
• 4 oz cream cheese, softened – Adds thickness and tang
• 1 tsp chili powder – For that signature elote flavor
• 1/2 tsp smoked paprika – Adds depth and a hint of smokiness
• 1/2 tsp cumin – Warm and earthy
• 1/4 tsp cayenne pepper – Optional, but it adds a nice little kick
• Salt and pepper to taste – Start with 1 tsp salt and adjust
• Juice of 1 lime – Brightens everything up

For Topping:

• Cotija cheese, crumbled – This is KEY; it’s salty and crumbly perfection
• Fresh cilantro, chopped – For freshness and color
• Extra lime wedges – Squeeze over the top before eating
• Chili powder or Tajín – For sprinkling on top
• Tortilla strips or crushed chips – Adds crunch

Key Notes:

• Corn: Frozen corn is my go-to because it’s convenient and tastes great. If using fresh, you’ll need about 5-6 ears. Canned works too—just drain and rinse.
• Cotija Cheese: This is non-negotiable for authentic flavor, but if you can’t find it, use feta or Parmesan.
• Cream Cheese: Make sure it’s softened so it blends smoothly into the soup.
• Spice Level: This recipe is mild to medium. Adjust the jalapeño and cayenne based on your preference.

How to Make Mexican Street Corn Soup

Alright, let’s get into it. This is seriously one of the easiest soups you’ll ever make.

Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until it’s soft and translucent. Toss in the minced garlic and diced jalapeño, and sauté for another minute until everything smells amazing.

Step 2: Add the Corn
Dump in your corn kernels and stir everything together. Let the corn cook for about 3-5 minutes, stirring occasionally. If you’re using fresh corn, this is where it’ll get a little charred and caramelized—so good.

Step 3: Pour in the Broth
Add the vegetable broth and bring everything to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This lets all the flavors meld together.

Step 4: Blend for Creaminess
Here’s where it gets fun. Use an immersion blender to blend about half of the soup. You want it creamy but still chunky—nobody wants baby food vibes here. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend it, and pour it back in.

Step 5: Stir in the Cream and Cream Cheese
Lower the heat and stir in the heavy cream and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated. The soup should be thick, creamy, and dreamy at this point.

Step 6: Season Like a Pro
Add the chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Stir well and let it simmer for another 2-3 minutes. Taste and adjust the seasoning—this is your soup, so make it perfect for you.

Step 7: Finish with Lime
Remove the pot from the heat and squeeze in the fresh lime juice. Give it one last stir. That lime juice is what takes this soup from good to “I need to make this every week.”

Step 8: Serve and Top Generously
Ladle the soup into bowls and go wild with toppings. Crumbled cotija, fresh cilantro, a squeeze of lime, a sprinkle of chili powder or Tajín, and some crunchy tortilla strips. This is where the magic happens.

Pro Tips:

• Char your corn for extra flavor. If you have time, toss the corn in a hot skillet for a few minutes before adding it to the soup.
• Don’t skip the lime. It’s what makes this taste like authentic elote.
• Adjust thickness by adding more broth if it’s too thick or simmering longer if it’s too thin.

Serving Suggestions

This soup is pretty hearty on its own, but here are some ideas to make it a full meal or elevate your bowl even more.

Tortilla Chips or Strips – These add the perfect crunch. I love breaking tortilla chips directly into my bowl.

Quesadillas – A cheesy quesadilla on the side is chef’s kiss with this soup.

Mexican Rice – Serve a scoop of rice on the side or right in the bowl for a heartier meal.

Avocado Slices – Creamy avocado pairs beautifully with the tangy, spicy flavors.

Grilled Chicken or Shrimp – Want to add protein? Toss in some grilled chicken or shrimp for a complete meal.

Toppings Bar – Set out bowls of cotija, cilantro, lime wedges, hot sauce, and sour cream. Let everyone customize their bowl however they like.

Storage and Reheating Tips

This soup stores really well, which makes it perfect for meal prep or enjoying leftovers throughout the week.

Refrigerator Storage:
Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. The flavors actually deepen over time, so leftovers are legit.

Freezer Storage:
You can freeze this soup, but there’s a catch—the dairy might separate a bit when you reheat it. If you plan to freeze it, I’d suggest freezing it before adding the cream and cream cheese. Thaw, reheat, then stir in the dairy. It’ll last up to 3 months in the freezer.

Reheating:
Reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if it’s thickened up too much. Microwave works too—just heat in 1-minute intervals and stir in between. Don’t let it boil or the dairy might curdle.

Final Thoughts

If you’ve been sleeping on soup as a dinner option, this Mexican street corn soup is about to change your mind. It’s creamy, flavorful, easy to make, and tastes like you put way more effort into it than you actually did.

I make this whenever I’m craving something comforting but don’t want to spend forever in the kitchen. It’s become a regular in my meal rotation, and I have a feeling it’ll become one in yours too.

Give it a try and let me know what you think! And if you come up with any fun topping combinations, I’m all ears. Happy cooking!