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Creamy Mexican Street Corn Soup (Elote Soup)

A close-up of a vibrant yellow bowl of mexican street corn soup topped with cotija cheese, cilantro, and chili powder.
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Make this creamy Mexican Street Corn Soup that captures the bold, authentic flavors of Elote. It is a comforting bowl perfect for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 (15 ounce) cans sweet corn, drained, or 3 cups frozen corn
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup reserved corn kernels (from one can or frozen batch)
  • 1/2 cup Cotija cheese, crumbled, plus more for topping
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Optional: 1 cup shredded cooked chicken

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
  4. Add the chicken broth and the majority of the drained corn (reserve 1 cup of corn kernels for later). If using chicken, add it now. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to blend.
  6. Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Return the pureed soup to the pot.
  7. Stir in the heavy cream, the reserved 1 cup of whole corn kernels, and the crumbled Cotija cheese. Heat through gently; do not boil after adding cream.
  8. Remove the soup from the heat. Stir in the fresh lime juice and the chopped cilantro. Season with salt and pepper to your taste.
  9. Ladle the Mexican Street Corn Soup into bowls. Top each serving with extra Cotija cheese, a sprinkle of chili powder, and more fresh cilantro. Serve immediately.

Notes

  • For a slow cooker version, combine all ingredients except the cream, lime juice, and half the Cotija cheese in the slow cooker. Cook on low for 4-6 hours. Blend half the soup, then stir in the cream, lime juice, and cheese before serving.
  • To replicate the street corn flavor, you can roast the corn kernels in a dry skillet until lightly charred before adding them to the soup base.
  • If you do not have Cotija cheese, use finely crumbled feta cheese as a substitute.

Nutrition

Find it online: https://cookingbycarla.com/mexican-street-corn-soup-recipe/