Oh, Mexican street corn! Elote, as it’s properly known, is just pure sunshine in every bite, isn’t it? That amazing combo of sweet corn, creamy mayo, tangy lime, salty cheese, and a little kick of chili… my mouth is watering just thinking about it! Well, guess what? I’ve managed to capture all that magic in a bowl with this incredible Mexican Street Corn Soup. It’s ridiculously creamy, bursting with authentic Mexican flavors, and honestly, easier than you think to whip up. I remember trying to replicate that street cart magic at home for years, and this soup is my absolute favorite way to do it when the corn is just perfectly sweet. It’s seriously a taste of summer, no matter the time of year!
Why You’ll Love This Mexican Street Corn Soup
It’s honestly one of my favorite go-to recipes because it just ticks all the boxes:
- Crazy Creamy: It’s got that unbelievably smooth, rich texture that just hugs you from the inside out, thanks to the milk and corn blending together perfectly.
- Packed with Flavor: All those vibrant Mexican street corn vibes – sweet corn, savory notes, a hint of spice – it’s all here!
- Super Easy: Honestly, you can whip this up in about 30 minutes, making it perfect for a weeknight craving when you want something yummy fast.
- Versatile Toppings: Add whatever you like! Cotija cheese, fresh cilantro, a squeeze of lime, a little diced jalapeño – it’s your soup, your rules.
- Comfort in a Bowl: It’s warm, it’s satisfying, and it just tastes like happy memories of summer days.
Gather Your Ingredients for Mexican Street Corn Soup
Okay, so to make this amazingly comforting Mexican Street Corn Soup, you’re going to need a few simple things. Don’t worry, nothing too fancy here! It’s all about getting that fantastic corn flavor to really shine. I always make sure I have these on hand:
- Olive Oil: Just a tablespoon to get things sautéed.
- Onion: One medium onion, and I like to chop it pretty finely so it melts into the soup.
- Garlic: Two cloves, minced up nice and small. You want that fragrant kick!
- Corn Kernels: This is the star, of course! You’ll need about 4 cups. I love using fresh corn when it’s in season, but frozen works like a charm too. It gives that sweet, slightly chewy texture we’re going for.
- Broth: Either chicken or vegetable broth works. I usually go with chicken broth for a little more depth, but vegetable broth is perfect if you want to keep it vegetarian. You’ll need 4 cups.
- Milk: One cup of milk is key for that creamy, smooth texture. You can use whole milk for the richest flavor, but 2% is perfectly fine too.
- Chili Powder: Just half a teaspoon to start! This adds that subtle warmth without being too spicy.
- Cumin: A quarter teaspoon of cumin brings this lovely earthy warmth that just hugs the corn flavor.
- Salt and Pepper: Of course! We’ll season it to our taste, so start with a bit and you can always add more.
- Optional Toppings: These are my favorite part! Grab some crumbled cotija cheese, fresh cilantro, lime wedges for a little zing, and maybe some thinly sliced jalapeños if you like a kick.
That’s really it! See? Totally doable for a weeknight meal or a cozy weekend lunch. Just having these ready to go makes the whole cooking process a breeze.
Step-by-Step Guide to Making Mexican Street Corn Soup
Alright, let’s get this soup cooking! It’s really not complicated at all. Just follow these steps, and you’ll have a bowl of pure sunshine in no time. Trust me, the aroma alone will make you feel all warm and fuzzy inside. It’s almost as satisfying as eating a warm bowl of garlic and herb potato soup or a hearty white bean soup.
Sautéing Aromatics for Mexican Street Corn Soup
First things first, grab a decent-sized pot or Dutch oven. We’re going to heat up a tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion. Let it get nice and soft and translucent, which usually takes about 5 minutes. Then, add your minced garlic and cook for just another minute until you can start smelling that wonderful garlicky aroma. Careful not to burn the garlic, it can happen fast!
Simmering the Mexican Street Corn Soup
Now for the fun part! Toss in your corn kernels – all 4 cups of them! Then pour in your broth and milk. Give it all a good stir to combine everything. Sprinkle in that chili powder and cumin. We just want to bring this whole mixture up to a gentle simmer. Once it starts to bubble a bit, turn the heat down to low. Let it cook for about 10 minutes, stirring here and there. This lets all those yummy flavors meld together beautifully.
Seasoning and Finishing Your Mexican Street Corn Soup
This is where you really make the soup your own! Taste it and add salt and pepper as needed. I usually start with a little and then add more because you can always add, but you can’t really take away, right? If you want it spicier, now’s the time to toss in a pinch of cayenne or some finely diced jalapeño. Give it one last stir, and it’s ready to be served!
Tips for the Best Mexican Street Corn Soup
Alright, so you’ve got the basics down for this amazing Mexican Street Corn Soup, but let’s really make it sing! I’ve learned a few tricks over the years that just take it from good to absolutely fantastic. Think of these like little secrets from my kitchen to yours, kind of like how I discovered what makes an anti-inflammatory chicken soup so comforting or how to get that amazing punch in a Thai coconut chicken soup. These little tweaks will make your soup truly shine!
Roasting Corn for Deeper Flavor
Okay, listen up, because this is a game-changer! If you have a little extra time, roasting your corn kernels before you add them to the soup adds this incredible depth of flavor. Just toss them with a tiny bit of oil on a baking sheet and roast in a hot oven (around 400°F or 200°C) for about 15-20 minutes, until they’re lightly golden and a little charred. That char brings out a smokiness that’s just divine and really kicks up the whole “street corn” vibe. It makes the soup taste like it’s been simmering for hours!
Adjusting Consistency and Spice
Now, one thing I love about this soup is how easy it is to customize. Don’t like it super thick? Just add a splash more milk or even a bit of broth until it’s just how you like it. If you’re a bit nervous about the spice level, start with just a tiny pinch of chili powder and cumin, and then taste it. You can always add more! For extra heat, a little dash of cayenne pepper or some finely diced fresh jalapeños (seeds removed if you’re sensitive!) stirred in at the end is perfect. It’s all about making it your own delicious bowl of comfort.
Serving and Topping Your Mexican Street Corn Soup
Okay, so we’ve made this amazing Mexican Street Corn Soup, and now it’s time for the really fun part – the toppings! These little additions are what really make it taste just like authentic elote, and they look so pretty too. Think of it like dressing up your soup to feel extra special! It’s kind of like how I love to add those vibrant touches to a chickpea peach salad or sprinkle toasted chickpeas over everything for crunch. For this soup, you’ve got options:
- Crumbled Cotija Cheese: This salty, crumbly Mexican cheese is an absolute MUST! It adds the perfect salty bite that balances the sweetness of the corn.
- Fresh Cilantro: A generous sprinkle of chopped fresh cilantro brings this bright, herbaceous freshness that just lifts all the flavors.
- Lime Wedges: A squeeze of fresh lime juice right before you eat? Game. Changer. It adds this lovely tanginess that cuts through the creaminess beautifully.
- Diced Jalapeños: If you like a little heat, some finely diced jalapeños (or even pickled ones!) give it a nice little kick.
- A Dollop of Sour Cream or Crema: For even more creamy goodness and a touch of tang, a small spoonful of sour cream or Mexican crema is divine. Maybe even add some lemon herb chickpeas for a little something extra!
Honestly, even just a sprinkle of cilantro and cotija makes this soup sing, but adding that lime squeeze really takes it over the top. It’s the perfect way to finish it off and make it truly yours!
Frequently Asked Questions about Mexican Street Corn Soup
Got questions about this creamy corn concoction? I’ve got answers! It’s super popular for a reason, and I get asked about it a bunch. It’s like people want to know the secrets to why my easy taco rice bowl is so good, or what makes those sweet potato taco bowls taste so amazing. Let’s dive into what people ask most about this soup!
Can I make this Mexican Street Corn Soup vegetarian or vegan?
Absolutely! For a vegetarian version, just use vegetable broth instead of chicken broth. If you want to go fully vegan, you can swap out the milk for an unsweetened, plain plant-based milk like almond or soy milk, and skip the cotija cheese or use a vegan substitute. Easy peasy!
What if I don’t have fresh or frozen corn?
No worries! Canned corn works in a pinch too. Just make sure to drain it well. You won’t get quite the same pop of sweetness as fresh or frozen, but it will still be delicious. Just toss it in when the recipe calls for corn kernels.
Can I make this soup ahead of time?
Yep, you totally can! This soup actually tastes even better the next day as the flavors have more time to meld. Just store it in an airtight container in the fridge. When you reheat it, you might want to add a little extra milk or broth to get it back to your favorite creamy consistency.
How can I make this soup thicker or thinner?
For a thicker soup, you can let it simmer a bit longer uncovered to let some liquid evaporate, or even blend a cup of the soup (carefully!) and stir it back in. If it’s too thick, just stir in a little more milk or broth until it’s just right for you.
Nutritional Information for Mexican Street Corn Soup
Just a heads-up, the nutritional info for this Mexican Street Corn Soup is an estimate, you know? It can totally change depending on the exact ingredients you use – like the type of milk or if you go crazy with toppings! But generally, one serving (about 1.5 cups) comes in around 250 calories. It’s got about 8 grams of fat, 10 grams of protein, and 35 grams of carbs. It’s a pretty balanced bowl that’s super satisfying without being too heavy!
Share Your Mexican Street Corn Soup Creations!
I absolutely LOVE seeing what you all create in your kitchens! If you whip up this Mexican Street Corn Soup, please, please, please share your photos with me on Instagram or leave a comment below. Let me know how it turned out and what toppings you went with! Your feedback is super helpful and really inspires me. You can also check out my about me page or reach out through my contact page if you have any questions!
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Mexican Street Corn Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful soup inspired by Mexican street corn.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- Optional toppings: cotija cheese, cilantro, lime wedges, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in corn kernels, broth, milk, chili powder, and cumin.
- Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- You can roast the corn before adding it to the soup for a deeper flavor.
- Adjust the amount of milk to reach your desired consistency.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Soup, corn chowder, creamy corn soup, Mexican flavors, easy soup recipe