Mexican Street Corn Soup, also known as "Elote Soup," brings the vibrant flavors of traditional Mexican street corn right to your bowl. If you’ve ever enjoyed the sweet and spicy elote at a street vendor, you’re in for a treat! This soup encapsulates the essence of that beloved snack with a creamy texture and a hearty base, making it perfect for any season.

Why Make This Recipe

This soup is a delightful way to elevate your culinary repertoire while paying homage to Mexican street food culture. It’s not only delicious but also easy to make. The combination of corn, spices, and creamy indulgence offers comfort in a bowl, perfect for a family dinner, potluck, or cozy night in. Plus, it’s versatile and can accommodate different diets, making it a great option for gatherings.

How to Make Mexican Street Corn Soup

Making Mexican Street Corn Soup is simpler than you might think. With just a handful of ingredients and a crockpot, you can create a flavor-packed dish that will impress everyone at the table.

Ingredients:

4 cups corn kernels (fresh, frozen, or canned)
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream or coconut milk
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Directions:

In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
Cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in heavy cream or coconut milk.
Use an immersion blender to blend the soup to your desired consistency.
Serve hot, garnished with fresh cilantro and lime wedges.

How to Serve Mexican Street Corn Soup

Serve this soup while it’s hot, garnished with fresh cilantro and a few lime wedges on the side. The lime juice adds a refreshing zest that enhances the flavors beautifully. Pair it with tortilla chips for an added crunch or enjoy it as a standalone dish for a satisfying meal.

How to Store Mexican Street Corn Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. If you find the soup too thick after refrigeration, add a splash of broth or water to achieve your desired consistency.

Tips to Make Mexican Street Corn Soup

For an extra layer of flavor, grill your corn before adding it to the soup to bring out a smoky sweetness.
Adjust the spice level by adding more chili powder or including diced jalapeños.
If you prefer a chunkier texture, reserve some of the corn kernels before blending and stir them back in after blending.

Variation

Feel free to customize your Mexican Street Corn Soup! You can add black beans for protein, diced tomatoes for acidity, or even bell peppers for extra vegetables. For a vegan version, simply substitute the heavy cream with coconut milk and ensure the broth is vegetable-based.

FAQs

Can I use frozen or canned corn instead of fresh?
Absolutely! Both frozen and canned corn work perfectly in this recipe. Just be sure to drain and rinse canned corn before using.

Is this soup spicy?
The spiciness of the soup primarily depends on the amount of chili powder you use. You can always adjust the heat to your preference or omit it altogether for a milder flavor.

Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld together. Just store it in the refrigerator after it cools down, and reheating is a breeze.

Mexican Street Corn Soup

A creamy and flavorful soup inspired by traditional Mexican street corn, perfect for any season.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

Main Ingredients

4 cups corn kernels (fresh, frozen, or canned) Use your preferred type of corn.
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth Use broth to suit dietary preferences.
1 cup heavy cream or coconut milk Coconut milk for a vegan version.
1 teaspoon chili powder Adjust to taste.
1 teaspoon cumin
to taste Salt and pepper Season according to preference.
to taste Fresh cilantro, for garnish
to taste Lime wedges, for serving

Instructions

Cooking Instructions

In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
Cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in heavy cream or coconut milk.
Use an immersion blender to blend the soup to your desired consistency.
Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Serve this soup while hot, garnished with cilantro and lime wedges. For added flavor, grill corn beforehand. Adjust spice levels and use reserved corn for a chunkier texture. Store leftovers in the refrigerator for up to 3 days.