Mexican Street Corn Soup

Bowl of Mexican street corn soup topped with charred corn, jalapeño slices, lime wedge, cotija cheese, and cilantro.

The first time I tasted Mexican Street Corn Soup, I was instantly hooked. It was creamy, sweet, smoky, and just a little spicy, everything I love about elote (Mexican street corn) but in a warm, comforting bowl. I grew up loving grilled corn on the cob slathered with mayo, cheese, and lime. Turning those bold flavors into a soup? Absolute magic.

This soup has become one of my go-to recipes when I want something cozy but still exciting. The roasted corn brings in this wonderful charred sweetness, the chili powder gives it a smoky kick, and a splash of lime keeps everything bright. It’s the kind of soup you crave on rainy days, but it also feels perfect for summer evenings when fresh corn is everywhere.

Why You’ll Love This Recipe

If you love classic elote, you’re going to adore this soup. It has that perfect balance of creamy and zesty, with just enough spice to keep it interesting. It’s also incredibly easy to make, especially if you use frozen corn or canned fire-roasted corn in a pinch.

The texture is a beautiful mix of silky broth with bits of charred corn and crumbled cheese that melt slightly into the soup. I like to top mine with extra lime juice, a sprinkle of chili powder, and a handful of crushed tortilla chips for some crunch.

This Mexican Street Corn Soup is naturally vegetarian, and it can be easily adapted to be dairy-free or gluten-free. It’s also a crowd-pleaser. I’ve served it at family dinners, casual brunches, and even summer BBQs.

If you’re craving another spin on this flavor, I love this version from Striped Spatula that chars the corn and simmers the cobs for an extra-rich base. Get the recipe here.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This creamy Mexican Street Corn Soup is everything I love about elote, but in cozy, comforting soup form. Sweet corn, warm spices, and a swirl of cream come together with bold toppings like cotija, lime, and jalapeños. It’s quick to make, deeply flavorful, and perfect for chilly nights or easy weeknight dinners. If you’re craving something hearty with a little spice and a whole lot of comfort, this soup delivers.

Ingredients

4 cups fresh or frozen corn (thawed if frozen)
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, thinly sliced
1 teaspoon chili powder
1 teaspoon smoked paprika1 teaspoon ground cumin
1 teaspoon salt (more to taste)
3 cups vegetable broth
1/2 cup heavy cream or full-fat coconut milk
1/4 cup crumbled cotija cheese (plus more for garnish)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Jalapeño slices (optional, for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and slightly golden.
Stir in garlic, chili powder, smoked paprika, cumin, and salt. Let the spices bloom for 1 minute.
Add corn and stir well to coat. Cook for about 5 minutes to slightly char and deepen flavor.
Pour in the vegetable broth. Simmer for 10–15 minutes until everything is tender and flavorful.
Blend half of the soup in a blender or with an immersion blender to make it creamy, leaving some texture.
Return to the pot and stir in the heavy cream and cotija cheese. Simmer 2–3 more minutes until heated through.
Finish with a squeeze of lime and adjust salt to taste.

Notes

For more spice, add cayenne pepper or hot sauce to taste.

You can use grilled corn on the cob for a smoky flavor.

Make it vegan by using coconut milk and omitting cotija or using a vegan cheese alternative.

Ingredients & Substitutions

Corn is the star. I usually use fresh corn on the cob, grilled or roasted until lightly charred. But you can absolutely use canned or frozen corn if that’s what you have. Just make sure to toast it in a hot skillet first to bring out that smoky sweetness.

Fresh yellow corn kernels drained in a stainless steel mesh strainer on a marble counter.

Onion and garlic create the flavorful base. I typically use yellow onion and three cloves of garlic, finely chopped.
Vegetable broth gives the soup body without overpowering the corn flavor. Chicken broth works too if you’re not keeping it vegetarian.
Milk and cream make the soup rich and smooth. You can use heavy cream for extra decadence, or swap in coconut milk or oat milk for a dairy-free version.
Cotija cheese adds that classic elote tang and saltiness. If you can’t find cotija, feta is a great substitute.
Lime juice brightens the whole bowl. Fresh is best, and I always add a little more at the end.
Chili powder and smoked paprika bring warmth and depth. You can add a touch of cayenne if you want it spicier.
To finish, I like a garnish of fresh cilantro, a dollop of sour cream or crema, and sometimes a few tortilla strips or crushed chips for crunch.

Directions

Roasting the Corn

If you’re using fresh corn, start by removing the husks and brushing each ear with a little oil. Grill or roast them over medium-high heat until you see some nice charred spots, turning every few minutes. Once cool, slice the kernels off the cob. You’ll need about four cups.

If you’re using canned or frozen corn, drain well and toast it in a dry skillet until golden and slightly browned. It only takes a few minutes, but it makes a big difference in flavor.

Building the Base

In a large pot, heat a bit of oil or butter over medium heat. Add the onion and a pinch of salt. Cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Stir in the chili powder and smoked paprika, letting them bloom for 30 seconds. Then pour in the broth and bring it to a gentle simmer.

Caramelized onions and garlic in a white Dutch oven for the soup base.

Add the street corn and cook for about 10 minutes. I usually blend half of the soup at this point using an immersion blender. This gives it a creamy body while keeping plenty of texture.

Roasted corn kernels in a pot with Mexican spices and char marks.

Finishing Touches

Stir in the milk or cream and let it warm through. Add the lime juice, cotija cheese, and season with salt and pepper to taste. Keep the heat low so the dairy doesn’t curdle.

Creamy corn soup being blended until smooth and golden in a high-speed blender.

Ladle into bowls and top with extra cotija, a drizzle of crema, cilantro, and tortilla chips. A dusting of chili powder on top really brings it home.

Two bowls of Mexican corn soup with jalapeños, cilantro, cotija, and lime wedges.

Mistakes to Avoid

Don’t skip roasting the corn. That char is what gives the soup its signature depth.
Avoid boiling the soup after adding dairy. High heat can cause curdling, and a gentle simmer is all you need.
Don’t blend the entire soup unless you want a purée. Leaving some kernels whole gives it the best texture.
And don’t forget the lime at the end. It’s what brings all the flavors together and keeps the soup from feeling too heavy.

Variations You’ll Love

For a vegan version, skip the cheese and dairy. Use olive oil, veggie broth, and coconut milk, and top with a swirl of cashew cream or avocado.
Add diced jalapeño for more heat, or swap the chili powder for chipotle for a smoky, deep spice.
Toss in some black beans for extra protein, or top with grilled shrimp or shredded chicken if you’re not keeping it vegetarian.
You can also make it thicker and heartier by adding a diced potato or sweet potato to the simmering broth.

Tips for Better Results

This soup keeps well in the fridge for 3 to 4 days. The flavors deepen overnight, and it reheats beautifully.
If you’re making it ahead, wait to add the lime juice and cheese until just before serving.
To freeze, let it cool completely and skip the dairy. Add the cream or milk when reheating to avoid separation.
Roast the corn in batches and freeze extras for a quick start next time. It makes weeknight prep so easy.

How I Like to Enjoy Mexican Street Corn Soup

I love serving this with warm tortillas or thick slices of buttered toast. A side of grilled veggies or a fresh avocado salad makes it a full meal.

For drinks, I pair it with a cold glass of lime agua fresca or sparkling water with a squeeze of citrus. And if I’m having friends over, a trio of dips with chips alongside the soup feels like a festive dinner.

FAQs

What is in Mexican street corn soup?

Creamy blended corn soup swirled with crema and topped with chili flakes.

Mexican Street Corn Soup typically includes roasted corn, onion, garlic, broth, milk or cream, chili powder, cotija cheese, and lime juice. It mirrors the flavors of elote (street corn) with creamy texture and bold, tangy spices.

What goes with Mexican street corn soup?

It pairs beautifully with tortillas, toasted bread, or a light side salad. For heartier meals, serve it alongside grilled chicken or a bean and rice dish. My zucchini Chips and guacamole also make a great appetizer.

What sauce is on Mexican street corn?

Traditional Mexican street corn is slathered with a mix of mayonnaise, lime juice, chili powder, and cotija cheese. For soup, those elements are blended into the broth or used as toppings.

What are the ingredients in Panera Mexican Street Corn Soup?

Panera’s version typically features roasted corn, fire-roasted red peppers, poblano peppers, cream, and queso blanco. It’s creamy, savory, and slightly smoky with a mild spice level. My homemade version uses similar ingredients with a bit more customizable spice and texture.

Mexican Street Corn Soup

Why You’ll Love This Recipe