Delicious Mexican Street Corn Soup Recipe

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Mexican Street Corn Soup has all of the delicious flavors of a cob of roasted smokey, spicy, cheesy Elote (Mexican street corn). I first discovered the joy of eating Mexican Street Corn at a street fair in San Jose California. We were living in a little town next door to San Jose and on the weekends would head over to San Jose for something to do.

I had always put a little butter and salt on my cooked corn and when I discovered how tasty this recipe was I couldn’t wait to make it at home. Over the years I’ve make a number of versions of the Mexican street corn. A few winters ago I was craving this delicious treat but it was a cold day and somehow a bowl of soup sounded like a better option. So after several tries this recipe was the result.

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Key Takeaways:

Inspired by Elote: This soup is a cozy twist on Mexican street corn, combining its smoky, spicy, and cheesy flavors into a comforting dish.
Versatile Corn Options: Fresh corn works best, but frozen corn can be roasted for a quick and delicious alternative.
Nutritious and Flavorful: Corn is not only flavorful but also packed with B vitamins and prebiotic fiber, aiding digestion and gut health.
Rich in Ingredients: The recipe features a blend of roasted garlic, smoky paprika, creamy coconut, and fresh lime juice for a burst of flavor.
Customizable Garnishes: Elevate the soup with toppings like cotija cheese, tortilla strips, jalapenos, and a dollop of Greek yogurt.
Pro Tip for Roasting Corn: Roast kernels in a cast iron skillet for added depth, even if using frozen corn.

Overview

Mexican Street Corn Soup is a cozy, flavor-packed twist on the beloved Elote, bringing all the smoky, cheesy, and spicy goodness of grilled Mexican street corn into a warm, comforting bowl. Inspired by a first taste at a street fair in San Jose, this recipe was born out of a craving for that irresistible flavor on a chilly day. Blending roasted corn (fresh or frozen), aromatic spices like cumin and smoky paprika, and a creamy coconut-lime finish, the soup delivers both comfort and nutrition. It’s rich in prebiotic fiber and essential B vitamins, supporting digestion and gut health. With versatile ingredients and customizable toppings like cotija cheese, jalapeños, or tortilla strips, this dish is easy to adapt and even easier to love. Whether you’re warming up in winter or just craving a spoonful of street-food magic, this soup is a delicious, healthful way to enjoy Elote any time of year.

SIS Tip - Simple is Smart tip for Mexican Street Corn Soup.

Save some time and roast the corn after it is cut off the cob. If fresh corn isn’t in season purchase some frozen corn and defrost it. After it’s defrosted roast it up in a frying pan with about 1/4 of a teaspoon of olive oil.

Nutrition Nugget for Corn

Corn contains a number of key B vitamins for good brain and heart health including Niacin, Folate, and Vit. B6. In addition it is full of insoluble fiber. Insoluble fiber is the food the healthy bacteria in our guts need to thrive. Corn is considered a prebiotic. In addition to providing food for our guts micrbiome corn aids in our digestion by keeping things moving along thus preventing constipation, cramping, and bloating. When I was on a trip visiting China I noticed many of the Chinese people stopping at street vendors and purchasing corn. I asked my tour guide is the corn was sweet corn. She told me that no the corn did not taste good and they ate it for the fiber and not the flavor. When I was a kid growing up on the farm we called this corn cow and chicken corn.

Ingredients for Mexican Street Corn Soup

Fresh or Frozen Corn Kernels: Cut them off the cob and roast them after they are cut off. Measure out the amount before you roast them as roasting them will cause some shrinking in volume.
Onions: 1 medium diced onion
Vegetable Broth: I use my homemade Vegetable Stock you can see from the picture it is a thick hearty broth. No clear watery broth that maybe saw a few veggies in it. I also get it, not everyone has time to make veggie stock. Your soup will still be tasty with purchased stock.
Coconut Cream: or coconut milk if you want to save on some calories.
Garlic: I used roasted garlic, however fresh minced also works.
Lime: Purchase a fresh lime and juice it fresh.
Cumin: A spice used in Mexican Cuisine. It’s an ancient spice grown in Egypt and a member of the parsley family.
Chili Powder: A little extra zing is always delicious
Paprika: If you can find the smoky paprika it adds an extra level of yum to this recipe.
Salt and Pepper: to taste

Garnishes

Lime wedges
Jalapeno pepper slices
Cotija cheese crumbles
Greek yogurt
Corn
Red, white, and purple tortilla strips

Step by Step Instructions:

If you are using fresh corn, remove the kernels from the cob. For frozen corn, thaw it if necessary.
In a cast iron skillet, roast the corn kernels with about ½ tsp of the olive oil, until the skin of some of the kernels is lightly browned.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, chili powder, cumin, and smoked paprika, cook for an additional 1-2 minutes or until fragrant.
Add the corn kernels to the pot and stir to combine with the onion and spice mixture.
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
Using an immersion blender or a regular blender, puree about half of the soup until it reaches your desired consistency. If using a regular blender, be sure to blend in batches and exercise caution when blending hot liquids.
Stir in the coconut cream and lime juice. Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with a dollop of the nondairy sour cream or crumbled cotija cheese, chopped cilantro, a squeeze of fresh lime juice, and a sprinkle of additional chili powder for extra heat. Optional garnishes are fried tortilla chips and jalapeno pepper rings.

FAQ for Mexican Street Corn Soup

What is Mexican soup made of?

Mexican cuisine is famous for its vibrant flavors and diverse ingredients, and Mexican soup is no exception. Traditional Mexican soups are often made with a base of rich and flavorful broth, which can be made from chicken, beef, or vegetables. The soup is then typically filled with a variety of ingredients such as beans, corn, tomatoes, and various types of chilies. Additional ingredients like onions, garlic, and spices such as cumin and cilantro are also commonly used to enhance the taste. Mexican soups can be hearty and filling, with the addition of meat or poultry, or they can be light and refreshing, featuring fresh vegetables and herbs. No matter the variation, Mexican soup is a delicious and satisfying dish that showcases the bold and vibrant flavors of this cuisine.

Why is Mexican street corn so good?

Mexican street corn, also known as elote, is an irresistible treat. There are several reasons why this street food is so iyummy. The corn is freshly picked and perfectly cooked, retaining its natural sweetness and juiciness. The kernels are then slathered with a rich and creamy mixture of mayonnaise, sour cream, and Mexican cheese. This combination creates a harmonious blend of flavors that is both tangy and savory. To top it off, the corn is generously sprinkled with chili powder and garnished with fresh cilantro and a squeeze of lime, adding a burst of heat and freshness. The result is addictive and satisfying all at the same time. Moreover, the act of eating Mexican street corn is an experience in itself. Whether you’re standing on a bustling street corner or sitting at a lively food market, the ambiance adds to the enjoyment of this delicious snack.

Can I use Parmesan instead of Cotija?

Yes, you can use parmesan instead of Cotija. While they are not exactly the same, they do share some similarities. Both cheeses are hard, crumbly, and have a salty flavor profile. Parmesan has a nuttier taste compared to Cotija, but it can still provide a similar sharpness and texture to your dish. So if you’re in a pinch, go ahead and give parmesan a try as a substitute for Cotija!

Is cotija like feta?

Cotija is often compared to feta. While both cheeses are crumbly and salty, there are some distinct differences between the two. Cotija has a stronger flavor and a drier texture compared to feta, which is more creamy and tangy. Cotija is made from cow’s milk, while feta is traditionally made from sheep’s milk or a mixture of sheep’s and goat’s milk. So, while cotija and feta may share some similarities, they are definitely unique in their own right.

Is cotija cheese healthy?

Cotija cheese, a popular Mexican cheese, is loved for its distinctive salty flavor and crumbly texture. But is it healthy? The answer lies in moderation. Like most cheeses, cotija cheese is high in saturated fat and sodium, which can be detrimental to our health if consumed in excess. However, it also contains essential nutrients like calcium and protein. So, if enjoyed in moderation as part of a balanced diet, cotija cheese can be a tasty and nutritious addition to your meals. Just remember to keep an eye on portion sizes and opt for lower-sodium options whenever possible to ensure you’re making a healthier choice without compromising on flavor.

Is cotija goat cheese?

Contrary to popular belief, cotija cheese is not made from goat’s milk. Instead, it is traditionally made from cow’s milk. The cheese is named after the town of Cotija in the Mexican state of Michoacán, where it originated. It has a distinctive flavor that adds a delicious touch to many Mexican dishes. While goat cheese is also widely enjoyed in Mexican cuisine, it is not the same as cotija cheese. So, if you’re looking for that authentic crumbly and salty taste, reach for a block of cotija cheese made from cow’s milk.

Is Mexican corn white corn?

Mexican corn is not exclusively white corn. In fact, there are several varieties of corn grown in Mexico, including white, yellow, and even blue corn. Each variety has its own unique flavor and texture, making Mexican cuisine incredibly diverse and exciting. White corn, however, does hold a special place in Mexican culinary traditions. It is commonly used to make tortillas, tamales, and other traditional dishes. The white corn used in Mexico tends to have a sweeter taste and a softer texture compared to its yellow counterpart. So, while Mexican corn encompasses various colors, white corn remains an integral part of the country’s culinary heritage

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Mexican Street Corn Soup

Mexican Street Corn Soup takes the traditional street corn that we all love and transforms it into a delicious vegan soup

Servings

Prep Time 15

Cook Time 20

Total Time 35

Equipment

chef knife
3-quart saucepan with lid
Cast Iron Skillet
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.

Ingredients

4 cups corn kernels fresh or frozen
1 tbsp olive oil
1 medium onion
3 cloves roasted or fresh garlic
1½ tsp. chili powder
1 tsp cumin
4 cups vegetable broth
1 cup coconut cream
juice from 1 lime

Garnishes

non-dairy sour cream or non-dairy yogurt
cotija cheese if you aren't vegan
jalapeno peppers
tortilla strips
cilantro
lime wedges

US Customary - Metric

Instructions

If you are using fresh corn, remove the kernels from the cob. For frozen corn, thaw it if necessary.
In a cast iron skillet, roast the corn kernels with about ½ tsp of the olive oil, until the skin of some of the kernels is lightly browned.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, chili powder, cumin, and smoked paprika, cook for an additional 1-2 minutes or until fragrant.
Add the corn kernels to the pot and stir to combine with the onion and spice mixture.
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
Using an immersion or a regular blender, puree about half of the soup until it reaches your desired consistency. If using a regular blender, blend in batches and exercise caution when blending hot liquids.
Stir in the coconut cream and lime juice. Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with a dollop of the non-dairy sour cream or crumbled cotija cheese, chopped cilantro, a squeeze of fresh lime juice, and a sprinkle of additional chili powder for extra heat. Optional garnishes are fried tortilla chips and jalapeno pepper rings.