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The Best Mexican Street Corn Soup Recipe

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4 from 12 reviews

This vibrant Mexican Street Corn Soup captures the essence of the classic elote flavors in a comforting and creamy soup. With tender Yukon gold potatoes, sweet corn, smoky spices, and a tangy lime finish, this recipe is perfect for a delicious weeknight meal or entertaining guests. Topped with cotija cheese, fresh cilantro, jalapeño slices, and a drizzle of Mexican crema, it delivers a perfect balance of heat, creaminess, and zest.

Ingredients

Soup Base

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Main Ingredients

  • 1 pound Yukon gold potatoes, peeled and diced
  • 6 cups corn kernels (fresh, frozen, or canned & drained)
  • 6 cups chicken broth
  • 1 cup whole milk

Finishing Touches

  • Juice of 2 limes
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 jalapeño, thinly sliced
  • Extra lime wedges for serving
  • Chili powder for sprinkling
  • Drizzle of Mexican crema (or sour cream/Greek yogurt)

Instructions

  1. Sauté Vegetables: Pour the olive oil into a large Dutch oven or heavy-bottomed pot and heat over medium. Add the diced onion and red bell pepper, cooking for 5 to 6 minutes until softened. Stir in minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper, cooking for an additional minute to toast the spices and enhance flavors.
  2. Add Starchy and Base Ingredients: Add the peeled and diced Yukon gold potatoes, corn kernels, and chicken broth to the pot. Stir well to combine everything evenly and bring the mixture to a gentle boil over medium-high heat.
  3. Simmer the Soup: Reduce the heat to medium-low and allow the soup to simmer for 20 to 25 minutes, or until the potatoes are tender and easily pierced with a fork, which ensures the soup will have a rich, hearty texture.
  4. Blend Part of the Soup: Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy consistency while keeping some texture. Alternatively, transfer a few cups of the soup to a blender, puree until smooth, then return the blended portion to the pot and stir to combine.
  5. Add Dairy and Lime Juice: Turn the heat down to the lowest setting. Stir in the whole milk and freshly squeezed lime juice to add creaminess and brightness to the soup. Warm the soup gently for 2 to 3 minutes, then taste and adjust seasoning as needed.
  6. Serve and Garnish: Ladle the soup into bowls and top each serving with crumbled cotija cheese, chopped cilantro, thin jalapeño slices, a drizzle of Mexican crema, a sprinkle of chili powder, and an extra squeeze of lime wedge for garnish and added flavor layers.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • If fresh corn is unavailable, frozen or canned corn kernels work well.
  • An immersion blender makes blending easier and safer; a standard blender works if handled carefully.
  • Adjust jalapeño amount to control the level of spiciness according to preference.
  • Mexican crema can be substituted with sour cream or Greek yogurt for a similar tangy finish.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.

Find it online: https://cookedbysarah.com/the-best-mexican-street-corn-soup-recipe/