Creamy Mexican Street Corn Soup Recipe

If you’re a fan of elote, that classic Mexican street corn slathered in creamy goodness and sprinkled with spices, this soup is for you. Imagine all the flavors of that delicious street corn, but in a warm, comforting bowl that’s perfect for cozy nights. This creamy Mexican street corn soup is a blend of sweet corn, earthy spices, and just the right amount of heat from the poblano pepper. It’s rich and filling, with a delightful balance of creamy and tangy flavors. Plus, it’s a one-pot recipe that’s super easy to pull together—a major win for busy weeknights!

I first made this soup on a chilly evening when I was craving something hearty but also packed with vibrant, fresh flavors. I’d been experimenting with ways to capture the magic of street corn in a more comforting form, and this soup ended up being the perfect solution. One spoonful and I was hooked. The creamy texture, the warmth from the spices, and the bright citrusy kick from the lime—it all comes together in the most satisfying way. Now, it’s one of my go-to recipes whenever I want to bring a little Mexican street food magic into my kitchen.

this RECIPE

The inspiration behind this Mexican street corn soup

Mexican street corn, or elote, is a popular street food in Mexico. Traditionally, corn is grilled on the cob, coated with a creamy mixture of mayo or crema, and then sprinkled with chili powder, lime juice, cotija cheese, and sometimes a dash of cilantro. This soup takes those same flavors and reimagines them into a warm, creamy dish that’s ideal for soup lovers. While traditional elote is often enjoyed in summer when corn is at its peak, this soup lets you enjoy those flavors all year long. It’s a great way to bring a bit of summer sunshine to the colder months, and it’s easily adaptable based on the ingredients you have on hand.

Let’s talk ingredients: the stars of this soup

This soup keeps it simple with a few key ingredients that make it shine. Here’s what you need and some tips on getting the best out of each one.

• Corn: The star of the show! You can use fresh corn if it’s in season, but frozen corn works beautifully here, too, and is super convenient. The sweetness of the corn shines through and gives the soup its signature flavor.
• Poblano pepper: This mild chili pepper adds a subtle heat without overpowering the soup. If you can’t find poblano, try substituting with a mild green bell pepper, though you’ll miss out on a bit of the smokiness.
• Yukon gold potatoes: These potatoes add a creamy texture when blended and help thicken the soup. If you’re out of Yukon golds, russet potatoes can work too, but they’re a bit starchier.
• Cotija cheese: Crumbled on top, cotija adds a salty, tangy bite that complements the creaminess of the soup. If you can’t find cotija, feta is a good substitute with a similar flavor profile.
• Heavy cream: This is what makes the soup so luscious and creamy. You could substitute half-and-half for a lighter option, but keep in mind it won’t be quite as rich.
• Mexican crema: This is used for garnish and adds an extra layer of creaminess. Sour cream works as a substitute if needed.

Essential kitchen gear for this recipe

• Large pot or Dutch oven: You’ll need a big pot to cook the soup and give it room to simmer without boiling over. A Dutch oven works particularly well here for even heat distribution.
• Blender: Blending a portion of the soup is what gives it that thick, creamy texture. If you don’t have a traditional blender, an immersion blender can work in a pinch, though it may not get as smooth.
• Sharp knife and cutting board: Since you’ll be chopping onions, celery, poblanos, and potatoes, a sharp knife is a must to make the prep easier and quicker.
• Ladle: This might seem obvious, but a ladle makes serving soup so much easier—especially when it’s hot and creamy like this one.

Step-by-step: How to make creamy Mexican street corn soup

1. Start with a flavor base: In a large pot over medium-high heat, melt the butter. Add the finely chopped onion, celery, and poblano pepper with a pinch of salt and pepper. Sauté for 7-8 minutes until the onion softens and turns translucent. This step builds the soup’s flavor, so don’t rush it—let those vegetables get nice and fragrant.
2. Add aromatics and spices: Stir in the minced garlic, chile powder, and oregano. Cook for about 1 minute until you can really smell the spices. This step is key to deepening the flavor of the soup, so wait until you get that amazing, toasty aroma.
3. Simmer with potatoes and stock: Pour in the chicken stock and add the diced potatoes. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
4. Add corn, cream, and a hint of sweetness: Stir in the corn, heavy cream, and a couple teaspoons of sugar. Cook for an additional 5 minutes until the corn is heated through. The sugar helps bring out the natural sweetness of the corn and balances the spice from the chile powder.
5. Blend for the perfect texture: Scoop out about 1½ cups of the soup and blend it until smooth. Pour the blended soup back into the pot and give it a stir. This trick thickens the soup without needing a roux or extra thickeners.
6. Finish with cheese, cilantro, and lime: Stir in the crumbled cotija cheese, minced cilantro, and a splash of lime juice. Season to taste with salt and pepper. The lime juice brightens the flavors and adds a zesty contrast to the creaminess.
7. Serve with your favorite garnishes: Ladle the soup into bowls and top with extra cotija, a sprinkle of chile powder, a dollop of crema, and a little more cilantro. Serve with lime wedges on the side for an extra squeeze of freshness.

Fun variations to try with this soup

• Vegan-friendly version: Swap the butter with olive oil, use vegetable stock instead of chicken stock, and replace the heavy cream with coconut milk or a cashew cream. Skip the cotija cheese or use a dairy-free alternative.
• Spicy twist: If you love heat, add a diced jalapeño along with the poblano pepper, or sprinkle a little extra chile powder on top. You could even add a dash of hot sauce for extra kick.
• Southwestern flavors: For a bit more of a Southwestern vibe, add some black beans and roasted red pepper to the soup. It’ll make it even heartier and add a different flavor dimension.
• Roasted corn version: If you have the time, try roasting fresh corn on the cob before adding it to the soup. It’ll give the soup a smokier, slightly caramelized flavor that’s absolutely delicious.

How to serve and garnish this soup for maximum flavor

This soup is best served in wide, shallow bowls to show off all the garnishes. Top each bowl with extra crumbled cotija, a sprinkle of chile powder, a few dollops of Mexican crema or sour cream, and a scattering of fresh cilantro. Lime wedges on the side let everyone add a pop of acidity to their taste. To round out the meal, serve with warm tortilla chips or a side of crusty bread for dipping.

Perfect drinks to pair with this soup

For a refreshing pairing, I’d suggest a glass of cold, slightly sweet agua fresca, like pineapple or watermelon. The sweetness complements the soup’s spice and creaminess nicely. Another great option is a limeade or a citrusy mocktail—something with lime, cucumber, or mint would add a refreshing contrast to the rich soup. A Mexican-style horchata (a creamy rice drink with cinnamon) could also be lovely if you want something indulgent and comforting to go with the meal.

Storage and reheating tips for leftovers

If you’re lucky enough to have leftovers, this soup keeps well in the fridge for up to 3 days. Just store it in an airtight container. When reheating, warm it gently on the stovetop over low heat, stirring occasionally, until it’s heated through. If it’s too thick after storing, add a splash of chicken stock or water to thin it out. Avoid boiling the soup as it can make the cream separate. This soup also freezes well for up to 2 months; just let it cool completely before freezing.

Scaling the recipe for more (or fewer) servings

This recipe is pretty forgiving when it comes to scaling. If you want to make a larger batch, just double the ingredients and use a bigger pot. The cooking time may be a little longer, especially for the potatoes, so just check for tenderness before moving on to the next steps. For a smaller batch, halve the ingredients, but be sure to taste and adjust the seasoning as you go since the flavors may concentrate a bit more.

Frequently asked questions

1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works in a pinch! Just drain it well before adding it to the soup. You may want to add a touch more sugar to compensate for the lack of natural sweetness.

2. Is there a way to make this soup spicier?
Absolutely! You can add a diced jalapeño along with the poblano, or sprinkle in some cayenne pepper for extra heat.

3. What can I use instead of cotija cheese?
Feta cheese is a great substitute with a similar crumbly texture and tangy flavor.

4. Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld. Just reheat it gently on the stovetop before serving.

5. How can I make this soup lighter?
Swap the heavy cream for half-and-half, or even milk, for a lighter version. You could also reduce the amount of butter if you’re watching calories.

Print