Mexican Street Corn Soup
Let’s Talk About How Mexican Street Corn Soup Took Over My Kitchen
Alright, so the first time I tried making Mexican Street Corn Soup, it was after an utterly chaotic week—one of those where you open the fridge and just stare, hoping dinner jumps out. I’d eaten elote from a street cart at a summer festival (you know the one—music, laughter, someone’s dog running wild). That flavor stuck with me for weeks. So, when I finally had some corn on hand (plus half a bag of tortilla chips I was pretending not to eat straight from the bag), I figured why not? The first batch was…let’s just say not award-winning. But the second time? Oh man, it was like a backyard party in a bowl. I even caught my neighbor sniffing the air and asking if I had extra. (And no, I didn’t share. Sorry, Steve.)
Why I Make This Soup When I’m Craving Something Cozy
I make this soup when the weather can’t make up its mind—rainy, then sunny, then back again. My family goes crazy for it because it’s creamy, cheesy, and has just enough kick to keep things interesting (even my picky cousin who thinks black pepper is “spicy” asks for seconds). And speaking of spice, I used to go overboard with the jalapeños; now I just add one, taste, and maybe sneak in another if I’m feeling wild. If you love corn, cheese, and a little bit of kitchen chaos, you’ll get why this is on repeat at my place.
Here’s What You’ll Need (And What’s Totally Fine to Swap)
- 4 cups fresh corn kernels (frozen honestly works just fine when corn’s out of season; I’ve even used canned, but rinse ‘em well)
- 2 tbsp butter or, if you’re feeling healthy, olive oil (my grandmother swore by salted butter, but I just grab whatever’s handy)
- 1 medium yellow onion, diced (red onion brings more bite if you like it)
- 3 cloves garlic, minced (sometimes I just use that jarred stuff—no shame)
- 1 jalapeño, seeded and chopped (more or less depending on your spice drama)
- 4 cups chicken or veggie broth (I’ve used bouillon cubes in a pinch—no one noticed)
- 1/2 cup sour cream (Greek yogurt subs in if I forgot to shop)
- 1/3 cup cotija or feta cheese (I know, not the same, but feta does the trick when cotija’s nowhere to be found)
- 1/2 tsp smoked paprika (chipotle powder also slaps, though a little goes a long way)
- 1/4 cup chopped cilantro, plus more for topping (unless you’re one of those people who thinks it tastes like soap—skip it!)
- Juice of 1 lime (if you’re out, a splash of vinegar kinda works)
- Salt and pepper to taste
How I Actually Make Mexican Street Corn Soup (Step-by-Step, Sort Of)
- Start by melting the butter in your biggest soup pot over medium heat. Toss in the onion and cook until it’s translucent, about 5 minutes (sometimes I wander off and it browns—still good!).
- Add garlic and jalapeño. Stir for a minute, just until fragrant. Don’t worry if your kitchen starts smelling like a taco truck—that’s the goal.
- Dump in your corn. Stir it around, let it get a little color (this is where I usually sneak a taste—if your corn’s sweet, you’re golden).
- Pour in the broth. Bring to a gentle simmer and let it hang out for about 15 minutes, uncovered. It might look a bit thin but don’t panic, the magic’s coming.
- Now, grab your blender (or an immersion blender if you like living dangerously) and blitz about half the soup. I like it chunky so I blend right in the pot. It’s okay if it’s not silky smooth; texture is life.
- Return the soup to the heat, then stir in sour cream, cheese, smoked paprika, cilantro, and lime juice. Taste and adjust with salt and pepper. If it’s too thick, splash in more broth—too thin? Let it simmer a few minutes.
- Ladle into bowls. Top with extra cheese, more cilantro, maybe a dusting of chili powder if you’re feeling extra.
Stuff I Learned The Hard Way (Notes)
- If you forget to take the sour cream out of the fridge in advance, it sometimes curdles a bit when it hits the hot soup. Not a huge deal, just whisk like mad or…ignore it. Still tastes great.
- Actually, I find it works better if you blend the soup before adding the dairy. Less chance of weirdness.
- Frozen corn is just as tasty, especially off-season. Don’t let anyone tell you otherwise.
- Once, I added way too much lime and it tasted like a cleaning product. Start small with that stuff.
Things I’ve Tried (And a Few That Flopped)
- Added diced potatoes once—made it extra hearty, but it thickened up almost like mashed potatoes. Not a bad thing on a cold night, honestly.
- Used chipotle peppers in adobo for a smokier kick; great if you like bold flavors but don’t overdo it.
- Went vegan with oat milk and vegan cheese—texture was off, kind of gluey, so I’d stick to regular or at least try coconut milk next time.
Tools I Use (Or Improvise When I Can’t Find Them)
- Big soup pot (I’ve used a Dutch oven or, in a pinch, a deep frying pan—just watch for splashes)
- Immersion blender or a regular blender (If you don’t have either, a potato masher gets you halfway there. Rustic, but hey, it works.)
- Sharp knife for the corn—though I’ve been known to use a bread knife, too.
How I (Try to) Store Leftovers
Just pop any leftovers in an airtight container in the fridge; should last up to 3 days. Though honestly, in my house, this soup never survives beyond the first 24 hours. Reheats pretty well, but give it a good stir since it thickens up as it sits. I actually think it tastes better the next day—flavors kind of mellow and mingle.
How We Serve It (And Sometimes Over-Do It)
We like big bowls with extra cheese, a handful of tortilla chips crushed on top (or scooped right in). If I’m feeling fancy, I’ll char a few corn kernels in a skillet and sprinkle them on as a topping. Sometimes, if it’s a party, I’ll set out a little topping bar—sour cream, lime wedges, hot sauce, even a bit of bacon. Oh, and always with a cold beer or agua fresca—like this agua fresca recipe I found last summer. You could serve it with a simple salad, but we usually skip straight to seconds instead.
Pro Tips (Aka Lessons I Learned the Messy Way)
- I once tried rushing the simmer and ended up with crunchy onions. Let the soup bubble gently—soft veggies make for dreamy soup.
- Don’t be stingy with the cheese topping; a little extra never hurt anyone (except that one lactose-intolerant friend—sorry, Mark).
- If you use the regular blender, let the soup cool a few minutes or you’ll end up with soup on the ceiling. Ask me how I know.
Questions I Actually Get Asked
- Can I make this ahead? Oh, totally. I think it gets even better if it sits for a day. Reheat gently, maybe add a splash of broth.
- Is it super spicy? Not unless you add extra peppers. The jalapeño mainly adds flavor; you control the heat.
- Can I freeze it? Sure, but the dairy sometimes separates a bit when thawed. Tastes fine, just stir it like mad. Or, leave the sour cream out and add it after reheating.
- What if I don’t have cotija cheese? Feta is pretty darn close, or even parmesan in a pinch. Not authentic, but it’ll work.
- Where do you get your cotija? There’s a great Mexican market near me, but I’ve used this brand from the grocery store and it’s solid.
- Can I make it vegan? You can try—swap in plant-based dairy and broth. I mentioned earlier, oat milk made mine kind of weird but coconut milk might be better. Let me know if it works for you!
Oh, and—totally random, but last time I made this, my cat tried to climb onto the counter and knocked over my jar of cumin. That’s why you don’t see cumin in this recipe; I’m still finding seeds behind the toaster. Anyway, happy cooking!
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
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2Stir in minced garlic, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
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3Add corn kernels and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
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4Use an immersion blender to partially puree the soup, leaving some corn kernels whole for texture.
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5Stir in sour cream and season with salt and black pepper to taste. Simmer for 2-3 more minutes.
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6Ladle soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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