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Mexican Street Corn Soup

Mexican street corn soup with a creamy, elote-inspired texture—blended until smooth and finished with charred corn kernels. Topped with cotija, cilantro, chili powder, and lime for classic street-corn flavor in a bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 5 cup corn kernels Fresh, frozen, or canned; divided (2 cups for charring, 3 cups for blending).
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 jalapeño Minced.
Broth
  • 4 cup chicken or vegetable broth Use chicken for richer flavor or vegetable for vegetarian.
Dairy
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 0.5 cup cotija cheese Plus extra for serving if desired.
Butter and seasonings
  • 2 tbsp butter
  • 2 tsp chili powder Use some in the soup and more for topping.
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
Lime
  • 1 lime Juice of 1 lime; extra lime wedges for serving.
For serving
  • 0.25 cup fresh cilantro Extra cilantro, plus chili powder and lime wedges for serving.
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Char the corn
  1. Heat a dry hot skillet over high heat and char 2 cups of corn until you see browned spots, about 3-5 minutes. Set the charred corn aside.
Build the soup base
  1. Melt the butter in a pot over medium heat. Sauté the onion and jalapeño for 4 minutes, then add the garlic and cook for 1 minute.
  2. Add the remaining 3 cups corn, chili powder, cumin, and smoked paprika, then cook for 2 minutes. Stir until fragrant and coated.
Simmer and blend
  1. Pour in the broth, bring to a simmer, and cook for 15 minutes. Skim any foam if needed.
  2. Blend the soup until smooth using an immersion blender, keeping the blender submerged to avoid splashes. Blend until no corn pieces remain.
Finish and serve
  1. Stir in the heavy cream and sour cream, then add the charred corn and lime juice. Simmer gently for 2-3 minutes until heated through without boiling.
  2. Season with salt and pepper to taste, then serve topped with cotija, fresh cilantro, a pinch of chili powder, and lime wedges.

Notes

Pro tip: blend the soup while it’s hot, then add the dairy afterward to keep the texture silky. Refrigerate in a covered container for up to 3 days; reheat gently over low heat, adding a splash of broth if it thickens. Freezing is not recommended because cream and sour cream can separate after thawing. If you want a dairy-reduced version, use lactose-free heavy cream and lactose-free sour cream.