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Delicious bowl of Mexican street corn soup topped with fresh cilantro and lime

Mexican Street Corn Soup

Dive into the vibrant world of Mexican cuisine with this creamy and flavorful Mexican Street Corn Soup, filled with sweet corn and warm spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

Ingredients
  

Main Ingredients

  • 4 cups corn kernels (fresh, frozen, or canned) Sweet and juicy, these kernels form the soul of the soup.
  • 1 tbsp olive oil Golden and fragrant, it brings a lusciousness to the mix.
  • 1 small onion, chopped Aromatic and tender, it adds depth to the base.
  • 2 cloves garlic, minced Pungent and flavorful, these little cloves provide warmth.
  • 1 cup milk Creamy and smooth, it enriches the broth beautifully.
  • 2 cups chicken or vegetable broth Rich and savory, the broth is essential for depth.
  • 1/2 tsp chili powder Smoky and slightly spicy, it’s the kick of personality in the dish.
  • 1/2 tsp cumin Warm and earthy, this spice adds complexity.
  • 1/4 tsp smoked paprika Subtly smoky, it enhances the flavor profile.
  • 1/2 cup heavy cream Luxuriously rich, it brings the creamy texture we crave.
  • 1/4 cup crumbled queso fresco Salty and crumbly, this cheese adds a traditional touch.
  • 1 tbsp lime juice Bright and tangy, it elevates the flavors.
  • to taste Salt and pepper Essential for balancing the flavors.

Garnish

  • 1/4 cup fresh cilantro, chopped Herbal and vibrant, it adds freshness.
  • 1/4 cup chopped red onion Crunchy and sharp, it provides texture.
  • 1/4 cup crumbled tortilla chips Crunchy and salty, they add a delightful finish.

Instructions
 

Preparation

  • In a large pot, heat olive oil over medium heat.
  • Add the chopped onion, stirring gently, until they turn translucent and soft.
  • Introduce the minced garlic and cook for another minute.
  • Add in the corn kernels, chili powder, cumin, smoked paprika, salt, and pepper, and stir for 1-2 minutes.
  • Pour in the chicken or vegetable broth and milk, stirring to combine.
  • Bring the mixture to a gentle simmer for about 10 minutes.

Blending and Finishing

  • Use an immersion blender to puree part of the soup, leaving some corn chunks for texture.
  • Stir in the heavy cream and lime juice, cooking for an additional 5 minutes.

Serving

  • Ladle the soup into bowls and garnish with crumbled queso fresco, fresh cilantro, chopped red onion, and tortilla chips.

Notes

Choose fresh corn when in season for optimal sweetness. When using canned corn, drain and rinse for the best flavor.
Keyword Comfort Food, Corn Soup, Elote Soup, Mexican Recipes, Mexican Street Corn Soup