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mexican street corn soup recipe featured
Avatar photoSara Khalid

Mexican Street Corn Soup Recipe (Elote Soup)

A rich, smoky, and creamy soup inspired by Mexico City's beloved elote and esquites. This mexican street corn soup recipe blends charred corn, chipotle, lime, and cotija into a comforting bowl that captures the essence of Mexican street food.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 298
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 3 cups (420g) fresh or frozen corn kernels
  • 1 tbsp (15ml) vegetable oil
  • 1/2 cup (80g) finely diced white onion
  • 2 cloves garlic, minced
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1/2 cup (120ml) heavy cream or Mexican crema
  • 1/2 tsp (1g) chipotle powder or 1 tbsp minced chipotle in adobo
  • 1/2 tsp (3g) ground cumin
  • 1/2 cup (60g) crumbled cotija cheese
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 tbsp (15ml) fresh lime juice
  • Kosher salt and freshly ground black pepper, to taste

Equipment

  • Blender
  • Cast-iron skillet
  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. mexican street corn soup recipe recipeCard1
  2. In a cast-iron skillet over medium-high heat, heat oil. Add corn and cook undisturbed for 3–4 minutes until charred. Stir and cook 3–4 minutes more until blistered. Remove from heat.
  3. In the same skillet, sauté diced onion for 4–5 minutes until soft. Add garlic and cook 1 minute more. Deglaze with a splash of broth.
  4. Transfer half the corn and all aromatics to a blender. Add 1 cup broth, cream, chipotle, and cumin. Blend until smooth.
  5. Pour blended mixture into a saucepan. Add remaining broth and whole corn. Simmer 8–10 minutes over medium heat, stirring occasionally.
  6. Remove from heat. Stir in lime juice and season with salt and pepper to taste.
  7. Ladle into bowls and top with cotija, cilantro, and extra crema if desired. Serve immediately.

Nutrition

Calories: 298 | Carbohydrates: 32 | Protein: 9 | Fat: 15 | Fiber: 3 | Sugar: 7

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth. Do not freeze due to dairy separation.
MAKE AHEAD: Char corn and sauté aromatics up to 2 days in advance. Blend base and refrigerate separately; finish with fresh toppings before serving.
SUBSTITUTIONS: For vegan version, use coconut milk and plant-based feta. For spicier soup, add minced serrano pepper while sautéing onions.
PRO TIPS: Always char corn in batches for maximum browning. Blend only half for ideal texture contrast. Season at every stage for balanced flavor.
SERVING SUGGESTIONS: Serve with warm tortillas, lime wedges, and extra cotija. Pair with a crisp green salad or grilled chicken for a complete meal.
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