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bowl of creamy mexican street corn soup with cotija cheese, cilantro, and lime garnish
Taha Ayad

Cozy Mexican Street Corn Soup

This creamy Mexican Street Corn Soup captures all the bold flavors of classic elote — sweet corn, cotija cheese, chili, and lime — in a warm, comforting bowl you can enjoy any time of year.
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Servings: 4 servings
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned
  • 1 tablespoon olive oil or butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 poblano or jalapeño pepper chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 cup crumbled cotija cheese
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Optional toppings: tortilla strips diced avocado, or Tajín seasoning

Method
 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add diced onion, garlic, and poblano pepper; sauté until softened and fragrant.
  3. 3. Stir in chili powder, cumin, and smoked paprika; toast the spices briefly.
  4. 4. Pour in broth and bring to a gentle simmer.
  5. 5. Add corn and cook for about 10 minutes until tender.
  6. 6. Use an immersion blender to purée half the soup for a creamy texture.
  7. 7. Stir in heavy cream, cotija cheese, and lime juice; heat gently without boiling.
  8. 8. Season with salt and pepper to taste.
  9. 9. Ladle into bowls and garnish with cilantro, cheese, and chili powder.
  10. 10. Serve warm with tortilla strips or avocado.

Notes

For a smoky flavor, roast fresh corn before adding it to the soup.
Use coconut milk and vegetable broth for a vegan version.
Freeze the soup base before adding dairy for better texture when reheating.
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