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Creamy One-Pot Mexican Street Corn Soup (Easy Elote Inspired)

A close-up of a white bowl filled with creamy yellow Mexican street corn soup, topped with crumbled white cheese and fresh cilantro.
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Capture the bold, zesty flavor of Mexican street corn in a comforting, creamy soup format. This recipe is quick, uses convenient ingredients, and brings authentic Elote taste to your weeknight dinner table.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken or vegetable broth
  • 2 (15 ounce) cans sweet corn, drained, or 3 cups frozen corn kernels
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup fresh cilantro, chopped, plus more for topping
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Optional toppings: Tortilla strips, extra lime wedges, chili powder

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are aromatic.
  4. Pour in the chicken or vegetable broth, both cans of corn (or frozen corn), and the diced tomatoes with green chilies. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to blend.
  6. Remove the pot from the heat. Use an immersion blender to blend about one-third of the soup until creamy, or carefully transfer one-third of the soup to a regular blender and blend until smooth, then return it to the pot. This creates a creamy texture without needing flour.
  7. Stir in the heavy cream, crumbled Cotija cheese, chopped cilantro, and fresh lime juice. Stir until the cheese is mostly melted and the soup is heated through (do not boil after adding cream).
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Ladle the Mexican Street Corn Soup into bowls. Top each serving with extra Cotija cheese, fresh cilantro, and tortilla strips for crunch. Serve immediately with lime wedges.

Notes

  • For a dairy-free option, substitute the heavy cream with full-fat coconut milk and omit the Cotija cheese, or use a vegan feta alternative.
  • If you prefer a thicker soup, you can mash some of the corn kernels against the side of the pot before blending.
  • You can add shredded cooked chicken to make this a heartier Chicken Street Corn Soup. Add it when you stir in the cream.

Nutrition

Find it online: https://magazinemeal.com/mexican-street-corn-soup-recipe/