This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!
Who else loves Mexican street corn? We’ve taken all the delicious flavors of Mexican Street Corn and made it into a delicious soup that is absolutely killer! It’s hearty, full of corn, and topped off with bacon, cheese, and jalapeños. What’s not to love? Not only is this soup absolutely delicious, it’s also really easy to make, and is ready in under 20 minutes! We have a feeling you’ll be making this soup over and over and over again. It’s easy for this one to become a family favorite!
What is Mexican street corn (Elote)?
Mexican street corn, also known as Elote, is grilled corn that is lathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, garlic, and cilantro.
While we love the convenience of frozen corn kernels, you can always use canned, or even fresh corn cut off the cob. If using canned, you’ll need 4 cans of corn for this recipe. Make sure to drain corn first.
This soup is so creamy with the heavy cream. You can always use milk or half and half, but it is certainly not the same. Alternatively, if you need a plant-based option, you can substitute with your favorite plant-based milk or half and half replacement product. Make sure to choose a higher fat content dairy alternative such as oat or soy milk.
Sugar is completely optional in this recipe. If you would like to leave it out for any reason, you are welcome to do so.
Please make sure to use freshly chopped cilantro in this recipe. Dried cilantro simply will not do.
Spice Level of Mexican Street Corn Soup:
The jalapeño in this soup gives it a nice warmth, but is not overly spicy. If you prefer a spicier soup, you can always an extra jalapeño.
How much flour do you need to thicken a soup?
When you want to thicken a soup or stew, use equal parts flour and fat. The flour needs to be mixed into the fat directly for best results. This allows it to evenly disperse into the liquid once it is added. If you’ve already added your liquid and you want to add additional flour in to thicken your soup, whisk your flour into a small amount of the hot liquid in a separate bowl. Once you have a liquid slurry, pour it back into the soup over heat and stir until thickened.
Storage and Reheating Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious Mexican inspired recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Has anyone ever made in a crockpot?
Delicious! Will definitely make again!!
Amazing! Ready in less than half and hour and oh so delish, I am def making this again. I made it with a jalapeño & a Serrano pepper since we like heat.
I didn’t have chicken stock, so I simply substituted high quality bouillon I had on hand, I also used whole milk rather than cream. It came out perfect and has the most heavenly flavor.
This was to die for. I did add the extra Jalapenos, as we love the heat factor.