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.
Corn Options:
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.
Heavy Cream:
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:
Sugar is completely optional in this recipe. If you would like to leave it out for any reason, you are welcome to do so.
Cilantro:
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.
10 out of 10
Made this tonight, so good! The only variation I made was to blend it a bit with a stick blender before serving, just to thicken it up a bit.
10 out of 10
I made this many times and it is delicious! I used 2% milk this last time and couldn’t tell the difference. So good!
I made this today (9/4/23) in a cast iron pot on my open fire grill today. Made it so I could freeze it for a winter dish.
It actually took a lot longer to do on a open fire in a cast iron pot that what it would take indoors. I am ok with that though…just so you know if you get the idea to make your soups and stews during summer, you will adjust your timing.
As for the taste? Excellent. Does taste like street corn… actually, better than the ones I have had.
I will definitely be making a bigger batch next time.
It’s absolutely delicious!! A fresh change of pace in your regular meals
This is sooo good! I cut up a couple of pre-cooked bacon slices and cooked with the onion and jalapeno to give just a little more smoky flavor. I used no salt added chicken stock, halved the salt (trying to watch my salt), and cut the corn off 7 fresh cobs. A second time I made the soup and added potatoes – it’s such a wonderfully flavorful broth! Thank you for sharing.
Okay… First of all, I absolutely love, love, love you! I have been following you for years and was so excited that you created a cookbook! I absolutely LOVE it! That is actually how I found this recipe…
CAN I JUST TELL YOU! OMG! This is the absolute best thing everrrr! It has quickly risen to the top of the my family’s list of favorites, and I can’t make enough of it! What I also love is how encouraging you are to try your recipes and to add a personal spin on things. That is exactly what I did with this recipe. I actually have added a few things to it, and it has become more of a chowder than a soup. So since I have to cook the bacon for a topping, I cook the onions and Jalapenos in the bacon drippings. I also add a red bell pepper or two. The extra flavor of both adds a bit more smokiness and depth. IT’S DELISH! I also add some diced Yukon gold potatoes when I add the corn. I normally triple the recipe (We are a family of five) but use about half of the cream amount, double the corn, and throw my emulsifier in to blend things up a bit. We serve it with tons of lime, whatever cheese we have on hand, and tons of that bacon! If you haven’t tried this recipe, you NEED to! It is absolutely incredible and keeps all of us wanting more!
I followed the recipe almost exactly, except I made a vegetarian version (vegan if you use margarine instead of butter and skip the cheese). I also added 2 cans of cream style corn because I wasn’t sure if the oatmilk half and half would be thick abd creamy enough for my liking. I also added 1 Tbsp of Epicure fajita spice. One additional step: I browned 2/3 of the corn in my cast-iron pan. So good!
Simple but fantastic!
Was very good I used fresh corn off the cob I froze in and also added a poblano pepper yummy