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? I know I do! I’ve taken all those delicious flavors, added a few, and made it into a delicious soup that is absolutely killer! It’s hearty, full of corn, and topped off with bacon, cheese, and jalapeno. What’s not to love?
Not only is this soup absolutely delicious, it’s also really easy to make. It’s read in under 20 minutes! I 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.
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.
If you liked this recipe you may also be interested in my recipe for Authentic Carne Asada. It’s one of the most popular recipes on my website. If you like Mexican flavors, you can’t go wrong with Carne Asada.
Watch the video below where I walk you through every step of this recipe.
Mexican Street Corn Soup
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeno, minced
- 5 cloves garlic, crushed
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 1 tablespoon sugar
- 2 teaspoons salt
- 1½ cups heavy cream, half and half, or milk
- 1 cup freshly chopped cilantro
- ½ lb bacon, cooked and crumbled
- ½ cup crumbled cotija cheese
- 1 jalapeno, sliced
- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
- Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
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Jackie says
This recipe is delicious. It definitely took longer to make than 20 minutes (more like an hour plus, but that included cooking the bacon, diving veggies, and rationing out spices, etc). I took the cumin down by 25% but that’s likely a personal preference. I saw no problem with the amount of salt at all. Everyone from my 3 year old to my husband was pleased!
Debbie says
Just made this and it was excellent!! Used feta cheese couldn’t find the cojita and put some rotisserie chicken in it this is a keeper thanks debbie
Cattie says
Can I used canned corn?
Rachel Farnsworth says
Yes
Lisa says
Making this right now, it’s been kind of a chilly day today so it’ll be perfect for supper tonight.
Debbie says
Has anyone used fresh corn?
Rachel Farnsworth says
Fresh corn will work, you just need to make sure the corn gets cooked.
Lisa says
I’m making it now, using fresh corn
Chelsea says
Would using vegetable stock instead of chicken make a big difference? My boyfriend is a vegetarian.
Rachel Farnsworth says
Yes, you can use vegetable stock.
Steve says
My wife is Gluten Free. Can you suggest a GF flour or something to thicken it with instead of regular flour. Thank you
Rachel Farnsworth says
Cornstarch
Jess says
I thicken my soups with cauliflower and veggie or chicken stock blended in the blender instead of making a rue
Donna says
Perhaps try rice flour.
Lucy says
My 18 year old stepdaughter made this for us and we LOVE it!!!!! The spices and seasonings all work beautifully together. I’m not a fan of cilantro, but this recipe is an exception to my no cilantro rule. Sadly, she is gone this weekend, so I’ll be making this because we just can’t get enough of it. We add rotisserie chicken to add a bit of protein. Thank you so much for this easy to follow and inexpensive recipe.
Lindsey says
We loved this, but hubby says I either need to add chicken to make it more of a meal, or serve it as a side dish during enchilada or taco night. The flavor was delicious! I followed the recipe except I did not include onion and used minced garlic instead of fresh/crushed.
Nan says
I cannot eat jalapenos. Is there anything I can substitute for them and get somewhat close to the original taste?
Rachel Farnsworth says
I’d leave them out. You’ll be fine.
Madelaine says
You could use a milder pepper like the long Italian ones or even a hatch pepper or a little salsa.
Andrew says
Is this a real question? Just use any other pepper
myrna turner says
don’t count calories =–My mother taught me Myrna, Eat what you want and go early –the bigger the potato the smaller the eye —
Scott says
Had this for dinner,fantastic
Cathy Woodbury says
I made the soup tonight, and it was a hit! My husband looked at me (after his second bowl) and said that’s a do again! Thank you for sharing!
Susan says
I made this last night and my son and I really enjoyed it. However, the 2 tsp of salt that the recipe calls for was WAYYYY too much salt so I had to add another 2 cups of water to dilute the salt a bit. So the consistency was a little bit thinner than I would like. So next time I will just add a pinch of salt to taste. I served it with a small handful of mexican shredded cheese on top and a dollup of sour cream.
Marie McKinley says
I made this tonight, using Milk(a little less of it), a little less Sugar, and Tajin Mexican seasoning(like a lot of the Mexican Street Corn that is sold in San Diego County), in place of the Chili Powder, and a bit more of it. I skipped the added Jalapeno slices on top, and instead used Cojita Cheese, crumbed Bacon, and Avocado chunks. So easy, so good, and a smash success! Thank you!