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?
My Other Recipes
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
Mexican Street Corn Soup
Ingredients
- 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
- 1 1/2 cups heavy cream half and half, or milk
- 1 cup freshly chopped cilantro
Toppings:
- 1/2 lb bacon cooked and crumbled
- 1/2 cup crumbled cotija cheese
- 1 jalapeno sliced
Instructions
- 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.
Nutrition
Get New Recipes Sent To Your Inbox!
Join my newsletter and get new mouth watering recipes sent directly to you weekly!
Karen Beth Martin says
Made this tonight and it’s SO good! I don’t eat bacon so I left that out as well as the sugar and cheese. Added a bit more jalapeno to the cooking phase. Blended half of the soup in my Vitamix and added it back while simmering. Amazing! So glad this made a lot! I’ll eat every bite!
Dan says
I used two cans of sweat corn rinsed well then pan fried (olive oil) till some of the kernels started to brown. (The kernels start getting a caramel color and get sweeter. I also just added the bacon right into the soup when I added the milk and cilantro.
I might dial back the cumin a bit.
Lastly I forgot the sugar. Next time.
A big hit. Delicious!!!! Definitely recommend it!!
Stephanie G says
This was pretty tasty. I think next time i’ll top with lime juice
Jmcginley says
This was, hands down, a 5! I followed the recipe, omitting cilantro and bacon. I used half and half and added shredded chicken. It was delicious!! Everyone at lunch was wondering what smelled so good. I think I’ll try it with milk next to try to lighten it up a bit more.
Thanks for sharing and I am excited to check out your other recipes!!
Kimberly says
What did you serve with this? Tortilla strips, cornbread……?
Louis Acevedo says
5 stars, Easy to make and flavor intense. I made this recipe using grilled corn on the cob kernels. After adding cream and cilantro in step three used immersion blender to further emulsify and get thicker texture. Extremely delicious and satisfying. The cilantroIs intense in this soup so if your guest don’t like Cilantro; don’t serve this to them. I loved the intensity and flavor and will make it again. Thank you
evelyn says
Made this for my husband tonight and he loved it. My husband loves spicy food so I used two jalapeños to get the extra kick and that did it. Very flavorful and easy recipe it will be one of our regulars.
Thank you
Keely says
5 stars! Made this for my family tonight, it was a hit. I was out of half and half so I used 1/2 cup sour cream with 1 cup lowfat milk. Will definitely make this again!
Alma Sosa says
It was absolutely delicious! 5 star for sure!
Nina says
This recipe by far is the best!
Carolyn says
Can you freeze leftovers of this soup?
Rachel Farnsworth says
Because the recipe has so much dairy, you may find that the soup separates upon reheating after reheating. It’ll still be delicious, you’ll just need to stir it well.
Eve says
This soup was an inspiration..
A few things I did . I used fresh grilled corn ,
Puréed it ( still had texture ) placed soup in a martini
Glass lime and cilantro on rim, bacon , grill corn
Cojita cheese , diced jalapeño and sour cream
It was a hit . Wish I could post pic.!
Peggy says
Amazing idea
Amy F Plá says
I am about to make this soup using fresh corn just cut off the cob. I’ll simmer the cobs in the homemade chicken broth for awhile to enhance the flavor. Can’t wait to make this for my son and his family. I know they will love it, including the two year old! Thanks, Rachel.