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 RECIPESNot 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.
Barbara Johnson says
I am on a low carb, high fat diet which amazingly is working well. This recipe sounds like something I would like to try, except for the corn. Is there something else that would work? Cauliflower or broccoli for instance?
Rachel Farnsworth says
Corn is a pretty key component in this recipe. Cauliflower would be my choice between those two.
Barbara Johnson says
I was in such a hurry to make this soup, I went ahead and used brocolli (sp) and it was very good. Didn’t have broc today and I used cabbage – even better. I’ll try cauliflower next time. I really think this is going to be a favorite all time soup for us! Thanks!
Catherine says
I’m wheat, gluten and dairy intolerant. Would cornflour work as thickening agent?
I’m newly diagnosed so not sure of alternatives as yet.
Also mot discovered a cream alternative, any suggestions?
Rachel Farnsworth says
Yes, it works. I know that a lot of people use coconut cream as a non-dairy alternative.
Kathy Cunningham says
All the comments about substituting ingredients really are baffling to me. A few minor changes are understandable, but at some point you’re not cooking anything resembling the original dish.
If you are wheat, dairy and gluten intolerant, why on earth would you decide on a cream-based soup thickened with flour? Mexican Street Corn Soup is NOT MADE WITH BROCCOLI. Research recipes appropriate to your dietary restrictions, or go to the store if you don’t have the listed ingredients.
Let the rest of us enjoy this deliciousness in its pure form, PLEASE!
Beverly Hassan says
Why so cranky and nasty? No one is stopping you . PLEASE allow others to enjoy it in their own way.
Linda Landis Olson says
I agree with Kathy. Take out the corn and how can it be “corn ” soup. A better comment might be that the cream are works well with other vegetables.
Cc says
I COMPLETELY agree with you!!!
Gismeda says
I’m with you!
Natalie says
Was thinking exactly what Kathy was saying. Too funny.. lol
CR says
Kathy, I agree with you 100%! People need to use
common sense, or perhaps take the time to purchase the correct ingredients.
Coco lala says
Oh my god ! Just made this on a rainy day in Sydney!
Delicious and so simple!
Gina says
Whete does one find cotija cheese?
Rachel Farnsworth says
If you have a hispanic section in your supermarket it could be there. In mine, it’s actually in the same area as standard cheeses like cheddar and mozzarella.
Lisa Adkins says
I saw a video on Facebook this morning of you making this soup. I bought the ingredients this afternoon and made it for dinner. It is SO good! As I was packing away the leftovers, I kept sneaking extra spoonfuls! My entire family loved it! This is definitely going into our normal dinner rotation. Thank you!
Rachel Farnsworth says
I’m so glad you loved it! This is definitely a winner!
Marla says
Can’t wait to try this Soup! 🤗🤗
Margie says
What could substitute for the cotija
Rachel Farnsworth says
Feta or romano cheese are non-Mexican cheese options.
Denise says
ABSOLUTELY AGREE😁
GranJan says
I have never heard of cotija cheese. What is another cheese that might be a good substitute, please? This recipe sounds great, can’t wait to get a chance to make it! Thank you!
Rachel Farnsworth says
Romano cheese is a good substitution or even feta.
Sara Balderrama says
I’m so excited to make this today after reading all the good comments! I’ll be using roasted poblano instead of jalapeno though. I’ll let y’all know how it turns out!
Bernie Young says
would it alter the taste if I left out the clintro?
Rachel Farnsworth says
Yes, but if you are one of the people that cilantro takes like soap for, I’d recommend leaving it out.
Shelly says
Would Parsley be a good sub for cilantro (yes i’m one of those people) or leave it out altogether? Can’t wait to try this!
Rachel Farnsworth says
I would just leave it out all together.
Mary Aktimur says
Where does one find Mexican street corn?
Rachel Farnsworth says
In Mexico. Or you can find my recipe here: https://thestayathomechef.com/authentic-mexican-street-corn/
Carmen says
This dish was made at the school I work at and was a big hit. I made it at home and it was so good. At work, they added sour cream and cream cheese. I did the same…unfortunately after the additions and doubling the recipe, I looked up the calorie content for each ingredient and saw that the entire dish was 12,000 calories…YIKES. Next time I will leave out the sour cream and cream cheese and sub the heavy whipping cream with milk and hope it tastes just as good.
Shannon says
Made this tonight, it was wonderful. Will be making agian. Thank you
Jennifer says
cotija cheese has a special saltiness that pairs perfectly with the creamy corn. If you can find it, I would highly suggest it! Great recipe!
Marcia says
My only suggestion for this would be to add the corn to the onion and cook it for a bit to let it caramelized a bit, more like grilled corn. Then continue with the flour etc.
Melissa says
Can this be done (even partly done) in a slow cooker?
Rachel Farnsworth says
Yes it can!
Jess says
Delicious! I followed the recipe exactly. Just added a few green onions with the toppings. Has just the right amount of heat.
Jacquelynn Kraft says
This sounds wonderful. Thinking of making it for tomorrow nights dinner. I may even add a few pieces of chicken to this to make it a complete meal with a loaf of warm bread. Thanks!
Christine C. says
This recipe is dynamite!! The flavor is delicious! My whole family agreed this was one of the best soups I’ve made (and I make a lot of soups!). The only change I made was adding some rotisserie chicken, which just made it even heartier- definitely a full meal in itself! I will say, it took quite a bit longer to cook than 15 minutes, but it was totally worth it. Thanks for the recipe!
alley says
Not exactly original, but I bet this would be wonderful with the addition of some chicken and some potatoes 🙂
Danielle McFarland says
Have you ever tried adding Cream Corn to this recipe since its already creamy??
Rachel Farnsworth says
I have not.
Paolo says
It’s a Mexican-inspired corn chowder. Gonna make this soon. Thanks!
Micki says
Do you think if i substituted the chicken stock for vegetable, it would still taste fine?
Rachel Farnsworth says
Yes
Heather says
This is sooooo good and couldn’t be easier!
Amber says
I made this tonight for dinner, so good!! I used whole milk cause it’s what I had on hand and added 2 cups of shredded cheese LOVED IT