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:
- Authentic Carne Asada
- Ultimate Nacho Recipe
- Classic Tacos Al Pastor
- Sizzling Skillet Chicken Fajitas
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.
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!
Delicious! I followed the recipe exactly. Just added a few green onions with the toppings. Has just the right amount of heat.
Can this be done (even partly done) in a slow cooker?
Yes it can!
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.
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!
Made this tonight, it was wonderful. Will be making agian. Thank you
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.
How did it turn out with milk? I try to avoid heavy cream, but would love to try this recipe. 🙂
I’ve used milk and it’s great still! Not as creamy but you can add more cornstarch is something else to thicken it some if needed
Where does one find Mexican street corn?
In Mexico. Or you can find my recipe here: https://thestayathomechef.com/authentic-mexican-street-corn/
would it alter the taste if I left out the clintro?
Yes, but if you are one of the people that cilantro takes like soap for, I’d recommend leaving it out.
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!
I would just leave it out all together.
I am gonna so try this in its original form. If I find that I need to change anything ,I’ll do it then. Thanks for such a good soup recipe.
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!