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.
Would using vegetable stock instead of chicken make a big difference? My boyfriend is a vegetarian.
Yes, you can use vegetable stock.
My wife is Gluten Free. Can you suggest a GF flour or something to thicken it with instead of regular flour. Thank you
Cornstarch
I thicken my soups with cauliflower and veggie or chicken stock blended in the blender instead of making a rue
Perhaps try rice flour.
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.
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.
I cannot eat jalapenos. Is there anything I can substitute for them and get somewhat close to the original taste?
I’d leave them out. You’ll be fine.
You could use a milder pepper like the long Italian ones or even a hatch pepper or a little salsa.
don’t count calories =–My mother taught me Myrna, Eat what you want and go early –the bigger the potato the smaller the eye —
Had this for dinner,fantastic
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!
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.
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!
Totally going to do tajin!!! Great suggestion!
I really like the idea of Avo ,I would use Avo instead of chicken and vegan bacon as I’m vegan.j