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.
Loved this soup. Didn’t have Cotija so subbed feta. Added 5 drops of liquid smoke, 1/4 cup chopped parsley and the juice of one lime. Thank you so much.
P.S. for some reason the five stars would not activate for me.
Easy and delicious! There’s lots of room for substitutions, and I added diced red pepper and scallions to the sauté. Next time, I may add chicken and serve with a fresh salad, crusty bread, and a bottle of wine. Great recipe!
Has anyone put ground taco meat in the soup?
This was super easy to make and oh so delicious! Thank you!
I did make some changes as to what I had on hand. I had homemade cream corn that I needed to use up so that was my corn and cream combo. Everything else was the same! Just enough kick with the jalapeno I used. Garnished with green onions, tomato Queso Fresca, bacon and sour cream dollop! My pic was pretty because my garnish sank! LOL
Fantastic!
This was really, really tasty and oh so easy. But, if I made again, I would cut down on the amount of cream. I thought it dulled the flavor a little.
I added shredded chicken and I was short 2 cups of the corn, but it turned out amazing. I used precut jalapeños from the produce section. I felt they were lacking in spice because there were no seeds. Next time I make I will add more jalapeño and leave some seeds to add more heat.
Wonderful soup! I added ground chicken to the onions and garlic to make it. More of a complete one pot meal. Yummy! Thanks
I am home recovering for surgery and fancied something tasty.
This is amazing
Hi! This was WONDERFUL!!! I added 2 serrano chilis to the jalapeno that was sauteed with the onion, and used 2 full heads of garlic mashed. I did not use a fresh jalapeno for garnish, or the cojita cheese, or the bacon. I also omitted the sugar and added extra salt. I threw in 1/2 cup of store bought mashed potatoes and 1/4 cup green onion cream cheese because I thought they would be good in there. I loved it!! Thank you so much. I could tell the recipe would be amazing as is 🙂 I am trying to rate it 5 stars, but the star thingy isn’t working.