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.
Delicious flavor! I used two (10 oz.) bags of frozen bi-color corn and 1 (6-ct.) pkg. pf Green Giant frozen mini corn on the cob. I cut the kernels from the cob and added the cobs to the broth while it was simmering. (Remove the cobs before adding the cream.) A quick blitz with an immersion blender made for a super creamy soup! Topped with crumbled cotija, bacon, pickled jalapenos, and a squeeze of lime. I think the suggestion of Tajin seasoning is great! I wish I would’ve thought to use that as we always have it on hand. Thank you for sharing this fantastic soup!
Super simple. Quick to make. Delicious. Spices were right-on for me. Made minor additions to my liking and because I like to experiment! (Added cooked and shredded chicken thighs as others also said; deleted the added sugar, but added 1 can of cream style corn because I had it on hand. Pan roasted the frozen corn to brown it a bit before adding to the pot. Might choose to add a poblano pepper next time.) Made it per instructions using half and half and did not feel the need to make it any thicker. Will make again! Thanks for the recipe!
You are brilliant woman!!! This is soooo good. I could eat this 3-4 times a week.
Made your Mexican Street Soup today, even went to store so I had everything no substitutes. It was quick to make and very good. Since there are only 2 of us I shared with two neighbors. Like you I cook barefoot. Made a fresh blueberry cobbler for dessert.
Soup was yummy.
Wonderful recipe! It went together quickly and easily. My family loved it
I’m going to make this for family! 😋
Amazing! I made this tonight with my husband’s fresh picked garden corn, and it was so delicious! Easy to make, and will definitely make agin.
This is wonderful. I blended about 3 cups of the soup and added back, as one reviewer suggested. This made it creamier. I also added shredded chicken.
So yummy and easy! Husband loved it too!
Love it, and sooo easy to make. I blended one fourth of the pot in a blender and added it back in for a little extra creaminess . Definitely a keeper.