Can I use canned corn instead of frozen?

Yes! Just drain it well before adding it to the soup. Fresh corn also works great when it’s in season.

Is Mexican Street Corn Soup spicy?

Not very. The green chiles and chili powder add flavor more than heat, but you can easily spice it up with jalapeños or hot sauce.

Can I make this soup vegetarian?

Absolutely. Just swap the chicken broth for vegetable broth.

What is cotija cheese?

Cotija is a salty, crumbly Mexican cheese commonly used on elote (Mexican street corn). Feta can work in a pinch if needed.

Can I freeze this soup?

You can, but creamy soups sometimes separate a bit after thawing. Stir well while reheating for the best texture.

Mexican Corn Soup Recipe 🌽🍲

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Mexican Corn Soup is creamy, cozy, a little smoky, a little tangy, and packed with sweet corn flavor in every bite and inspired by classic Mexican street corn. Also it’s ridiculously easy. One pot, frozen corn, pantry spices, and about twenty minutes between you and dinner.

Mexican Street Corn Soup

Mexican Corn Soup

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This recipe gives you all the classic elote flavors: sweet corn, chili powder, lime, cotija cheese, cilantro, but in warm, creamy soup form. Which means it somehow works equally well whether it’s 95 degrees outside or you’re curled up under a blanket pretending winter is your personality.

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Why You’ll Love This Soup

This soup hits that perfect balance between rich and bright. The heavy cream and crema make it silky and comforting, while the lime juice keeps everything from feeling too heavy.

It’s also super easy to make, ready in about 30 minutes, packed with flavor, great as a main dish or side, easy to customize with toppings, and even better the next day!

Ingredients You’ll Need

Butter
Yellow onion, Celery, Diced green chiles, Garlic
All purpose flour
Chili powder, Sugar, Salt, Ground cumin
Frozen corn
Chicken broth
Heavy cream
Mexican crema
Cilantro
Cotija cheese
Lime juice

Step By Step Directions

Start by melting the butter in a large pot over medium heat. Add the onion and celery and cook until softened and the onion becomes translucent.

Stir in the flour, garlic, green chiles, chili powder, sugar, salt, and cumin. Cook for about a minute, stirring constantly so the garlic doesn’t burn.

Pour in a splash of the chicken broth and scrape up anything stuck to the bottom of the pan. Then slowly add the remaining broth along with the frozen corn.

Bring everything to a boil, then reduce the heat and simmer.

Stir in the heavy cream and Mexican crema. Let the soup warm through.

Immediately before serving, stir in the cilantro, cotija cheese, and fresh lime juice.

Tips & Tricks

Blend It Or Don’t: If you prefer a chunkier soup, leave it as-is. Want more of a chowder texture? Blend some of the soup before serving.
Make It Spicier: Add diced jalapeños, chipotle powder, or hot sauce if you like more heat.
Don’t Skip The Lime: The lime juice is what keeps the soup from tasting too rich or flat. It makes a huge difference.
Toppings Make It Better: Extra cotija, cilantro, tortilla strips, crushed chips, jalapeños, avocado, or even crispy bacon are all fantastic here.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much in the fridge, add a splash of broth when reheating.