Name: Street Corn Soup – Creamy Mexican-Inspired Comfort Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 cups fresh corn kernels (about 5 ears) or frozen corn; 2 tablespoons butter; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1/2 cup crumbled cotija cheese (or feta); Juice of 1 lime; Salt and pepper to taste; Chopped cilantro for garnish

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There’s something about street corn that makes me smile. Maybe it’s the smoky flavor, the creamy tang of the sauce, or that perfect dusting of chili and cheese that sticks to your fingers. When I first made this Street Corn Soup, I remember thinking, ‘Why hasn’t anyone told me I could eat elote with a spoon?’ It’s cozy, rich, and just the right balance of sweet corn and heat. If you love shrimp and corn soup, you’ll get why this one hits all the right notes. It’s one of those recipes with corn that turns a few simple ingredients into something you’ll crave. I’ve tried plenty of recipe with corn variations—some with a twist from Indian street food recipes, others inspired by Japanese street food recipes—and this one feels like the perfect middle ground: bold, comforting, and easy. Oh, and yes, you can make a big batch and try freezing corn leftovers for lazy nights. Trust me, nothing beats reheating a bowl of this creamy gold on a cold evening.

1) Key Takeaways
2) Easy Mexican Street Corn Soup Recipe
3) Ingredients for Mexican Street Corn Soup
4) How to Make Mexican Street Corn Soup
5) Tips for Making Mexican Street Corn Soup
6) Making Mexican Street Corn Soup Ahead of Time
7) Storing Leftover Mexican Street Corn Soup
8) Try these Soup recipes next!
9) Mexican Street Corn Soup Recipe
10) Nutrition

1) Key Takeaways

This Mexican Street Corn Soup uses simple ingredients but packs bold flavor.
The creamy base pairs well with chili, lime, and cotija cheese.
You can freeze leftovers or make it ahead for a quick weeknight dinner.
Great alternative to classic shrimp and corn soup or other recipes with corn.

2) Easy Mexican Street Corn Soup Recipe

Let’s talk about street corn. I never thought I’d crave it in soup form, but here we are. Twice in one week, I made this creamy Mexican street corn soup, and both times, the pot was scraped clean. The flavors reminded me of that smoky, charred corn from food stalls, only now I can slurp it by the spoonful. Win-win.

If you’re used to shrimp and corn soup or other recipes with corn, this one’s different. It hits that sweet, spicy, and cheesy spot without getting too heavy. It has the same cozy vibe as Indian street food recipes, with a twist that brings in creamy comfort and a tangy finish.

I like that it’s simple. I don’t need hours or a pantry full of rare ingredients. This is weekday-cooking gold. And yes, freezing corn for this soup? Works like a charm. If you’re after Japanese street food recipes but want to keep it easy, this bowl hits close in satisfaction.

3) Ingredients for Mexican Street Corn Soup

Corn Kernels: I use fresh when I can, but frozen works just as well. It’s sweet, hearty, and makes the street corn shine in this soup.

Butter and Olive Oil: The combo adds richness and lets the onions and garlic melt into something delicious at the base of the soup.

Onion: A medium yellow onion gives depth. It’s the kind of background flavor that makes everything else pop without being loud.

Garlic: I never hold back here. Garlic rounds out the corn’s sweetness and builds savory warmth from the bottom up.

Chili Powder and Smoked Paprika: These two bring smoky heat. They don’t overpower—they wake things up, which I love.

Chicken or Veggie Broth: Either one will do, depending on what’s in the fridge. It carries the other flavors and keeps things light but satisfying.

Heavy Cream: This brings the comfort. Creaminess ties the whole thing together and adds body without making it feel too rich.

Cotija Cheese: Crumbly, salty, and essential. It echoes the classic street corn flavor in a big way.

Lime Juice: The brightness cuts through the cream, keeps it from being too heavy, and adds a little zing in each bite.

Salt, Pepper, and Cilantro: These finish things off. They add freshness, flavor, and that little touch of green that looks great in the bowl.

4) How to Make Mexican Street Corn Soup

Step 1. In a large pot, melt the butter with olive oil over medium heat. Toss in the diced onion and let it cook until it softens and starts to smell sweet—about five minutes.

Step 2. Add the minced garlic, chili powder, and smoked paprika. Let them sizzle for a minute or two so the flavors bloom and get deep.

Step 3. Stir in the corn kernels and pour in the broth. Bring it all to a gentle boil, then reduce heat and let it simmer for around 15 minutes. This gives the corn time to soak up all the spice and flavor.

Step 4. Grab your immersion blender and blend the soup right in the pot. You can make it silky or leave a few kernels for texture. Totally up to you.

Step 5. Pour in the heavy cream and add the cotija. Stir gently while it melts into the soup. Now squeeze in your lime juice, and season with salt and pepper.

Step 6. Serve it hot, topped with cilantro, more cheese if you’re into that, and maybe a warm tortilla on the side. Done.

5) Tips for Making Mexican Street Corn Soup

Use corn that’s bright and sweet. If it tastes flat raw, it’ll taste flat in the soup. Frozen sweet corn usually holds up well, especially when fresh isn’t in season.

If you like a thinner soup, use more broth. If thick is your thing, cut back the liquid or let it simmer longer before blending. It’s your bowl—run with it.

Skip the blender if you want a chowder-like texture. Or, go half-and-half: blend part of it, then stir the rest in whole. I like the chew from a few intact kernels in every spoonful.

6) Making Mexican Street Corn Soup Ahead of Time

This soup is a make-ahead dream. You cook once, then reheat it through the week. The flavors deepen a bit overnight, so it tastes even better the next day.

If you plan to make it for later, hold off on adding the lime juice and fresh herbs. Add those when you reheat, so they stay bright. Everything else holds up well in the fridge.

It freezes nicely, too. Let it cool fully before storing. I freeze in two-cup portions for easy lunches. A quick warm-up on the stove, and I’m set for a no-fuss meal.

7) Storing Leftover Mexican Street Corn Soup

Store any leftovers in a sealed container in the fridge. It’ll stay good for up to four days. Reheat gently on the stove or in the microwave, stirring as it warms.

The cream might separate a little on day three or four, but a quick stir brings it back together. Add a splash of broth if it’s too thick.

If you freeze it, thaw overnight in the fridge. Then reheat low and slow. Stir in some lime juice at the end to bring it back to life.

8) Try these Soup recipes next!

9) Mexican Street Corn Soup Recipe