Creamy Mexican Street Corn Soup

Introduction

On a chilly evening, nothing warms you quite like a bowl of this creamy Mexican street corn soup. It’s like a hug in a bowl — smooth, comforting, and brimming with sunshine. The sweetness of the corn mingles beautifully with the smoky warmth of chile powder and poblano pepper, while a swirl of lime and cotija cheese delivers brightness and a touch of tang. Whether you’re curled up on the sofa or serving friends in the kitchen, this soup feels both homey and a little festive, like a street-food favorite brought into your own home.

What makes this recipe truly special is how it transforms the familiar flavors of elotes — Mexican street corn — into something cozy and elegant. With simple ingredients and some gentle blending, you get a rich, chowder-like texture that’s satisfying without being heavy. It’s one of those soups that tastes like you’ve spent hours on it, even though it’s surprisingly straightforward.

When you ladle it into bowls, you’ll notice the gentle golden hue, the flecks of green cilantro, and the creamy swirl of crema on top. Each spoonful brings the sweet crunch of corn, the mellow bite of potato, and a lingering lime finish that keeps you coming back for more.

Why You’ll Love This Recipe

• Elotes flavors in a soup: All the classic street-corn notes—cotija, chile, lime—but in a warm, creamy format.
• Comforting texture: Partial blending gives a velvety base while still preserving delightful corn kernels.
• Versatile for diets: Use vegetable broth to make it vegetarian.
• Great for leftovers: Holds up well in the fridge or even freezes nicely.
• Elegant garnishes: Crema, cotija, and cilantro elevate the presentation with little effort.
• Year-round appeal: Works just as well in summer (when corn is fresh) or in colder months (with frozen corn).

Ingredients

• 4 tbsp (about 60 g) unsalted butter
• 1 medium yellow onion, finely chopped (about 1½ cups)
• 1 stalk celery, finely chopped (½ cup)
• 1 medium poblano pepper, seeded, stemmed, finely chopped
• 4 cloves garlic, minced
• 1 tbsp chile powder (adjust to taste)
• 1 tsp dried oregano
• 4 cups (about 1 L) chicken stock (or vegetable stock for vegetarian)
• 3 medium Yukon gold potatoes, peeled and cut into ½-inch (1.3 cm) cubes
• 2 × 12 oz (approx. 680 g) bags frozen corn (or about 6 cups fresh corn kernels)
• 1 cup (240 ml) heavy cream
• 2 tsp granulated sugar
• ½ cup crumbled cotija cheese, plus extra for garnishing
• 1 Tbsp fresh lime juice
• Salt and freshly ground black pepper, to taste
• ¼ cup minced fresh cilantro, plus extra for garnish
• ½ cup Mexican crema or sour cream, for serving
• Lime wedges, to serve on the side

Instructions

1. Sauté the aromatics
   • In a large soup pot over medium-high heat, melt the butter.
   • Add the chopped onion, celery, and poblano pepper, then season lightly with salt and pepper.
   • Cook, stirring occasionally, for about 7-8 minutes, until the onion softens and the vegetables begin to release their aroma.
2. Add garlic and spices
   • Stir in the minced garlic, chile powder, and oregano.
   • Cook for about 1 minute, stirring, until everything is fragrant and beginning to meld together.
3. Simmer potatoes
   • Pour in the chicken (or vegetable) stock.
   • Add the cubed potatoes.
   • Increase heat to bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
   • Let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
4. Incorporate corn, cream & sugar
   • Stir in the frozen (or fresh) corn kernels, heavy cream, and sugar.
   • Let the soup cook for another 5 minutes, just until everything is warmed through.
5. Blend a portion
   • Carefully remove about 1½ cups of the hot soup and transfer it to a blender.
   • Purée until smooth, then pour it back into the pot with the rest of the soup.
   • (This step is optional, but it gives the soup a silky, chowder-like texture.)
6. Finish & season
   • Stir in the cotija cheese, lime juice, and cilantro.
   • Taste and adjust the seasoning with salt and pepper as needed.
7. Serve & garnish
   • Ladle the soup into bowls.
   • Top each serving with a dollop of Mexican crema (or sour cream), extra cotija cheese, a sprinkle of chile powder, and additional cilantro.
   • Serve with lime wedges on the side for squeezing into the soup.

You Must Know (Helpful Tips)

• Don’t skip the partial purée: Blending just part of the soup gives you a creamy texture while keeping some whole corn for pleasant bite.
• Watch your heat: When sautéing the onions and peppers, medium-high heat helps caramelize them gently without burning.
• Adjust the spice: If you prefer more heat, choose a spicier chile powder or add a diced jalapeño alongside the poblano.
• Use fresh or frozen corn: This recipe works beautifully with either — fresh gives slightly brighter sweetness; frozen is ultra convenient.
• Stir carefully after blending: When you return the puréed portion to the pot, gently fold to combine — avoid vigorous stirring which might break the potatoes too much.
• Reheat gently: Warm this soup slowly over low heat to prevent the cream from separating.

Storage Tips

• Refrigerating: Transfer leftover soup to an airtight container and store in the fridge for up to 4-5 days.
• Freezing: To freeze, let the soup cool completely, then portion into freezer-safe containers or bags. It will keep for up to 3 months.
• Thaw & reheat: Thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally. If the soup is too thick after reheating, add a little water or broth to loosen.

Ingredient Substitutions

• Stock: Use vegetable broth instead of chicken stock to make the soup vegetarian.
• Cream: Substitute half-and-half or whole milk for heavy cream for a lighter version (though richness will be reduced).
• Cheese: If you don’t have cotija, you can use feta or queso fresco (though flavor and saltiness may differ).
• Toppings: Swap Mexican crema with sour cream, Greek yogurt, or crème fraîche.
• Corn: Fresh, frozen, or even grilled corn kernels work — use what’s available.
• Herbs: If you don’t love cilantro, parsley can be a milder alternative.

Serving Suggestions

• Serve this soup with warm tortilla chips or tortilla strips for a crunchy contrast.
• Pair with a cornbread or warm crusty bread to soak up the creamy broth.
• Add a side salad with avocado, cherry tomatoes, and lime for a fresh, light accompaniment.
• For a full Mexican-themed meal, serve alongside tacos, enchiladas, or grilled chicken.
• Garnish with pickled jalapeños, diced avocado, or a swirl of hot sauce for extra character.

Pro Tips

• For a smoky flavor, you could roast or char fresh corn before adding it to the soup.
• Use an immersion blender if you prefer not to transfer hot liquid to a traditional blender.
• To make it extra luxurious, swirl in a small amount of buttery chile oil right before serving.
• If you’re making this for a crowd, double the recipe — it scales up beautifully and reheats well.

Frequently Asked Questions (FAQ)

Q: How spicy is this soup?
A: As written, it’s mildly spicy thanks to the chile powder and poblano pepper, but not fiery. You can deepen the heat with jalapeños, smoked paprika, or extra chile powder if desired.

Q: Can I make this soup vegan?
A: Yes — substitute vegetable stock for the chicken stock, use a plant-based cream (like coconut cream or cashew cream), and choose a vegan cheese alternative instead of cotija.

Q: Do I have to blend part of the soup?
A: No, you don’t have to. But blending a portion gives a creamy, chowder-like texture that’s very comforting. Without blending, the soup will be more brothy and chunky, which is still delicious.

Q: Can I use canned corn instead of frozen or fresh?
A: You can use canned corn, but be sure to drain it well. Rinsing will help reduce excess liquid and keep the soup from becoming too watery.

Q: Will the soup separate when reheating?
A: If you reheat slowly over low heat and stir gently, it should come back together nicely. Avoid boiling it rapidly, which can cause the cream to separate.

Q: Is it safe to freeze this soup with cream?
A: Yes, but when you thaw and reheat, it may separate slightly. Stir in a little extra broth or water and reheat gently, and it should recombine quite well.

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I hope this creamy Mexican street corn soup brings warmth and a touch of sunshine to your table — every spoonful feels like a cozy celebration of sweet corn and bold, comforting flavors. Enjoy!