Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 5 ears sweet corn, shucked, silks removed; Olive oil; 2 tablespoons butter or ghee; ½ onion, diced; 2 ribs celery, diced; 1 small poblano pepper, diced; ¾ pound Yukon Gold potatoes, peeled and diced; 3 cups vegetable or chicken stock; 1 cup half-and-half or heavy cream; Kosher salt; 1 block cotija or queso fresco cheese; ¼ cup Mexican crema or sour cream; 1 lime; 1 teaspoon ancho or guajillo chili powder; 1 tablespoon minced cilantro (for garnish); 1 green onion, sliced or chopped (for garnish)

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I adore how this Mexican Street Corn Soup turns the iconic elote into a rich and festive chowder. It’s creamy, smoky, and bursting with fresh corn flavor—a decadent celebration of late summer.

Mexican Street Corn Soup

Why I’ll Love This Recipe

I love that it captures the spirit of Mexican street corn—creamy, tangy, and with a touch of char—while offering comforting warmth in soup form. The mix of textures, from tender potatoes to both creamy and crunchy corn, makes every spoonful feel indulgent. Plus, it gets even better the next day, making it perfect for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 ears sweet corn, shucked, silks removed
olive oil
2 tablespoons butter or ghee
½ onion, diced
2 ribs celery, diced
1 small poblano pepper, diced
¾ pound Yukon Gold potatoes, scrubbed, peeled, and diced
3 cups vegetable or chicken stock
1 cup half‑and‑half or heavy cream
kosher salt
1 block of cotija or queso fresco cheese
¼ cup Mexican crema (or sour cream)
1 lime
1 teaspoon ancho or guajillo chili powder
1 tablespoon minced cilantro, for garnish
1 green onion, sliced or chopped, for garnish

Directions

I start by preheating the grill to high, brushing four ears of corn with olive oil and grilling for 8–10 minutes, turning until lightly charred. (Sometimes I add wood chips for a smoky twist.)
Once cooled, I cut the kernels from all ears—including one raw ear—and scrape out the creamy corn bits. I also slice one of the cobs into chunks and set it aside.
In a Dutch oven, I melt butter over medium heat and sauté onion, celery, and poblano pepper for about 5 minutes until softened. Then I add diced potatoes, stock, and the cob chunks.
I bring everything to a boil, then reduce to a simmer and cook until the potatoes are fork-tender—around 15 minutes. After that, I remove and discard the cob chunks.
Depending on my mood, I either mash the potatoes in the pot for a chunky texture or blend the soup partially for a creamier result.
I stir in the reserved corn, cream, and a pinch of salt. After letting it heat for about 5 minutes, I mix in crumbled cotija cheese and crema until fully incorporated.
I squeeze in lime juice, taste, and adjust if needed.
Finally, I ladle the soup into bowls and top it with a sprinkle of chili powder, chopped cilantro, and green onion.

Servings and timing

This recipe serves 4 and takes about 55 minutes total—15 minutes of prep and 40 minutes of cooking.

Variations

I like swapping in chicken stock for a heartier flavor or adding jalapeño instead of poblano when I want extra heat. When fresh corn isn’t in season, I go for frozen kernels—they still bring good flavor. Sometimes, I blend it extra smooth and top it with roasted corn for contrast.

Storage / Reheating

Leftovers store beautifully. I keep the soup in an airtight container in the fridge, where it lasts for up to 4 days. To reheat, I warm it gently on the stove over low heat, adding a splash of cream or broth if it thickens too much.

FAQs

1. Can I use frozen corn instead of fresh?

Yes—I’ve used frozen corn when fresh isn’t around. It works great in a pinch, though I find fresh gives the best texture and flavor.

2. Can I make it dairy-free or vegan?

Absolutely. I swap in a plant-based cream and cheese alternative, and use vegetable stock. The soup still tastes rich and flavorful.

3. How do I get the soup really smooth?

If I want a silky finish, I blend the soup in batches using a high-speed blender. I thin it out with stock or water if needed.

4. Can I prep ahead?

Yes—this soup is perfect for making ahead. I often prepare it the day before and find the flavors deepen overnight.

5. What can I serve it with?

I love pairing it with warm tortillas, crusty bread, or even a fresh side salad. It also goes well with a grilled protein if I want something more filling.

Conclusion

I savor every step of making this Mexican Street Corn Soup—from the grill’s smoky scent to the final garnish of chili and lime. It’s comforting, vibrant, and full of seasonal charm. Whether I serve it for guests or enjoy it solo, it always hits the spot.