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Mexican Street Corn Soup

Mexican street corn soup with a creamy, blended corn base and charred elote-style kernels. Onion, jalapeño, and garlic simmer in broth, then the soup gets silky with cream and sour cream and finishes with cotija, cilantro, and lime.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn and aromatics
  • 5 cup corn kernels Divided into 2 cups for charring and 3 cups for simmering.
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 1 jalapeño Minced.
  • 4 cup chicken or vegetable broth
Creamy base and seasonings
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tbsp butter
  • 2 tsp chili powder Plus more for serving.
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 1 lime Juice of 1 lime.
  • 0.5 cup cotija cheese Plus extra for serving.
  • 1 fresh cilantro Plus extra for serving.
  • 1 lime wedges For serving.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 immersion blender
  • 1 cast iron skillet

Method
 

Char corn
  1. Heat a dry hot skillet over high heat, then char 2 cups of corn until you see browned spots, about 3-5 minutes. Transfer to a plate or bowl to stop cooking.
Cook the soup base
  1. Melt the butter in a Dutch oven over medium heat, then sauté the onion and jalapeño for 4 minutes until softened. Stir frequently so the onion doesn’t brown.
  2. Add the garlic and cook for 1 minute, stirring, until fragrant. Do not let the garlic burn.
  3. Add the remaining 3 cups corn, chili powder, cumin, and smoked paprika, then cook for 2 minutes. Keep stirring to coat the corn with the spices.
  4. Pour in the broth, bring to a simmer, and simmer for 15 minutes. The corn should be tender.
  5. Blend the soup until smooth using an immersion blender, then return it to a gentle simmer if needed. Stop when the texture is creamy with no large chunks.
Finish and serve
  1. Stir in the heavy cream and sour cream until fully combined. Keep the heat at a low simmer so the dairy stays smooth.
  2. Add the charred corn and lime juice and stir to distribute. Simmer for 2-3 minutes to warm the charred kernels through.
  3. Season with salt and pepper to taste, then ladle into bowls. Top each serving with cotija, fresh cilantro, a pinch of chili powder, and lime wedges.

Notes

Pro tip: blend the soup while it’s hot, then only bring it back to a low simmer after adding cream to prevent a grainy texture. Store in the fridge up to 4 days in a sealed container. Freeze up to 2 months, then thaw and reheat gently, adding a splash of broth if it thickens. For a lighter option, replace heavy cream with evaporated milk and use full-fat Greek yogurt in place of sour cream.