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- 4 ears of corn, husked and kernels removed - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium jalapeño, finely chopped (seeds removed for less heat) The base of this soup starts with fresh corn. I love using sweet corn for its natural flavor. You can husk the corn easily. Just peel off the outer leaves and remove the silk. Cut the kernels off the cob with a sharp knife. The onion and garlic add a nice depth. Dice the onion into small pieces. Mince the garlic to release its aroma. The jalapeño gives the soup a nice kick. If you want less heat, just take out the seeds. - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste These seasonings make the soup pop! Chili powder adds warmth, while cumin gives it an earthy taste. I always taste as I go. Add salt and pepper to bring out all the flavors. You can adjust these to your liking. A little pinch can make a big difference. - 1 cup heavy cream - 1/2 cup crumbled cotija cheese (or feta for a twist) - Fresh cilantro, chopped for garnish The heavy cream makes the soup rich and smooth. You can use less cream if you prefer a lighter soup. Cotija cheese gives a salty bite, and you can swap it for feta if you like. Finally, cilantro adds a fresh touch. I always chop it finely so it spreads well across the soup. These ingredients make the soup not just tasty but also pretty on the plate. {{ingredient_image_1}} Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Cook until the onion turns translucent, which takes about 5 minutes. Next, stir in the minced garlic and finely chopped jalapeño. Cook for another 2 minutes until you smell the garlic. Once the base is ready, add the fresh corn kernels. Stir and cook for about 3 minutes. This helps the corn soften a bit and brings out its sweet flavor. Now, it’s time to add the seasonings. Sprinkle in the chili powder, cumin, salt, and pepper. Mix everything well to coat the corn and veggies. Slowly pour in the vegetable broth. Bring the mixture to a gentle boil. Then, reduce the heat and let it simmer for about 10 to 15 minutes. This allows all the flavors to meld together nicely. After simmering, grab your immersion blender. Blend the soup until it reaches your desired consistency. You can make it smooth or leave it slightly chunky. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender. Blend and then return it to the pot. Stir in the heavy cream and lime juice. Make sure to taste and adjust the seasoning with salt and pepper if needed. Let the soup gently heat through for another 5 minutes, but avoid boiling. Ladle the soup into wide bowls. Top each bowl with crumbled cotija cheese and chopped fresh cilantro. For a fun touch, add extra corn kernels, a sprinkle of chili powder, and a lime wedge on the side. This makes the soup look as good as it tastes! Sautéing is key for great flavor. Start with a medium heat. Use a tablespoon of olive oil. Add the diced onion first. Cook until the onion is soft and clear. This takes about five minutes. Then, add minced garlic and chopped jalapeño. Cook these for two minutes more. This step builds a strong base for your soup. You can change the spice level to fit your taste. If you want it milder, remove the jalapeño seeds. You can also use less jalapeño. For more heat, add more chopped jalapeño. Taste the soup after adding spices. Adjust salt and pepper as needed. This way, you control the flavor to your liking. You have options for thickening your soup. For a creamier soup, add more heavy cream. Blend the soup longer to break down the corn. If you prefer a chunkier soup, blend less. You can also leave some corn kernels whole. This gives a nice texture. Enjoy finding your perfect balance! Pro Tips Fresh Corn is Best: For the sweetest flavor, use fresh corn on the cob. If fresh corn isn't available, frozen kernels can be a convenient substitute. Adjust the Heat: If you prefer a milder soup, remove all the seeds and membranes from the jalapeño. For extra heat, leave some seeds in or add a pinch of cayenne pepper. Garnish for Flavor: Enhance your soup's flavor by topping it with additional cotija cheese, a sprinkle of smoked paprika, or even diced avocado for creaminess. Make it Vegan: Substitute heavy cream with coconut cream or cashew cream to create a delicious vegan version of this soup. {{image_2}} You can easily make this soup vegetarian or vegan. To replace the heavy cream, use coconut milk or cashew cream. These alternatives give a creamy texture and rich taste. For cheese, swap cotija with nutritional yeast or vegan cheese. These choices keep the flavors vibrant without dairy. Want to boost flavor? Try adding black beans or chickpeas for protein. Diced avocado adds creaminess and freshness. For meat lovers, shredded chicken or chorizo works well. Just cook the meat before adding it to the soup for a heartier meal. If you love heat, change up the chili options. Instead of jalapeño, use serrano or habanero for more kick. You can also add a dash of your favorite hot sauce. This adds a fun twist and can be adjusted to your taste. After you make the soup, cool it down. Store it in an airtight container. Place it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, try freezing it. For freezing, let the soup cool completely. Pour it into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It can last up to 3 months in the freezer. To use, thaw it in the fridge overnight before reheating. Reheat the soup gently on the stove. Use low to medium heat. Stir often to keep it from sticking. If it looks too thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts and stir in between to keep it smooth and tasty. Mexican Street Corn Soup is a creamy, flavorful dish inspired by elote, the popular street food. It features sweet corn, garlic, and jalapeño for a bit of spice. You’ll taste the warmth from chili powder and cumin, which bring depth to the soup. The heavy cream adds richness, while cotija cheese gives a salty touch. Fresh cilantro and lime juice lift the flavors, making each bite refreshing and exciting. You can prepare this soup in advance for easy meals. Cook the soup following the recipe, but stop before adding the cream and lime juice. Let the soup cool, then store it in an airtight container in the fridge for up to three days. To serve, reheat the soup on the stove. Add the cream and lime juice just before serving to keep it fresh and tasty. Yes, frozen corn works great in this soup. It saves time and is easy to use. Just measure out 4 cups of frozen corn and add it to the pot. Cook it until it's heated through, about 5 minutes. The flavor will still be sweet, and you won’t miss the fresh corn. This soup pairs nicely with various sides. Consider serving it with tortilla chips for crunch. A fresh avocado salad or a simple green salad adds brightness. Grilled shrimp or chicken also works well for a heartier meal. You can even serve it with a side of Mexican rice for a full meal experience. This guide explored the ingredients and steps for making Mexican Street Corn Soup. You learned about fresh ingredients, key seasonings, and various dairy and garnish options. I shared tips to enhance flavor and ways to adjust spice levels. We also discussed how to store the soup and possible variations, like vegetarian options. By trying this recipe, you can enjoy a tasty and satisfying dish. Enjoy making it your own with different add-ins and spices!

Spicy Mexican Street Corn Soup

A flavorful and creamy corn soup with a spicy kick, inspired by traditional Mexican street corn.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 ears corn, husked and kernels removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeño, finely chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 lime juiced
  • 0.5 cup crumbled cotija cheese
  • to taste fresh cilantro, chopped for garnish

Instructions
 

  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in garlic and jalapeño, cooking for an additional 2 minutes until fragrant.
  • Stir in the corn kernels and cook for about 3 minutes, allowing them to soften slightly.
  • Add the chili powder, cumin, salt, and pepper to the pot, mixing well to coat the corn and vegetables evenly.
  • Gradually pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld.
  • Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky). If you don't have an immersion blender, carefully transfer the soup to a countertop blender, blend, and then return it to the pot.
  • Stir in the heavy cream and lime juice, adjusting seasoning with salt and pepper as necessary. Let the soup gently heat through for another 5 minutes but do not boil.
  • Ladle the soup into bowls and top with crumbled cotija cheese and fresh cilantro.

Notes

Serve with additional corn kernels and lime wedges for extra flavor.
Keyword corn, Mexican, soup, spicy