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Mexican Street Corn Soup

Mexican Street Corn Soup. Inspired by the beloved elote sold by street vendors in Mexico, this soup is a creamy, dreamy homage to those smoky, charred kernels slathered in a tangy sauce. Imagine the burst of sweet corn, the zing of lime, and the creamy finish of cotija cheese all mingling together in a warm, satisfying bowl. Perfect for any time of the year, this soup will transport you straight to the bustling streets of Mexico City with every spoonful.

Our Mexican Street Corn Soup takes all the beloved elements of classic elote and transforms them into a comforting, creamy soup. With sweet corn, tangy lime, smoky paprika, and creamy cotija cheese, this dish captures the essence of Mexican street food in a hearty, easy-to-make recipe. It’s a delightful way to enjoy the flavors of summer, whether served as a starter or the main event.

The first time I made Mexican Street Corn Soup, it was a chilly evening and we were all longing for the warmth and vibrancy of summer. The aroma of roasting corn filled the kitchen, reminiscent of sunny days and festive gatherings. As I blended the charred kernels with tangy lime juice and rich cream, the transformation into a luscious soup felt like a touch of magic. We gathered around the table, each bowl topped with a sprinkle of paprika and crumbled cotija cheese, and with the first taste, we were all transported to a sun-drenched Mexican street fair. This soup has since become a family favorite, a dish that brings sunshine to even the coldest days.

Why This Mexican Street Corn Soup?

  • Bursting with Flavor: Combines sweet corn, smoky paprika, and tangy lime for a flavor-packed experience.
  • Creamy and Comforting: The rich, creamy base is perfect for warming you up on a chilly day.
  • Easy to Make: Simple ingredients and straightforward steps make this soup a breeze to prepare.


  • 2 cups corn kernels (fresh or frozen)
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)


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  1. Melt butter in a pot over medium heat.
  2. Add onion and garlic; cook until softened.
  3. Add corn kernels, chicken broth, and spices.
  4. Bring to a boil, then reduce heat and simmer.
  5. Use an immersion blender to puree the soup.
  6. Stir in heavy cream and adjust seasoning.
  7. Serve hot, garnished with chopped cilantro if desired.
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