Mexican Street Corn Soup is a deliciously creamy blend of sweet corn, cheese and spices that capture the essence of elote in every bite. I've turned our favorite street corn tacos into this comforting soup, which is bursting with vibrant, irresistible flavor and is ready to enjoy in 45 minutes.
This soup will become a flavorful addition to your dinner rotation, especially during fall and winter soup season. Serve it as a hearty meal or as a side dish with air fried taquitos or slow cooker enchiladas or birria tacos, Mexican stuffed peppers, cheese and bean quesadillas or fried tacos.
It's quick and simple to make, just like my pastina soup recipe. Even my kids love this, and there is minimal effort put into preparation with only a few pots to clean up!
Table Of Contents
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small diced sweet onion
- 3 cloves minced garlic cloves
- 1 large diced red bell pepper
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 medium diced golden potatoes
- 4 cups vegetable broth
- 2 cans of drained sweet corn
- 2 cans of creamed corn
- 1 cup heavy cream
- ½ cup queso fresco
- salt & pepper to taste
Kristina's Tip
Blend in leftover street corn taco mix to make it extra tasty.
Toppings
- grated cotija cheese
- sliced jalapeños
- tortilla strips
- crumbled tortilla chips
- fresh cilantro
- a drizzle of lime juice
- a sprinkle of chili powder
Instructions
- Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the diced onion, minced garlic and diced bell pepper. Saute for 5-7 minutes, or until softened. Add the cumin and chili powder and stir for another minute.
- Stir in the diced potatoes and vegetable broth. Stir and bring to a boil. Simmer for 10 minutes or until the potatoes soften.
- Scoop out about 2 cups of the soup, put in a blender and blend for 30 to 60 seconds, until smooth. Stir the blended soup back into the pot.
- Add the drained sweet corn, creamed corn, heavy cream, and salt & pepper. Bring back to a boil, then simmer for 5-10 minutes.
- Remove pot from the heat. Stir in the queso fresco and mix until well combined.
- Serve with your favorite Mexican-inspired toppings, such as cotija cheese, diced jalapeños, cilantro or crispy tortilla strips or crumbled chips.
How To Store
Store in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove until thoroughly warm. It can be frozen for up to 6 months.
Is This Soup Spicy?
No, this soup is not spicy. If you'd like to make it so, add jalapeños with the vegetables or jalapeño slices on top when serving.
Can I Make It Dairy-Free?
Yes, you can use coconut milk in place of the heavy cream and a dairy-free cheese. Or, omit the queso fresco entirely.
Recipe
Mexican Street Corn Soup
Equipment
- large stockpot or dutch oven
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small sweet onion iced
- 3 cloves garlic minced
- 1 large red bell pepper diced
- 1 teaspoon cumin
- 2 tsps chili powder
- 2 medium golden potatoes diced
- 4 cups vegetable broth
- 2 cans sweet corn drained
- 2 cans creamed corn
- 1 cup heavy cream
- ½ cup queso fresco
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the diced onion, minced garlic and diced bell pepper. Saute for 5-7 minutes, or until softened. Add the cumin and chili powder and stir for another minute.
- Stir in the diced potatoes and vegetable broth. Stir and bring to a boil. Simmer for 10 minutes or until the potatoes soften.
- Scoop out about 2 cups of the soup, put in a blender and blend for 30 to 60 seconds, until smooth. Stir the blended soup back into the pot.
- Add the drained sweet corn, creamed corn, heavy cream, and salt & pepper. Bring back to a boil, then simmer for 5-10 minutes.
- Remove pot from the heat. Stir in the queso fresco and mix until well combined.
- Serve with your favorite Mexican-inspired toppings, such as cotija cheese, diced jalapeños, cilantro or crispy tortilla strips or crumbled chips.
Notes
Nutrition
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