This Mexican street corn soup is cozy, creamy, and loaded with the sweet corn flavor everyone loves, all in one easy pot. Who doesn’t love an easy one-pot easy dinner idea?!
This soup has tender corn, a gentle kick of jalapeño, and a silky finish from cream and sour cream, plus bright pops of lime and cilantro. My family went wild for this Mexican soup and we know yours will too!
If you are into corn filled comfort, try our Cheesy Chicken Enchilada Soup or Chicken Tortilla Soup served alongside Mexican Cornbread.
Why we think you’ll love it:
- Family-friendly. Easily adjust the heat level and add everyone’s preferred toppings!
- Easy cleanup. One pot cooking means simple prep and fast cleanup.
- Simple ingredients. Pantry and freezer staples keep this meal budget and time friendly.
Mexican Street Corn Soup Ingredients
- Butter (4 tablespoons) – Starts the soup with rich flavor and helps the flour cook evenly for a smooth base.
- Jalapeños, deseeded and minced (1-2) – Adds a gentle heat and fresh pepper flavor, use one for mild, two for more kick. You can also omit the jalapeños completely if you prefer to make it more kid-friendly!
- Minced garlic (1 ½ tablespoons) – Brings savory depth that balances the sweetness of the corn.
- All-purpose flour (¼ cup) – Creates a light roux that thickens the broth to a creamy, velvety texture.
- Ground cumin (2 teaspoons) – Adds warm, earthy notes that make the corn taste even sweeter.
- Chili powder (2 teaspoons) – Layers in mild spice and a little smokiness for classic street corn vibes.
- Chicken broth (4 cups) – Thins the roux and becomes the flavorful backbone of the soup. You could also replace with equal amounts vegetable broth.
- Frozen corn kernels (2 bags, 12 ounces each) – Give hearty bite and lots of sweet corn flavor in every spoonful. Use about 5 cups fresh kernels to replace the two 12 ounce bags of frozen corn.
- Cream style sweet corn (1 can, 14.75 ounces) – Boosts sweetness and creaminess, helping the soup feel extra silky.
- Green chiles (1 can, 4 ounces) – Add subtle heat and tangy chile flavor without overwhelming the soup.
- Granulated sugar (1 tablespoon) – Gently rounds out acidity and enhances the natural corn sweetness.
- Garlic salt (2 teaspoons) – Seasons quickly and evenly while reinforcing the savory garlic flavor.
- Heavy cream (1 ½ cups) – Choose your richness level, all create a creamy finish. Replace with equal amounts half and half or milk.
- Sour cream (1 cup) – Adds tang and extra body, making each bite taste completely decadent.
- Cilantro, chopped (1 bunch) – Brings herbaceous freshness that brightens the rich base.
- Lime juice (1 tablespoon) – A pop of acidity that wakes up the flavors right before serving.
- Guacamole (½ cup) – A fun scoop under the soup, it melts slightly and adds creamy avocado goodness.
- toppings – cilantro, crumbled cotija cheese, and lime wedges
How to Make Mexican Street Corn Soup
SAUTE. In a large pot over medium heat, melt butter. Add minced jalapeno and minced garlic and cook until fragrant (about 2 minutes).
Add flour, cumin and chili powder and cook for 1-2 minutes. Whisk in chicken stock until smooth, then bring to a boil.
COMBINE. Add frozen corn, creamed corn, green chiles, sugar and garlic salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add cream, sour cream, cilantro and lime juice and stir to combine. Cook until heated through (about 5 minutes).
SERVE. Use a medium or large cookie scoop to scoop some guacamole into a bowl, then pour soup into the bowl. Top with cotija cheese, lime wedges and cilantro.
Kristyn’s Recipe Tips
- Control the heat by tasting the jalapeños before cooking and using one or two accordingly.
- Blend a few cups of the soup with an immersion blender for extra creaminess, leave some kernels whole for texture.
- Keep the dairy silky by lowering the heat before stirring in cream and sour cream, avoid boiling after dairy is added.
- Make ahead, chill up to 3 days, reheat gently on the stove, then add fresh cilantro and lime right before serving.
Mexican Street Corn Soup Recipe
Ingredients
- 4 tablespoons butter
- 1 – 2 jalapeños, deseeded and minced
- 1 ½ tablespoons minced garlic
- ¼ cup all-purpose flour
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 4 cups chicken broth
- 2 (12-ounce) bags frozen corn kernels
- 1 (14.75- ounce) can cream style sweet corn
- 1 (4-ounce) can green chiles
- 1 tablespoon granulated sugar
- 2 teaspoons garlic salt
- 1 ½ cups heavy cream, half and half or milk
- 1 cup sour cream
- 1 bunch cilantro, chopped
- 1 tablespoon lime juice
- ½ cup guacamole
Toppings:
- ¼ cup cilantro
- ¼ cup crumbled cotija cheese
- lime wedges
Instructions
- In a large pot over medium heat, melt butter. Add minced jalapeno and minced garlic and cook until fragrant (about 2 minutes).
- Add flour, cumin and chili powder and cook for 1-2 minutes. Whisk in chicken stock until smooth, then bring to a boil.
- Add frozen corn, creamed corn, green chiles, sugar and garlic salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add cream, sour cream, cilantro and lime juice and stir to combine. Cook until heated through (about 5 minutes).
- Use a medium or large cookie scoop to scoop some guacamole into a bowl, then pour soup into the bowl. Top with cotija cheese, lime wedges and cilantro.
Notes
- Control the heat by tasting the jalapeños before cooking and using one or two accordingly.
- Blend a few cups of the soup with an immersion blender for extra creaminess, leave some kernels whole for texture.
- Keep the dairy silky by lowering the heat before stirring in cream and sour cream, avoid boiling after dairy is added.
- Make ahead, chill up to 3 days, reheat gently on the stove, then add fresh cilantro and lime right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cool quickly. Let the soup come to room temp within 2 hours. Speed it up by setting the pot in an ice bath and stirring.
Refrigerate in airtight containers for 3 to 4 days. Keep toppings and guacamole separate.
You can freeze it for up to 2 months, but dairy may separate a bit. Reheat slowly and whisk well. A small splash of milk or a teaspoon of cornstarch whisked with cold milk can help bring it back together.
Complete The Meal
Sides
Homemade Tortilla Chips
30 mins
Mexican Cornbread
50 mins
Flour Tortilla Recipe
45 mins
How to Make Guacamole
10 mins
