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Mexican street corn soup served in a white bowl topped with cilantro and guacamole.
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Mexican Street Corn Soup Recipe

Cozy up with Mexican street corn soup, a creamy one pot dinner with sweet corn, gentle heat, and all your favorite elote toppings.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Kristyn Merkley

Ingredients

  • 4 tablespoons butter
  • 1 - 2 jalapeños, deseeded and minced
  • 1 ½ tablespoons minced garlic
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3-4 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
  • guacamole

Toppings:

  • ¼ cup cilantro
  • 1/2 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.

Video

Notes

Recipe 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.
Store. 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.
Freeze. 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.
For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 456kcal | Carbohydrates: 15g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 997mg | Potassium: 400mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1705IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 1mg