Street Corn Soup Recipe
This STREET CORN SOUP RECIPE is a quick, easy, flavorful dinner. A creamy soup loaded with corn and garnished with cilantro, jalapenos, limes and cotija cheese.
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Table of Contents
CORN CHOWDER
Street corn soup is a creamy, flavorful soup inspired by Mexican street corn, also known as “elote”.
This soup is between a soup and a chowder. A thick creamy soup filled with corn. We are using frozen corn making this meal extra simple to prepare. Then it’s just a matter of choosing your favorite toppings to add even more flavor.
INGREDIENT OPTIONS:
CORN – I prefer frozen corn and never, ever use canned corn. Canned corn will work in a pinch but it will be a different texture than frozen or fresh. Fresh corn would be delicious if it’s in season. If using canned corn, drain and rinse the corn before using it.
CHEESE – Traditionally, Mexican street corn is topped with cotija cheese, but if you can’t find cotija, you can use queso fresco or crumbled feta.
Can I make this soup vegan?
Yes, you can use canned full-fat coconut milk for the creaminess, and omit the cheese or replace it with a vegan cheese.
MORE RECIPES USING CORN:
MEXICAN STREET CORN SALAD – PARMESAN BASIL CORN ON THE COB – CRAB CORN CHOWDER
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STREET CORN SOUP RECIPE
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- 5 cloves garlic minced
- 1 32-ounce package frozen corn kernels
- 4 cups 32 ounces chicken or vegetable broth
- 1 cup heavy whipping cream
- 1 lime juiced
- Garnish:
- Tortilla strips
- Sliced jalapeno
- Fresh chopped cilantro
- Cotija or Queso Fresco cheese
- Smoked paprika
- Chili powder
- Lime wedges
Instructions
- Heat oil and butter in a large heavy-bottomed pot over medium-high heat.
- Add onions, chili powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes, stirring frequently.
- Add garlic and cook for 1 minute, or until fragrant.
- Add in the frozen corn, broth, and heavy cream. Cook for 5-7 minutes or until the corn kernels are soft.
- Use an immersion blender to blend half of the soup until smooth. Alternatively, add 2 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot and simmer for 2 minutes.
- Stir in lime juice and season to taste with salt and pepper.
- Garnish with your favorite toppings and enjoy.
Notes
**Leftovers will store in an airtight container for up to 3 days. Reheat over medium heat with a little broth to thin it out.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
