Mexican Street Corn Soup brings all the flavors of elote and esquites—smoky char, creamy body, chili warmth, and bright lime—into one comforting bowl. In this complete, Rank Math–optimized guide, you’ll master Mexican Street Corn Soup on the stovetop, in the Instant Pot, or in a slow cooker. You’ll also learn how to char corn for deeper flavor, pick the right thickeners, and top it with elote-style garnishes. Furthermore, you’ll get practical storage and reheating tips, plus menus and sides that play perfectly with this cozy classic. We’ll use simple steps, easy swaps, and clear tables so you can nail restaurant-quality results at home.
Ingredients & Smart Substitutions for Mexican Street Corn Soup
Core pantry & produce list
Serves 6
- Corn kernels (6 cups; from 6–8 ears fresh, or 2 lb frozen, thawed)
- Neutral oil or butter (2–3 Tbsp)
- Yellow or sweet onion, finely chopped (1 medium)
- Garlic, minced (3–4 cloves)
- Jalapeño or poblano, seeded and diced (1)
- Chili powder or Tajín (1–2 tsp, to taste)
- Smoked paprika or chipotle powder (½–1 tsp)
- Ground cumin (½ tsp)
- Low-sodium chicken or vegetable broth (4 cups)
- Heavy cream or Mexican crema (¾–1 cup)
- Cream cheese or sour cream (optional, 2–4 oz, for extra body)
- Fresh lime juice and zest (1–2 limes)
- Cotija (for topping; or queso fresco)
- Cilantro, chopped (for topping)
- Kosher salt and black pepper (to taste)
- Optional thickeners: 1 small Yukon Gold potato, diced; or 1–2 tsp masa harina
Ingredient snapshot (US–metric quick view)
| Ingredient | US Measure | Metric |
|---|---|---|
| Corn kernels | 6 cups | ~900 g |
| Onion | 1 medium | ~150 g |
| Garlic | 3–4 cloves | ~12–16 g |
| Jalapeño | 1 | ~15 g |
| Broth | 4 cups | 950 ml |
| Cream/Crema | ¾–1 cup | 180–240 ml |
| Lime juice | 2–3 Tbsp | 30–45 ml |
| Cotija (topping) | ½ cup | ~60 g |
Best swaps for dietary needs (GF, veg, dairy-free)
- Gluten-free: The base is naturally GF. To thicken, purée some soup or add a pinch of masa harina instead of flour.
- Vegetarian: Use vegetable broth and skip any bacon.
- Dairy-free: Use full-fat coconut milk or a neutral oat creamer; finish with dairy-free feta or a crumbly vegan cheese.
- Milder heat: Swap jalapeño for green bell pepper and use sweet paprika.
- Brighter finish: Add more lime zest (not just juice) to keep flavors bright without thinning the soup.
How to Make Mexican Street Corn Soup (Stovetop, Step-by-Step)
Prep, sauté, simmer, and blend method
- Char some corn: Heat a cast-iron skillet until very hot. Add 1 Tbsp oil and 2 cups corn; cook 5–7 minutes, stirring occasionally, until kernels are deeply golden and blistered. Reserve for topping.
- Build the base: In a Dutch oven, warm remaining oil or butter over medium heat. Sauté onion with a pinch of salt until translucent. Add jalapeño; cook until softened. Stir in garlic, cumin, chili powder, and smoked paprika; cook 30 seconds until fragrant.
- Simmer: Add remaining corn, broth, and optional diced potato. Bring to a boil; reduce to a gentle simmer for 10–12 minutes, until potato is tender and flavors meld.
- Cream & thicken: Stir in heavy cream or crema and optional cream cheese. Warm gently; avoid a hard boil after adding dairy.
- Blend strategically: Use an immersion blender to purée 40–60% of the pot, or transfer a few cups to a blender (vent the lid) and blend smooth; return to the pot.
- Finish: Off the heat, add lime juice and zest. Season with salt and pepper until the flavors pop.
- Serve: Ladle into bowls; top with reserved charred corn, cotija, crema, chili powder or Tajín, cilantro, and a squeeze of lime