Mexican Street Corn Soup

If you love Mexican street corn, this soup deserves a spot on your table. It has all the same sweet corn, smoky spice and bright lime flavor in a creamy one-pot soup that’s hearty enough for dinner but still feels fresh enough for summer.

15 years ago, in my second month blogging, I made parmesan lime corn on the cob(click that with some compassion for how horrible everything is about that post, please) after having tried Mexican street corn for the first time a few weeks prior. It was my attempt at giving it my own spin and not wanting to slather mayo all over everything.

A lot has changed in the last 15 years, but my overall dislike of mayo is something that stands the test of time. I love the flavors of Mexican street corn, but I just do not love the amount of mayo involved. That’s where this soup shines.

When you turn the elotes into soup form, you ditch the mayo while keeping all the other signature flavors like lime, smoked paprika, chili powder and cilantro. Fresh and sweet summer corn kernels shine through, but also get paired with the creaminess of potatoes and milk. It vibes like a lighter chowder and it’s a really wonderful hybrid soup for summer.

Plus, it’s a great way to enjoy seasonal corn without having to gnaw on it like an animal and getting it stuck on your teeth. I know, you know.

What You’ll Need

Details on every ingredient are in the recipe card below, but I’ve included some extra tips and potential substitutions here.

• Corn – This recipe was built for summer corn, but if you’re craving it in the winter, I like to use frozen charred corn. Canned corn can work too.
• Onions, garlic, peppers – This veggie base builds flavor. Feel free to swap out the bell pepper for a poblano or add a charred jalapeño if you like extra spice.
• Spices – We’re using smoked paprika, chili powder, cumin, salt and pepper just like street corn would.
• Potatoes – This is what gives the soup some body. Yukon Golds are what you’ll want here for their creaminess. Chop them small so they cook quickly as the soup simmers.
• Broth – Any quality broth will do. I like using chicken broth for added flavor but you can keep it vegetarian with a vegetable broth if preferred. Bone broth will add a nice protein boost if you’re looking for that.
• Milk – A lot of street corn soup recipes call for heavy cream, but I just don’t keep that on hand. I prefer using whole milk in the soup and it still comes out plenty decadent. For dairy-free, full-fat canned coconut milk works great with the flavors in this soup.
• Toppings – It could be argued the toppings of this soup are the best part and it’d be a strong case. Use any or all of the following: cilantro, fresh lime wedges, charred corn, sliced jalapeños, crumbled cotija (or feta) and Mexican crema (or sour cream/Greek yogurt). This avocado crema would also be a great option. I highly recommend at least cilantro and lime juice.

How to Make Mexican Street Corn Soup

Here’s a quick visual walk-through of making the soup. Detailed directions are in the recipe card at the bottom of the post.

1. Cook the aromatics: Sauté the onion, garlic and bell pepper in a pot over medium heat until softened.
2. Build flavor: Add the seasonings and stir to combine, cooking another couple of minutes.
3. Simmer the vegetables: Add the potatoes, corn and broth. Stir and bring the mixture to a boil. Reduce the heat and simmer for about 25 minutes until the potatoes are fork tender.
4. Blend: Use an immersion blender (see recipe card below for alternatives) to blend about 1/3 of the soup directly in the pot.
5. Make it creamy: Add the milk and lime juice.
6. Adjust: Stir to combine, taste and adjust any seasonings as necessary before serving and adding garnishes.

My Pro Tips

For the BEST tasting soup

• Use fresh summer sweet corn for the best flavor. Go the extra mile by roasting it lightly first!
• Don’t blend the whole thing – the texture is best with a combo of pureed soup and whole pieces of corn and potatoes. It’s like a summer chowder!
• Let the soup sit for a few minutes before serving.
• Add extra broth for a thinner soup.

Serving Ideas

This soup honestly needs nothing but a spoon. However, here are some fun ways to enjoy it:

• crusty bread or sourdough
• tortilla chips
• rotisserie or grilled chicken stirred in
• dip a summer quesadilla into it

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits in the refrigerator. Potatoes naturally continue to absorb liquid as they sit. You’ll likely want to add a splash of broth or milk to loosen it up when you reheat it.

You can freeze the soup without the toppings for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, it’s best to warm up gently in a pot on the stovetop over medium-low heat. Stir occasionally and add a bit of broth to thin out the soup a little.

More Summer Soup Ideas

If the heat doesn’t deter you from eating soup in the summer, try one of these:
Creamy tortellini soup
Escarole and beans
Sweet corn egg drop soup

For refreshing cold soup options, try these:
Cucumber gazpacho
Mango melon soup
Cold avocado soup