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Mexican Street Corn Soup

Mexican street corn soup with a silky, blended base and charred corn kernels for an elote-style flavor. Finished with cotija crumbles, cilantro, chili powder, and lime for a bright, savory bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels (fresh, frozen, or canned), divided
  • 5 cup corn kernels divided, use 2 cups for charring and 3 cups for simmering
Onion, diced
  • 1 onion diced
Garlic, minced
  • 4 garlic cloves, minced
Jalapeño, minced
  • 1 jalapeño minced
Broth
  • 4 cup chicken or vegetable broth
Cream
  • 1 cup heavy cream
Sour cream
  • 0.5 cup sour cream
Butter
  • 2 tbsp butter
Chili powder
  • 2 tsp chili powder plus extra for serving
Cumin
  • 1 tsp cumin
Smoked paprika
  • 0.5 tsp smoked paprika
Lime juice
  • 1 lime juice of 1 lime, plus lime wedges for serving
Cotija cheese
  • 0.5 cup cotija cheese plus extra for serving
Fresh cilantro
  • 0.33 cup fresh cilantro extra for serving
Salt
  • 1 tsp salt to taste
Black pepper
  • 0.5 tsp black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Char the corn
  1. Char 2 cups corn in a dry hot skillet for 3-5 minutes, stirring occasionally, until you see browned spots. Set the charred corn aside.
Build the soup base
  1. Melt butter in a pot over medium heat, then sauté onion and jalapeño for 4 minutes until softened. Add garlic and cook for 1 minute, stirring constantly.
  2. Add the remaining 3 cups corn, chili powder, cumin, and smoked paprika, then cook for 2 minutes to toast the spices. Keep the heat at medium to prevent burning.
Simmer, blend, and finish
  1. Pour in the broth and simmer for 15 minutes, letting the flavors meld. Keep the soup at a gentle simmer so it reduces slightly.
  2. Blend the soup until smooth using an immersion blender, then return it to the pot if needed. Blend carefully to avoid splashing hot liquid.
  3. Stir in heavy cream and sour cream, then add the charred corn and lime juice. Cook just until warmed through, about 2-3 minutes.
  4. Season with salt and black pepper to taste, then serve topped with cotija cheese, fresh cilantro, extra chili powder, and lime wedges. Finish with extra cotija and a squeeze of lime before eating.

Notes

Pro tip: for the closest elote flavor, char the corn until you see real browned edges rather than just light color. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on the stove (avoid boiling after adding dairy). Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream and replace some sour cream with plain Greek yogurt for a tangy, reduced-fat result.