Why You’ll Love This Recipe
This soup captures the essence of Mexican street corn in a warm, hearty form. The fresh corn adds a natural sweetness and depth of flavor, while the addition of Cotija cheese and sour cream gives it a creamy, savory richness. The lime juice and zest balance everything out with a fresh, citrusy kick, and the cilantro adds a fresh herbaceous note. Plus, the soup is easy to make and can be customized to suit your heat preferences. It’s perfect for a cozy dinner or served as a vibrant starter to a larger meal.
Ingredients
- 1/4 cup olive or vegetable oil
- 6 cups fresh corn kernels (from 8-10 shucked cobs, save 6 stripped cobs for simmering the soup)
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)
- Kosher salt and freshly ground black pepper, to taste
- 2 large garlic cloves, chopped (about 1 tablespoon)
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated dry/aged Cotija cheese (plus additional for garnish; substitute Parmesan or Romano if Cotija is unavailable)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro, divided
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the onions and garlic: Heat the olive oil or vegetable oil in a large pot over medium heat. Add the chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
- Cook the corn: Add the fresh corn kernels to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the corn to slightly caramelize and develop some color.
- Add the spices: Stir in the ancho chili powder, kosher salt, and freshly ground black pepper. Adjust the amount of chili powder based on your heat preference. Cook for another 1-2 minutes, allowing the spices to bloom and coat the corn mixture.
- Simmer the soup: Pour in the chicken or vegetable broth and add the stripped corn cobs. Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, allowing the flavors to meld together.
- Remove the corn cobs: After simmering, carefully remove the corn cobs from the pot and discard them. If you like a smoother texture, you can use an immersion blender to blend part or all of the soup, or transfer half of the soup to a blender, blend until smooth, and return it to the pot. For a chunkier soup, you can leave it as is.
- Finish the soup: Stir in the sour cream, grated Cotija cheese, lime juice, and lime zest. Cook for an additional 5 minutes, allowing the cheese to melt and the soup to become creamy.
- Garnish and serve: Taste the soup and adjust the seasoning with more salt, pepper, or lime juice as needed. Ladle the soup into bowls and garnish with extra Cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy version: Add more ancho chili powder or a diced jalapeño pepper to increase the heat. For extra spice, drizzle a bit of hot sauce over the soup when serving.
- Vegan version: Replace the sour cream and Cotija cheese with non-dairy alternatives like cashew cream or coconut yogurt and vegan cheese.
- Add more vegetables: You can add diced bell peppers, carrots, or zucchini to the soup for extra texture and flavor.
- Grilled corn: For a smoky flavor, grill the corn before adding it to the soup. This adds a delicious charred note to the soup.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over medium heat, adding more broth or water if it’s too thick. Stir occasionally to ensure it heats evenly.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn can be substituted for fresh corn. You’ll need about 6 cups of frozen corn. Just add it directly to the pot in place of the fresh kernels.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. The flavors actually improve as it sits. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Can I freeze Mexican Street Corn Soup?
Yes, you can freeze this soup for up to 2-3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, thaw it overnight in the fridge and warm it on the stovetop.
Can I make this soup spicier?
Absolutely! To make the soup spicier, increase the amount of ancho chili powder, or add a diced jalapeño, serrano, or another hot pepper when cooking the onions and garlic. You can also serve the soup with hot sauce for an added kick.
Can I use a different type of cheese?
If Cotija cheese isn’t available, Parmesan or Romano can be used as a substitute. While they will provide a slightly different flavor, they’ll still give the soup a savory, cheesy richness.
Conclusion
This Mexican Street Corn Soup is a flavorful and creamy dish that’s both comforting and vibrant. Packed with fresh corn, zesty lime, and savory cheese, it’s a dish that will have you coming back for more. Whether you make it for a weeknight dinner or serve it as part of a larger Mexican-inspired meal, it’s sure to be a hit. Garnished with Cotija cheese, cilantro, and a squeeze of lime, this soup is a perfect blend of creamy, spicy, and fresh!
Print
Mexican Street Corn Soup
- Total Time: 50-55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Mexican Street Corn Soup (Sopa de Elote) is a creamy, flavorful dish inspired by the popular Mexican street food, Elote. Made with fresh corn, creamy sour cream, savory Cotija cheese, and a hint of lime, this vibrant soup is the perfect combination of smoky, zesty, and creamy flavors. Whether served as a cozy dinner or a festive starter, it’s sure to impress with every spoonful.
Ingredients
¼ cup olive or vegetable oil
6 cups fresh corn kernels (from 8–10 shucked cobs, save 6 stripped cobs for simmering)
1 cup chopped yellow onion
¼ teaspoon ancho chili powder (adjust to taste)
Kosher salt and freshly ground black pepper, to taste
2 large garlic cloves, chopped (about 1 tablespoon)
4 cups chicken or vegetable broth
½ cup sour cream
½ cup grated dry/aged Cotija cheese (plus extra for garnish; substitute Parmesan or Romano if Cotija is unavailable)
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
2 tablespoons plus 2 teaspoons chopped cilantro, divided
Instructions
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Sauté the onions and garlic: Heat the olive oil or vegetable oil in a large pot. Add the chopped onion and cook for 4-5 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant.
-
Cook the corn: Add fresh corn kernels to the pot and stir to combine. Cook for 5 minutes, allowing the corn to slightly caramelize.
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Add spices: Stir in ancho chili powder, salt, and pepper. Cook for 1-2 minutes for the spices to bloom.
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Simmer the soup: Pour in the broth and add the stripped corn cobs. Bring to a boil, then reduce the heat to a simmer for 20-25 minutes.
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Remove the corn cobs: After simmering, discard the corn cobs. Blend part or all of the soup for a smoother texture, or leave it chunky.
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Finish the soup: Stir in sour cream, Cotija cheese, lime juice, and lime zest. Cook for an additional 5 minutes until creamy.
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Serve: Ladle soup into bowls and garnish with extra Cotija cheese, cilantro, and a squeeze of fresh lime.
Notes
Spicy Version: Add more chili powder or a diced jalapeño for extra heat.
Vegan Option: Substitute sour cream and Cotija cheese with non-dairy alternatives like cashew cream or coconut yogurt and vegan cheese.
Grilled Corn: For added smokiness, grill the corn before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
