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.
- Cook the aromatics: Sauté the onion, garlic and bell pepper in a pot over medium heat until softened.
- Build flavor: Add the seasonings and stir to combine, cooking another couple of minutes.
- 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.
- Blend: Use an immersion blender (see recipe card below for alternatives) to blend about 1/3 of the soup directly in the pot.
- Make it creamy: Add the milk and lime juice.
- 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
Mexican Street Corn Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound Yukon gold potatoes, peeled and diced
- 6 cups corn kernels, fresh, frozen, or canned & drained
- 6 cups chicken broth
- 1 cup whole milk
- Juice of 2 limes
Topping Options:
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 1 jalapeño, thinly sliced
- extra lime wedges
- chili powder for sprinkling
- drizzle of Mexican crema, sour cream or Greek yogurt
Instructions
- Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened. Stir in garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook for another minute.
- Add the diced potatoes, corn, and chicken broth. Give everything a good stir and bring the soup to a gentle boil.
- Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend about one-third of the soup directly in the pot. If you don’t have an immersion blender, transfer a few cups of soup to a blender, blend until smooth, and return it to the pot.
- Reduce heat to the lowest setting then stir in the milk and fresh lime juice. Allow the soup to warm through for 2 to 3 minutes. Taste and adjust seasoning as needed.
- Ladle into bowls and top with cotija cheese, cilantro, jalapeño slices, a drizzle of Mexican crema and an extra squeeze of lime as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
