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Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh or frozen corn kernels; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups vegetable broth; 1/2 cup sour cream; 1/2 cup crumbled cotija cheese; 2 tablespoons fresh lime juice; 1/4 cup chopped fresh cilantro; Salt and pepper, to taste

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December 11, 2025

Let Me Tell You About This Soup…

Okay, so the first time I tried making Mexican Street Corn Soup was after getting totally rained out at a neighborhood barbecue. I had corn (not enough for everyone, whoops), a half block of queso fresco, and zero desire to fire up the grill again. Lightbulb: why not just toss it all into a pot? Truthfully, I made a bit of a mess (corn kernels everywhere) and my kid accused me of “inventing vegetable cereal,” but by the end we were all dunking tortilla chips into our bowls and not one bite was left. If that’s not a win, I dunno what is.

Why You’ll Actually Want to Make This (And Not Just Pin It)

I make this when it’s cloudy and feels like staying home is the only reasonable plan. My family goes bananas for it because it tastes like the best parts of elote – creamy, a little sweet, with that smoky chili heat – but you can eat it in your pajamas. (Plus, less flossing than real street corn. That’s a bonus.)

I guess I’ve made it so many times that even I can’t mess it up now. Actually, sometimes I use the frozen corn if I’m desperate or tired or both. For me, the fun part is you can throw in random leftover veggies and usually nobody even notices.

What You’ll Need (And What I Swap Out in a Pinch)

4 cups corn kernels: Fresh off the cob is killer, but honestly, frozen or even canned will totally work. (Frozen is my weeknight hero.)
1 small white onion: Or yellow, or honestly red if that’s what’s starting to look sad in your pantry.
2 cloves garlic: More if you want, less if you’re anti-dragon breath. I sometimes use garlic powder because yep, lazy days happen.
3 cups chicken broth: Veggie works, too. My grandmother was obsessed with using homemade but boxed is fine (that’s what I do most nights, shhh).
1/2 cup crema or sour cream: I know crema is classic, but I basically use whatever tub is at the back of my fridge and haven’t regretted it yet.
1/3 cup mayonnaise: Miracle Whip if it’s all you’ve got, but admit it’s a little weird. Still works though.
1/2 to 1 tsp chili powder: I go heavier, but I like a little fire. Smoked paprika is good too.
2 tbsp fresh lime juice: Squeeze it yourself or, if you’re like me and your limes are always rock hard, the green bottle kind is fine.
1/2 cup cotija or feta cheese: Cotija has my heart, but feta’s tang is a-okay.
Chopped cilantro: This is so optional I almost left it off, but it does feel extra festive.
Salt & black pepper: To taste and also for good luck.

Here’s How I Toss This Together (It’s Easy, I Swear)

Dice your onion and garlic. Get a large-ish pot (Dutch oven works if you want to feel fancy) and toss in a splash of oil. Sauté onion over medium heat till it’s soft, you know, that “I’d-eat-this-plain” stage. Garlic joins the party for the last minute – it burns quick so don’t wander off (I’ve learned!).
Dump in your corn. Stir it about, maybe 4-5 mins. If you’re using fresh, wait till it gets a bit golden; frozen just thaw and heat through. Here’s where I usually sneak a taste, for, uh, quality control.
Pour in broth. Scrape the bottom, because all the good stuff sticks. Let it bubble away gently for 10 minutes. Don’t freak if it looks weird – the creamy magic happens later.
Time to blend! If you’ve got an immersion blender, right in the pot works (just don’t over-blend or it gets too gloopy). If not, let it cool and pour half into a normal blender – batch it, trust me, unless you want corn wallpaper. I like leaving a few chunks for texture.
Back on the stove, add your crema (or sour cream), mayo, chili powder, and a squeeze or three of lime juice. Stir and taste. Salt and pepper until you can’t resist anymore.
Serve hot. Sprinkle with crumbled cotija or feta, a handful of cilantro if you’re feeling green, and maybe another dash of chili powder for show. My youngest likes it with crushed tortilla chips right on top, but hey, go wild.

Notes That I Wish Someone Had Told Me

If you over-salt, splash in a bit more sour cream or even milk. I learned that after one seriously briny batch.
No crema? Greek yogurt works. Never tried vanilla yogurt but… on second thought, don’t.
I tried roasting the corn first and accidentally set off my smoke alarm. Flavors were wild, but so was the cleanup.
This soup thickens a LOT as it sits, so stash some extra broth in the fridge for reheating.

So, What’s a Bit Different? My Failed & Fun Experiments

Added diced jalapenos once. The verdict: Too spicy for the little ones, but my partner ate two bowls and then got the hiccups. Worth a try, just go slow.
Crumbled hot Cheetos on top for garnish. Looked dramatic; tasted… mm, not for me.
Tried adding smoked sausage – actually, not terrible! But the flavors kinda fought for attention. Maybe sliced rotisserie chicken next time?

Kitchen Stuff You’ll Want – But Here’s What to Use If You Don’t Have It

Large pot or Dutch oven: But honestly, I’ve used a frying pan in a pinch.
Immersion blender: I always say it’s essential, but then remember most people don’t have one. Any blender or even a fork (with patience) will do for chunkier soup.
Sharp knife: Seriously, dull ones are the worst.

How to Store Your Leftovers (If You Have Any)

Just slide it into a sealed container and chill it in the fridge. Good for about three-ish days, though honestly, in my house it never lasts more than a day! (Reheat with a splash of broth or a glug of milk if it’s thick.)

This Is How I Love to Serve It

I usually ladle into big mugs, scatter more cheese than necessary on top, and squeeze an extra lime wedge over mine. Sometimes I serve with a pile of warm tortillas. Or, if we’re feeling very snacky, a bowl of homemade guacamole and chips on the side. (That recipe from Cookie & Kate is gold, honestly.) If you amp up the chili, a cold michelada really hits the spot.

If You Only Remember One Thing…

Don’t rush the simmering – I once tried to microwave this and it was so bland. The flavors need time to hang out together! Let it go a little longer if you can.

Question Time: Friends & Family Actually Did Ask

Can I make this dairy-free? Oh, heck yes! Use coconut cream and skip the cheese, or grab a vegan cheese crumble (I’ve done it, not bad at all).
Can you freeze it? You can, but the texture gets a little funky – still, if you don’t mind a little separation, give it a stir after thawing, and it’s all good.
Do you have to blend it? Technically no, but I think it’s way more fun (and slurpable) when it’s smoothish. Leave some kernels whole for crunch.
Do you ever garnish with hot sauce? Yes! Valentina or Tapatío if you want it closer to real elote vibes.
Do you peel the corn first? Wait, do people not? (I had to look this up once – yes, always peel it, unless you want chunks of husk in your teeth.)

And that’s pretty much it. If you make this and have a wild tweak that works (looking at you, leftover holiday ham), drop me a note. Or just brag about it to your friends – you do you!