Mexican Street Corn Soup

If you’re a fan of Mexican street corn—also known as elote—then this Mexican Street Corn Soup will be your next culinary obsession. It takes all the flavors you love from the street cart favorite and transforms them into a rich, creamy, and hearty soup that’s perfect for any season. With smoky roasted peppers, sweet corn, shredded chicken, and a touch of lime, each spoonful is bursting with layers of comforting, zesty flavor.

This soup beautifully blends the essence of Mexican cuisine—vibrant spices, fresh ingredients, and bold taste—into a warm, satisfying bowl. It’s a great way to use up leftover rotisserie chicken and perfect for feeding a crowd or meal prepping for the week. Finished with cotija cheese, Mexican crema, and fresh cilantro, it captures that irresistible street-food flair in an easy, home-cooked format. Whether you’re serving it as a main dish or a starter, this soup brings a festive, comforting twist to your table.

Why You’ll Love This Recipe

1. Bold Mexican Flavors – It combines smoky, sweet, and savory ingredients in every bite.
2. Creamy and Comforting – The perfect blend of corn, cream, and spices makes it ultra-satisfying.
3. Easy to Customize – Use fresh, frozen, or canned corn; add spice or keep it mild.
4. Great for Leftovers – Made with rotisserie chicken for convenience and reheats like a dream.
5. Crowd-Pleaser – A guaranteed hit at family dinners, potlucks, or casual gatherings.

Ingredients

• Butter
• Yellow onion
• Celery
• Garlic
• Pasilla or poblano pepper (roasted)
• Chili powder
• Kosher salt
• Sugar
• Black pepper
• Chicken broth
• Corn
• Heavy cream
• Mexican crema
• Cooked and shredded chicken (rotisserie recommended)
• Cotija cheese
• Lime wedges
• Cilantro

Variations

Vegetarian Version

Omit the chicken and use vegetable broth. Add diced potatoes or black beans for substance.

Spicier Soup

Add a diced jalapeño or increase the chili powder for more heat.

Grilled Corn

Grill fresh corn before adding it to the soup for a smoky depth.

Dairy-Free Option

Use a dairy-free cream substitute and omit or replace the cotija cheese.

Thicker Texture

Blend a portion of the soup before adding chicken for a thicker, creamier consistency.

How to Make the Recipe

Step 1

In a large pot, melt the butter over medium heat. Add the minced onion and celery and sauté until soft and translucent.

Step 2

Stir in the minced garlic and roasted, minced pasilla or poblano pepper. Cook for 1–2 minutes until fragrant.

Step 3

Add chili powder, kosher salt, sugar, and black pepper. Mix well to coat the vegetables in the spices.

Step 4

Pour in the chicken broth and bring to a simmer.

Step 5

Add the corn and cook for about 10 minutes, allowing the flavors to meld.

Step 6

Stir in the heavy cream and Mexican crema. Let it heat through without boiling.

Step 7

Add the shredded cooked chicken and cotija cheese. Stir until well incorporated and heated through.

Step 8

Taste and adjust seasoning if needed. Serve hot with lime wedges and chopped cilantro on top.

Tips for Making the Recipe

• Roast the pepper over an open flame or under a broiler, then peel and seed it for the best flavor.
• Use fresh, frozen, or canned corn depending on the season and availability.
• Don’t let the soup boil after adding cream to avoid curdling.
• Garnish just before serving to keep herbs fresh and cheese from melting completely.
• For extra richness, blend part of the soup before adding chicken.

How to Serve

Serve this soup as a main dish or appetizer, garnished with:

• Lime wedges for a bright, citrusy finish
• Chopped cilantro for freshness
• Extra cotija cheese for saltiness
• Crushed tortilla chips for crunch
• A drizzle of hot sauce if you love heat

Pair with warm tortillas, cornbread, or a fresh green salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Let the soup cool, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze in portioned containers without garnishes for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.

FAQs

1. Can I use frozen corn for this recipe?

Yes, frozen corn works great and can be added directly to the soup.

2. What can I substitute for Mexican crema?

Sour cream or plain Greek yogurt are good alternatives.

3. Is this soup spicy?

It has a mild kick. You can adjust the spice level by adding or omitting peppers and chili powder.

4. Can I make it vegetarian?

Yes, just omit the chicken and use vegetable broth. Add beans or extra veggies if desired.

5. How do I roast the poblano or pasilla pepper?

Char it over an open flame or under a broiler until blackened, then peel, seed, and mince.

6. What’s the best cheese substitute if I don’t have cotija?

Feta cheese or queso fresco are great alternatives.

7. Can I blend the soup?

Yes, you can blend part or all of the soup for a smoother texture.

8. What does Mexican crema add to the soup?

It adds tangy richness and helps balance the heat and sweetness.

9. Can I use canned corn?

Yes, just drain it first. Roasting canned corn in a skillet before adding improves flavor.

10. How long does this soup keep?

It keeps well in the fridge for up to 4 days or in the freezer for up to 2 months.

Conclusion

Mexican Street Corn Soup is everything you love about elote, wrapped into a creamy, satisfying bowl. It’s loaded with sweet corn, bold spices, tender chicken, and zesty toppings that bring the dish to life. Whether you’re serving it for a quick family dinner or a festive gathering, this soup delivers comfort, flavor, and flair in every bite. Easy to make, easy to love—this is a recipe you’ll keep coming back to.

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