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Bowl of delicious Mexican Street Corn Soup garnished with cilantro and lime

Mexican Street Corn Soup

This creamy and flavorful Mexican Street Corn Soup brings the vibrant tastes of elote to a comforting bowl, perfect for a weeknight meal or a festive gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 280 kcal

Equipment

  • Blender
  • Medium saucepan
  • Small bowl
  • large pot or Dutch oven
  • Whisk

Ingredients
  

Soup

  • 4 cups Corn kernels fresh or frozen
  • 6 cups Chicken or vegetable broth
  • 1 tsp Smoked paprika
  • 1 tsp Chili powder
  • 0.5 tsp Cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • 1 cup Milk
  • 2 tbsp Lime juice
  • Salt to taste
  • Black pepper to taste

Instructions
 

Preparation

  • If using fresh corn, cut the kernels off the cobs; if using frozen corn, thaw it. Set aside 1 cup of corn kernels for garnish.
  • In a medium saucepan, combine the remaining 3 cups of corn kernels and chicken or vegetable broth. Bring to a simmer over medium heat.

Cooking

  • While the corn and broth are simmering, in a small bowl, whisk together the smoked paprika, chili powder, cumin, garlic powder, and onion powder.
  • In a large pot or Dutch oven, melt the butter over medium heat. Add the whisked spices and cook for 1 minute until fragrant, stirring constantly.
  • Stir in the flour and cook for another minute, creating a roux.
  • Gradually whisk in the milk until smooth, then slowly add the corn and broth mixture from the saucepan, whisking constantly to prevent lumps.
  • Bring the soup to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
  • Remove the soup from the heat and stir in the lime juice, salt, and pepper to taste.

Serving

  • Serve the soup hot, garnished with the reserved corn kernels, crumbled cotija cheese, chopped fresh cilantro, and a lime wedge.

Notes

For extra flavor, roast the fresh corn kernels before adding them to the soup. You can also add a pinch of cayenne pepper for a spicier kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.