Creamy Mexican Street Corn Soup Recipe

Inspired by classic elote, this creamy soup combines sweet corn, spices, lime, and cheese for a comforting yet zesty bowl.

Ingredients (Serves 4–6)

• 2 tbsp butter or olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 4 cups corn kernels (fresh, frozen, or canned)

• 3 cups chicken or vegetable broth

• 1 cup milk or half-and-half

• ½ cup heavy cream (optional for extra richness)

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp cumin

• Salt & black pepper to taste

• Juice of 1 lime

Toppings

• Crumbled cotija or feta cheese

• Chopped cilantro

• Chili flakes or chili oil

Instructions

1. Melt butter in a pot over medium heat.

2. Sauté onion until soft; add garlic and cook 30 seconds.

3. Stir in corn, chili powder, paprika, cumin, salt, and pepper.

4. Pour in broth and simmer 10 minutes.

5. Blend partially for creaminess, then stir in milk and cream.

6. Simmer 5 minutes, add lime juice, and serve with toppings.

Tips & Variations

• Add shredded chicken for protein

• Make it vegan with coconut milk

• Roast corn first for deeper flavor

Q & A

Q: Can I make it ahead?
A: Yes—flavor improves the next day!

Q: Is it spicy?
A: Mild by default; adjust chili to taste.