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Authentic Creamy Mexican Street Corn Soup (Elote Style)

Close-up of creamy Mexican street corn soup topped with tortilla strips, crumbled white cheese, and fresh cilantro.
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Make this rich, creamy Mexican Street Corn Soup inspired by authentic Elote. This recipe delivers bold, zesty flavor quickly, perfect for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can corn kernels, drained (or 1.5 cups frozen corn)
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup cooked, shredded chicken (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • For Garnish: Fresh cilantro, extra lime wedges, tortilla strips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  3. Stir in the drained corn kernels and chicken broth. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to blend.
  4. If using chicken, stir in the shredded chicken now.
  5. Pour in the heavy cream or half-and-half and stir well. Heat through gently, but do not let the soup boil after adding the cream.
  6. Remove the pot from the heat. Stir in the lime juice and the 1/2 cup of crumbled Cotija cheese until the cheese melts slightly into the broth. Season with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving with extra Cotija cheese, fresh cilantro, and crispy tortilla strips. Serve immediately with lime wedges on the side.

Notes

  • For a smoky flavor boost, roast half of your corn kernels in a dry skillet until lightly charred before adding them to the soup base.
  • If you prefer a thicker soup, remove about 1 cup of the soup mixture before adding the cream, blend it until smooth, and stir it back into the pot.
  • To make this recipe gluten free, confirm all your broth and spices are certified gluten free.

Nutrition

Find it online: https://littlekitchendiary.com/mexican-street-corn-soup-recipe/