Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups fresh or frozen corn kernels; 2 tablespoons unsalted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 4 cups chicken or vegetable broth; ½ cup heavy cream; ½ teaspoon smoked paprika; ¼ teaspoon ground cumin; ½ cup cotija cheese, crumbled (plus extra for garnish); 2 tablespoons chopped fresh cilantro; 1 lime, sliced into wedges; Salt and black pepper to taste

Let Me Tell You the Story of This Corn Soup

Okay, so confession time first: I never even tasted Mexican street corn (elote!) until I was already out of college, which is totally embarrassing because a) it's a classic, and b) I grew up near a lot of taco stands. But one late summer night at a street festival—midway through dancing badly and losing a flip flop—I finally bit into that roasted, cheesy, messy goodness. Mind absolutely blown, my friend. I got it smeared on my glasses, I regret nothing. Later, when I tried turning those flavors into soup at home, my kitchen looked like a maize crime scene (you've been warned), but it was totally worth it. Every bowl brings back a bit of that warm night. And yes, I still lose things in the kitchen. My spatula, mainly.

Why You'll Love This (Or Why I Make It So Often)

I make this when the weather doesn't know what it's doing—because honestly, it's cozy but somehow summer-y.
My family goes nuts for this because, uh, melted cheese and lime. My sister won’t even wait for it to cool off before digging in (she burns her tongue every darn time, and somehow acts surprised, bless her).
It's one of those "throw it together" recipes that actually tastes like a lot of effort happened—truly a magic trick.
Sometimes my blender gets weird at the pureeing step, but as long as you don’t mind a little texture, it’s forgiving!

What You’ll Need (And What I Sub Out When I'm Lazy)

4 cups corn kernels (fresh off the cob is heaven, frozen works too; I even did canned once out of desperation. It’s fine.)
1 medium yellow onion, chopped (red onion in a pinch, but it’s milder; no one noticed but me)
3 garlic cloves, minced (I use the jarred stuff if I’m in a rush—don’t come for me!)
1 jalapeño, seeded and chopped (or leave seeds if you love a fiery kick; Anaheims are milder and work well, too)
4 cups chicken broth (veggie if you’re going meatless—my vegan cousin approves)
1 cup heavy cream (half-and-half or even canned coconut milk if you’re feeling bold)
1 tablespoon olive oil (my grandma swore by lard, honestly any oil’s fine)
1 teaspoon smoked paprika (regular paprika in a pinch—it still works)
1 teaspoon chili powder (I once swapped taco seasoning...I don't recommend it but yolo)
Juice of one lime (sometimes more)
Salt and black pepper, to taste (easier to under-season then keep going; learned that lesson!)
½ cup cotija or feta cheese, crumbled (I usually use feta if cotija isn't around. Sorry, purists!)
Chopped cilantro, for topping (I skip sometimes because, well, I forget)

Let’s Make This Soup (Steps, Chit-Chat, a Minor Panic)

Heat the olive oil in a big soup pot over medium heat. Toss in the chopped onion and jalapeño. Sauté for about five-ish minutes—don't let the onion get too brown! (Mine always tries.)
Add the garlic, smoked paprika, and chili powder. Stir for about a minute. It should smell wild. And if you start sneezing, you're doing it right.
Dump in the corn. If it’s still mostly frozen, just break it up—no big deal. Let that cook until it smells a bit toasty—three minutes?
Pour in your broth. Scrape any browned bits off the bottom—that's flavor! The soup may look thin now; don't worry, it'll thicken up.
Bring it all up to a boil, then simmer (medium-low-ish) for about 15 minutes. This is where I usually sneak a taste. Hot, but worth it.
Turn off the heat. Ladle about half the soup into a blender (careful, it’s steamy!). Blend until creamy, then pour it back into the pot with the chunky half. Or use an immersion blender if you’re fancy or impatient; just don’t totally puree it (I like a few bits left behind).
Stir in the cream. Squeeze in the lime juice. Add salt and black pepper until it tastes just right (try it, then add more, it’s okay to go slow).
Ladle into bowls. Top with a big handful of cotija or feta, a sprinkle of cilantro, and (if you’re feeling rebellious) some hot sauce. Maybe even extra lime.

Small Discoveries (Oops, But It Worked Out)

If you forget to thaw the frozen corn, don’t worry—the soup will just need a little longer to simmer. Actually, I find it sometimes tastes sweeter that way?
Once I left it too long on the stove. A skin formed on the top. Just stirred it in, no issues.
I always think cilantro is optional...until I forget it and really miss it.

Soup Experiments...Successes and Fails (Truth Time)

I tried roasting the corn first for more flavor when I had a grill going—wow, totally worth the extra mess.
Once, I used almond milk instead of cream. Um, how do I put this nicely...nope. Would not repeat.
Swapping jalapeño for chipotle peppers? Smokier, a little dangerous, but super good in winter.

Tools I Use (But You Don’t Have to)

I love my immersion blender for this, but regular blender (or even a food processor) totally works. No blender? Just mash some of the corn with a potato masher and call it "rustic"—nobody minds.

Storing & Reheating (If It Even Lasts)

Shove any leftovers in the fridge (sealed!), and it’ll last about 3 days. Honestly, in my house we never have soup after day one. Reheat gently; the cheese gets melty and glorious all over again. Freezer? Never tried, I’m too impatient.

How I Like to Serve It (And What the Kids Demand)

Crusty bread for dunking—non-negotiable for my husband.
Extra lime wedges and a tower of tortilla chips—my daughter calls this "soup nachos." I see her point.
Sometimes on a chilly night, I add a poached egg in the bowl...not traditional, but super comforting.

Stuff I’ve Learned the Hard (Soup) Way

Don’t rush the simmer step—even when you’re hungry! Once I tried to speed things with high heat and the flavor just wasn’t there. And, uh, don’t overload your blender; I did once, lid exploded, soup everywhere. It was dramatic.

FAQ...The Questions I Actually Get Asked

Can I make this vegan? Absolutely! Use veg broth, coconut milk or a creamy cashew blend (see this cashew cream guide—it’s saved me). Just skip the cheese, or try vegan feta.
Do I have to puree it? Nope! Some people want all the lumps gone, but honestly the little golden corn bites are what make it fun. Plus, less dishes.
What do you serve this with? Sometimes we go all-out and make fish tacos, but usually, just chips and something fizzy to drink.

One last thing (off topic, kind of): If you ever find yourself with leftover elote from a cookout, this is the sneakiest way to make folks think you planned ahead instead of scrambling. Use what you’ve got; that's the real secret.

Mexican Street Corn Soup

Let Me Tell You the Story of This Corn Soup

Why You'll Love This (Or Why I Make It So Often)

What You’ll Need (And What I Sub Out When I'm Lazy)

Let’s Make This Soup (Steps, Chit-Chat, a Minor Panic)

Small Discoveries (Oops, But It Worked Out)

Soup Experiments...Successes and Fails (Truth Time)

Tools I Use (But You Don’t Have to)

Storing & Reheating (If It Even Lasts)

How I Like to Serve It (And What the Kids Demand)

Stuff I’ve Learned the Hard (Soup) Way

FAQ...The Questions I Actually Get Asked

Mexican Street Corn Soup

Ingredients

Instructions

Approximate Information for One Serving

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