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Creamy Mexican Street Corn Soup

Close-up of a bowl of creamy, yellow mexican street corn soup topped with cotija cheese and cilantro.
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Make this comforting Mexican Street Corn Soup inspired by Elote flavors. This recipe offers both a quick stovetop method and a slow cooker option for easy weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 4 cups chicken broth
  • 2 (15-ounce) cans whole kernel corn, drained (or 3 cups frozen corn)
  • 1 cup heavy cream or Mexican crema
  • 1 cup cooked, shredded chicken breast (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 1/2 cup crumbled Cotija cheese, for topping
  • 1/4 cup chopped fresh cilantro, for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and jalapeño (if using). Cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, and smoked paprika. Cook for 30 seconds, stirring constantly.
  4. Pour in the chicken broth and add the drained corn. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes to let flavors combine.
  5. If using shredded chicken, stir it in now.
  6. Use an immersion blender to partially blend the soup until you reach your desired consistency; leave some corn kernels whole for texture. Alternatively, carefully transfer 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
  7. Stir in the heavy cream or crema until fully incorporated. Heat through gently, but do not boil after adding the cream.
  8. Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and pepper.
  9. Ladle the soup into bowls. Top each serving generously with crumbled Cotija cheese and fresh cilantro.

Notes

  • For a slow cooker version: Combine all ingredients except the cream, lime juice, Cotija, and cilantro in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream and lime juice during the last 30 minutes of cooking.
  • To mimic charred street corn flavor, roast 1 cup of the corn in a dry skillet until lightly browned before adding it to the soup base.
  • If you do not have Cotija cheese, use feta cheese as a substitute.

Nutrition

Find it online: https://savoryskies.com/mexicanstreetcornsoup/