With Cotija cheese, cilantro, chili powder, and lime, this Mexican Street Corn-inspired soup is a fun way to cook with sweet summer corn. Note that this is not an authentic Mexican recipe. It is a riff on corn chowder based on the popular and delicious flavors of Elote.

Mexican Street Corn Soup recipe

Before I was a food writer, I was that girl who flooded her friends’ social media feeds with cell phone pictures of what she was cooking and eating.

There’s no shortage of humorous memes out there about people like me, I know! 

Three summers ago, I posted a picture of the corn soup I’d made for dinner, inspired by the flavors of Mexican Street Corn, and my phone lit up with a flurry of notifications. Comments ranged from, “I need this recipe!” to the descriptive, “I’m drooling all over my keyboard,” and the suggestion that led us to where we are today, “Start a food blog already, Amanda!” 

New Jersey bi-color corn kernels
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When I thought about it, creating a place to share recipes with friends sounded like a fun idea. Except, I soon learned that to start a blog, you have to know stuff other than how to make soup. Things such as what you want to call your site (let’s not even talk about how long I dwelled on that detail), the technical end of navigating blogging software, and the magical, mysterious world of SEO.

By the time I got my act together that year, corn season was long over. It only occurred to me last week, as what had to be my ten-thousandth pot of this soup simmered on the stove, that I’ve never published the recipe!

corn kernels and onions in pot


As a lifelong Jersey girl, summer corn practically runs through my veins. We have some of the sweetest, most delectable varieties here in the Garden State, with the coveted Silver Queen (white) and Butter and Sugar (bi-color) being my personal favorites.

Nothing beats a simple grilled ear of corn at a barbecue, rolled in butter and sprinkled with sea salt, or topped with cheese, herbs, spices, and lime, à la Mexican Street Corn. At peak season, the corn is so ripe that you can even eat it uncooked.

That said, I have a serious weak spot for corn soup. Take those same elements you enjoy “on the cob” and simmer them into a naturally rich, creamy, full-flavored soup and I’m in heaven.

Pureed mexican street corn soup
Mexican Street Corn Soup in bowl

“Mexican Street Corn” soup is as easy to make as it is versatile to serve. The heat level is customizable to your personal preferences (I like mine mild, but feel free to go to town with the chili powder if that’s your thing!).

To “up” the smoky quality, you can certainly grill the corn instead of pan-roasting the kernels as directed below, but don’t skip the step of simmering the stripped cobs in the broth. I’ve always been amazed by how much sweet, milky deliciousness is hidden in the cobs themselves. They’re a natural flavor trove! I like to serve this soup hot as a light dinner, but have made something of a habit out of having the leftovers chilled for a refreshing lunch.

To my family and friends who have encouraged me from the start and have been endlessly excited about the recipes I’ve shared on Striped Spatula: Thank you. It’s long overdue, but this soup’s for you!

4.95 from 39 votes

“Mexican Street Corn” Soup

This corn soup, inspired by the flavors of Mexican Street Corn, is made with fresh corn on the cob. Frozen or canned corn will not yield the same flavor and are not recommended.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5 cups soup

Ingredients

  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels , from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)
  • 1 cup chopped yellow onion
  • 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)*
  • kosher salt and freshly ground black pepper
  • 2 large garlic cloves , chopped (about 1 tablespoon)
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated dry/aged Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro , divided
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Instructions 

  • Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes. 
  • Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
  • Use tongs to remove corn cobs from pot and discard.
  • Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
  • Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
  • Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.

Notes

Tip: To strip corn, place cob horizontally on a cutting board and shave the kernels with a sharp knife, rotating the cob as you go. Alternatively, brace the tapered end of the cob vertically in the center of a Bundt or tube pan, shaving the kernels from top to bottom as they fall into the pan.
*depending on the chili powder I’m using, I’ve used as little as 1/8 teaspoon when it’s been particularly potent, and as much as 1/2 teaspoon or more when it’s mellower. Start conservatively and add to taste.
Want to add a little extra heat and flavor? Try sautéing 1 finely chopped jalapeño or poblano (seeds removed) with the onion and corn.

Nutrition Estimate

Calories: 363kcal | Carbohydrates: 40g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 903mg | Potassium: 737mg | Fiber: 4g | Sugar: 14g | Vitamin A: 565IU | Vitamin C: 29.5mg | Calcium: 124mg | Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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84 Comments

  1. Bonnie says:

    When do you add the broth!?

    1. Amanda Biddle says:

      As instructed in step 2.

  2. Sandy Beedle says:

    As usual Pinterest came to the rescue I had about a dozen ears of corn????????โ€โ™€๏ธDidnโ€™t want to throw out started looking for recipes and found this! Itโ€™s great a little messy with corn flying everywhere ????but Iโ€™d definitely make it again. My husband tasted it and said โ€œOooooh thatโ€™s pretty good!โ€ I have a video but not sure how to post it????

  3. Kimberly Gildroy says:

    Just made this – delicious! I also added avocado right before serving.

  4. Maria says:

    Hi, I am looking forward to making this. I am a bit confused as to how to prep the corn. In step one, you say to add corn kernels, chopped onion, etc. How many corn kernels? Do I boil the corn kernels and cut them off the cob with a knife? Or do I not boil and just cut the kernels raw off the corn?

    I grew up in a Greek-speaking household, and so I am not sure by what you mean by 6 ‘stripped corn’ in step 2. Please help! <3 <3 Thanks!1

    1. Striped Spatula Team says:

      Hi Maria,

      The recipe calls for 6 cups of corn kernels (cut off of 8-10 cobs). Stripping is the process of cutting off the kernels. For this recipe, youโ€™ll do this when the corn is raw. Then, youโ€™ll simmer 6 of those stripped cobs in the soup for flavor.

      Hope that helps. Happy Cooking!
      The Striped Spatula Team

  5. Marcia Kingsley says:

    Can I keep it in a crockpot for a party to serve at our leisure?

    1. Amanda Biddle says:

      Hi Marcia,
      I canโ€™t say with certainty, as I havenโ€™t tested holding the soup in a crockpot. Corn soup does tend to thicken as it stands, so the texture could be affected.

      1. Theresa says:

        Made this today with some fresh local corn and I added in some cauliflower too, it was awesome. My husband who was concerned about it ate half of what a I made. He wouldnโ€™t have done it if it wasnโ€™t good. Thanks for the great recipe!!!

  6. Lana says:

    This was a great use for leftover corn from July 4th! And I hear you on the blog front – it was years of me forwarding e-mails with travel recommendations before I took my friends’ advice and started my blog =)

  7. Ann says:

    Absolutely fabulou! Love the trick of boiling the cobs. My guys love this soup too!

  8. Lt says:

    I grew up in so cal . Eating Mexican street corn. This soup taste so much like it ! โค don’t forget lime .

  9. ROBYNN says:

    Love this recipe! I added a few teaspoons of Garlic and Herb Goat Cheese for a little pop :)

  10. Caroline says:

    I just made this and added a little bell pepper and jalapeรฑo for an extra kick! Absolutely delish, definitely will make again, possibly with shredded chicken. Have you ever added chicken or another protein and if you did would you suggest cooking the chicken separately or adding it into the boiling/simmering process?

  11. Jordan says:

    So yummy! I made this for dinner tonight because my husband LOVES street corn and I was looking for a way to incorporate it more often into our meals. Itโ€™s so good!! The husband loved it and my kids did too. Thank you!!

  12. Nicole says:

    I made this tonight and used a combination of grilled and roasted corn. Super yummy flavor! I just have one question with the texture. Is it better to use a vita-mix/blender or an immersion blender? I used the immersion tonight and it was a bit on the grainy side. I am hooping for a little smoother base. Oh and it pairs perfectly with a Mexican chicken salad!! :)

    1. Amanda {Striped Spatula} says:

      Hi Nicole,
      I’m glad you enjoyed the soup! I most often use my Vitamix to puree, and the photos in this post were made with it. My immersion blender is pretty powerful, but I find it does make a more textured base than the Vitamix. With the high speed blender, the base can customized to anything from textured to completely velvety depending on the speed you choose. Also, Mexican Chicken Salad – yum! :) Thanks for visiting!

  13. Kasey says:

    Just made this and it is amazing! I like spice so I added some diced jalapeno and a little cumin for more Mexican flavor! It is hot here today so I am waiting for it to cool and have it chilled. ???? Yummy!!!

  14. Lori says:

    Wish I had fresh corn! Itโ€™s flavorful, easy and a great dinner on a cold night. Try it…. especially if you like soups and corn!

  15. Iliana says:

    Can I use canned corn instead? If yes, how many cans would I need? thanks!

    1. Amanda {Striped Spatula} says:

      Hi Iliana, as mentioned in the recipe, canned corn is not recommended.

    2. Kelli says:

      I use canned and frozen corn and it works out fine.

      1. Amanda {Striped Spatula} says:

        Hi Kelli, I’m glad you’ve enjoyed the recipe with canned and frozen corn. Simmering the stripped cobs really does make a difference to the flavor of the soup; I encourage you to give it a try sometime. Thanks for commenting!

  16. Kati says:

    This soup is amazing. I’ve made it now at least 4 times and we LOVE it. Tonight I added a little sherry. I keep saying I’m going to add some smoked chicken for protein. My husband and I both think it’s one of the best recipes I’ve tried. Easy, fairly quick and worth every bite.

  17. Kate says:

    Oh my gosh, I have to agree with some of your friends…I am totally drooling. This soup looks so good! Gorgeous photos, too. :) And I agree…if only SEO wasn’t quite so mysterious!

  18. Ashima says:

    I am always on a lookout for new recipes and this sounds perfect for the season!
    I have never actually cooked the corn cobs.. do they add more flavour to the soup?
    Thanks for sharing!

  19. Kristi says:

    Made this tonight and everyone RAVED about it! So delicious. I added Chorizo to it (cooked it first, removed it from the pan and then cooked the corn/onion mixture). We love chorizo in anything Mexican so it went perfectly in this! I also added a bit of smoked paprika. And I used pepper jack cheese as I couldn’t find cotija. So good. I’ll be making this again very soon!

  20. peter @feed your soul too says:

    What a great idea. Mexican sweet corn made into a soup. I am totally into Mexican flavors and I really like elote. Great idea!