Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tablespoons butter; ¾ cup sliced green onion (white and light green parts); ¼ teaspoon chipotle chili powder or mild chili powder for no spiciness; 2 cups whole milk or canned coconut milk; 2 cups vegetable broth; 4 cups frozen corn; 1 tablespoon cornstarch; ⅓ cup sour cream (or Greek yogurt); ⅓ cup cotija or parmesan cheese (plus more for serving); 1 tablespoon lime juice (freshly squeezed); 1 teaspoon lime zest; Salt and pepper to taste; Sliced green onion tops and Tajin for serving

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Mexican Street Corn Soup is rich, creamy, and bursting with sweet corn, smoky chili, and zesty lime. Every spoonful is packed with bold, street-style flavors. It’s quick to make, ready in just 30 minutes, and perfect for an easy weeknight meal. Top it with cheese, Tajín, and a squeeze of lime for the ultimate finishing touch!

A bowl of Mexican street corn soup on a white plate topped with jalapeno slices and a sprinkle of Tajin.

Why This Recipe Rocks!

Quick & Easy: This street corn soup recipe comes together in 30 minutes, making it perfect for a no-fuss weeknight meal.
Creamy & Comforting: Packed with sweet corn, smoky flavors, and hints of tangy lime, this elote soup is rich, flavorful, and satisfying.
Budget-Friendly: Made with simple, affordable ingredients like frozen corn and broth, this soup proves you don’t need to spend big to achieve big flavor.
Family-Friendly: Mild yet flavorful, this soup is a hit with both kids and adults, and you can customize the spice level to suit everyone's taste!

If you like quick and easy flavorful soups, you will love this spring Green Minestrone, easy Ground Chicken Soup, and Creamy Pea Soup.

Ingredients + Substitutions

Ingredients to make a Mexican corn soup on the table before making.

Corn: Frozen corn works great for this corn soup recipe because it’s easy to find and available year-round. Fresh corn cut from the cob works really well too and will enhance the flavor. You can even add the cobs while cooking for more flavor.
Milk: Whole milk adds creaminess, but canned coconut milk is a great dairy-free option. If using coconut milk, go for full-fat for the best texture.
Vegetable Broth: Use a good-quality vegetable broth for a rich, savory base. If you want a slightly deeper flavor, chicken broth works too.
Green Onions: You'll use the white and light green parts for cooking and the tops for garnish. Pick fresh, firm green onions without wilted tips.
Chipotle Chili Powder: This adds a smoky kick! If you prefer a milder soup, swap it for regular chili powder or you can leave it out.
Sour Cream or Greek Yogurt: Both add a tangy, creamy finish.
Cotija or Parmesan Cheese: Cotija gives an authentic street corn flavor, but Parmesan is a great substitute with a similar salty bite.
Lime Juice & Zest: Fresh lime juice brightens up the soup! Roll the lime on the counter before cutting to get the most juice out.
Cornstarch: This thickens the soup slightly for a creamier consistency. Whisk it with a bit of broth before adding to prevent clumps.
Tajin & Extra Toppings: A dash of Tajín, extra cheese, and fresh lime wedges enhance this street corn chowder. Pair it with tortilla chips for a satisfying crunch!

Check the recipe card below for the full ingredient list and quantities of each one.

How To Make This Mexican Street Corn Soup Recipe

This creamy, flavorful soup comes together in just a few simple steps. Grab your ingredients, and let’s get cooking!

Step 1: Sauté the Green Onions. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the white and light green parts of the green onions and cook for 1-2 minutes until fragrant and softened.

Everything added to the pot to make creamy corn soup.

Step 2: Simmer the Soup. Stir in the chipotle chili powder, milk, vegetable broth, and corn. Let it cook over medium heat for about 5-10 minutes, just until it starts to boil.

Step 3: Blend for Creaminess. Transfer half of the soup to a blender or food processor and pulse a few times. Pour it back into the pot to add a creamy texture while keeping some corn pieces whole.

Mexican street corn chowder added back to the pot with cheese added.

Step 4: Thicken & Add Flavor. Remove a small amount of the broth, whisk in the cornstarch, and stir it back into the pot. Add the sour cream, cheese, lime juice, and zest. Let it cook for another 3-5 minutes until the cheese melts and the soup thickens. Taste and add salt and pepper as needed. Serve and enjoy!

Handy Tip: The Best Toppings!

Take this street corn soup to the next level with fun toppings! Try crushed tortilla chips for crunch, crispy bacon for a smoky bite, or a drizzle of hot sauce for extra heat.

Alternate Cooking Methods

Instant Pot: Set the Instant Pot to "Sauté" and melt the butter. Add the green onions and cook for 1-2 minutes until softened. Add the chipotle chili powder, milk, vegetable broth, and frozen corn, then stir to combine. Close the lid and set the Instant Pot to "Manual" for 5 minutes. Once done, release the pressure. Blend half of the soup as directed, then return it to the pot. Stir in the cornstarch slurry, sour cream, cheese, lime juice, and zest. Use the "Sauté" function to cook for an additional 3-5 minutes until thickened. Season with salt and pepper, then serve with toppings.
Slow Cooker: Saute the green onions in a skillet with butter. Add the cooked green onions, chipotle chili powder, milk, vegetable broth, and corn to the slow cooker and stir to combine. Cover and cook on low for 4-6 hours or high for 2-3 hours. Once done, blend half of the soup and return it to the slow cooker. Stir in the sour cream, lime juice, cheese, cornstarch slurry, and lime zest. Cook for another 30 minutes to allow the flavors to meld and the soup to thicken. Add salt and pepper to taste, then serve with toppings.

Dietary Modifications & Variations

Make It Spicy: If you love spicy dishes, try adding diced jalapeños or a dash of cayenne pepper when sautéing the green onions. This adds more heat and a fresh, spicy flavor that complements the smoky chipotle chili powder.
Vegan-Friendly: Swap the butter for olive oil, use coconut milk for the creaminess, and replace the sour cream with a plant-based alternative like cashew cream or a non-dairy yogurt. You can also use nutritional yeast instead of cheese for a cheesy, dairy-free flavor.
Protein Packed: For a heartier meal, stir in some shredded rotisserie chicken or cooked ground turkey. This will make the soup more filling and add some savory protein to balance the richness of the corn and cheese.
Nutritional Boost: Increase the nutritional value by adding extra veggies like diced bell peppers, zucchini, or carrots. These vegetables blend well and add a slight sweetness that balances the spiciness of the chili powder.

A large pot of cron soup with a ladle lifting a spoonful up over the pot.

Soup-er Toppings & Serving Suggestions

This tasty Mexican street corn-inspired soup is versatile enough for any time of day or event! Serve it for a cozy weeknight dinner, a flavorful lunch, or as a crowd-pleasing dish at potlucks, family gatherings, or parties. It's also a great addition to Taco Tuesday or a fun, casual dinner with friends.

These homemade crusty dinner rolls or pumpkin cornbread muffins would be perfect to pair with this rich and creamy soup!
Enjoy it paired with other Mexican favorites like refried bean quesadillas or vegetarian nachos for a full meal.

Storage Tips

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The creamy texture and flavors of this soup make it perfect for enjoying again.
Reheating: Reheat the soup in the microwave on medium heat, stirring every 30-60 seconds until heated through. You can also reheat on the stove over low heat, stirring occasionally to prevent it from sticking.

Expert Tips

Blend for Creaminess: Blending half of the soup helps to create a creamy base without needing heavy cream. If you prefer a smoother texture, you can blend the whole soup, or if you like a chunkier consistency, pulse it a bit less.
Stir in the Lime Last: Adding the lime juice and zest at the end preserves the fresh, zesty flavor and helps balance the richness of the cheese and cream. If you add it too early it may lose its brightness.
Use Full-Fat Dairy for Richness: If you’re looking for the best flavor, stick with full-fat sour cream and milk. If you want to keep the calories low, feel free to swap for lower-fat versions though the flavor may be lighter.

Recipe FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works great in this soup! Just trim the kernels off the cob and add them in. For extra flavor, you can cook the cobs in water for 30 minutes to create a flavorful broth and use that in place of vegetable broth.

Can I make this soup dairy-free?

Yes! To make it dairy-free, substitute the sour cream with dairy-free yogurt or a non-dairy sour cream alternative. For the milk, you can use coconut milk or any plant-based milk. Use a dairy-free cheese option like vegan parmesan for the topping.

How do I thicken the soup?

The soup will thicken naturally as the cornstarch is added, but if you'd like it thicker, you can add a little more cornstarch dissolved in broth. You can also blend more of the soup to make it smoother and thicker.

Can I freeze this corn soup?

While this soup tastes great as leftovers, I don’t recommend freezing it. The creamy texture can change when thawed and reheated, which can affect the overall consistency and flavor. It is best to enjoy this soup fresh or stored in the fridge for a few days.

A bowl of Mexican street corn soup on a plate with a slice of dark bread to the side.

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