Mexican Street Corn Soup (2024)

ThisMexican Street Corn Souprecipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.

The first time I tried Mexican Street Corn, or elotes, I was instantly hooked!

It’s grilled corn that’s slathered in a tangy cream sauce and sprinkled with chili powder, cotija cheese and fresh cilantro. Really, it’s hard for me to eat corn on the cob any other way now.

I even make mycarrots street corn stylenow.

I also make these yummy Mexican Street Corn Chicken Tacos and Mexican Street Corn Salad.

I just can’t get enough of those yummy street corn flavors!

So, in an effort to get even more Mexican Street Corn into my life I created this Mexican Corn Soup. It’s a bit like a corn chowder, but it’s spiced up with chile powder, poblano peppers and given some tang with a bit of lime juice.

Ingredients needed

• Onion + Garlic
• Celery
• Poblano Pepper
• Butter
• Chile Powder + Oregano
• Chicken Stock – Or swap in vegetable stock or homemade bone broth
• Potatoes – I prefer to use Yukon gold potatoes
• Frozen Corn – Or you can use fresh corn kernels
• Heavy Cream + Cotija Cheese
• Salt, Pepper, Sugar
• Cilantro
• Mexican Crema or Sour Cream
• Lime

How to make it

• Cook the Aromatics: In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes. Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
• Simmer the Potatoes: Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Add the Corn: Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.
• Puree the Soup: Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup. Note: This is optional, but I love the creamy, chowder-like texture that it gives the soup.
• Final Seasonings: Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.
• Garnish: Top with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.

Garnishes

• Tortilla strips
• Mexican crema or sour cream (or try this cilantro lime crema)
• Lime wedges
• Cotija
• Cilantro
• Minced jalapeno

FAQs

How to make ahead & store

Store leftovers in an airtight container in the refrigerator for up to five days. This soup also freezes well, for up to three months.

Wine pairings

• Try a creamy, fruit forwardViognieror unoakedor moderately oaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the spices in this creamy soup.

More street corn inspired recipes

• Mexican Street Corn Chicken Tacos
• Mexican Street Corn Salad
• Elote Style Oven Roasted Carrots
• More → 30+ Corn Recipes

More soup recipes

• Smoky Chipotle Potato Cheese Soup
• Slow Cooker Chicken Tortilla Soup
• Ham and Bean Soup
• Cheeseburger Soup Recipe
• MORE → 35+ EASY soup recipes

Did you try this Mexican corn soup recipe?

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Wondering what to serve with it? Try one of these 25+ Side Dishes for Corn Chowder. Be sure to check out these 25+Mexican Dessertstoo!

This Mexican street corn chowder post was originally published in 2021. It was updated in 2023 to add new information. The recipe remains the same. Enjoy!