Delicious Mexican Street Corn Soup: Perfect Comfort Food

Remember those summer days? We had a family picnic and I decided, on a whim, to try making Mexican Street Corn Soup for the first time. I was so nervous! I wanted something that would bring a bit of sunshine and spice to our picnic. But the kids are picky eaters, so I needed something they would love.

I worried it would be too spicy or that the corn wouldn’t be sweet enough. I played with a few different techniques, grilling the corn for extra flavor or simmering it on the stove top. My family gave me honest, sometimes brutal, feedback (haha!). But when I finally nailed it, everyone cheered!

That Mexican Street Corn Soup became a comfort food win because it’s sweet, savory, and just a little bit spicy. I felt so proud to bring a bit of happiness into our family picnic. It’s been a regular dish ever since.

It’s amazing how a simple bowl of Mexican Street Corn Soup can turn even a chaotic day into a cozy one, right? This recipe brings that same deliciousness to your table in an easy-to-make, comforting soup. We think you’ll be just as happy as we are.

If you’re a busy mom like me, constantly on the lookout for sanity-saving comfort food, then you’re in the right place! If this sounds good, it is like another one of my family favorites like Chicken Parmesan Soup!

Ingredients You’ll Need

Trust me, this Mexican Street Corn Soup ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. This Mexican Street Corn Soup proves delicious doesn’t mean expensive. My family gets extra comfort when I grill the corn first!

Here’s what you’ll need:

• 6 ears of corn, husked: Fresh corn is the best. We prefer it grilled. But frozen corn works too!
• 1 tablespoon olive oil: You can use vegetable oil instead. No pressure!
• 1 onion, chopped: Adds a nice savory base to our Mexican Street Corn Soup.
• 2 cloves garlic, minced: Because everything’s better with garlic!
• 4 cups chicken broth: Vegetable broth works great too.
• 1 cup milk: Use whatever milk your family enjoys.
• 1/2 cup sour cream: This adds a creamy tang to our soup. Greek yogurt is also a great substitution!
• 1/4 cup chopped cilantro: Fresh cilantro really brightens the flavor.
• 1/4 cup crumbled cotija cheese: Adds a salty, cheesy touch. If you don’t have cotija, feta works in a pinch.
• 1 lime, juiced: The lime juice adds a bright zing!
• 1 teaspoon chili powder: Feel free to adjust to your family’s spice level.
• 1/2 teaspoon cumin: This adds a warm and earthy note.
• Salt and pepper to taste: Seasoning is key!

Here’s a Mexican Street Corn Soup comfort hack that changed our family’s dinnertime: Use frozen corn kernels. It saves so much time!

Let’s Make it Happen!

1. First, grill the corn until it’s lightly charred. (If using frozen, skip this step). Grilling the corn before cutting it off the cob adds a smoky sweetness that’s irresistible. If you are using fresh, stand the ear of corn on its end and use a sharp knife to carefully slice the kernels off.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. In my busy kitchen, this comforting Mexican Street Corn Soup usually takes about 30 minutes from start to finish. This is the perfect time to prep tomorrow’s lunch!
3. Add the corn kernels, chicken broth, chili powder, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld together. Your Mexican Street Corn Soup should smell amazing by now.
4. Use an immersion blender to partially blend the soup. This will give it a creamy texture while still leaving some chunks of corn for added texture. If you don’t have an immersion blender, you can carefully transfer some of the soup to a regular blender, blend until smooth, and then return it to the pot.
5. Stir in the milk, sour cream, and lime juice. Heat through, but don’t boil. Taste and adjust seasonings as needed. Here’s where I used to struggle with my Mexican Street Corn Soup – learn from my experience! Don’t skip the lime juice. It really makes a difference!
6. Ladle the Mexican Street Corn Soup into bowls and garnish with chopped cilantro and crumbled cotija cheese. Serve immediately and enjoy the smiles around your table!

While your Mexican Street Corn Soup is cooking, take a moment to appreciate creating comfort for your family!

Serving Suggestions

We love to get creative with our meals, right? This Mexican Street Corn Soup is so versatile. It’s definitely a family favorite in our home.

My kids devour this comforting Mexican Street Corn Soup when I serve it with some crispy tortilla chips for dipping. A simple side salad with a lime vinaigrette also pairs perfectly.

Sometimes, I’ll add a dollop of guacamole or a sprinkle of diced avocado on top for extra creaminess and healthy fats. We also love topping it with a drizzle of hot sauce for an extra kick. If your kids love this, they’ll go crazy for a spicy version, much like the Creamy Mexican Street Corn Soup Recipe!

This Mexican Street Corn Soup is perfect for those busy weeknights when we need comfort food fast! It’s also great for casual get-togethers with friends.

For a fun presentation, try serving the soup in hollowed-out bread bowls. Another tip, keep the toppings in separate bowls so everyone can customize their soup to their liking. That way, it pleases everyone.

Got leftovers? No problem! This Mexican Street Corn Soup is even better the next day. Simply store it in an airtight container in the refrigerator. To reheat, gently warm it on the stove or in the microwave.

In the summer, I sometimes chill the soup and serve it cold as a refreshing appetizer. For a heartier meal, I’ll add some shredded chicken or black beans to the soup. My friend’s kids always ask me to make it when they visit. This creamy soup is a real crowd-pleaser!

FAQs: Your Questions Answered

I get so many questions about this Mexican Street Corn Soup recipe, so let’s tackle some of them now!

Is this Mexican Street Corn Soup really filling?

Is this Mexican Street Corn Soup really filling enough for growing kids? Absolutely! The corn, broth, and optional additions like chicken or beans make it a satisfying and nutritious meal.

My kid is a picky eater, will they like it?

What if my picky eater won’t try this Mexican Street Corn Soup? Start by offering a small taste and let them add their own toppings. Sometimes, just getting them involved in the process can make a big difference. A customizable elote soup with chicken might be just the ticket!

Can I prep this dish?

Can I meal prep this Mexican Street Corn Soup for busy weeks ahead? Yes! This soup is perfect for meal prepping. Just make a big batch on the weekend and portion it out into individual containers for easy lunches or dinners.

How long does this last in the fridge?

How long does this Mexican Street Corn Soup last in the fridge? It will keep for up to 3-4 days in an airtight container in the refrigerator.

Can this elote soup with chicken be frozen?

Can I freeze this Mexican Street Corn Soup? Yes, but the texture might change slightly after thawing. To minimize this, cool the soup completely before freezing it in freezer-safe containers.

Which type of corn should I use?

What kind of corn works best for this Mexican Street Corn Soup? Fresh corn is ideal, but frozen or canned corn can also be used in a pinch. Just be sure to adjust the cooking time accordingly.

Can I make this spicier?

Can I make this Mexican Street Corn Soup spicier? Of course! Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the soup. You can also garnish with sliced jalapeños for an extra kick.

I added too much salt!

I accidentally added too much salt. What can I do? Don’t panic! Add a squeeze of lime juice or a pinch of sugar to balance out the flavors. You can also add a bit more broth to dilute the saltiness.

I didn’t grill the corn. Is it still good?

I didn’t grill the corn. Is it still good? Of course! It’s still going to be good. Grilling adds a smoky note. But it’s absolutely delicious without it. You might also find great info in an Instant Pot Mexican Street Corn Soup recipe.

Final Thoughts:

This Mexican Street Corn Soup isn’t just a recipe. It’s a hug in a bowl, a taste of sunshine, and a simple way to bring your family together.

It supports my family’s comfort food goals because it’s easy to make, packed with flavor, and always a hit with everyone. We love this simple recipe!

My Mexican Street Corn Soup Comfort Hacks:

• Grill the corn: This adds a smoky flavor.
• Don’t skip the lime juice: It brightens up the whole soup.
• Let everyone customize their toppings: Picky eaters rejoice!

Here are a few family-tested Mexican Street Corn Soup variations:

1. Spicy Corn Soup: Add a pinch of cayenne pepper or a few diced jalapeños. My husband loves this version!
2. Elote Soup with Chicken: Add shredded cooked chicken for a heartier meal. The kids adore this one!
3. Corn Chowder Mexican with Black Beans: Add a can of drained and rinsed black beans for extra fiber and protein. I often make this for myself.

I hope you give this Mexican Street Corn Soup a try and make it your own way! Also, remember there’s nothing like a batch of “Mexican Street Corn” Soup – Striped Spatula. For more sanity-saving dinner ideas, check out MommiesMore.com!

Remember, cooking for your family is an act of love. Every spoonful is a simple way to show your love.

I hope this satisfies a need for your family. What a beautiful way to bring comfort and joy to your home.

You’ve got this, mama! Go make some Mexican Street Corn Soup and watch the smiles bloom!

Mexican Street Corn Soup

Print Recipe

Pin Recipe

This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. Grilled corn, smoky spices, and a touch of lime make this soup a delicious and easy weeknight meal.

• Author: Beatriz
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 ears of corn, husks removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 1 cup milk or cream (optional, for extra creaminess)
• 1/4 cup cotija cheese, crumbled, plus more for garnish
• 1/4 cup cilantro, chopped, plus more for garnish
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional: Tajin seasoning for garnish

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Instructions

1. Preheat grill to medium-high heat. Grill corn until kernels are lightly charred, about 10-15 minutes, turning occasionally. Let cool slightly, then cut kernels off the cob.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Add grilled corn kernels and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
4. If desired, use an immersion blender to partially blend the soup, leaving some chunks of corn for texture. Alternatively, you can transfer about 2 cups of the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in milk or cream (if using), cotija cheese, cilantro, mayonnaise, lime juice, chili powder, and cumin. Season with salt and pepper to taste.
6. Heat through gently. Do not boil.
7. Serve hot, garnished with additional cotija cheese, cilantro, a sprinkle of Tajin (optional), and a lime wedge.

Notes

For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the onion and bell pepper. You can also grill the lime wedges for a more intense flavor.