This post may contain affiliate links. Please read my disclosure policy.
This 25 minute Mexican Street Corn Soup is inspired by the delicious flavors of Elote - but with a Midwestern spin! It's loaded with tons of flavor that comes from a handful of simple ingredients - sweet corn (canned, frozen or fresh all work well!), a few key spices, heavy cream, and a splash of lime juice. Garnish with fried tortilla strips and plenty of Cotija cheese for an easy dinner your family will love!
You'll Love This
- It's so quick and easy! This street corn soup takes less than 30 minutes from start to finish which means it's totally doable on a busy weeknight. The only prep work required is dicing the onion and slicing the garlic. No fancy kitchen gadgets or cooking skills necessary!
- It's a hearty vegetarian dinner! If you're trying to eat more meatless meals, soups are a great place to start. Whether it's Creamy Vegan Tomato Soup, Easy Chickpea Noodle Soup, or Vegan Lentil Tortilla - soup is a really great way to introduce plant-based meals to your family in a way that is familiar to them. Truth be told, soup is one of the few foods that I know my daughter will ALWAYS eat.
- You can use fresh, frozen, or canned corn in this street corn soup recipe! Leftover grilled corn will work as well! That's one of the best things about this soup - you can make it all year round, whether there are trucks selling street corn on the corner or 5 inches of snow outside your window. Mexican street corn soup is always in season!
Drain cans of corn and set aside.
Cook for 1 minute, stirring frequently.
Cook for 5 minutes, stirring occasionally.
Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes. Stir in heavy cream and lime juice and season to taste with salt and pepper.
Garnish with your favorites and enjoy!
- If you like your soup nice and creamy, add the full cup of cream. If you prefer a more brothy soup, just add half the cup of cream. Personally, I like to go all-in with the cream. It gives this street corn soup a really smooth, velvety texture.
- To make this soup vegan, use a 13.5 oz. can of full-fat coconut milk in place of the heavy cream. You'll get a really similar texture and flavor even with coconut milk. And don't worry, you won't be able to taste the coconut! With all the other flavors and spices in this soup, the slight hint of coconut will not stand out at all.
- This soup will be creamy, but still has whole kernels of corn as well. If you prefer a soup that is entirely creamy, just blend the whole batch of soup instead of just half! You'll likely need to blend it in batches depending on the side of your blender.
What is Elote
- Mexican Street Corn, also known as Elote, is corn on the cob covered in mayonnaise or Mexican crema, then sprinkled with Cotija cheese, chili powder, and fresh chopped cilantro. It's traditionally served by a street vendor and is a very popular street food in Mexico. It is served with the husk still attached (but pulled back), which serves as a handle to make it easier to eat.
- My street corn soup recipe is in no way meant to be an authentic version. This is very much a Midwestern twist on a Mexican classic. I have used some of the same flavors of Elote and translated them into a hearty, vegetarian soup.
- My intention is always to honor the origins of the recipes that I am recreating. And I sincerely mean no harm by using Mexican recipes as inspiration for the recipes you may see here on Midwest Foodie.
- If you are looking for a traditional Elote recipe, here is a delicious one that you should definitely try!
Other Family Favorites
- Mexican Street Corn Pasta Salad
- Mexican Street Corn Flatbread
- Vegetarian Greek Pasta Bake
- Copycat Noodles & Co. Penne Rosa
- Black Bean & Corn Enchilada Skillet