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!
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.
Keywords: Mexican corn chowder, vegetarian corn chowder, corn chowder soup, elote soup