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!
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1.5 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 4 (15 oz.) cans corn kernels, drained
- 32 oz. vegetable broth
- 1/2–1 cup heavy cream
- 2 tablespoons lime juice
- Kosher salt
- fresh cracked pepper
- fried tortilla strips
- sliced jalapeno
- fresh chopped cilantro
- sour cream
- cotija cheese
- lime wedges
- Heat oil in a large pot over medium-high heat.
- Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
- Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
- Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
- Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
- 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.
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mexican/American
Keywords: Mexican corn chowder, vegetarian corn chowder, corn chowder soup, elote soup