Mexican Street Corn Soup

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Who else loves Mexican street corn? We’ve taken all the goodness of Mexican street corn and turned it into an absolutely killer delicious soup! It’s hearty, loaded with corn, and finished with bacon, cheese, and jalapeños. All kinds of not loving? Not only is this soup absolutely delicious, but it’s also super easy to make and ready in less than 20 minutes! We have a feeling you’ll be making this soup over and over again. This one is easily a family favorite!

What is Mexican Street Corn (Elote)?

Mexican street corn, also known as Elote, is grilled corn made with a mix of mayonnaise, sour cream, cotija cheese, paprika, garlic, and cilantro.

Corn Options:

While we love the convenience of frozen kernels, you can always use canned kernels, or even fresh kernels off the cob. If using canned, this recipe calls for 4 cans of corn. Make sure to drain the corn first.

heavy cream:

This soup is rich with heavy cream. You can always use milk or half and half, but it’s definitely not the same. Or, if you want a plant-based option, you can substitute your favorite plant-based milk or half-and-half alternative. Make sure to choose dairy alternatives that are higher in fat, such as oat or soy milk.

sugar:

Sugar is completely optional in this recipe. If you want to leave it out for any reason, you’re welcome to do so.

coriander:

Just make sure to use fresh chopped cilantro in this recipe. Dried cilantro doesn’t work at all.

Spice Levels for Mexican Street Corn Soup:

The jalapenos in this soup give it warmth without being overly spicy. You can always add an extra jalapeno if you like your soup spicier.

How much flour do you need to thicken a soup?

When you want to thicken a soup or stew, use equal parts flour and fat. For best results, the flour needs to be mixed directly into the fat. This allows it to disperse evenly into the liquid after addition. If you’ve already added liquid and want to add extra flour to thicken the soup, stir the flour into a small amount of hot liquid in another bowl. Once you have a liquid slurry, pour it back into the heated soup and stir until thickened.