If it’s soup season and you’re looking for more ideas, our list of Super Soup Recipes is for you. It has recipes for chicken soup, slow cooker ham bone soup, and more.

Mexican Street Corn Soup Recipe

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Mexican Street Corn Soup Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Onion – Either a yellow or white onion will work to add a little sweetness to the soup.
• Garlic – Fresh garlic that you chop yourself adds more flavor than jarred, minced garlic.
• Corn – We use fresh ears of corn in this recipe because it gives the most flavor. If it’s not fresh corn season, you could use canned corn.
• Salt
• Onion powder
• Tajín seasoning – This chili lime seasoning is found in a lot of Mexican recipes.
• Vegetable broth – Using vegetable broth instead of chicken broth keeps this as a vegetarian soup.
• Whole milk – This adds a creaminess to the soup while still keeping it light. You could substitute heavy cream instead, but that would make this soup a lot heavier.
• Lime juice – This bit of sourness is a good balance for the sweet corn.
• Fresh cilantro – As a garnish, cilantro adds some color and a little flavor to the soup. If you added it into the soup as an ingredient, it would overpower it.
• Queso fresco – As a garnish, this adds a little color to the soup. Plus, it adds a little bit of extra salt.

How To Make Mexican Street Corn Soup:

Dice the onion.

Heat a little bit of olive oil in a Dutch oven over medium heat.

Personally, I love using the Dutch oven to make soup. It holds the heat really well and cooks anything very evenly.

If you don’t have a Dutch oven (which, they’re expensive, so you might not have one), you can use a large pot. Just keep an eye on the soup. Using a different pot may change the cook time a little bit.

Add the onions and cook for about five minutes until the onions start to soften.

Chop the garlic and add it to the Dutch oven. Cook for another five minutes, stirring occasionally.

Quick note: I know a lot of people who say they discard the amount of garlic that’s written in a recipe and measure with their hearts. That’s fine. Do as you will. However, this soup is supposed to taste similar to Mexican street corn and that doesn’t have garlic. So, we add some here just for flavoring, but you don’t want to overpower the sweetness of the corn by adding too much garlic.

Cut the corn off the cobs and add the corn into the Dutch oven. Save the corn cobs.

Cook for seven minutes, stirring occasionally.

Make sure you’re not letting anything stick to the bottom of the Dutch oven.

Remove the Dutch oven from the heat and add the salt, onion powder, and Tajín seasoning.

Stir until combined.

Remove about half of the corn mixture from the Dutch oven and add it to a blender.

Add the vegetable broth into the blender.

Blend until smooth.

Add the blender mix back into the pot.

Quick note: You don’t want to skip blending part of the soup. That gives the soup a really creamy broth, which is why you can achieve such a creamy soup without adding heavy cream.

It also adds some thickness into the soup, so you can skip making a slurry to act as a thickener.

If you don’t have a blender, you can add some of the soup into a large bowl and use an immersion blender.

Add in the stripped cobs.

Put the Dutch oven back on the heat and bring the pot to a boil.

Lower the temperature to medium heat and let the soup simmer for 10 minutes, stirring occasionally.

Remove the Dutch oven from the heat.

Carefully remove the corn cobs.

Pour in the milk.

Shred the queso fresco.

Reserve a little on the side for garnish, then add the rest into the Dutch oven.

Add in the lime juice.

Quick note: We use bottled lime juice because it’s cheaper to have that around the house all the time. However, if you used fresh lime, you could then cut lime wedges to garnish the soup with. That would look so pretty. And you know, we eat with our eyes first.

Stir until everything is combined.

Taste the soup now and see if it needs an extra sprinkle of Tajín seasoning to really make the flavors pop.

Ladle the soup into small bowls and garnish with fresh cilantro, the remaining queso fresco, and a pinch of Tajín seasoning.

You could also garnish with a bit of crumbled tortilla chips, if you’re looking for a crunch in this soup, or a drizzle of Mexican crema (I make one with sour cream, mayonnaise, and lime juice, plus seasoning if I don’t have one handy).

Mexican Street Corn Soup: Frequently Asked Questions

More Mexican Street Corn-Inspired Recipes:

I love street corn and order it as a side dish almost any time I see it on a menu. So of course, I have find different ways to have all the delicious flavors of elote at home, like our super popular Grilled Mexican Street Corn Salad (also known as grilled esquites).

I also make a Mexican Street Corn-Style Grilled Zucchini recipe, which is all the flavors of street corn over grilled zucchini rather than corn.

More Fresh Corn Recipes:

​If you’re making this in the summer (because you’re like me and can eat soup no matter the weather) and bought too much sweet summer corn, so you’re wondering what to do with it, check out our list of Fresh Corn Recipes. There are ideas for grilling corn, making the viral Corn Ribs recipe, and more.

Continue to Content

Yield: 6 Servings

Mexican Street Corn Soup

Print

Street corn is perfect for summer, but if you want to winter-fy it, this Mexican Street Corn Soup recipe is for you.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 5 minutes

Ingredients

• 1 onion
• 2 to 3 cloves of garlic
• 4 ears of corn
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/2 teaspoon Tajin seasoning
• 32 oz. vegetable broth
• 1/2 cup whole milk
• 2 teaspoons lime juice
• 2 oz. queso fresco
• Cilantro (for garnish)

Instructions

1. Dice the onion.
2. Heat a little bit of olive oil in a Dutch oven over medium heat.
3. Add the onions and cook for about five minutes until the onions start to soften.
4. Chop the garlic and add it to the Dutch oven. Cook for another five minutes, stirring occasionally.
5. Cut the corn off the cobs and add the corn into the Dutch oven. Save the corn cobs.
6. Cook for seven minutes, stirring occasionally.
7. Remove the Dutch oven from the heat and add the salt, onion powder, and Tajín seasoning. Stir until combined.
8. Remove about half of the corn mixture from the Dutch oven and add it to a blender.
9. Add the vegetable broth into the blender. Blend until smooth.
10. Add the blender mix back into the pot.
11. Add in the stripped cobs.
12. Put the Dutch oven back on the heat and bring the pot to a boil.
13. Lower the temperature to medium heat and let the soup simmer for 10 minutes, stirring occasionally.
14. Remove the Dutch oven from the heat.
15. Carefully remove the corn cobs.
16. Pour in the milk.
17. Add in the lime juice.
18. Stir until everything is combined.
19. Ladle the soup into small bowls and garnish with fresh cilantro, the remaining queso fresco, and a pinch of Tajín seasoning.

Notes

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 113Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 957mgCarbohydrates 17gFiber 2gSugar 5gProtein 5g

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