Creamy Mexican Street Corn Soup (Elote-Style)
⏱ Prep Time: 10 minutes
🍳 Cook Time: 30 minutes
🍽 Serves: 4–6
🌽 Ingredients
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2 tbsp butter or olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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3 cups corn kernels (fresh, frozen, or canned & drained)
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1 tsp chili powder
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½ tsp smoked paprika
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½ tsp ground cumin
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Salt & black pepper, to taste
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3 cups chicken or vegetable broth
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1 cup heavy cream (or half-and-half)
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½ cup cream cheese, softened
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½ cup cotija cheese, crumbled (or feta)
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Juice of 1 lime
For Topping:
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Extra cotija or feta cheese
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Fresh cilantro, chopped
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Chili flakes or Tajín
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Sour cream or Mexican crema
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Tortilla strips or crushed tortilla chips
🍳 Instructions
1. Build the Flavor Base
Melt butter in a large pot over medium heat.
Add onion and sauté until soft, about 4–5 minutes.
Stir in garlic and cook for 30 seconds.
2. Season & Simmer
Add corn, chili powder, paprika, cumin, salt, and pepper.
Cook for 3–4 minutes until corn is fragrant.
Pour in broth, bring to a gentle boil, then simmer 10 minutes.
3. Make It Creamy
Reduce heat to low.
Stir in cream, cream cheese, and cotija cheese.
Simmer gently until smooth and creamy, about 5 minutes.
4. Blend (Optional)
For a smoother soup, blend half the soup using an immersion blender.
Leave some whole corn for texture.
5. Finish
Stir in lime juice. Adjust seasoning to taste.
🌮 Serving Suggestions
Top with:
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Extra cheese
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Cilantro
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Chili flakes or Tajín
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Drizzle of crema
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Crunchy tortilla strips
Serve with warm tortillas or crusty bread.
🌟 Tips & Variations
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Spicy: Add diced jalapeño or chipotle in adobo
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Protein boost: Add shredded chicken or crispy bacon
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Vegan: Use coconut milk & plant-based cream cheese
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Thicker soup: Blend more corn or add a diced potato
💛 Why You’ll Love It
✔ Creamy & comforting
✔ Sweet corn with smoky spice
✔ One-pot & easy
✔ Crowd-pleasing flavor
