If you’ve ever enjoyed the vibrant, tangy flavors of Mexican street corn, you’re going to absolutely adore this Mexican Street Corn Soup Recipe. It transforms that beloved classic into a creamy, comforting bowl of goodness that feels like a hug from the inside out. Rich, zesty, and just a touch smoky, this soup is a total crowd-pleaser that’s surprisingly easy to make!
Why You Should Make This Recipe
Bold and Flavorful: This soup packs all the punchy spices and freshness of Mexican street corn in every luscious spoonful.
Quick and Simple: Ready in just 20 minutes, it’s perfect for busy weeknights or last-minute entertaining.
Comfort in a Bowl: Creamy, warm, and satisfying, it’s perfect for chilly days or when you need a little kitchen cheer.
Customizable Toppings: From crispy bacon to crumbled cotija and fresh jalapeños, you can personalize it exactly how you love.
Ingredients & Substitutions
The magic of this Mexican Street Corn Soup Recipe lies in its simple yet carefully chosen ingredients. Each item plays a starring role, from butter’s richness to the fresh punch of jalapeño and cilantro. Together, they create a harmonious balance of creaminess, spice, and freshness that feels truly authentic.
- Butter: Gives the soup a wonderful silky base and helps sauté the veggies perfectly.
- White onion and garlic: Build a savory foundation that complements the corn’s sweetness.
- Jalapeño: Adds a subtle kick—you can reduce or omit if you want it milder.
- All-purpose flour: Helps thicken the soup for that perfect creamy consistency.
- Ground cumin and chili powder: Deliver those signature smoky, earthy Mexican flavors.
- Chicken stock: Use vegetable stock for a vegetarian twist without sacrificing depth.
- Frozen corn kernels: Convenient and bursting with summer sweetness—fresh corn can also be used if in season.
- Heavy cream (or half and half/milk): Adds luscious creaminess; adjust the richness by swapping for lighter dairy.
- Cilantro: Provides freshness and bright color, making every bite lively.
- Bacon, cotija cheese, and jalapeño slices for toppings: Take the flavors over the top with crunch, saltiness, and heat.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large saucepan over medium heat, then toss in the chopped white onion and minced jalapeño. Let them soften and mingle their flavors for about 5 minutes. Add the minced garlic and cook just one more minute—this gentle aroma is the start of pure comfort.
Step 2: Build the Flavor Base
Sprinkle in the flour, ground cumin, and chili powder, stirring the mixture continuously to toast the spices and thicken the base—this takes 1-2 minutes and releases an irresistible smoky scent that hints at the deliciousness ahead.
Step 3: Simmer the Soup
Slowly whisk in the chicken stock until the mixture is smooth, then bring it to a gentle boil. Stir in the frozen corn kernels, sugar, and salt, allowing everything to bubble together for 10 minutes on low heat—this is where the flavors really come to life.
Step 4: Add Cream and Freshness
Lower the heat and stir in the heavy cream and chopped cilantro, folding in that rich creaminess and bright herbaceous notes to finish off the soup perfectly. Your Mexican Street Corn Soup Recipe base is ready!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The garnishes truly elevate this soup into a festive feast. Crumbled crispy bacon adds a savory crunch, while tangy cotija cheese brings saltiness that pairs beautifully with the creamy soup. Fresh jalapeño slices give it that extra pop of heat and freshness, making each spoonful exciting and irresistible.
Side Dishes
This soup loves company! Serve it alongside warm, crusty bread or a simple tortilla for mopping up every last drop. A light salad with avocado and lime complements it nicely, or pair it with grilled chicken or steak for a heartier meal that feels like a true Mexican-inspired feast.
Creative Ways to Present
To impress your guests, serve this soup in mini mason jars or colorful bowls. Garnish with a sprinkle of chili powder or a drizzle of crema for a restaurant-style touch. You can also add a little charred corn on top or a squeeze of fresh lime to amp up the visual appeal and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Store leftover Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making it an excellent make-ahead option for busy days.
Freezing
This soup freezes beautifully! Just pour it into a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup seems too thick, stir in a splash of chicken stock or milk to loosen it up and bring back that perfect creamy texture.
FAQs
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Can I make this Mexican Street Corn Soup Recipe vegetarian?
Absolutely! Simply swap the chicken stock for vegetable broth and omit the bacon topping, or use vegetarian-friendly bacon alternatives to keep it flavorful and meat-free.
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What can I use if I don’t have cotija cheese?
If cotija isn’t available, crumble feta cheese or use parmesan for a similar salty, crumbly texture that complements the soup wonderfully.
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Can I use fresh corn instead of frozen?
Yes! Fresh corn cut off the cob will add a sweeter, slightly juicier bite, especially during peak corn season—just adjust cooking time to keep the corn tender yet crisp.
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How spicy is this soup, and can I adjust it?
The heat level is moderate thanks to the jalapeño, but you can adjust it easily by using fewer jalapeños or seeding them. For more spice, add a pinch of cayenne or chopped serranos!
Final Thoughts
This Mexican Street Corn Soup Recipe is like sunshine in a bowl—warming, flavorful, and bursting with all the best parts of Mexican street food culture. I promise once you try it, it’ll become one of your go-to comfort foods for any season. So go ahead, treat yourself and your loved ones to this beautiful, cozy delight—you won’t regret a single spoonful!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup is a rich and creamy dish inspired by the flavors of traditional Mexican street corn. It combines sautéed onions, jalapeños, and garlic with sweet corn, spices, and a creamy base to create a comforting soup with a hint of smoky and spicy notes. Topped with crispy bacon, tangy cotija cheese, and fresh jalapeño slices, this soup delivers a festive and flavorful experience perfect for any occasion.
Ingredients
Soup Ingredients
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeño, minced
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels (about 30 ounces)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream, half and half, or milk
- 1 cup chopped fresh cilantro
Toppings
- 1/2 pound bacon, cooked and crumbled
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, sliced
Instructions
- Prepare the Base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced jalapeño, sautéing for about 5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Create the Roux and Add Spices: Stir in the flour, ground cumin, and chili powder, cooking for 1-2 minutes to form a roux and develop the spices’ flavors.
- Add Liquids and Corn: Gradually stir in the chicken stock until smooth. Bring the mixture to a boil, then add the frozen corn kernels, granulated sugar, and salt. After it returns to a boil, reduce the heat to low and simmer for 10 minutes to combine the flavors.
- Finish the Soup: Stir in the heavy cream (or half and half/milk) and freshly chopped cilantro. Heat through gently without boiling.
- Serve: Ladle the soup into bowls and top with crumbled cooked bacon, cotija cheese, and sliced jalapeño for added texture and flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and omit bacon or use a plant-based alternative.
- You can adjust the amount of jalapeño to control the heat level.
- If you prefer a thicker soup, use heavy cream; for a lighter option, substitute with half and half or milk.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- To save time, bacon can be cooked in advance and stored separately.
