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Creamy Elote Soup (Mexican Street Corn)

This 25-minute Mexican Street Corn Soup takes the bright, savory flavors of classic elote and turns them into a comforting, Midwestern-style soup. It relies on a few simple ingredients—sweet corn (fresh, frozen, or canned), aromatic spices, vegetable broth, heavy cream (or a dairy-free alternative), and a squeeze of lime—to create a rich, satisfying bowl. Top with tortilla strips, a sprinkle of cheese, cilantro, and a dash of paprika for a tasty weeknight meal the whole family will enjoy.

Large white bowl of creamy corn soup garnished with tortilla strips

You’ll Love This

  • Fast and easy: Ready in about 25 minutes, this recipe requires only basic prep—dice an onion and slice garlic—and cooks quickly on the stovetop. It’s ideal for busy weeknights.
  • Hearty vegetarian main: This soup is filling enough to serve as a meatless main dish. It’s a great option for households trying more plant-forward dinners without sacrificing flavor or comfort.
  • Use any corn you have: Fresh, grilled, frozen, or canned corn all work well, so you can make this soup year-round with pantry or seasonal ingredients.
Large white pot of creamy corn soup garnished with tortilla strips

Instructions

  1. Drain canned corn if using. If using fresh corn, remove kernels from the cobs.
  2. Heat 2 tablespoons olive oil in a large pot over medium-high heat.
  3. Add 1 small diced yellow onion with a pinch of salt and pepper; cook 3–4 minutes until softened.
  4. Add 6 thinly sliced garlic cloves, 1.5 teaspoons chili powder, 1.5 teaspoons ground cumin, 1/2 teaspoon paprika, and 1/4 teaspoon ground coriander. Cook 1 minute, stirring frequently, until the spices are fragrant.
  5. Add the corn and cook, stirring occasionally, for about 5 minutes.
  6. Transfer half of the corn mixture to a blender with 32 ounces (about 4 cups) vegetable broth. Blend until smooth and creamy, then return it to the pot and stir to combine with the remaining corn.
  7. Simmer for 5 minutes, then stir in 1/2–1 cup heavy cream (or a dairy-free alternative) and 2 tablespoons lime juice. Season to taste with salt and freshly cracked pepper.
  8. Ladle into bowls and garnish with fried tortilla strips, fresh cilantro, sliced jalapeño, sour cream, crumbled Cotija or another crumbly cheese, and a sprinkle of paprika if desired. Serve warm.
Metal strainer with kernels of sweet corn in it

Ingredients

  • 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 (or about 8–10 cups fresh or frozen corn)
  • 32 oz vegetable broth
  • 1/2–1 cup heavy cream (see Tips for substitutions)
  • 2 tablespoons lime juice
  • Salt and freshly cracked black pepper, to taste

Garnish ideas: fried tortilla strips, sliced jalapeño, fresh chopped cilantro, sour cream, crumbled Cotija cheese, extra paprika, lime wedges.

Tips

  • Adjust the creaminess: Use the full cup of heavy cream for a velvety, rich soup. For a lighter, brothy version, use just 1/2 cup.
  • To make it vegan: Replace heavy cream with a 13.5 oz can of full-fat coconut milk. The spices and lime will balance the flavor so the coconut is not pronounced.
  • Texture options: For a chunkier soup, blend only half the pot as directed. For a completely smooth soup, blend the entire batch in batches that fit your blender.
Large white pot with sauteed onions garlic and spices

What is Elote

  • Elote (Mexican street corn) is corn on the cob typically slathered with mayonnaise or Mexican crema, then topped with crumbled cheese, chili powder, and cilantro. It’s commonly sold by street vendors and enjoyed as a snack or side.
  • This soup is a home-style adaptation inspired by the flavors of elote, translated into a warm, comforting bowl rather than an authentic traditional preparation.
  • The goal here is to celebrate those familiar ingredients—corn, lime, spices, and cheese—while creating a convenient and family-friendly soup.

Try these soups next

  • Creamy tomato soup with herbs
  • Chickpea noodle soup for a protein-rich vegetarian option
  • Lentil tortilla soup for a flavorful plant-based meal

Nutrition (approximate)

  • Serving size: about 1/6 of the pot
  • Calories: ~180 per serving
  • Sugar: ~8 g
  • Sodium: ~393 mg
  • Fat: ~9.8 g
  • Carbohydrates: ~23.5 g
  • Fiber: ~2.6 g
  • Protein: ~4 g
  • Cholesterol: ~11 mg
Large white bowl of creamy corn soup garnished with tortilla strips