This Mexican Street Corn Soup is a creamy, comforting twist on classic elote, blending sweet corn, tender chicken, and smoky peppers into a hearty bowl of goodness.
High in protein and fiber, with a touch of healthy fats from cream and butter, it’s quick, satisfying, and perfect for busy weeknights or meal prep. Every spoonful bursts with flavor and warmth.
Mexican Street Corn Soup
Equipment
- 1 Dutch oven (large)
- 1 Cutting board
- Knife
- 1 blender (or immersion blender)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion minced
- ½ celery stalk minced
- 5 garlic cloves minced
- 1 pasilla or poblano pepper roasted and minced
- 1 tablespoon chili powder heaping
- 2 teaspoons kosher salt plus more to taste
- 2 teaspoons sugar
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 6 cups corn kernels fresh or frozen
- 1½ cups heavy cream
- ½ cup Mexican crema
- 3 cooked chicken breasts shredded (rotisserie works well)
- ½ cup Cotija cheese crumbled
- Lime wedges for serving
- Fresh cilantro chopped, for garnish
Instructions
- Sauté Aromatics: Begin by heating 4 tablespoons of unsalted butter in a large Dutch oven over medium heat. Once melted, add the minced yellow onion and minced celery stalk. Stir occasionally, allowing them to soften and become fragrant, about 3–5 minutes. You want the onions to turn translucent and the celery to release its natural sweetness. This forms the flavorful base of your soup.
- Bloom the Spices: Next, add the minced garlic cloves and the roasted pasilla or poblano pepper to the softened vegetables. Sprinkle in 1 heaping tablespoon of chili powder, 2 teaspoons of kosher salt, 2 teaspoons of sugar, and ¼ teaspoon of black pepper. Stir continuously for about one minute to allow the spices to bloom. This step is crucial for intensifying the flavors and giving the soup its signature smoky, mildly spicy aroma.
- Add Liquids and Cream: Pour in 4 cups of chicken broth, then add 6 cups of sweet corn kernels. Stir gently to combine all ingredients. Next, incorporate 1½ cups of heavy cream and ½ cup of Mexican crema, folding them into the soup to create a rich, velvety texture. Bring the mixture to a gentle simmer, making sure not to boil too vigorously, and let it cook uncovered for 15 minutes. During this time, the flavors meld beautifully, and the corn softens just enough to add body to the soup.
- Puree a Portion for Creaminess: To create a perfectly creamy texture, remove about 2 cups of the soup and transfer it into a blender. Blend until completely smooth. Carefully return the blended portion to the Dutch oven, stirring it in to evenly thicken the soup. This step ensures a silky consistency while keeping some corn kernels whole for texture.
- Add Chicken and Cheese: Stir in 3 shredded cooked chicken breasts and ½ cup crumbled Cotija cheese. The chicken adds protein and heartiness, while the cheese melts slightly, adding a subtle salty creaminess. Mix gently until everything is well combined, but take care not to over-stir, which can break down the corn too much.
- Taste and Adjust Seasonings: Before serving, taste your soup and adjust the seasonings if needed. You can add more salt, pepper, or chili powder depending on your preference. This step allows you to perfect the balance of sweet, smoky, and savory flavors.
- Serve and Garnish: Ladle the soup into bowls, ensuring each serving gets a bit of chicken, corn, and creamy broth. Garnish with fresh chopped cilantro and lime wedges. The cilantro adds a bright, herbal note, while the lime juice enhances the flavors and adds a refreshing tang. Serve immediately for the best flavor and texture.
- Optional Serving Suggestions: For extra flair, sprinkle additional Cotija cheese on top, or add a few sliced jalapeños for heat. You can also serve with warm tortillas or crusty bread for a complete, satisfying meal. This soup is perfect for weeknight dinners, meal prep, or even entertaining friends and family because it’s easy to make, nutritious, and deeply flavorful.
Notes
- Roast pasilla or poblano peppers for best flavor: Use a gas flame or oven broiler, turning every few minutes until charred. Let the peppers “sweat” under plastic wrap to loosen the skins, then remove seeds and chop.
- Use rotisserie chicken for convenience: Pre-cooked chicken saves time and adds a rich, roasted flavor.
- Adjust creaminess to preference: Substitute part of the heavy cream with milk or more Mexican crema for a lighter version.
- Spice level can be modified: Add extra chili powder or a sliced jalapeño if you prefer more heat.
- Keep some corn whole: Blending only part of the soup creates a pleasing texture with both creamy and chunky bites.
Chef’s Secrets For Perfect Flavor
The secret to a truly flavorful Mexican Street Corn Soup lies in layering flavors.
Start with aromatics like onions, celery, and garlic sautéed in butter to form a rich base.
Blooming spices over heat releases their essential oils, enhancing the depth of flavor.
Roasting pasilla or poblano peppers brings a subtle smokiness that transforms the soup.
For added richness, blend a portion of the soup to create a silky texture while keeping some corn kernels whole.
Using shredded rotisserie chicken saves time but also adds a savory roasted taste that elevates the dish.
Serving Suggestions To Impress Guests
This soup shines when served with simple, fresh toppings.
Garnish each bowl with chopped cilantro and a squeeze of lime to brighten the flavors.
Sprinkle extra Cotija cheese or a few thin slices of fresh jalapeño for an extra kick.
Pair with warm corn tortillas, crusty bread, or a side salad for a complete meal.
For entertaining, serve in individual bowls with small garnishing stations so guests can customize each serving.
Leftovers can also be portioned into mason jars for a portable, ready-to-go lunch.
Storage Tips For Maximum Freshness
To store leftover soup, allow it to cool completely before transferring it into an airtight container.
Refrigerate for up to 4 days. When reheating, do so gently on the stove over low to medium heat to avoid curdling the cream.
If freezing, leave out the Mexican crema and heavy cream; add them freshly when reheating for the best texture and taste.
For longer-term storage, freeze in portioned containers for up to 2 months, making it easy to thaw and enjoy a quick, wholesome meal.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Replace chicken with additional roasted corn or a medley of vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth for a fully plant-based version, and it will still be rich and satisfying.
2. Can I use frozen corn?
Absolutely. Frozen corn works perfectly in this recipe and maintains sweetness and texture. No need to thaw before cooking; just add it directly to the simmering soup.
3. How do I control the spiciness?
You can adjust heat by choosing a milder pasilla pepper or removing the seeds. Adding jalapeños or extra chili powder increases the spice. Taste as you cook to achieve your preferred level of heat.
4. Can I make this soup ahead of time?
Yes, it’s ideal for meal prep. Cook the soup completely and store it in the fridge for up to 4 days. Reheat gently on the stove and add fresh cream or crema before serving.
5. Can I use a blender instead of an immersion blender?
Yes, either works. Transfer about 2 cups of the soup into a countertop blender, blend until smooth, and return it to the pot. Be careful with hot liquids—blend in batches and vent the lid slightly to prevent splattering.
