Ingredients
¼ cup olive or vegetable oil
6 cups fresh corn kernels (from 8–10 cobs; keep 6 stripped cobs for simmering)
1 cup chopped yellow onion
¼ tsp ancho chili powder (adjust to taste)
Kosher salt and freshly ground black pepper
2 garlic cloves, chopped
4 cups chicken or vegetable broth
½ cup sour cream
½ cup grated Cotija cheese (plus more for garnish; Parmesan as a substitute)
1 tbsp fresh lime juice
1 tsp grated lime zest
2 tbsp + 2 tsp chopped cilantro (divided)
Instructions
Heat oil in a large pot. Add corn, onion, chili powder, salt, and pepper. Cook until onions are soft and corn lightly charred. Stir in garlic and cook 1 minute.
Remove 1 ½ cups of the corn mixture and set aside. Add broth and stripped cobs. Simmer 20 minutes. Discard cobs.
Stir in sour cream and Cotija cheese. Blend soup in batches until smooth. Return to pot and reheat gently if needed.
Mix in half of reserved corn, lime juice, and cilantro. Adjust seasoning. Serve topped with remaining corn, Cotija, lime zest, and extra cilantro.
Notes
Use vegetable broth for a vegetarian version. Make it spicier with more ancho chili or diced jalapeños. Soup stores in the fridge up to 3 days and tastes even better the next day.
FAQ: Mexican Street Corn Soup is a creamy twist on elote flavors. Yes, it can be made ahead. It’s vegetarian with veggie broth. Add spice with chili powder or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg