If you love the bold, smoky, and creamy flavors of Mexican street corn, then you’re going to be obsessed with this Mexican Street Corn Soup! This rich, velvety soup brings together the sweetness of corn, zesty spices, and a touch of heat, transforming the beloved street food into a warm, spoonable delight. Topped with crispy bacon, crumbled cotija cheese, and fresh jalapeños, every bite is a perfect balance of comforting and exciting.

And with ChopChop USA's Titanium Cutting Board and premium kitchen tools, prepping your ingredients has never been easier. Whether you’re making this for a cozy dinner or as an appetizer for guests, this dish is guaranteed to impress!

Why You’ll Love This Mexican Street Corn Soup

• Bold & Authentic Flavors: Inspired by traditional elote, this soup combines smoky, sweet, and spicy flavors in every bite.
• Rich & Creamy Texture: Made with butter, cream, and a touch of flour for the perfect velvety consistency.
• Easy to Make: Simple ingredients, one pot, and minimal effort make this a go-to comfort dish.
• Perfect for Any Occasion: Great as a cozy meal, a starter for taco night, or a fun dish for entertaining.
• Customizable Toppings: Load it up with bacon, cotija cheese, or fresh lime juice for extra flavor.

Ingredients You'll Need

For the Soup:

• Butter (4 tablespoons)
• White Onion (1 small, chopped) 
• Jalapeño (1 minced) 
• Garlic (5 cloves, minced) All-Purpose Flour (3 tablespoons) 
• Ground Cumin (2 teaspoons) & Chili Powder (1 teaspoon) 
• Chicken Stock (4 cups) 
• Corn Kernels (6 cups, frozen or fresh) 
• Granulated Sugar (1 tablespoon) 
• Salt (2 teaspoons) 

• Heavy Cream, Half-and-Half, or Milk (1 ½ cups) Fresh Cilantro (1 cup, chopped) 

For Toppings:

• Crispy Bacon (½ pound, cooked & crumbled) – Adds a crunchy, savory element.
• Cotija Cheese (½ cup, crumbled) – A slightly salty, tangy cheese that complements the sweetness of the corn.
• Sliced Jalapeño (1 jalapeño, sliced) – For those who love an extra spicy kick.

Kitchen Tip: Preparing ingredients is much easier with high-quality tools. I recommend ChopChop USA's Titanium Cutting Board, which is scratch-resistant, non-porous, and perfect for slicing vegetables, meats, and herbs. Their stainless steel knives and peelers make chopping and prepping effortless!

How to Make Mexican Street Corn Soup

Step 1: Cook Ingredients

Start by melting butter in a large pot over medium heat. Once melted, add the chopped onion and jalapeño. Cook for about 3-5 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. The combination of garlic, onions, and jalapeño creates a bold, flavorful base for the soup.

Step 2: Build the Flavor Base

Sprinkle in the flour and stir continuously for about a minute to coat the aromatics. This helps to slightly thicken the soup later on. Next, add the cumin and chili powder, stirring well so the spices are evenly distributed. Cooking the spices for a minute or two allows their flavors to bloom, giving the soup an extra depth of smokiness and warmth.

Step 3: Simmer the Soup

Slowly pour in the chicken stock, whisking as you go to dissolve any flour lumps. Stir in the corn, sugar, and salt. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, stirring occasionally. This allows the flavors to fully develop while softening the corn for the perfect texture.

Pro Tip: If using fresh corn, carefully slice the kernels off the cob using a ChopChop USA Stainless Steel Knife for precision and minimal mess.

Step 4: Make It Creamy

Reduce the heat to low and slowly stir in the heavy cream, making sure it doesn’t boil (this prevents curdling). Let it warm through for a few minutes while stirring gently. Add the chopped cilantro for a burst of freshness and color.

Step 5: Blend (Optional)

For a smoother soup, use an immersion blender to partially blend some of the corn while keeping a bit of texture. Alternatively, transfer a portion to a high-speed countertop blender, blending in batches before returning it to the pot.

Step 6: Serve & Garnish

Ladle the warm soup into bowls and top it off with crispy bacon, crumbled cotija cheese, and sliced jalapeños. For an extra pop of flavor, drizzle with hot sauce or a squeeze of lime juice.

Serving Idea: Pair this soup with warm cornbread, tortilla chips, or a grilled cheese sandwich for a cozy, satisfying meal.

With the right tools, preparing this Mexican Street Corn Soup is a breeze. A ChopChop USA Double-Sided Stainless Steel Cutting Board provides a non-slip, durable surface for chopping onions and jalapeños, while their premium kitchen knives and utensils make slicing, dicing, and stirring effortless. Upgrade your kitchen with high-quality tools and enjoy stress-free cooking!

Tips for the Best Mexican Street Corn Soup

• For Extra Smokiness: Char fresh corn on the stovetop or grill before adding to the soup.
• Make It Spicier: Add more jalapeños, cayenne pepper, or a dash of hot sauce.
• For a Thicker Soup: Let it simmer a little longer, or add an extra tablespoon of flour.
• Make It Vegetarian: Swap chicken broth for vegetable broth and skip the bacon.
• Add a Protein Boost: Stir in shredded chicken or cooked shrimp for a heartier meal.

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: Prepare the soup up to 2 days in advance and store in the fridge. Reheat before serving.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Variations to Try

• Cheesy Mexican Street Corn Soup: Stir in shredded cheddar or Monterey Jack cheese for extra creaminess.
• Vegan Street Corn Soup: Use coconut milk instead of cream and vegetable broth instead of chicken stock.
• Fire-Roasted Street Corn Soup: Add fire-roasted tomatoes or roasted red peppers for a smoky twist.
• Street Corn Chowder: Add diced potatoes for a heartier, chowder-style soup.

Pair This Soup With:

• Warm Cornbread – A sweet and buttery side to complement the smoky flavors.
• Grilled Chicken Tacos – A perfect main dish to serve alongside the soup.
• Avocado Salad – A fresh, zesty salad balances the rich soup.
• Crispy Tortilla Strips – Adds crunch and texture as a topping.

More Classic Soup Recipes to Try:

• Lasagna Soup
• Spicy Chicken Soup
• Chicken Noodle Soup
• Taco Soup
• Roasted Tomato Soup
• Classic Pea Soup
• Broccoli Cheddar Soup

ChopChop USA Titanium Cutting Board & Kitchen Tools

When making flavorful homemade soups like Mexican Street Corn Soup, having the right kitchen tools can make all the difference. ChopChop USA provides high-quality, professional-grade tools that enhance your cooking experience!

Why Choose ChopChop USA?

Titanium Cutting Board

• 100% Titanium for ultimate durability and resistance to scratches.
• Non-porous surface prevents bacteria buildup, keeping your food safe.
• Knife-friendly design to preserve sharpness and longevity of your blades.

Premium Chef’s Knife

• Razor-sharp edge for effortless chopping and slicing.
• Ergonomic handle for a comfortable grip and precise control.

Double-Sided Stainless Steel Cutting Board

• One side for raw meats, one for veggies—preventing cross-contamination.
• Easy to clean and highly resistant to odors and stains.

Ergonomic Peeler & Utensils

• Sharp, durable peeler makes peeling veggies effortless.
• High-quality stainless steel utensils for all your cooking needs.

Upgrade your kitchen with ChopChop USA’s professional-grade tools for easy, efficient meal prep!

Conclusion

This Mexican Street Corn Soup is the ultimate comfort food, packed with bold flavors, creamy texture, and fun toppings. Whether you're serving it as an appetizer or the main course, it’s guaranteed to be a crowd-pleaser. Plus, with ChopChop USA’s premium kitchen tools, prepping your ingredients has never been easier. Try this recipe today and enjoy a warm, delicious bowl of Mexican-inspired goodness!

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FAQs

1. Can I use fresh corn instead of frozen?

Yes! Fresh corn works great—just cut it off the cob and roast or sauté it for added flavor.

2. How can I make this soup dairy-free?

Use coconut milk or a dairy-free alternative instead of cream.

3. Can I make this soup in a slow cooker?

Absolutely! Sauté the aromatics first, then add everything to the slow cooker and cook on low for 4-6 hours. Blend and add toppings before serving.

4. What’s the best way to reheat this soup?

Reheat gently on the stovetop over medium-low heat, stirring occasionally.

5. Can I freeze this soup with the cream added?

It's best to freeze the soup without the cream, then stir it in after reheating for the best texture.