The perfect balance of sweet and savory, this Mexican sweet corn soup (aka Sopa de Elote) is the soup form of this authentic Mexican recipe. It’s also a lovely way to enjoy the summer flavors of corn to make the colder months more enjoyable.
Ingredients Mexican Street Corn Soup
The ingredients list for this elote soup recipe has two folds:
For The soup base, gather: Corn Stock, Vegetable broth or homemade chicken stock Canned corn Yukon gold potatoes Jalapenos Garlic cloves Onion Butter or olive oil Cilantro Lime juice You will need also need chili powder, cumin, kosher salt, and pepper for the spices. Optional toppings: You’re welcome to top your street corn soup with any of your favorite toppings. Some of my favorites are sour cream (or Mexican crema), cubed avocado, Mexican Red Pickled Onions, tortilla chips, fresh cilantro, crumbled cotija cheese, fresh lime juice, and optional lime zest.
How to Make Mexican Corn Soup
Follow these simple steps to make this one-pot Mexican creamed corn soup with ease:
Corn: No need to wait for corn season because all types of corn can work! Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 ears. First, cut the corn off the cob and then saute it with the onion and peppers first to give it flavor. You can also use leftover grilled corn, which would give the recipe a nice smoky flavor. Peppers: Poblano peppers are a good choice if you want something that still has a kick but is less spicy than jalapenos. If you aren’t a fan of spice, you can also use a bell pepper or a can of green chiles. Dairy-free: For those with an allergy or aversion to dairy, use olive oil instead of butter. Cooking liquid: This recipe can be made vegetarian or vegan by using vegetable stock instead of chicken. Protein: Feel free to add shredded chicken for protein. You can make this yourself, but if you’re short on time, a rotisserie chicken from the grocery store will work well and even add a nice roasted flavor! Cream cheese & heavy cream: For a more decadent, traditional Mexican corn soup, use 2 ounces of cream cheese or ½ to 1 cup of heavy whipping cream. If you go in that route, your soup will have the texture of a hearty chowder. For a dairy-free alternative, you can add a can of full-fat coconut milk that will yield a slightly sweet and creamy Mexican corn soup.
What to Serve It With?
Soups are great when served as a main course but are just as good when served with other things. Here are some ideas you’ll be sure to love.
To store leftovers: Let soup cool to room temperature. Store in an airtight container in the refrigerator for up to 3 days. Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals. To reheat: Remove from the freezer and let it thaw overnight in the fridge. Heat on the stovetop until warm or in the microwave at one-minute intervals. Make sure to stir in between intervals to heat evenly. If it’s too thick, you can add a little water or broth to loosen it up.
With cornbread: Soups are for dipping! This sweet, slightly spicy Jalapeno Cheddar Cornbread is the ultimate pairing for your elote corn chowder. Make a batch and pop them in the oven while you have the soup cooking on the stove. My Savory Cornbread Muffins are another delicious dipping option. Appetizer or with the main course: Who doesn’t love soup as the first course of a meal? Continue with the Mexican theme and serve your Mexican corn soup with Flank Steak Tacos or Beef Brisket Tacos.
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