Can I make Mexican Street Corn Soup vegetarian?

Yes, simply swap chicken stock for vegetable stock and skip the chicken. Adding black beans makes it filling and keeps the flavors balanced.

Can I freeze Mexican Street Corn Soup?

Yes, but freeze it before adding crema or cheese. Add the dairy after reheating to keep the texture creamy and smooth.

What cheese works if I can’t find Cotija?

Parmesan or feta are great substitutes. Both bring the salty, crumbly texture Cotija is known for.

How do I make the soup less spicy?

Use a mild chili powder or smoked paprika instead of hot varieties. You can also reduce jalapeños or leave them out entirely.

Can I use canned corn instead of fresh?

Yes, though fresh or frozen corn gives the best results. If using canned, drain it well and sauté to bring out more flavor.

Mexican Street Corn Soup: How to Bring Elote Magic Into One Po

Name: Mexican Street Corn Soup: How to Bring Elote Magic Into One Pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil or butter; 1 yellow onion, chopped; 1 medium jalapeño, diced (remove seeds for less heat); 4 cloves garlic, minced; 6 cups corn kernels (fresh, grilled preferred, or frozen); 1 pasilla or poblano pepper, roasted and diced; 4 cups chicken broth (or vegetable broth for vegetarian); 1 ½ cups heavy cream; ½ cup Mexican crema (or sour cream); 3 cooked chicken breasts, shredded (rotisserie works well); ½ cup Cotija cheese, crumbled; 1 tbsp chili powder; 2 tsp ground cumin; 1 tsp Tajín (optional); 2 tsp kosher salt (to taste); ½ tsp black pepper; Juice of 1 lime

Description

A creamy, elote-inspired Mexican Street Corn Soup packed with roasted corn, shredded chicken, chili spices, and tangy Cotija cheese. Perfect for cozy dinners or festive gatherings.

Ingredients

2 tbsp olive oil or butter
1 yellow onion, chopped
1 medium jalapeño, diced (remove seeds for less heat)
4 cloves garlic, minced
6 cups corn kernels (fresh, grilled preferred, or frozen)
1 pasilla or poblano pepper, roasted and diced
4 cups chicken broth (or vegetable broth for vegetarian)
1 ½ cups heavy cream
½ cup Mexican crema (or sour cream)
3 cooked chicken breasts, shredded (rotisserie works well)
½ cup Cotija cheese, crumbled
1 tbsp chili powder
2 tsp ground cumin
1 tsp Tajín (optional)
2 tsp kosher salt (to taste)
½ tsp black pepper
Juice of 1 lime

Optional Toppings: cilantro, queso fresco, tortilla strips, avocado cubes, lime wedges

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Instructions

1️⃣ Prepare the Base
• Heat olive oil in a Dutch oven over medium-high heat.
• Add onion and jalapeño, cooking 3–4 minutes until softened. Stir in garlic and sauté briefly.

2️⃣ Build the Flavor
• Stir in corn, roasted pepper, chili powder, cumin, Tajín, salt, and pepper.
• Cook until fragrant and lightly charred.

3️⃣ Simmer the Soup
• Add chicken broth and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.

4️⃣ Make It Creamy
• Remove 2 cups of soup, blend until smooth, then return to the pot.
• Stir in shredded chicken, heavy cream, crema, and Cotija cheese.

5️⃣ Finish and Serve
• Add lime juice and adjust seasoning.
• Garnish with cilantro, tortilla strips, and extra cheese.

Notes

For a vegetarian version, omit chicken and use vegetable broth.
For dairy-free, substitute coconut milk or cashew cream.
Freeze without dairy for up to 2 months; stir in cream and cheese after reheating.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican