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Mexican Street Corn Soup

A warm and comforting soup inspired by the popular Mexican street food, elote, combining sweet corn with creamy texture and bold spices, perfect for any occasion.

  • Total Time: 255 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 cups corn (fresh, canned, or frozen)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk or cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Prepare Your Ingredients: Chop the onion and mince the garlic. If using fresh corn, cut the kernels off the cob.
  2. Combine the Ingredients: In a crockpot, combine corn, onion, garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir well.
  3. Cook the Soup: Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  4. Add the Creaminess: About 30 minutes before serving, add the milk or cream and stir.
  5. Choose Your Texture: For a smooth soup, use an immersion blender to blend. For chunkier soup, leave it as is.
  6. Serve the Soup: Serve hot, garnished with cilantro and lime wedges.

Notes

For extra flavor, consider topping with avocado, cheese, or serving with warm tortillas.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Soup
  • Method: Crockpot
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: soup, corn soup, Mexican recipe, comfort food, vegetarian soup