This Mexican street corn soup is one of those recipes that instantly transports me back to summer markets and late-night taco stands. I first played with turning elote into a bowlable comfort food after a trip to a coastal market where the scent of charred corn, lime and chili filled the air. I wanted a version that captured the smoky bite, creamy tang and salty cheese of street corn, but in a spoonable form that warms the soul. The finished soup tastes bright from lime, smoky from charred kernels, and luxuriously creamy thanks to sour cream and crumbled cotija.

I tested this version with both store-bought frozen kernels and fresh corn cut from the cob; each has merits. Fresh corn, quickly charred in butter, gives the most aromatic intensity and a jewel-like texture, while frozen corn makes the recipe wonderfully weeknight-friendly without losing much flavor. This recipe balances accessibility with texture—part of the pot is pureed for body while some charred kernels are left whole to provide the satisfying pop you want in every spoonful.

Ingredients

• Butter (2 tablespoons): Use unsalted butter so you can control seasoning; it helps char the corn and build a lightly nutty base. If you prefer a deeper savory note, substitute half with bacon fat from crisped bacon.
• Corn (about 4 cups total): Fresh kernels from 4 medium ears or two 16-ounce bags frozen sweet corn. Fresh offers the best texture and allows you to scrape the cobs for flavorful juices.
• Onion (1, diced): Yellow or white onion gives sweetness and body—dice medium-fine so it softens quickly and blends smoothly.
• Jalapeño (1, finely diced): Seed and membrane removed for milder heat, or leave them for more kick; you can use 2 jalapeños to taste.
• Garlic (4 cloves, chopped): Adds aromatic depth—don’t let it burn; add it after the onion softens.
• Cumin (1/2 teaspoon, toasted and ground): Toast whole cumin seeds quickly in a dry skillet, then grind for a warmer, brighter spice note.
• Broth (4 cups): Use low-sodium chicken broth for savory richness or vegetable broth to keep it vegetarian.
• Sour cream (1/2 cup): Gives silkiness and tang; Greek yogurt can be used if you prefer a lighter finish.
• Lime (1, zest and juice): Fresh lime is essential—add zest for fragrance and juice for bright acidity.
• Fish sauce (1 tablespoon, optional): Adds umami depth if using chicken broth; omit for strict vegetarian versions.
• White miso paste (2 tablespoons, optional): Dissolved into the soup for a savory boost—choose gluten-free miso if needed.
• Cilantro (2 tablespoons, chopped, optional): Stir in at the end for freshness and color.
• Salt, pepper and cayenne to taste: Adjust slowly—cotija and fish sauce both contribute saltiness.
• Cotija cheese (1/4 cup, crumbled): Or substitute queso fresco or feta for the signature salty crumble on top.

Instructions

Char the Corn: Heat 2 tablespoons butter in a large saucepan over medium-high heat. Add about 2 cups of corn kernels and let them sit without stirring until the undersides are browned, about 6 to 10 minutes. Toss and let the kernels char again for another 6 to 10 minutes. The kernels should develop deep flecks of brown but not burn. Remove and set aside—these become the crunchy, smoky contrast to the blended base. Sauté Aromatics: In the same pan, add the diced onion and jalapeño. Sauté over medium heat until the onion is translucent and tender, about 5 to 8 minutes (up to 15 minutes if your pan is cooler). Add the chopped garlic and toasted, ground cumin; cook 30 to 60 seconds until fragrant. Watch the garlic carefully so it doesn’t brown, which would add bitterness. Simmer with Broth and Corn: Add 4 cups of broth and the remaining 2 cups uncooked corn to the pan. Increase heat to bring to a boil, then reduce to a simmer and cook for 10 minutes to let the corn soften and the flavors meld. For extra corn intensity, simmer the cobs in the broth for 15 to 20 minutes before adding the kernels, then remove the cobs and continue. Blend to Desired Texture: Use an immersion blender to purée the soup partially or completely, leaving some texture. If using a countertop blender, purée in batches and return to the pot. Blending creates body as starches release; stop when you reach a creamy consistency you like—about 30 seconds to 2 minutes depending on chunkiness. Finish and Season: Stir in the charred corn, 1/2 cup sour cream, lime zest and juice, and optional fish sauce, miso, and cilantro. Warm gently—do not boil after adding sour cream to prevent breaking. Taste and adjust with salt, pepper and a pinch of cayenne. Serve topped with crumbled cotija cheese and a squeeze of lime.

Storage Tips

Cool the soup quickly by transferring it to shallow containers and refrigerate within two hours. Properly stored in airtight containers it keeps in the refrigerator for 3 to 4 days. Freeze in portion-sized, freezer-safe containers for up to 3 months—leave a little headspace for expansion. Reheat gently over low heat, adding a splash of broth or water to loosen the texture if it has thickened; finish with fresh lime juice, a sprinkle of cotija and chopped cilantro to revive brightness.

Ingredient Substitutions

If you don’t have sour cream, full-fat Greek yogurt provides a tangy alternative—stir it in off the heat to prevent curdling. For a dairy-free version, use coconut cream though this will change the flavor profile. Swap cotija for crumbled feta or queso fresco; both provide a salty finish. Omit fish sauce and miso for a simple vegetarian version, or replace fish sauce with a teaspoon of soy sauce for vegan umami if using vegetable broth.

Serving Suggestions

This soup is lovely with warm corn tortillas or crusty bread to sop up the broth. For a heartier meal, serve it alongside grilled chicken, carnitas or a simple green salad with avocado. Garnish with extra chopped cilantro, a smear of mayonnaise if you love classic elote, and a wedge of lime. For a richer presentation, add diced avocado and a scattering of crisped bacon or chorizo.

Cultural Background

Elote, Mexican street corn, is traditionally served on the cob slathered with mayonnaise, cotija, lime and chili powder. Turning those vibrant flavors into a soup is a modern adaptation that keeps the core components—charred corn, tangy dairy and bright citrus—while adapting the experience for colder seasons and spoonable comfort. This approach honors the original while giving an accessible variation for home cooks.

Seasonal Adaptations

In summer, use fresh sweet corn and add a few kernels raw at the end for extra snap. In fall and winter, frozen corn works well and you can deepen flavor with a splash of smoked paprika or add a roasted poblano in place of jalapeño for a milder, smoky heat. During holidays, top with roasted pepitas and serve with warm, spiced tortillas for a festive twist.

Meal Prep Tips

Make a double batch and freeze individual portions for quick lunches or dinners. Keep charred corn separate from the blended base if you plan to freeze, so the texture stays bright when reheated. Portion into microwave-safe containers for easy reheating; add a squeeze of lime and sprinkle of cotija after warming. For workplace lunches, pack garnishes separately to keep the soup fresh.

This soup brings together simple techniques—charring, toasting spices, and partial blending—to create layers of flavor with minimal fuss. It’s adaptable, forgiving, and always a crowd-pleaser. Give it a try and make the small tweaks that reflect how your family loves to eat.