Cozy Mexican Street Corn Soup (Gluten-free)

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil (or avocado oil); 1 large onion (finely diced); 6-8 cloves garlic (minced); 1 red bell pepper (seeded and small diced); 3 medium golden potatoes (peeled and small diced); 1/4 cup tomato paste; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon crushed chili flakes (optional); Kosher salt and pepper (to taste); 1-2 jalapeño (seeded and diced); 2 x 15oz can corn (drained well); 4 cups low-sodium broth or stock (chicken or vegetable); 1 cup coconut milk; 1 lime (juice and finely grated zest); fresh cilantro, crumbled queso fresco or grated cheddar, chopped avocado slices, or sliced jalapeño (optional, for garnish)

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This Mexican Street Corn Soup brings the classic flavors of corn and lime from elotes into a creamy bowl of soup, perfect for cold evenings. It’s so simple to make, so delicious, and comforting.

A white bowl of Mexican Street Corn Soup topped with cheese and jalapeno.

Usually, Mexican street corn (elotes) consists of a grilled corn cob smothered in mayo and topped with chili, lime, and cotija cheese. It’s a delicious snack or side dish, and by using those flavors in a creamy corn chowder, this satisfying soup was born. The lime is perfect for rounding out the corn’s sweetness, and the chili adds a touch of mouthwatering heat. This soup is also naturally gluten-free and vegetarian (or vegan if you omit the queso fresco), so it’s ideal for serving to a crowd.

For more recipes using this great flavor combo, try my Mexican Street Corn Salad or, for something more hearty, my Elote Pasta Salad.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

25 mins

Ingredients Needed

Below are the ingredients you’ll need to make Mexican Street Corn Soup. The full quantities are listed on the recipe card further down the post.

ingredients to make mexican street corn soup.

Olive oil: A little olive oil is used to soften the veggies for the soup. You can use avocado oil here instead if you like.
Onion: Rounds out the soup base’s flavor. A yellow or sweet onion is preferable here as a red onion will discolor the soup. You can use a couple of shallots instead for a sweeter flavor.
Garlic: I use fresh garlic here, as it has the best flavor. You can use one teaspoon of garlic powder instead, but add it to the broth.
Red bell pepper: Yellow or orange bell peppers also work, but have a milder taste. For a less sweet flavor, try a green bell pepper instead.
Golden potatoes: This variety of potato (Yukon gold) has smooth, creamy flesh that works well in soups, adding body. If you can’t get them, use other all-purpose potatoes that are halfway between waxy and floury instead.
Tomato paste: This concentrated tomato puree adds richness and acidity to the soup base.
Seasonings: Cumin, Smoked paprika, Chili flakes, Kosher salt, and pepper
Jalapeño: You can use another mild, green chili if you like. Remove the seeds before adding if you prefer a less spicy dish.
Corn: Canned sweet corn is used here for ease, but you can also use frozen corn if that’s what you have on hand.
Broth or stock: I use low-sodium broth so it’s easier to adjust the soup’s saltiness to taste. Chicken broth works well, but if you want to keep things vegetarian, go with a vegetable broth.
Coconut milk: Full-fat coconut milk is ideal for its richness, but you can use reduced-fat coconut milk for a lighter soup.
Lime: The zest and juice are used here for flavor and zing. You can serve the soup with extra wedges of lime for squeezing over for extra tang.
Garnishes: This soup is made even more delicious with some garnishes like fresh cilantro, crumbled queso fresco, sliced jalapeño and chopped avocado slices. Choose your favorites!

How to Make Mexican Street Corn Soup

process shot to cook the veggies for the soup in a green pot.

Step 1: Heat the oil in a large soup pot over medium heat. Sauté the onion for 5 minutes. Add the garlic, bell pepper, potatoes, tomato paste, and seasonings. Sauté for five more minutes.

Step 2: Add the jalapeno, one can of corn, and broth/stock. Bring to a boil, then reduce to a low heat and simmer until the potatoes are tender. Remove from the heat and add the coconut milk. Using a hand blender, blend the soup until tender.

process shot of adding the corn into the pot, then adding the broth, and then pouring in the coconut cream.

Step 3: Put back on heat and stir in the remaining can of corn, lime juice and zest.

Step 4: If the soup has cooled, just keep on heat until reheated. Serve with toppings of choice and enjoy!

Variations & Tips

Use fire-roasted canned corn for a smokier flavor in the soup.
If you don’t want to use coconut milk, you can swap it out for whole cow’s milk, although the soup will be thinner. For a more indulgent dish, use half-and-half instead.
Add a dollop of Greek yogurt or sour cream to the top of each bowl of soup for a creamy, tangy finish.
Add shredded rotisserie chicken (or simmer a chicken breast in the soup, then shred it) for a boost of protein.
The soup is partly blended, breaking down the potatoes and corn, to make it extra creamy, so don’t skip this step!
Try adding a bit of chipotle chili paste instead of chili flakes for a smokier flavor in the soup.

a bowl with street corn soup topped with sliced jalapeno and shredded cheese.

Common Questions

How do I store it?

Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 3 months.

How do I reheat it?

If the soup is frozen, let it defrost overnight in the fridge. Warm the soup in a pot over a medium-low heat, or in a covered, microwave-safe bowl in the microwave until piping hot.

Can I use fresh corn?

Yes! It’s a bit more effort, but if you have fresh corn available, it works well here. You can char the corn on a griddle pan or BBQ first for extra depth of flavor before removing the kernels. You’ll need about 8 to 10 ears of corn for this recipe.

What can I use instead of Queso Fresco?

If queso fresco isn’t available, try crumbled cotija cheese or even some mild feta cheese instead.