Name: Mexican Street Corn Soup That Tastes Like Summer in a Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup diced red onion; 1/2 cup diced red bell pepper; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; 4 cups frozen corn kernels (or fresh if in season); 4 cups chicken broth (or veggie broth for vegetarian version); 1/2 cup heavy cream; 1/2 cup sour cream; 1/2 cup crumbled cotija cheese (plus extra for garnish); Salt and black pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Tortilla chips (optional, for topping)

Jump to Recipe

Street Corn has always had a grip on me—ever since I first tried it from a roadside cart, dripping with mayo, lime, and a confetti of cotija. So, I figured, why not turn it into a cozy bowl of soup that hugs your insides just right? This Mexican Street Corn Soup does exactly that. It brings the zing of lime, the gentle heat of jalapeño, and that creamy, cheesy goodness you know and love. We’re talking about comfort food that still feels light enough to eat on a warm night. This recipe with corn is perfect for those of us looking to breathe new life into our usual weeknight rotation. It’s easy to make, big on flavor, and surprisingly satisfying. Want to know a secret? It freezes like a champ. I always double the batch and save half for one of those lazy evenings when cooking feels like climbing Everest. Whether you’re into shrimp and corn soup, or on a mission to explore Indian street food recipes and Asian street food twists, this one fits right in. It’s a mash-up of bold and buttery, creamy and crunchy—topped off with a generous handful of crushed tortilla chips if you’re like me. Let’s just say, this one’s a keeper.

1) Key Takeaways
2) Easy Mexican Street Corn Soup Recipe
3) Ingredients for Mexican Street Corn Soup
4) How to Make Mexican Street Corn Soup
5) Tips for Making Mexican Street Corn Soup
6) Making Mexican Street Corn Soup Ahead of Time
7) Storing Leftover Mexican Street Corn Soup
8) Try these Soup recipes next!
9) Mexican Street Corn Soup
10) Nutrition

1) Key Takeaways

Mexican Street Corn Soup delivers creamy, tangy, and spicy flavor in every bite.
You can blend half the soup for a creamy texture while keeping some corn whole for crunch.
It’s freezer-friendly and perfect for easy weeknight dinners.
Top it with fresh lime, cotija, and tortilla chips for the full street corn experience.

2) Easy Mexican Street Corn Soup Recipe

This Mexican Street Corn Soup doesn’t just warm your belly—it brings a little joy to your day. I first made this on a rainy Tuesday, desperate to lift my mood. And you know what? It worked. That blend of sweet corn, smoky paprika, creamy sour cream, and salty cotija did more than hit the spot. It made the day better. Twice.

We’ve all had those moments where you stand in front of the fridge, staring like it’s going to hand you dinner. That’s where recipes with corn like this one swoop in to save the night. Easy, cozy, and rich with flavor, this dish feels familiar yet bold. Think of it as your soup version of comfort food, dressed up in street cart flair.

What I love most is how fast it comes together. A few veggies, a bag of frozen corn, and some pantry staples later, and you’re serving a bowl of gold. That’s the kind of weeknight win we need. Plus, if you’re like me and enjoy trying Indian street food recipes and Asian Street Food, this soup scratches that same itch for punchy, layered flavor.

3) Ingredients for Mexican Street Corn Soup

Butter: Adds a rich, savory base to the soup. I always start with butter—it sets the tone for that comforting flavor we’re chasing.

Olive Oil: Helps balance the butter and gives the veggies a smooth, even sauté without burning.

Red Onion: A little sweet, a little sharp—it rounds out the soup and gives it depth.

Red Bell Pepper: Adds sweetness and color. Don’t skip it—it lifts the whole soup visually and flavor-wise.

Garlic: You already know. It’s garlic. It makes everything better.

Jalapeño: Gives the soup its kick. Seed it if you’re a heat wimp, or go wild and toss it all in.

Ground Cumin: Brings a warm, earthy vibe. A must in anything inspired by street corn.

Smoked Paprika: Adds a hint of smoke that plays so well with the sweetness of the corn.

Corn Kernels: The star of the show. Frozen works great, but if corn’s in season, use fresh. It’ll sing.

Chicken Broth: This is the backbone. Veggie broth works if you’re keeping it meat-free.

Heavy Cream: Creamy, luscious texture—need I say more?

Sour Cream: Brings that tangy bite. It balances the sweetness and gives it that “street corn” edge.

Cotija Cheese: Salty, crumbly, and just right. Sprinkle more on top and thank me later.

Salt & Pepper: Taste and tweak. Don’t skimp here—it’s where the magic rounds out.

Fresh Cilantro: Brightens everything. Chop it up and throw it on just before serving.

Lime Wedges: Squeeze a wedge over your bowl for that final zing. It wakes everything up.

Tortilla Chips: Optional but highly recommended. Adds crunch and fun. I always crush a few on top.

4) How to Make Mexican Street Corn Soup

Step 1: Heat your butter and olive oil in a big pot over medium. Not low, not high. Medium’s the sweet spot.

Step 2: Toss in the onion, bell pepper, and jalapeño. Let them get soft, not mushy—about 5 minutes is golden.

Step 3: Stir in the garlic, cumin, and smoked paprika. Let those bloom in the heat for another minute or so. Your kitchen should smell amazing right about now.

Step 4: Pour in the corn and broth. Bring it to a gentle boil, then drop the heat and let it simmer for 15 minutes. Let the corn soak up those good flavors.

Step 5: Blend half the soup. Just scoop it into a blender (carefully), blend until smooth, and pour it back in. This keeps the creamy-meets-chunky vibe going strong.

Step 6: Stir in the heavy cream, sour cream, and cotija. Let it all warm through—don’t boil it now. Just a gentle heat is perfect.

Step 7: Taste and season with salt and pepper. Then ladle it into bowls and top with cilantro, more cotija, lime juice, and if you’re into it, crushed tortilla chips.

5) Tips for Making Mexican Street Corn Soup

Let the spices cook a bit before you add the broth. You want the cumin and paprika to toast—just a little—to bring out their best flavors. I learned that one the hard way.

Don’t skip the blender step. It’s tempting to keep it chunky, but blending just half gives you that dreamy, velvety texture while keeping enough crunch to make each spoonful interesting.

If you’re working with fresh corn, roast it beforehand. Street Corn hits different when the kernels have a bit of char. I do mine right in a dry skillet—it’s quick and makes a big difference.

6) Making Mexican Street Corn Soup Ahead of Time

This soup actually tastes better the next day. No lie. The spices settle, the corn sweetens, and everything marries beautifully overnight in the fridge.

When making it ahead, I wait to add the cotija until reheating. That way it doesn’t break or get too salty. A little trick I picked up after a batch tasted like a salt lick. Live and learn.

Street Corn Soup is perfect for meal prep too. I portion it into jars and freeze what I don’t eat by day two. Great for those “ugh, I forgot to cook” nights.

7) Storing Leftover Mexican Street Corn Soup

Let the soup cool completely before stashing it. I use glass containers, but plastic works. Just make sure it seals tight. It’ll keep for 4 to 5 days in the fridge.

Reheat gently. Don’t boil it or you’ll lose the creamy goodness. Low and slow is best—microwave or stovetop both do the job.

Frozen corn dishes reheat surprisingly well. I defrost overnight in the fridge, then reheat the next day. You’d never know it wasn’t just made.

8) Try these Soup recipes next!

9) Mexican Street Corn Soup