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If you are looking for a tasty healthy soup that is guaranteed to warm you up, this Mexican Street Corn Soup is it! Made with minimal ingredients and ready in less than an hour, the whole family will love this soup recipe. While this post is sponsored by Florida Milk, my love of soup and this recipe are my own.
I have soup every single day for lunch. Every. Single. Day. Why? Well, the reasoning is actually pretty cool. My friend and I are both doing what we can to watch what we eat, so we alternate weeks on making each other lunch. We make a big batch of soup that is loaded with veggies and low in fat and we make enough for the two of us for a week. That means every other week I don’t have to think about what I am eating for lunch. Which is nice because I work at home. Now, we have been doing this for over a year now, so I will admit that we start remaking the same recipes over and over because well, how creative can you get when it comes to making soup? You can make this Mexican Corn on the Cob soup!
Not only because it’s absolutely delicious, but as an added benefit it’s actually pretty darn healthy for you…in fact, it’s really healthy! Loaded with corn (obviously, I know), then added vitamins and nutrients due to the Florida Milk.
I added a jalapeno to our Mexican Street Corn Soup because my family likes everything a bit spicy, feel free to leave that out, but I think it adds a nice punch of flavor.
Quick disclaimer, I am in no way stating that this is an authentic recipe, but I did make some spins on recipes I saw and have had, but I am stating that it’s delicious and you should definitely make it 😉
You may have heard of Mexican Corn on the Cob or Elote, which is a popular street food in Mexico.
Mexican Corn on the Cob (Elote) is made from freshly grilled corn and smothered with a variety of toppings. This delicious, cheap, and easy-to-make snack has become an international favorite for its unique flavor and texture. I have seen it served in a variety of ways (on and off the cob) in restaurants.
The classic Elote recipe starts with a large ear of corn that is lightly grilled over charcoal or wood fire to give it its signature smoky flavor. Once cooked, it’s slathered with a creamy sauce made from mayonnaise, cotija cheese, chili powder, lime juice and spices. The final touch is a sprinkle of crumbled cheese on top!
I simplified some steps to make my Mexican Street Corn Soup, fresh corn wasn’t in season, so I did use frozen (gasp!, I know) but it was still delicious…hence the reason I warned you that this wasn’t a fully authentic recipe, but the flavors are there my friends, I PROMISE YOU!
Mexican Street Corn Soup Key Ingredients
In traditional Mexican Street Corn Soup and on Mexican Street Corn you use cotija cheese….I looked just about everywhere for it and I couldn’t find it. I used queso fresco cheese, which is not the same flavor profile, but it was delicious. If you can find cotija cheese, definitely use that!
I added a jalapeno to our soup because we love just about everything spicy, I also added cilantro because we love cilantro and when I think Mexican food, I automatically feel like cilantro should be in it.
The key to making your Mexican Street Corn Soup creamy is the Florida Milk and blending all the ingredients together. The blending adds a little extra time to the cook time, but it’s worth it. I used my blender, but you could use an immersion blender if you have one. In fact, the immersion blender may be easier!
Looking for another Mexican Street Corn inspired recipe? Check out my Mexican Street Corn Dip! It’s ready in under 30 minutes and is delish!
Ok, let’s make some Mexican Street Corn Soup shall we? Be sure to print and pin the recipe so you can make it again and again!
Mexican Street Corn Soup
- Dutch Oven or Large Pot
- Blender/Food Processor/Immersion Blender
- 1 tbsp olive oil extra virgin
- 6 cups corn kernels I used frozen, you can also use canned or fresh
- 1 cup sweet onion chopped
- 1 jalapeno chopped *optional
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 tsp paprika
- 6 garlic cloves chopped
- 4 cups low sodium chicken or vegetable broth one large carton
- 1 cup Florida Milk – I used 2%
- 1/2 cup queso fresco cheese plus additional for garnish (if you can find Cotija use that!)
- juice from one lime
- 2 tablespoons cilantro chopped + more for garnish
- Heat oil in a large, nonstick pot or cast iron Dutch oven.
- Add onion and jalapeno and saute until onions are translucent.
- Add corn kernels and seasonings. Cook over medium-high heat for 8-10 minutes, stirring frequently.
- Add garlic and cook until fragrant.
- Remove 1-1/2 cups of corn mixture from the pot and set aside.
- Stir broth, milk, and cheese and simmer for 20 minutes.
- Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth. *You can also use an immersion blender
- Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt and pepper if needed.
- Use the remaining corn as a garnish with cilantro and additional cheese.