Best Mexican Street Corn Soup Recipe

Warm up with this easy and creamy Best Mexican Street Corn Soup Recipe! Packed with corn, poblano peppers, rotisserie chicken, and a blend of spices, it’s the ultimate comfort food. Top it off with lime, cilantro, and a sprinkle of Tajin for a burst of flavor!

Looking for a cozy comfort food the whole family will love? This Mexican Street Corn Soup is the perfect way to bring the flavors of street corn to your dinner table in a delicious, warm soup form. With a creamy base, sweet corn, and a touch of smoky heat from poblano peppers and chili powder, it’s just as satisfying as the classic street food but in a heartier, soup version. Plus, it’s loaded with chicken, Cotija cheese, and all your favorite toppings like lime, cilantro, and sour cream—making it a flavorful dish everyone will want to dive into!

Making this Best Street Corn Soup recipe is such a breeze! To make this Mexican Street Corn Soup, start by sautéing some butter, onion, and celery in a large pot until they’re nice and tender. Then, toss in garlic, diced poblano pepper, and your chili powder, salt, and pepper to give it that rich, flavorful base. Once everything is smelling amazing, pour in the chicken broth, heavy cream, and frozen corn, and let it all simmer together for about 15 minutes. After that, take a little bit of the soup and blend it up until smooth, then mix it back in for a creamy texture. Stir in the shredded rotisserie chicken and crumbled Cotija cheese, and your soup is almost ready! Serve it up warm and top it with whatever you like—lime wedges, a sprinkle of Tajin, fresh cilantro, or a dollop of sour cream. It’s a bowl of comfort you’ll want to dig into every time!

Why You’ll Love This Elote Soup Recipe

• This Mexican Street Corn Soup is a comforting, hearty dish that brings all the delicious flavors of street corn into a creamy, warm bowl.
• This soup is packed with sweet corn, tender shredded chicken, and the perfect amount of heat from poblano peppers and chili powder.
• This Elote Soup is super easy to make, with just a few simple ingredients like chicken broth, heavy cream, and Mexican crema, making it perfect for busy weeknights.
• This recipe is totally customizable—top it with lime, cilantro, sour cream, and a sprinkle of Tajin for that extra burst of flavor.
• This Mexican Street Corn Soup is family-friendly and sure to be a hit with kids and adults alike.
• This soup is just as satisfying as the classic street corn, but with a comforting soup twist that makes it perfect for cozying up on chilly days.

Ingredients For Easy Mexican Corn Soup

• 4 Tbsp. unsalted butter
• 1/2 yellow onion, diced
• 1 celery stick, minced
• 3 Tbsp. minced garlic
• 1 poblano pepper, diced
• 1 Tbsp. chili powder
• 2 tsp. salt
• 1/4 tsp. pepper
• 4 cups chicken broth
• 6 cups frozen corn
• 1 1/2 cups heavy cream
• 1/2 cup Mexican crema
• 1 rotisserie chicken, shredded
• 1/2 cup cotija cheese
• lime wedges, chopped cilantro, Tajin seasoning, sour cream, etc. for serving

How to Make Mexican Street Corn Soup

Step 1: In a large pot add butter, onion, and celery and sauté over medium heat until tender.

Step 2: Add garlic, poblano pepper, chili powder, salt, and pepper. Stir to combine ingredients well.

Step 3: Next add chicken broth, heavy cream, corn, and Mexican crema. Allow to simmer uncovered for 15 minutes.

Step 4: Remove 4 cups from the pot and add it to the blender. Blend until smooth and add back to the rest of the soup.

Step 5: Add chicken and Cotija cheese and stir to combine well.

Step 6: Serve warm with all your favorite toppings. Lime wedges, cilantro, Tajin seasoning, and sour cream.

What to Serve/Pair with Mexican Street Corn Soup

This soup makes a perfect stand-alone dinner. If you want something a little extra, you can serve it with this homemade salsa and this delicious homemade queso (with tortilla chips to dip, of course!).

Popular Substitutions & Additions

Substitute the rotisserie chicken in this street corn soup recipe with shredded turkey, grilled chicken, or even cooked ground beef for a different protein.

Make this Mexican corn soup vegetarian by omitting the chicken and adding extra vegetables like bell peppers, zucchini, or even black beans for added texture and protein.

Stir in a can of green chilies for a bit more flavor and heat without overwhelming the soup.

Storage & Leftovers

Store any leftover elote soup in an airtight container in the refrigerator for up to 3–4 days. Just make sure to let it cool before transferring to avoid condensation. To freeze, allow it to cool completely, then transfer to a freezer-safe container or bag. When ready to eat, thaw in the fridge overnight and reheat on the stovetop. 

Mexican Street Corn Soup FAQs

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors have time to meld together. Simply store it in the refrigerator and reheat when you’re ready to enjoy.

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn works great in this recipe. Just make sure to cook it until tender before adding it to the soup.

What can I use instead of Cotija cheese?

If you can’t find Cotija cheese, you can substitute with feta cheese, Parmesan, or even queso fresco for a similar flavor and texture.

Can I use chicken breast instead of rotisserie chicken?

Yes, you can substitute cooked chicken breast or thighs. Just shred the cooked chicken and add it to the soup for the same delicious result!

Other Soup Recipes You’ll Love

Easy Creamy Chicken Taco Soup

Homemade Cheeseburger Soup with Potatoes

Ham and Potato Soup

Don’t Forget To Come Back And Let Me Know How Your Best Mexican Street Corn Soup Turned Out!