Can I make this vegan or dairy-free?

Yes. Use vegetable broth and omit dairy. Swap in coconut cream or cashew cream for richness. Replace cotija with a dairy-free cheese or nutritional yeast for tang. Choose a plant-based mayo or yogurt to keep the body. The result stays creamy and bright with lime and cilantro.

Can I use a vegan mayo or yogurt alternative?

Absolutely. Use vegan mayo or yogurt to keep creaminess. If you want extra zing, add lemon juice. A pinch of Dijon is nice too. For silkier texture, blend in a small amount of silken tofu before finishing.

How do I store and reheat leftovers without curdling the cream?

Cool quickly. Store in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove, stirring often. If it looks thick, whisk in a splash of broth or dairy-free cream to re-emulsify. Avoid boiling to protect the texture.

What substitutions work if I don’t have cotija?

Try feta or queso fresco for a similar tang. Nutritional yeast helps if you’re dairy-free. Salt more if needed, and brighten with a squeeze of lime.

Is this soup freezer-friendly?

Yes, but best to freeze the base (without dairy) for 1–2 months. Thaw overnight, reheat gently, then stir in cream, cheese, and lime at the end for best texture. Fully finished soups with dairy may separate after freezing.

Mexican Street Corn Soup: 3 Step Ultimate Creamy Delight

Name: Mexican Street Corn Soup is 3-step creamy zesty delicious.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen, or canned); 1 tbsp olive oil; 1 small onion, diced; 3 garlic cloves, minced; 1 jalapeño, seeded and diced (optional for heat); 1 tsp chili powder; ½ tsp smoked paprika; 4 cups vegetable or chicken broth; 1 cup heavy cream (or half-and-half); ½ cup crumbled cotija or feta cheese; 2 tbsp mayonnaise (or Greek yogurt for lighter option); Juice of 1 lime; Salt and black pepper to taste; Fresh cilantro, for garnish; Extra cotija cheese and chili powder for topping

Description

Mexican Street Corn Soup – a creamy, zesty bowl that captures elote flavors in a cozy, comforting soup.

Ingredients

Scale

4 cups corn kernels (fresh, frozen, or canned)
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and diced (optional for heat)
1 tsp chili powder
½ tsp smoked paprika
4 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half)
½ cup crumbled cotija or feta cheese
2 tbsp mayonnaise (or Greek yogurt for lighter option)
Juice of 1 lime
Salt and black pepper to taste
Fresh cilantro, for garnish
Extra cotija cheese and chili powder for topping

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, cooking until softened.
Stir in corn, chili powder, and smoked paprika; cook for 2–3 minutes.
Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Blend half the soup with an immersion blender (or in batches with a regular blender) for a creamy yet chunky texture.
Stir in cream, cotija cheese, and mayonnaise. Simmer 5 more minutes.
Season with lime juice, salt, and pepper.
Serve hot, garnished with cilantro, extra cotija, and a sprinkle of chili powder.

Notes

For a lighter version, use Greek yogurt instead of mayonnaise or swap in half-and-half instead of heavy cream.
Vegetarian option is achieved with vegetable broth; chicken broth can be used for a richer flavor.
Blending more or less will change the texture from creamy to chunky.
Best made the day ahead; refrigerate and reheat gently.
Garnish with extra cotija and a pinch of chili powder for extra elote flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240 ml)
Calories: About 520 kcal per serving
Sugar: 9 g
Sodium: 800 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 60 mg

Keywords: Mexican Street Corn Soup, elote soup, creamy corn soup, jalapeño soup, cotija cheese soup, lime soup