There’s nothing quite like a steaming bowl of Mexican corn soup to warm you from the inside out on a chilly evening. I still remember my abuela stirring her giant pot of sopa de elote, the golden broth bubbling away as the sweet corn aroma filled her tiny kitchen. After years of testing and tweaking, I’ve perfected this recipe that blends traditional flavors with my own little tricks. It’s creamy without being heavy, spicy without being overwhelming, and so comforting you’ll want seconds. Trust me, once you try this version with fresh corn and a splash of cream, you’ll understand why it’s been my family’s favorite for generations.
Why You’ll Love This Mexican Corn Soup
This isn’t just any corn soup—it’s a hug in a bowl with flavors that dance on your tongue. Here’s why it’s my go-to recipe:
- Creamy dreaminess: The blend of puréed and whole corn kernels gives it the perfect velvety texture (without being too heavy).
- Quick fix: Ready in 35 minutes flat—faster than ordering takeout!
- Your heat, your way: Keep the jalapeño seeds for fire or skip ’em for a mellow vibe.
- Comfort in every spoonful: Sweet corn, toasty cumin, and that bright lime finish? Pure nostalgia.
Seriously—one taste and you’ll be hooked. My kids even slurp it straight from the mug on rainy days.
Ingredients for Mexican Corn Soup
Grab these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:
- 4 cups fresh corn kernels (about 4 ears of corn – see my trick for easy cutting below!)
- 4 cups chicken or vegetable broth (I use homemade, but store-bought works great)
- 1 medium onion, finely chopped (yellow or white – whatever’s in your pantry)
- 2 cloves garlic, minced (more if you’re garlic-crazy like me)
- 1 jalapeño, seeded and diced (keep some seeds if you want extra kick)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp butter (or olive oil for vegan version)
- 1 tsp cumin (toasted makes it even better)
- Salt and pepper to taste
- Fresh cilantro & lime wedges for serving (don’t skip – they brighten everything up!)
Ingredient Notes & Substitutions
Here’s the scoop on making this soup your own:
For next-level flavor, roast the corn first – just 10 minutes in a hot oven gives it amazing depth. Can’t find fresh corn? Frozen works (thaw it first), but fresh really shines. The jalapeño’s heat is totally adjustable – my abuela would use a whole one with seeds, but I usually go half-and-half. Broth choice matters too – chicken adds richness, but veggie keeps it vegetarian. And that cream? Swapping in coconut milk makes it dairy-free while keeping it luxuriously creamy. Trust me, no one will know the difference!
How to Make Mexican Corn Soup
Alright, let’s get cooking! This comes together so easily – just follow these simple steps for the most flavorful sopa de elote you’ve ever tasted.
Step 1: Sauté Aromatics
First, melt that butter in your favorite soup pot over medium heat. Once it starts bubbling slightly, toss in the chopped onion, garlic, and jalapeño. Give it a good stir and let everything soften for about 3 minutes – you’ll know it’s ready when the onions turn translucent and your kitchen smells amazing.
Step 2: Cook Corn & Spices
Now, dump in all those beautiful corn kernels and sprinkle the cumin right over the top. Stir everything together and let it cook for about 5 minutes – this toasts the cumin slightly and brings out its earthy flavor. The corn will start smelling sweeter as it cooks.
Step 3: Simmer and Blend
Pour in your broth and bring the whole mixture to a lively boil. Then reduce the heat to a gentle simmer and let it bubble away for 15 minutes – just until the corn is tender. Here’s my secret: use an immersion blender to purée just half the soup right in the pot (or transfer half to a regular blender). This gives you the perfect combo of creamy and chunky textures!
Step 4: Finish with Cream
Finally, drizzle in that luscious heavy cream while stirring gently – keep the heat low so it doesn’t boil (boiling can make the cream separate). Let it all warm through for another couple minutes, then taste and adjust the salt and pepper. And that’s it – you’ve made magic!
Tips for Perfect Mexican Corn Soup
After making this soup more times than I can count, here are my can’t-miss tricks for the absolute best results:
- Roast your corn first! Just 10 minutes at 400°F caramelizes the sugars and gives incredible depth. My family calls this the “flavor bomb” move.
- Garnish like a pro: Crumbled cotija cheese adds salty perfection, but feta works too. And always, always serve with extra lime wedges – that bright squeeze balances everything.
- Texture matters: Don’t over-blend! Leaving half the corn whole gives that wonderful contrast between creamy and chunky bites.
- Watch the cream: Stir it in at the very end and never let it boil – that keeps the soup silky smooth instead of grainy.
Oh, and one more thing – leftovers taste even better the next day as the flavors really marry. If you can resist eating it all at once!
Serving Suggestions for Mexican Corn Soup
This soup truly shines when you build the perfect bite! Here’s how I love to serve it:
- Warm corn tortillas on the side for dipping (they soak up that creamy broth beautifully)
- Avocado slices for cool, creamy contrast
- Crispy tortilla strips or crumbled chips for texture
- Extra lime wedges – because that zesty pop makes everything better
For heartier meals, I’ll add grilled chicken or shrimp right into the bowl. And don’t forget an ice-cold Mexican beer or horchata to wash it all down!
Storing and Reheating Mexican Corn Soup
This soup keeps like a dream! Just pop it in an airtight container in the fridge for up to 3 days. When reheating, I always add a splash of broth to loosen it up – the corn tends to thicken as it sits. Warm it gently on the stove while stirring often. Trust me, you’ll want to skip freezing this one – the cream separates and the texture goes grainy. Not worth it when fresh tastes so much better!
Mexican Corn Soup FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
- Can I use frozen corn? Absolutely! Just thaw it first (I spread it on paper towels to soak up extra moisture). Fresh is best, but frozen works in a pinch.
- How to make it vegan? Easy swaps: coconut milk for cream and olive oil for butter. You’ll still get that rich, creamy texture everyone loves.
- Spice level tips? Control the heat by removing jalapeño seeds (milder) or adding an extra pepper (hotter!). Taste as you go – you can always add more!
- Can I skip blending? Sure, but you’ll miss that signature creamy-chunky combo. If you prefer totally smooth, blend it all!
Still curious? Ask away in the comments – I love helping tweak this recipe to make it yours!
Nutritional Information
Just so you know – these numbers can change based on your exact ingredients, but here’s the general scoop per serving (about 1 cup): around 250 calories, 12g fat (6g saturated), and 30g carbs. Not bad for something this creamy and comforting! The fresh corn packs fiber (4g per bowl) while keeping it naturally sweet without loads of added sugar. For more information on the nutritional benefits of corn, you can check out USDA Agricultural Research Service.
Go on, give this Mexican corn soup a whirl – I can’t wait to hear how yours turns out! Drop your favorite twists in the comments below (extra spicy? crazy toppings? let’s see ’em!).
PrintIrresistible 35-Minute Mexican Corn Soup Everyone Loves
A delicious and hearty Mexican Corn Soup, known as Sopa de Elote, made with fresh corn kernels, broth, and spices. Perfect for warming up on a chilly day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 cups fresh corn kernels
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat butter in a large pot over medium heat. Add onion, garlic, and jalapeño. Cook until softened.
- Add corn kernels and cumin. Stir well and cook for 5 minutes.
- Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend half of the soup until smooth, then return to the pot.
- Stir in heavy cream and season with salt and pepper.
- Simmer for another 5 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
- For a richer flavor, roast the corn before adding it to the soup.
- Adjust the spice level by adding more or less jalapeño.
- Substitute heavy cream with coconut milk for a dairy-free version.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
