Ingredient Notes
- Butter: Salted or unsalted will both work. Use whatever you have on hand.
- White Onion: A small white onion works great, or use a yellow onion. Doesn’t matter.
- Jalapeño: Remove the seeds if you want less heat. Keep them in, or add a second if you like it spicier.
- Garlic: Freshly minced garlic brings the best flavor, but pre-minced from a jar will work too. It just has a slightly more bitter flavor.
- All-Purpose Flour: Regular all-purpose is perfect here. This is for thickening the soup.
- Chicken Stock: Use store-bought or homemade. Vegetable stock works too if you’re making it vegetarian.
- Frozen Corn Kernels: This is the easiest option. You’ll need about 30 ounces, which is roughly two standard-size bags. Or you can always cut from the cob. Canned can work too.
- Granulated Sugar: Totally optional. Leave it out if you prefer a less sweet soup.
- Salt: Start with the listed amount, then taste and adjust at the end if needed.
- Heavy Cream: You can use the same amount of half and half or whole milk, but it won’t be quite as creamy.
- Fresh Cilantro: Fresh is key here. Dried cilantro won’t give you the same flavor
- Bacon (Topping): Cook it up until crispy, then crumble on top. Pre-cooked bacon works.
- Cotija Cheese (Topping): You’ll usually find this near the refrigerated specialty cheeses. Feta is a decent substitute if needed.
- Jalapeño Slices (Topping): Optional, but they add a nice pop of heat and color.
Instructions
- In a large saucepan over medium heat, melt 4 tablespoons butter. Add 1 small white onion, chopped and 1 jalapeno, minced. Cook for about 5 minutes, until softened. Add 5 cloves minced garlic and cook 1 additional minute.
- Stir in 3 tablespoons all-purpose flour, 2 teaspoons ground cumin, and 1 teaspoon chili powder. Cook for 1 to 2 minutes, stirring constantly. Slowly pour in 4 cups chicken stock, stirring until smooth. Bring to a boil.
- Add 6 cups frozen corn kernels, 1 tablespoon granulated sugar, and 2 teaspoons salt. Return to a boil, then reduce heat to low. Simmer for 10 minutes.
- Stir in 1 1/2 cups heavy cream (or half-and-half or milk) and 1 cup chopped fresh cilantro. Heat through, but do not boil.Ladle into bowls. Top each serving with some of the 1/2 pounds bacon (cooked and crumbled), 1/2 cup crumbled cotija cheese, and 1 jalapeno, sliced.
Corn: Fresh, Frozen, or Canned?
Frozen corn is our go-to for this recipe. It’s easy, consistent, and available year-round. If you’re using frozen, there’s no need to even thaw it first. Just toss it right in!
Canned corn also works, but it’s not our top pick. You’ll need four standard 15-ounce cans, and don’t forget to drain them well before adding to the soup.
Fresh corn is a great option in the summer. Just cut it straight off the cob and toss it in. It adds a bit more texture and a slightly sweeter flavor.
Adjusting the Spice Level
The jalapeño adds a mild heat, but it’s easy to scale up or down. For mild soup, remove the seeds or use half a pepper. For more heat, leave the seeds in or add a second jalapeño. You can also sprinkle on some chili flakes or hot sauce at the end for extra kick, just like they do with elote.
Variations
Vegetarian or Vegan Mexican Street Corn Soup: Replace the chicken stock with vegetable broth and use a plant-based cream or milk to keep things vegan. Skip the bacon topping, or replace it with crispy roasted chickpeas for a similar salty crunch.
For Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
For Dairy-Free: choose a rich plant-based milk and skip the cotija cheese. You can top with nutritional yeast or dairy-free cheese crumbles instead.
Add-Ins to Make it Heartier: Add cooked, shredded chicken or rotisserie chicken right into the soup for a heartier version. Diced potatoes or black beans also work well. Stir them in after the soup has simmered and let them heat through before serving.
Tips for the Perfect Creamy Texture
To avoid clumps, make sure to fully cook the flour with the butter and spices before adding the stock. This step helps the flour dissolve smoothly and gives the soup that nice, thick texture. If you want it extra smooth, you can blend a portion of the soup and stir it back in.
Topping Ideas
Listen, this soup is great served as is, but it’s always fun to add some additional toppings. We kind of love the toppings and it’s always fun to mix and match so everyone at the table can make the soup their own.
Cotija cheese: Crumbly and salty, it’s the traditional choice for elote.
Fresh cilantro: Adds brightness and color.
Jalapeño slices: A pop of heat and color right on top.
Lime wedges: Squeeze just before serving for a hit of acidity.
Hot sauce: Always a good move for spice lovers.
Crushed tortilla chips: For a little crunch.
Avocado chunks: For creaminess and contrast.
