This Mexican Street Corn & Potato Soup is what happens when cozy meets zesty. Inspired by elote, the classic grilled street corn slathered with mayo, cheese, lime, and chili, this soup brings all that bold flavor into a creamy bowl of potato-packed comfort.
It’s smoky, tangy, a little spicy, and way easier to eat than corn on the cob. Perfect for summer-to-fall transitions, weeknight dinners, or when you want to trick yourself into thinking soup is a party food.
Jump to RecipeMexican Street Corn & Potato Soup Ingredients
- 1 tablespoon olive oil or butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (or more to taste)
- 1½ pounds Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 3 cups corn kernels (fresh, frozen, or grilled corn off the cob)
- ½ cup sour cream or Mexican crema
- ½ cup whole milk or half-and-half
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Juice of 1 lime
- ½ cup crumbled cotija or feta cheese
- Optional garnish: chopped cilantro, extra cheese, chili powder, lime wedge, or hot sauce drizzle
Kitchen Tool Tips
Immersion blender
Allows you to blend part of the soup in the pot—great for creating a creamy base while leaving some corn and potato chunks intact.
Corn stripper or sharp knife
If using fresh corn, a corn stripper tool or careful knife work makes prep quick and clean.
Heavy-bottomed soup pot
Essential for even heat when sautéing spices and simmering the potatoes.
How to Make Mexican Street Corn & Potato Soup
- Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic, smoked paprika, and chili powder, and cook for 1 more minute.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until potatoes are fork-tender.
- Stir in corn and simmer for 5 more minutes.
- Use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Stir in sour cream, milk, salt, pepper, and lime juice. Warm gently—do not boil.
- Ladle into bowls and top with crumbled cotija, cilantro, extra chili powder, or a drizzle of hot sauce.
Nutritional Information
Per serving:
- Calories: 340
- Fat: 15g
- Carbohydrates: 42g
- Protein: 9g
- Fiber: 5g
- Sodium: 690mg
How to Serve
Top each bowl with cotija cheese, chopped cilantro, and a dusting of chili powder for the full elote experience. Serve with lime wedges and warm tortillas or crusty bread on the side. Want crunch? Add a handful of crushed tortilla chips just before serving.
Storage
Fridge
Store in an airtight container for up to 4 days.
Freezer
Freeze without sour cream and cheese for best texture. Add them in after reheating. Stores well for up to 2 months.
Reheating
Reheat gently on the stovetop or microwave in 1-minute bursts, stirring in between. Add a splash of milk or broth if too thick.
FAQ
Can I use canned corn?
Yes, drain it first. Grilled or fresh corn gives better flavor, but canned is fine in a pinch.
Is this soup spicy?
It’s mild with a gentle kick. Add more chili powder, hot sauce, or diced jalapeño for heat.
What if I can’t find cotija?
Feta is a great substitute. Or try shredded pepper jack for a meltier finish.
Can I make it vegan?
Yes—use plant-based milk, vegan sour cream, and skip the cheese or use a dairy-free crumble.
Do I need to blend the soup?
Partially blending creates that signature creamy texture. You can skip it for a brothier version.
Flavor Profile Breakdown
- Creamy & savory: From potatoes, sour cream, and milk
- Smoky & spicy: Smoked paprika and chili powder bring depth
- Bright & tangy: Lime juice and cheese balance the richness
- Textured: Corn adds natural sweetness and pop with every bite
Mexican Street Corn & Potato Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon chili powder (or more to taste)
1 ½ pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth)
3 cups corn kernels (fresh, frozen, or grilled corn off the cob)
½ cup sour cream or Mexican crema
½ cup whole milk or half-and-half
¾ teaspoon salt, plus more to taste
½ teaspoon black pepper
Juice of 1 lime
½ cup crumbled cotija or feta cheese
Optional garnish: chopped cilantro, extra cheese, chili powder, lime wedge, or hot sauce drizzle
Directions
- Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic, smoked paprika, and chili powder, and cook for 1 more minute.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, or until potatoes are fork-tender.
- Stir in corn and simmer for 5 more minutes.
- Use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Stir in sour cream, milk, salt, pepper, and lime juice. Warm gently—do not boil.
- Ladle into bowls and top with crumbled cotija, cilantro, extra chili powder, or a drizzle of hot sauce.
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