What is the real name of Mexican street corn?

In Mexico, the street corn you see on carts is called elote. When it's grilled and dressed with mayo, cheese, lime, and spices, it's often referred to as elote asado or elote callejero. My Mexican Street Corn Soup borrows that elote magic in a creamy bowl.

What is the Mexican soup with cow stomach?

The famous cow stomach soup is menudo. It’s a hearty tripe soup, usually served piping hot with onions, lime, and herbs. It’s not part of this soup, but it’s a pillar in family kitchens when someone’s feeling under the weather or celebrating traditions.

What does "en vaso" mean?

En vaso means in a cup or glass. Vendors sell corn in cups as elote en vaso, a handy on-the-go version. It’s a great memory trigger for me when I plate my elote-inspired soups.

What soup do Mexicans eat when they're sick?

Many reach for caldo de pollo, the comforting chicken soup, or sopa de fideos for easy digestion. These soups are warm, gentle, and easy on the stomach. For my family, a bright cup of Mexican Street Corn Soup sometimes hits the spot after a rough day, too.

Can this Mexican Street Corn Soup be made entirely vegan?

Yes. Swap in vegetable broth, coconut milk in place of cream, and a dairy-free cheese. Omit cotija or use a vegan version. You’ll still get that elote-inspired brightness with lime, cilantro, and spices. And yes, this can fit into a crockpot recipes plan if you want a hands-off version.

Mexican Street Corn Soup: 7 Irresistible Reasons to Love It

Name: Mexican Street Corn Soup is a 5-ING Ultimate Creamy Zesty.
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen); 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 small jalapeño, seeded and finely chopped; 4 cups vegetable broth (or chicken broth); 1 cup heavy cream or whole milk; ½ cup crumbled cotija cheese or feta (halal); ¼ cup chopped fresh cilantro; 1 tsp chili powder; 1 tsp smoked paprika; ½ tsp ground cumin; Salt and pepper to taste; Juice of 1 lime; Optional toppings: more cheese, cilantro, lime wedges, chili flakes, crushed tortilla chips

Description

Mexican Street Corn Soup – a creamy, zesty elote-inspired soup that delivers bold street-food flavors in every spoonful.

Ingredients

Scale

4 cups corn kernels (fresh or frozen)
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 small jalapeño, seeded and finely chopped
4 cups vegetable broth (or chicken broth)
1 cup heavy cream or whole milk
½ cup crumbled cotija cheese or feta (halal)
¼ cup chopped fresh cilantro
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
Salt and pepper to taste
Juice of 1 lime
Optional toppings: more cheese, cilantro, lime wedges, chili flakes, crushed tortilla chips

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and jalapeño until soft and fragrant, about 3–4 minutes.
Add the corn and cook for another 5 minutes, stirring occasionally.
Pour in the broth, bring to a boil, then reduce heat and simmer for 10–15 minutes.
Use an immersion blender to blend half the soup for a creamy-yet-chunky texture, or transfer half to a blender and pulse, then return it to the pot.
Stir in the cream, cheese, chili powder, paprika, cumin, lime juice, salt, and pepper. Simmer for another 5 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with extra cheese, cilantro, lime wedges, and toppings of your choice.

Notes

To keep it vegetarian, use vegetable broth. You can also use chicken broth if desired.
For a vegan version, substitute heavy cream with coconut milk and use vegan cheese.
To make this crockpot-friendly, combine all ingredients (except lime juice and dairy) in a slow cooker and cook on low 6–8 hours, then finish with lime juice and dairy before serving.
Adjust heat by keeping or removing jalapeño seeds. Garnishes like cilantro, lime, and crushed tortilla chips add brightness and texture.

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

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 420
Sugar: 8 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 110 mg

Keywords: Mexican Street Corn Soup, elote soup, corn soup, crockpot recipes, Mexican-inspired soup