Mexican Street Corn Soup Recipe — Creamy Elote Chowder Tutorial

This Mexican Street Corn Soup is creamy, bright, and full of the bold flavors of elote and esquites. A lighter take on classic street-corn ingredients, it blends sweet corn, tangy Cotija cheese, fresh lime, and a touch of heat into a velvety broth enriched with yogurt and stock.

Easy to prepare and packed with flavor, this version is also diet-friendly at 6 Weight Watchers points per serving.

Recipe Overview

• Serving Size: 2 cups (350 ml)
• Number of Servings: 4
• Time to Cook: 35 minutes
• Points: 6 WW points per serving.

Ingredients in Mexican Street Corn Soup

• 4 ears of corn, kernels removed (about 3 cups, 450 g)
• 1 medium white onion, finely diced (1 cup, 150 g)
• 2 garlic cloves, crushed (6 g)
• 3 cups chicken or vegetable broth (720 ml)
• 1 tablespoon oil (15 ml)
• 1 cup low-fat Greek yogurt (245 g)
• 1 cup crumbled Cotija cheese (120 g)
• 2 tablespoons fresh lime juice (30 ml)

Instructions for making Mexican Street Corn Soup

1. Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 5–6 minutes until soft and translucent. Stir in the crushed garlic and cook for another minute, taking care not to brown it.
2. Add the corn kernels and cook about 5 minutes, stirring often, until they begin to caramelize. Pour in the broth, bring to a gentle simmer, and cook uncovered for about 10 minutes, until the corn is tender and the flavors meld.
3. Remove the pot from the heat and let it cool slightly. Transfer roughly two-thirds of the soup to a blender and puree until smooth. Return the purée to the pot and stir to combine, leaving some whole kernels for texture.
4. Stir in the Greek yogurt, Cotija cheese, and lime juice. Warm the soup gently over low heat for 2–3 minutes without boiling to prevent the yogurt from curdling.
5. Taste and adjust seasoning as needed. Serve hot, garnished with extra Cotija, a sprinkle of chili powder, chopped cilantro, or a dash of hot sauce if you like.

Tips and Tricks Section for Mexican Street Corn Soup

These tips help you capture the flavors and texture of Mexican street corn in soup form:

• Use fresh corn on the cob when possible. If fresh is unavailable, choose frozen corn; canned is the last option.
• When using fresh corn, save the cobs and simmer them in the broth for extra corn flavor, then remove before blending.
• Toast the kernels in the pan until they develop deep golden or slightly charred spots to mimic authentic elote.
• To thicken the soup, whisk a cornstarch slurry (about 1 tablespoon cornstarch mixed with 1/4 cup cold water or broth) and add gradually while simmering; it will thicken in 2–3 minutes.
• Add extra Cotija and lime juice to each bowl rather than cooking them into the soup to preserve their bright, fresh flavor and texture.

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Mexican Street Corn Soup

Servings: 4

Total: 35 minutes mins

An authentic, family-friendly soup with Mexican flavors.

Ingredients

• 4 ears of corn, kernels removed (about 3 cups, 450 g)
• 1 medium white onion, finely diced (1 cup, 150 g)
• 2 garlic cloves, crushed (6 g)
• 3 cups chicken or vegetable broth, 720 ml
• 1 tablespoon oil, 15 ml
• 1 cup low-fat Greek yogurt, 245 g
• 1 cup crumbled Cotija cheese, 120 g
• 2 tablespoons fresh lime juice, 30 ml

Instructions

• Heat the oil in a large pot over medium heat. Add the diced onion and sauté for 5–6 minutes until soft and translucent. Stir in the crushed garlic and cook 1 more minute, taking care not to brown it.
• Add the corn and cook about 5 minutes to develop some caramelization. Pour in the broth, bring to a gentle simmer, and cook uncovered for about 10 minutes until the corn is tender.
• Remove from heat and let cool slightly. Purée roughly two-thirds of the soup in a blender and return it to the pot so the soup is creamy but still has texture.
• Stir in the Greek yogurt, Cotija, and lime juice. Warm gently over low heat for 2–3 minutes without boiling to prevent curdling.
• Adjust seasoning to taste and serve hot with extra Cotija, chili powder, cilantro, or hot sauce if desired.

Notes

6 WW Points per serving.

Nutrition

Serving: 442gCalories: 218kcalCarbohydrates: 29gProtein: 16gFat: 6.3gSaturated Fat: 1.3gCholesterol: 9mgSodium: 844mgPotassium: 490mgFiber: 2.7gSugar: 13gCalcium: 132mgIron: 0.8mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Appetizers, Soup

Cuisine: Mexican

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