Mexican Street Corn Soup | Easy Fall Soup Recipe

When I first adopted my keto-friendly lifestyle, I never imagined a soup inspired by the bold flavours of a roadside taco stand would become a comfort-go-to in my kitchen. One crisp California evening I dug into a bowl of this creamy corn-based soup and realized that even in the low-carb world I could indulge without compromise. This version of Mexican Street Corn Soup brings together sweet corn, smoky spices and tangy lime in a way that screams autumn warmth while staying simple, nourishing, and thoroughly satisfying for a US-based audience seeking “easy fall soup recipes” with a twist.

Why You’ll Love This Recipe

1. Comfort & flavour in one bowl – This Mexican Street Corn Soup captures the creamy, smoky, tangy vibe of Mexican street corn (elote) in soup form, so you get indulgence without fuss.
2. Simple to prep – With just one pot and easily accessible ingredients, it’s ideal for a weeknight dinner.
3. Prep-ahead friendly – You can cook the base ahead and finish it later for minimal evening effort.
4. Nutritionally smart – Corn gives you fibre and natural sweetness; add lean protein or keto tweaks (see below) and you’ve got a healthy, balanced meal.
5. Season-spanning – Though it has fall comfort written all over it, you can make it year-round with canned or frozen corn, so it counts as an “easy fall soup recipe” and more.
6. Versatile for diet tweaks – Whether you’re going keto, low-carb or just wanting something lighter, you can adjust ingredients easily (see Additional Tips).

Preparation and Cooking Time

Ingredients

• 4 cups sweet corn kernels (fresh, frozen or fire-roasted)
• 1 tablespoon olive oil or butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 small poblano pepper (or ½ jalapeño for less heat), seeded and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half (or coconut cream for dairy-free)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt & freshly cracked black pepper, to taste
• Juice of 1 lime
• ½ cup crumbled cotija cheese (plus extra for garnish)
• ¼ cup chopped fresh cilantro
• Optional garnishes: extra lime wedges, tortilla strips, jalapeño slices

Step by Step Instructions

1. Heat olive oil or butter in a large soup pot over medium heat. Add the diced onion and poblano (or jalapeño) and sauté until softened, about 3-4 minutes.
2. Add minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn.
3. Stir in the chili powder and ground cumin; toast the spices for about 1 minute until fragrant.
4. Add the corn kernels and the broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 8-10 minutes so the flavours meld.
5. Remove about one-third to one-half of the soup and carefully puree until smooth (either using an immersion blender or a regular blender, then return it to the pot). This gives you both creamy and chunky texture.
6. Reduce heat to low, stir in the heavy cream (or coconut cream), lime juice, salt and pepper. Heat through for another 2-3 minutes, without boiling.
7. Remove from heat and stir in the chopped cilantro and half the cotija cheese.
8. Serve hot in bowls and top each with additional cotija, cilantro, a lime wedge and optional tortilla strips or jalapeño slices.

How to Serve

Serve this Mexican Street Corn Soup with a side of warm garlic-buttered tortilla halves or crusty bread for dipping. For a heartier meal, pair with grilled chicken or a simple salad dressed in lime-cilantro vinaigrette. To lean into the “street corn” theme, add a garnish of grilled corn kernels or roasted poblanos. Presentation-wise, use brightly coloured bowls and garnish with fresh cilantro and a lime wedge so the dish pops on the table and in social feed shots.

Additional Tips

• Want to keep it lighter? Use half heavy cream and half low-fat milk, or substitute with unsweetened almond or coconut milk.
• For a keto-friendly adjustment: reduce the corn slightly, swap in extra cream or a thickener like xanthan gum instead of flour, and add shredded chicken or bacon for added protein.
• If you want more heat, add an extra jalapeño or a pinch of smoked chipotle powder.
• To enhance smoky flavour, use fire-roasted frozen corn.
• For dairy-free/vegan: Use vegetable broth, swap cream for full-fat coconut milk, skip or replace cotija cheese with dairy-free cheese crumbles or nutritional yeast.
• If the soup becomes too thick after sitting, thin with a splash of broth or milk before reheating.

Recipe Variations

1. Keto Street Corn Chicken Soup – Add 2 cups shredded rotisserie chicken and omit the corn excess; increase heavy cream and use half the corn for a lower-carb version.
2. Vegan Street Corn Soup – Use vegetable broth, swap heavy cream for full-fat coconut milk, skip cotija cheese and garnish with avocado chunks and tortilla chips.
3. Loaded Street Corn Chowder – Add diced potatoes (½ lb) and 1 can drained black beans for a hearty version; top with crispy bacon and extra cheese.
4. Spicy Street Corn Soup Verde – Replace poblano with a roasted poblano + jalapeño combo and stir in 1 cup tomatillo salsa verde just before serving for a zesty twist.

Freezing and Storage

• Let the soup cool to room temperature, then transfer into airtight containers. It will keep in the refrigerator for up to 3 days.
• For freezing: leave out the cream (or use less) before freezing, because dairy can separate when thawed; freeze in portion-sized freezer-safe containers for up to 3 months.
• To reheat: thaw overnight in the fridge, reheat gently over medium-low heat, stir in cream and fresh lime juice just before serving to brighten the flavour.
• Meal prep tip: Make a double batch, freeze half in meal-sized portions, and you’ve got a quick easy fall soup ready anytime.

Special Equipment

Here’s what you’ll need:

Frequently Asked Questions (FAQ)

Can I use different corn than fresh kernels?
Yes, you can use frozen (especially fire-roasted) or canned corn. Many recipes use such substitutes and still deliver rich flavour.

Is this Mexican Street Corn Soup keto friendly?
With some tweaks such as reducing the corn amount, increasing cream, adding protein (like shredded chicken) and skipping high-starch add-ons you can make a keto-friendly version.

Can I make it in a slow cooker or crock-pot?
Absolutely. Sauté the aromatics in a skillet first, then transfer to a slow cooker with corn, broth and spices. Cook on low for 3–4 hours, then stir in cream just before serving.

What can I serve instead of chicken if I want more protein?
You could use shredded rotisserie chicken, diced cooked turkey or even cooked shrimp (added near the end of cooking). For vegetarian protein, try white beans or roasted chickpeas.

Can I make this gluten-free?
Yes. If you use a thickening agent or flour, substitute with a gluten-free flour blend or skip thickening entirely and rely on blending to achieve body.

Conclusion

This Mexican Street Corn Soup brings together bold flavour, comforting texture and smart nutritional choices in one warm bowl. Whether you’re diving into a comforting dinner after a long day, prepping ahead for an easy meal, or adapting it to keto or vegan needs, this recipe delivers on simplicity, taste and versatility. Embrace those “mexican soup recipes” with flair and let this delicious soup become a staple in your rotation of “easy fall soup recipes”. Enjoy every spoonful!