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This Mexican Street Corn Soup is a creamy, comforting way to enjoy elote flavors or Mexican street corn in a bowl. It’s a satisfying vegetarian soup for lunch or dinner, especially when you want something a little different from the usual corn chowder.
This zesty Vegetarian Mexican Street Corn Soup with White Beans is so good! A little tangy, a little creamy, great comfort food, with those elote flavors you’ve come to love. And, bonus points, it’s really easy to make, especially with a bag of frozen fire roasted corn as your starting point.
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How to make
The full Elote Soup with White Beans recipe with ingredients and instructions if in the printable recipe card below. I have tips, tricks, and serving suggestions for you in the post.
Ingredients
Let’s take a quick look at some of the ingredients.
This creamy Mexican street corn soup is flexible, so you can make it with whatever corn you have available. Fire-roasted corn adds smoky flavor that fits the street-corn theme, but plain frozen, or fresh corn works well, too. Use about 2–3 ears of fresh corn to get 12 ounces of kernels. For extra smoky flavor, char the corn on the grill before cutting off the kernels, or char fresh, frozen, or canned corn in a large cast-iron skillet.
The cannellini beans make this creamy elote corn soup more substantial than a traditional street corn soup.
Tajín, pronounced tah-HEEN (or tuh-heen), is a tangy, mildly spicy powder made from a blend of mild chili peppers (such as chiles de árbol, guajillo, and pasilla), sea salt, and dehydrated lime. It’s made by Empresas Tajín in Mexico, and they offer several product varieties (such as Clásico, Low Sodium, Habanero, and Twist). Other brands make similar chili-lime seasoning blends, such as Trader Joe’s (Chile Lime Seasoning), Lawry’s, and Trechas. If you can’t find Tajín, another chili-lime seasoning blend will work, though it may change the flavor of the soup a bit. Sodium levels also vary between brands.
Spice adjustment: Tajín and chili powder contribute to the flavor and can contribute to the heat or spiciness. Adjust them for a milder soup, if desired.
Dairy tip: Full-fat sour cream is preferable to low-fat sour cream for a creamier texture and better stability.
Tips for making
The cannellini beans will remain mostly whole, so this will be a brothy, creamy soup rather than a thick, blended chowder. If you want a thicker texture, mash some beans against the side of the pot or blend a small portion of the soup before adding the sour cream.
Sour cream can separate when heated too aggressively. Lower the heat before adding the dairy and cheese, stir gently, and avoid boiling.
Queso fresco gives the soup a mild, creamy finish, while cotija is generally saltier and firmer than queso fresco.
Want it spicier? Add in a chopped seeded serrano chile or jalapeno pepper with the onions. Add in some hot sauce or cayenne pepper at the end of cooking.
Taste before adding extra salt; Tajín, broth, and cheese can be salty.
Garnish each bowl with additional queso fresco or cotija, lime wedges, and cilantro to balance the richness.
Serving suggestions
Toppings: Extra queso fresco, cotija, fresh cilantro, lime wedges, sliced jalapeño, avocado, or a sprinkle of Tajín.
Bread: Serve with warm tortillas, crusty bread, bolillo rolls, or cornbread for dipping.
Fresh sides: Pair with an avocado pasta salad, a simple tomato salad, or sliced avocado with lime.
Something crunchy: Add tortilla strips, crushed tortilla chips, or toasted pepitas for texture.
Storage and reheating
Make-ahead and meal prep tip: Chop the onion and garlic and measure the seasonings ahead. You can also prepare the corn-and-bean broth base in advance and add the dairy near serving time. Gently when reheat for serving.
Store cooled leftovers in an airtight container in the fridge for 3–4 days.
Freezing isn’t ideal because sour cream can separate and become grainy when thawed. For best results, freeze the soup base before adding the sour cream, queso fresco, lime, and cilantro. Thaw overnight in the refrigerator, reheat gently, and finish with the dairy and fresh ingredients.
Reheating: Warm on the stovetop over low to medium-low heat, stirring frequently. Avoid boiling. If the soup thickens after chilling, stir in a little vegetable broth when reheating.
Frequently asked questions
Can I use regular frozen corn instead of fire-roasted corn?
Yes, regular frozen corn or fresh corn works well in this Creamy Mexican Street Corn Soup. Fire-roasted corn adds a smoky flavor, but the other options still make a flavorful soup.
Can I make Mexican street corn soup ahead of time?
Yes, for the best texture, prepare the soup through the broth-and-bean simmer, then refrigerate it. When you’re ready to serve, reheat gently and stir in the sour cream, queso fresco, lime juice, and cilantro. You can also make the complete soup ahead, but reheat it slowly without boiling.
Is Mexican street corn soup vegetarian?
This Creamy Corn and Cannellini Bean Soup version is vegetarian when made with vegetable broth and vegetarian-friendly cheese. Traditional queso fresco and cotija are often made with animal-derived rennet, so check the cheese label if strict vegetarian ingredients are important to you. Use a vegetarian-certified alternative if needed.
More vegetarian soup recipes
You’re going to love my Southwestern corn chowder, black bean enchilada soup, and rice cooker tortilla soup. And I have lots of Mexican-inspired vegetarian dinners. Check out my Red chile enchiladas, Espagueti Verde, and black bean and sweet potato casserole.
I’m a big fan of street corn, making the classic street corn salad, Mexican Street Corn Pizza, and Shrimp and Mexican Street Corn Bowl.
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Recipe
Mexican Street Corn Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 3 cloves garlic minced or pressed
- 12 ounces fire-roasted frozen corn plain frozen corn, or fresh corn
- 15 ounces cannellini beans drained and rinsed
- 1 tablespoon Tajín seasoning
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 4 cups low sodium vegetable broth
- 2 cups full fat sour cream
- 5 ounces queso fresco cotija cheese, crumbled
- juice of one lime
- ¼ cup chopped fresh cilantro
for garnish
- crumbled queso fresco or cotija cheese
- lime wedges
- chopped cilantro
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped red onion and cook until softened and beginning to brown, about 10 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant.1 tablespoon olive oil, 1 medium red onion, 3 cloves garlic
- Add the corn and drained cannellini beans. Stir in the Tajín, cumin, chili powder, salt, and black pepper.12 ounces fire-roasted frozen corn, 15 ounces cannellini beans, 1 tablespoon Tajín seasoning, 2 teaspoons ground cumin, 2 teaspoons chili powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until heated through.4 cups low sodium vegetable broth
- Reduce the heat to low. Stir in the sour cream, 5 ounces of crumbled queso fresco, lime juice, and chopped cilantro. Cook gently for about 3 minutes, stirring until combined. Do not let the soup boil.2 cups full fat sour cream, 5 ounces queso fresco, juice of one lime, ¼ cup chopped fresh cilantro
- Ladle into bowls and garnish with additional queso fresco or cotija, lime wedges, and chopped cilantro.crumbled queso fresco or cotija cheese, lime wedges, chopped cilantro
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This soup is so good. That little bit of citrus from the lime. The creamy soup. The sweet corn. It all comes together so nicely. And I love that we get leftovers for days. I know you’ll love this soup as much as we do! Debi, author, Life Currents