Beginning of Fall Recipe: Mexican Street Corn Soup

Arapahoe cafe’s Mexican Street Corn Soup

This fresh corn soup inspired by Mexican street corn (elote) is the perfect end of summer soup! Serve as an appetizer or cook for dinner alongside a fresh summer salad.

Yields 2 quarts. Prep time 10 minutes. Cook time 15 minutes


  • 2 Tablespoons olive oil or cooking oil of choice

  • 8-10 ears of fresh corn (about 5 cups cut off the cob). Puree half of the corn in a food processor or blender and leave the other half as whole kernels.

  • ¾ Cup green onion – use the green and white part

  • 3 large cloves of garlic - minced

  • 1 teaspoon chipotle chili powder

  • 5 Cups low sodium chicken broth

  • 1/3 Cup yellow corn meal

  • 2/3 Cup sour cream

  • 1/3 Cup heavy cream

  • 1/3 Cup crumbled queso fresco cheese

  • Lime (for garnish)

  • Cilantro ( for garnish)

  • Chipotle Chili powder ( for garnish)


  1. In a heavy bottom soup pot heat oil

  2. Add green onion and cook for 3-4 minutes

  3. Add garlic and sauté for about 2 minutes stirring frequently to prevent burning.

  4. Add pureed corn and whole corn kernels and stir

  5. Add chili powder and cook for 1 minute

  6. Add chicken broth and bring to a simmer, stirring occasionally

  7. Slowly sprinkle in corn meal, stirring constantly

  8. Add sour cream and heavy cream and mix until cream is incorporated

  9. Add cheese and stir until cheese is melted

  10. Garnish with fresh chopped cilantro, a pinch of chili powder and a lime wedge