Satisfy Your Cravings: Mexican Corn Soup Recipe

Welcome to my kitchen, where I’m excited to share with you one of my all-time favorite soup recipes: Sopa De Maiz, also known as Mexican Corn Soup. If you’ve never tasted it before, you’re in for a treat! This soup is creamy, flavorful and satisfying – perfect for those chilly winter days or anytime you’re in the mood for a warm bowl of comfort.

This soup is often made with fresh corn kernels, which give it a unique sweetness and texture that is hard to resist. And if you can’t find fresh corn, don’t worry – frozen corn kernels work just as well.

What makes this recipe truly special is the combination of spices and seasonings that come together to create a delicious and authentic Mexican flavor. Some of the key ingredients include ground cumin, diced green chilies, garlic cloves, yellow onion, salt, and white pepper. These ingredients are then cooked in a savory broth made from chicken stock, butter, and buttermilk.

To finish off this delicious soup, I like to add some shredded Monterey Jack cheese, chopped cilantro, diced tomatoes, sliced green onions, and a dollop of sour cream or salsa on top. It really completes the dish and adds even more flavor and texture.

Whether you’re a die-hard fan of Mexican cuisine or simply looking for a new soup recipe to add to your collection, I guarantee this Sopa De Maiz recipe will become one of your new favorites. So grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Sopa De Maiz (Mexican Corn Soup)
Sopa De Maiz (Mexican Corn Soup)

Welcome foodies! Today I am going to share with you all the reasons why you will absolutely love this recipe of Sopa de Maiz, better known as Mexican Corn Soup. This soul-warming soup is full of sweet and savory flavors, creamy toppings, and crispy garnishes that will make your taste buds dance with joy.

Firstly, this soup is a meal on its own. With delicious fresh or frozen corn kernels and chicken broth being at the heart of it, every bite provides a burst of flavor that will make your mouth water. The velvety texture, along with the subtle heat from the Tabasco sauce and diced green chilies, make this soup perfect for any season. Trust me; once you try it, there’s no going back.

What’s even more incredible about this recipe is that it is perfectly adaptable to varying taste preferences. For instance, if you love a little crunch in your food, you can top it with some fried corn tortillas. Want to add creaminess? Garnish it with sour cream or buttermilk drizzle. Want to add some heat? Add a salsa or some hot sauce! The options are endless.

Moreover, this recipe is incredibly easy to make! You only need basic ingredients that can be found in any grocery store near you, and the directions are straightforward to follow. Even an amateur in the kitchen can nail it!

Lastly, Sopa de Maiz is an excellent option for hosting a cozy dinner party or feeding a crowd on game day. Nothing screams comfort like this soup! You’ll find people coming back for seconds and seeking out the recipe – trust me; I have seen it happen time and time again.

So there you have it – all the reasons why you’ll love this marvelous Mexican Corn Soup recipe. It is hearty, flavorful, versatile, easy-to-make, and perfect-for-serving-many type of dish. So go ahead foodie, give this recipe a try, and let the magic unfold!

Ingredient List

 A heartwarming bowl of Sopa De Maiz will brighten any day!
A heartwarming bowl of Sopa De Maiz will brighten any day!

Here are the ingredients that you will need to make a delicious Sopa De Maiz, also known as Mexican Corn Soup:

Soup ingredients:

  • 4 cups of chicken broth
  • 2 cups of fresh or frozen corn kernels
  • 1 medium yellow onion, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon of white pepper
  • Salt, to taste
  • 1/4 teaspoon of ground cumin
  • 2 tablespoons of butter or margarine

For Garnish:

  • 1/2 cup of Monterey Jack cheese, grated
  • 1/2 cup of green onions, thinly sliced
  • 1/2 cup of sour cream
  • 1/2 cup of salsa
  • Corn tortillas, cut into thin strips and fried until crisp
  • Cilantro leaves
  • Diced tomatoes
  • Tabasco sauce or diced green chilies

This recipe is made with simple ingredients that can easily be found at any grocery store. You can use fresh or frozen corn kernels, depending on what’s available to you. The yellow onion and garlic cloves add a savory flavor while the white pepper and ground cumin give it a subtle spice. Enhance the flavor with a touch of salt to your liking. Butter or margarine gently coats all other soup ingredients as they melt in medium heat into a heavenly slurpiness. This dish has an extraordinary medley when garnished with cilantro leaves, diced tomatoes, and served with crusty corn tortilla chips. For more depth and spiciness, include diced green chilies or Tabasco sauce.

The Recipe How-To

 Dive into a cornucopia of flavors with every spoonful of this Mexican Corn Soup.
Dive into a cornucopia of flavors with every spoonful of this Mexican Corn Soup.


  1. First, melt butter in a large pot (dutch oven) over medium heat.
  2. Add chopped yellow onion, and cook until the onion is soft and translucent.
  3. Then, add 1 garlic clove, minced and cook for 1 minute until fragrant.
  4. Next, add 3 1/2 cups of corn kernels (fresh or frozen), diced green chilies, 4 cups chicken broth, and 1/4 tsp of white pepper.
  5. Bring to a boil; reduce heat and simmer for about 20 minutes.


  1. Once the soup has cooled slightly, blend in batches in a blender or use an immersion blender to puree the soup until smooth.
  2. If using a blender, return to the pot dutch oven after blending each batch.

Final Touches:

  1. Return the puréed mixture to the pot dutch oven over medium heat.
  2. Add 1 cup buttermilk and stir occasionally until heated through, but do not boil.
  3. Taste and add more seasoning if needed like salt and cumin powder.
  4. Serve hot with toppings like diced tomatoes, chopped fresh cilantro, shredded Monterey Jack cheese, sliced green onion or crumbled tortilla chips.

Enjoy your homemade authentic Mexican corn soup– sopa de elote!

Substitutions and Variations

 It's like a cuddle in a bowl!
It’s like a cuddle in a bowl!

Let’s be real, sometimes we just don’t have all of the ingredients the recipe calls for. Fear not! There are some substitutions you can make without compromising on flavor.

Firstly, if you’re unable to find fresh corn kernels or simply don’t have the time to prepare them, frozen corn kernels will work great as a substitute. Don’t worry about thawing them beforehand if you don’t have time. Place them directly into the soup and let them cook until they soften. You’ll get the same delicious corn flavor in your soup.

If you’re looking to add a bit more heat to your sopa de maiz, consider adding diced green chilies or even a few dashes of Tabasco sauce. Both will give you that extra kick that some of us crave.

For a creamier texture, substitute the sour cream with buttermilk or crema de choclo (corn cream). You’ll have a rich and silky soup with each spoonful.

If you want to take your presentation up a notch, garnish your soup with crushed avocado or chopped cilantro. For an added crunch, crumble some crispy corn tortillas on top.

And if you’re feeling adventurous, try incorporating some hominy into your soup. This ingredient is similar to corn and is commonly used in Mexican dishes like posole and menudo.

Overall, don’t be afraid to experiment and make this recipe your own. These substitutions and variations will elevate sopa de maiz into a dish unique to your taste buds.

Serving and Pairing

 Feel the warmth of Mexico in each delicious bite with Sopa De Maiz.
Feel the warmth of Mexico in each delicious bite with Sopa De Maiz.

When it comes to serving and pairing this delicious soup, there are a few options to consider. One popular way to enjoy sopa de maiz is by serving it with warm corn tortillas. The combination of the soup’s creamy texture and the chewy tortillas makes for a truly appetizing experience. A sprinkle of Monterey Jack cheese, diced green onions, fresh cilantro or even some salsa on top can elevate the dish to a new level.

If you’re looking for something more substantial to serve alongside the soup, a grilled chicken breast or a classic Caesar salad is an excellent choice. Additionally, some toasted cornbread or crispy bread rolls can offer a delightful crunchy texture that compliments the smoothness of the soup.

For a refreshing beverage that pairs well with this soup, a cold beer or a tart margarita can be incredibly satisfying. On the other hand, if you prefer non-alcoholic drinks, iced tea with lemon or freshly squeezed orange juice could make perfect pairings.

In case you have leftovers, this soup can be easily reheated the next day for another delicious meal. Just remember to keep it covered in the refrigerator until ready for reheating. You can use either the stove or the microwave to warm it up again gradually while stirring occasionally to ensure even heating.

Whether you enjoy your sopa de maiz Mexicana in a cozy winter setting or in warmer seasons, this dish is sure to be a crowd favorite!

Make-Ahead, Storing and Reheating

 May your spoon swoon with delight as you savor this magical soup.
May your spoon swoon with delight as you savor this magical soup.

I love this recipe because it’s perfect for meal prep and preparing ahead of time. If you’re planning on serving this for a big crowd or simply want to get a head start on dinner, you’ll be happy to know that this soup can be made ahead of time and stored in the refrigerator or freezer.

To make this soup ahead of time, simply prepare the recipe as instructed, allow it to cool down completely, and transfer it to an airtight container. The soup can be kept in the refrigerator for up to 3-4 days.

If you want to store it for longer than that or if you’re making a large batch, freezing is your best bet. To freeze the soup, wait for it to cool down and divide it into individual portions using freezer-safe containers or zip-top bags. The soup can be kept in the freezer for up to three months.

When reheating the dish, simply thaw frozen soup overnight in the refrigerator and then heat it up over medium heat on a stove-top. You may need to add an extra splash of chicken broth or water if the consistency seems too thick.

If you’d like to reheat leftover soup from the refrigerator, transfer it to a saucepan and heat it over medium heat until bubbly hot. Don’t microwave the leftovers as it can make the texture of the corn kernels rubbery.

Remember that soups tend to thicken up when they’re stored, so you may want to add some extra broth or water when re-heating. If you prefer thicker consistency or more velvety texture, stir in a splash of heavy cream or milk while reheating.

Overall, mexican corn soup is perfect make-ahead meal that will save your time during busy weekdays without compromising taste and quality.

Tips for Perfect Results

 The perfect soup to ring in the fall season!
The perfect soup to ring in the fall season!

Now that you know how to make this delicious sopa de maiz, it’s time to ensure that you get the perfect results every single time. Here are some helpful tips that will take your corn soup game to the next level.

Firstly, if you’re using fresh corn kernels, be sure to scrape the cob as clean as possible to get rid of any remaining silk or tough bits. This ensures a smooth and creamy texture that will take your soup from good to amazing.

Next, if you find that your soup is too thick, simply add a bit more chicken broth until it’s the perfect consistency. Keep in mind that the soup will thicken up as it cools down, so don’t worry if it seems thin at first.

When it comes to seasoning, start with a small amount of salt and cumin and taste before adding more. You can always add more later, but it’s much harder to take away too much seasoning. It’s also a good idea to use freshly ground white pepper for a bright and flavorful kick.

To add an extra layer of flavor and complexity, consider adding a dollop of salsa, some diced tomatoes, or even some freshly chopped cilantro just before serving. And of course, don’t forget to top with some shredded Monterey Jack cheese, green onions, and sour cream for added richness and tanginess.

Finally, if you’re making this soup ahead of time or planning on storing leftovers in the fridge or freezer, be sure to let it cool down completely first. Then transfer it into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, add a bit more chicken broth or water if necessary to thin out the soup again.

By following these tips and tricks, you’ll be well on your way to making the perfect sopa de maiz every single time – whether you prefer it chunky and hearty or smooth and velvety.


Now that you have all the information you need to make this delicious Sopa de Maiz (Mexican Corn Soup) recipe, you may have a few lingering questions. In this section, I will answer some of the most frequently asked questions about this dish to ensure that your cooking experience is as smooth as possible. Below are some common concerns and queries that I’ve experienced throughout the years when preparing this beloved soup.

What is Mexican street corn soup made of?

The ingredients to make this delicious soup include onions, peppers (jalapeno or poblano), potatoes, corn kernels, vegetable or chicken broth, chili powder, fresh lime juice, and fresh cilantro. Get ready to savor the flavors of this Mexican-inspired recipe!

What does corn soup contain?

To make a delicious corn soup, there are a few key ingredients you should gather including onions, potatoes, carrots, sweet corn, and chicken stock. When it comes to using fresh corn, you’ll need to carefully extract the kernels from the cob. A helpful tip is to place the cob over a bowl and use a sharp knife to carefully slice off the kernels.

Bottom Line

So there you have it, your new go-to soup recipe for any occasion: Sopa De Maiz, or Mexican Corn Soup. As a chef specializing in Brazilian and American cuisine, I can tell you that this dish is the perfect combination of comfort and flavor – a wonderful representation of Mexico’s vibrant culture.

Not only is this recipe easy to follow with simple ingredients that can be found in nearly any grocery store, but it can also be customized to your personal tastes and preferences. Want to spice things up? Add some diced green chilies or Tabasco sauce. Want to make it creamier? Add some buttermilk or crema de choclo.

At the end of the day, this soup is versatile enough to be paired with a variety of dishes, or enjoyed on its own as a tasty and filling meal. Whether you’re hosting a party or just snuggling up at home on a chilly evening, Sopa De Maiz is sure to satisfy.

So why not give it a try? Follow my detailed instructions and tips, and experience the delicious flavors of traditional Mexican street corn in the comfort of your own home. Trust me when I say that your taste buds will thank you.

Sopa De Maiz (Mexican Corn Soup)

Sopa De Maiz (Mexican Corn Soup) Recipe

For your next Mexican-themed dinner or party.
No ratings yet
Prep Time 45 mins
Cook Time 35 mins
Cuisine Mexican
Calories 332.1 kcal


  • 8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed)
  • 1/2 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 2 1/2-3 cups chicken stock or 2 1/2-3 cups chicken broth
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups buttermilk
  • 1 (4 ounce) can diced green chilies, drained
  • Tabasco sauce, to taste
  • 2 cups cubed cooked chicken
  • 1 tomatoes, peeled, seeded, and chopped
  • 1 tablespoon chopped cilantro


  • 6 corn tortillas, crisped and broken up
  • salsa
  • sour cream
  • sliced green onion
  • chopped olive
  • grated monterey jack cheese


  • Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
  • In a big soup pot over med heat; melt the butter.
  • Add in corn mixture, cumin, salt, and white pepper.
  • Simmer, covered, for 5 minutes.
  • Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
  • Add in chiles, Tabasco, chicken, tomato, and cilantro.
  • Lower heat to med-low; simmer, uncovered, for 30 minutes.
  • Add in remaining 1/2 cup stock if soup is too thick.
  • Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
  • Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

Add Your Own Notes


Serving: 405gCalories: 332.1kcalCarbohydrates: 45.7gProtein: 19.2gFat: 10.5gSaturated Fat: 4.3gCholesterol: 42.4mgSodium: 501.6mgFiber: 5.9gSugar: 10.5g
Keyword < 4 Hours, Corn, Healthy, Low Cholesterol, Mexican, Stove Top, Vegetable
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.