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Mexican Street Corn Soup

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Today we have a fantastic and easy recipe for Instant Pot Elote soup also known as Instant Pot Mexican Street Corn Soup. Street corn soup is a popular soup in Mexico and you can often find it being served at the markets and Mexican festivals across the world.

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What Is Elote Soup?

Today we have a fantastic and easy recipe for Instant Pot Elote soup also known as Instant Pot Mexican Street Corn Soup. Street corn soup is a popular soup in Mexico and you can often find it being served at the markets and Mexican festivals across the world.

Elotes are usually grilled before being made into a fantastic and popular Mexican soup and it tastes delicious with Cotija cheese, lime zest and fresh cilantro!

Is Sweet Corn Good For You?

Sweet Corn when eaten as part of a healthy diet is certainly good for you. Corn is of vitamin C, folate, magnesium and potassium. Sweet corn is also a great source of fiber and had 24% of your daily Vitamin B1 needs.

Why Corn Is Good For You

Not only is sweet corn good for digestion, and full of nutrition, it’s also a gluten-free food and can be eaten by those with gluten intolerance. Hence it’s a great base for someone wanting to make a gluten-free soup! It’s a great way to get kids to eat veggies!

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*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

Instant Pot Elote Soup Recipe Time

This is one of my favorite Instant Pot Mexican recipes around! Here are the cooking times:

Servings: 6 – 8

Prep: 5 minutes 

Cook Time: 25 minutes 

Total Time: 30 minutes 

INGREDIENTS NEEDED FOR MEXICAN STREET CORN SOUP

  • 6 Cups of Corn kernels, frozen or fresh corn
  • 2 Tbsp. Butter 
  • 1 cup White onion, diced 
  • 2 Jalapenos, diced 
  • 1 Tbsp. Minced garlic 
  • 2 cups Chicken stock or vegetable broth
  • ½ cup Heavy cream 
  • 1 Tbsp. Chipotle in adobo, minced 
  • 2 tsp. Cumin 
  • 1/2 tsp. Ancho chilli powder 
  • 1/4 tsp. Cayenne 
  • 1/2 tsp. Chili powder 
  • ½ cup Crema 
  • ½ cup Sour cream 
  • 2 Tbsp. Lime juice 
  • Cotija cheese to garnish 
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How To Make Instant Pot Mexican Street Corn Soup

Here are the instructions for making Mexican street corn soup with all the flavors.

Step 1: Saute The Ingredients

Turn on the Sauté setting and add the onions, jalapenos, and butter to the inner pot. 

Cook until translucent.

Add the garlic and cook for about 30 seconds, stirring frequently.

Next add corn kernals, chicken broth, salt, pepper, and spices. Stir to combine and

cancel the sauté setting.

Step 2: Pressure Cook Your Mexican Street Corn Soup

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. 

Cook on high pressure. The pot will take several minutes to come to pressure.

Step 3: Natural Release For 15 Minutes

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. After the 15 minutes natural release turn the steam release knob to the venting position to release any remaining steam or pressure.

Step 4 Blend Your Elote Soup And Add Creams

Remove 2 cups of the soup and add to a blender. Blend until you get a creamy consistency. 

Add the mixture back into the Instant pot. Whisk the crema, cream and sour cream mix and combine.

Continue to stir until thickened. Turn off the pot. 

Step 5 Garnish your Elote Corn Soup

Garnish with Cojita cheese and cilantro and serve. You will love the delicious flavors of this Mexican Corn chowder.

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Can You Freeze Mexican Corn Chowder

The answer is yes! Mexican corn chowder freezes fantastically especially when using heavy cream which you do in this recipe. My mum likes to freeze her soups in plastic containers but you can also use a ziplock bag as an option.

Batch Cook Elote Soup

Make a huge batch of this Mexican Elotes soup and you can store some for another day and save time in the process.

What To Serve With Elote Soup?

Sourdough bread, Mexican Rice or Mexican Street Corn Salad would all be delicious options. You can also serve with lime wedges, a dollop of sour cream or Mexican crema and avocado slices. Yum!

instant pot street corn soup

How To Make Spicy Corn Soup?

If you want to add a Mexican spicy kick, add more jalapenos or some diced green chilis for a spicier soup. You can also use Mexican Chorizo in the soup for added spice and flavor. Or sprinkle on red pepper flakes before serving.

Mexican street corn soup is a delicious twist on traditional Mexican Elotes – corn on the cob with Mexican spices. This Instant Pot version is easy to make and packed with flavor!

Frozen Corn Kernels Vs Grilled corn Vs Fresh Corn

All of the above options will work in Mexican street corn soup. Grilled corn will give a smokier flavor but frozen and fresh corn kernels will also work great. if you don’t have any frozen corn, canned corn would also work in a pinch.

If you have leftover grilled corn then this elote soup recipe will be perfect for using up those leftovers. But if not, frozen or fresh corn kernels work just as well.

Can Mexican Street Corn Soup Be Made Vegetarian/Vegan?

To make this Mexican street corn soup vegetarian or vegan, simply substitute the chicken stock for vegetable broth and omit the heavy cream.

You can also add in some extra beans or diced sweet potatoes for added protein and texture. Finish with a sprinkle of vegan cheese or nutritional yeast.

Can Mexican Street Corn Soup Be Made Gluten Free?

This Mexican street corn soup is naturally gluten-free as long as you use gluten-free chicken broth and check the label on your crema to ensure it is also gluten-free.

Serve with a gluten-free bread option like corn tortillas or gluten-free bread.

Can Mexican Street Corn Soup Be Made Ahead Of Time?

Yes, Mexican street corn soup can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 2 months.

Simply let it cool completely before storing in an airtight container in the fridge or freezer. Reheat on the

What Does Corn With Lime Juice or Lime Zest Taste Like?

Adding lime juice or zest to Mexican street corn soup adds a bright and refreshing citrus flavor.

It pairs perfectly with the Mexican spices in this soup and adds an extra layer of flavor. Serve with additional lime wedges for squeezing on top before serving.

Can Mexican Street Corn Soup Be Made On The Stovetop?

This Mexican street corn soup can also be made on the stovetop. Saute the vegetables in a large pot or Dutch oven, then add in the remaining ingredients except for the crema and sour cream mixture.

Simmer until corn is tender, then stir in the crema and sour cream mix until thickened before serving.

Can Mexican Street Corn Soup Be Made In A Slow Cooker?

Yes, Mexican street corn soup can also be made in a slow cooker. Saute the vegetables on the stovetop before adding them to the slow cooker along with the remaining ingredients except for the crema and sour cream mixture.

Cook on low for 4-6 hours or high for 2-3 hours before stirring in the crema and sour cream mix until thickened before serving.

Mexican Street Corn Soup
Yield: 6

Instant Pot Mexican Street Corn Soup Elotes

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Instant Pot Mexican Street Corn soup Elotes Recipe is a fusion of Mexican soup and corn on the cob dish

Ingredients

  • 6 Cups of Corn kernels, frozen
  • 2 Tbsp. Butter
  • 1 cup White onion, diced
  • 2 Jalapenos, diced
  • 1 Tbsp. Minced garlic
  • 2 cups Chicken stock
  • ½ cup Heavy cream
  • 1 Tbsp. Chipotle in adobo, minced
  • 2 tsp. Cumin
  • 1/2 tsp. Ancho chilli powder
  • 1/4 tsp. Cayenne
  • 1/2 tsp. Chilli powder
  • ½ cup Crema
  • ½ cup Sour cream
  • 2 Tbsp. Lime juice
  • Cotija cheese to garnish

Instructions

    Turn on the Sauté setting and add the onions, jalapenos, and butter to the pot. Cook until translucent. Add the garlic and cook for about 30 seconds, stirring frequently.

    Add the corn, broth, adobo, salt, pepper, and all spices. Stir to combine.  Cancel the sauté setting.

    Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. set High Pressure. The pot will take several minutes to come to pressure.

    When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

    Remove 2 cups of the soup and add to a blender. Blend until a cream consistency. Add the mixture back into the Instant pot. Whisk the crema, and sour cream mix to combine. Continue to stir until thickened. Turn off the pot. 

    Garnish with Cojita cheese and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 64mgSodium: 303mgCarbohydrates: 44gFiber: 5gSugar: 13gProtein: 10g

Did you make this recipe?

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HOW TO MAKE THE MOST DELICIOUS HOMEMADE MEXICAN STREET CORN SOUP IN YOUR INSTANT POT

So there you have it, the perfect recipe for the best Mexican street corn soup made in your Instant Pot.

Be sure to let us know how it turns out for you by commenting below!

And if you’re looking for more delicious Instant Pot Mexican Recipes, be sure to check out our these recipes below:

More Easy Instant Pot Recipes

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