Creamy, delicious, and packed with vibrant street corn flavor, this Instant Pot Mexican Street Corn Soup is quick and simple to make!
It’s all the creamy goodness of corn chowder, merged with the zip of Mexican street corn.
With its tasty blend of cotija and whipping cream, along with the spice lended through jalapenos, salsa, and Mexican seasoning, this recipe is sure to please your taste buds!
It’s superbly delicious elote — or Mexican street corn — but in SOUP form!
Part of what makes this easy Mexican Street Corn Soup a cinch to make is utilizing the Instant Pot. I love using the Instant Pot for soups!
What is Mexican street corn?
Mexican street corn, or elote, is typically a grilled corn dish served covered in cotija, mayonnaise, lemon or lime juice, and seasonings.
This Mexican street corn soup takes all those amazing flavors of classic elote, or street corn, and combines them into soup form — and the results are DELICIOUS!
What Ingredients are in Mexican street corn?
To make this tasty Instant Pot Mexican street corn soup, you’ll need the following ingredients:
- Butter – we use butter to sauté the vegetables; it also combines with the flour later to form a roux and help thicken the soup.
- White onion – white onion is the most commonly used variety for Mexican dishes.
- Jalapeno – with its tasty, peppery flavor and added heat, jalapenos are the perfect addition to your Mexican street corn soup.
- Garlic – garlic packs a lot of flavor into a tiny package!
- Corn – I don’t think you could make a street corn soup without the star of the show: CORN! There’s nothing better than fresh corn off the cob.
- Flour – when combined with an oil or fat source (like the butter in this recipe), flour acts as a thickener for soups and sauces.
- Elote seasoning – Elote seasoning is a great addition to any Mexican inspired dish (or sweet fruits), and in this recipe it provides a TON of flavor.
- Chicken broth – this will be the broth base for your soup.
- Black beans – black beans provide a source of protein, make the soup more filling, and provide a beautiful visual contrast to the other colors in the soup.
- Heavy whipping cream – while traditional elote sometimes tops the grilled corn in mayonnaise, we’ve found whipping cream provides the perfect creaminess and flavor for this soup.
- Cojita cheese – salty, crumbly, and rich, this traditional Mexican cheese is PERFECT for this recipe.
- Salsa – the finishing touch of flavor; use your favorite variety!
How to make Mexican street corn?
- Sauté vegetables in butter using the sauté function of your Instant Pot
- Stir in flour and Mexican seasonings
- Deglaze the bottom of the pot using chicken stock
- Seal and cook at high pressure
- Simmer and add cheeses and black beans
- Top with remaining cotija, jalapeno slices, and salsa!
What goes well with Mexican street corn?
The beauty of a soup is it can be the star of your meal or a supporting player; it’s versatile like that.
Try one of these Easy Side Dishes:
- Summer Fruit Salad
- Lemon Jello Salad
- Watermelon Feta Mint Salad
- Twice Baked Potatoes
- Southwestern Salad
- Grape Jello Salad
- Spiral Pasta Salad
If this soup isn’t the main player in the meal, consider serving it alongside grilled chicken or salmon, with fajitas or tacos, or anywhere really! It’s that good.
Can you freeze Mexican street corn chowder?
This recipe should be able to freeze well. Because we don’t use milk or potatoes in this recipe, it will hold up better after freezing and thawing.
That being said — sometimes cheeses can separate and get a bit of a grainy texture after freezing and reheating.
If you plan on freezing your leftovers, be sure to allow the soup to cool completely in the refrigerator before moving it to the freezer.
Store in an airtight container or freezer safe zipper bag. Frozen soup should last for 2-3 months.
If you think you’ll be able to finish the leftovers, you can store them in the refrigerator for 4-5 days. I would recommend doing this over freezing.
How to reheat Mexican street corn chowder?
You can reheat leftover soup either on stove top, in the Instant Pot, or in the microwave!
If you’re reheating refrigerated soup, pour the desired amount into a covered saucepan over medium heat, stirring occasionally, until thoroughly heated. You can also use this method for frozen soups.
In the Instant Pot, it’s best to use the pot-in-pot method for reheating. This is a great way to reheat frozen OR refrigerated leftovers!
Place the leftovers in a lidded pot or bowl suitable for pot-in-pot cooking. Add 1 cup of water to the base of the Instant Pot, place the container with the soup inside, and use the steam function to cook.
I’ve found that about 8 minutes of steaming and a natural release is great for non-frozen leftovers. For frozen, I typically do 8 minutes, give everything a quick stir, then do 8 minutes more.
To reheat leftovers in the microwave, I recommend starting with refrigerated or thawed soup.
Place the desired amount of soup in a microwave safe bowl and heat at medium power in bursts of about 2 minutes, stirring between, until thoroughly heated.
More Mexican Inspired Recipes You’ll Love…
- Mexican Rice
- Mexican Stuffed Shells
- Sausage Queso Dip
- Esquites Recipe
- Mexican Sloppy Joes
- Mexican Quesadillas
- Salsa Verde Enchiladas
This delightfully seasoned, creamy corn soup is bound to become a favorite in your household!
It combines all the deliciousness of Mexican street corn with the hearty warmth and comfort of a creamy soup. It’s perfection in a bowl! Enjoy!
Instant Pot Mexican Street Corn Soup
This Instant Pot Mexican Street Corn Soup is easy to make! It’s all the goodness of corn chowder, merged with the zip of Mexican street corn.
- 1/4 cup butter
- 1/2 cup white onion
- 1 jalapeno, diced
- 3 cloves garlic, minced
- 6 cups corn
- 3 Tablespoons flour
- 3 1/2 Tablespoons elote seasoning
- 5 cups chicken broth
- 1 cup black beans
- 2 cups heavy whipping cream
- 1 cup cojita cheese
- 1/4 cup salsa
- Set instant pot to sauté mode.
- Add butter, onion, jalapeno, garlic, and corn to the instant pot and sauté for 3 minutes.
- Add flour and elote seasoning and stir for 30 seconds. Turn off the instant pot.
- Add 1 cup of chicken broth and deglaze the bottom of the pan. Add remaining chicken stock.
- Seal instant pot and set on high pressure for 2 minutes.
- Perform a quick release and remove the lid. Turn the instant pot onto sauté mode.
- Stir in heavy whipping cream, 1/2 cup of cotija cheese and black beans.
- Bring to a boil and cook for 3 minutes.
- Top with remaining cotija cheese, jalapeno slices and salsa.
Amount Per Serving: Calories: 985Total Fat: 71gSaturated Fat: 42gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 204mgSodium: 1717mgCarbohydrates: 74gFiber: 10gSugar: 18gProtein: 26g
Michelle M Karshneski
Wednesday 30th of June 2021
Is there a way to make this Mexican Street corn soup without an InstaPot?
Monday 11th of October 2021
Yes! You could make this on the stove. Simply follow the directions and cook it for 30 minutes. Add cream and cook another 10 minutes. Hopefully that works for you.