This Mexican Street Corn Soup is creamy, zesty, and bursting with flavor—bringing all the magic of elote and esquites into one cozy bowl. Inspired by the bold flavors of Mexican street food, this lightened-up version combines sweet corn, Cotija cheese, lime, and a touch of heat with a velvety broth made from yogurt and stock.

It’s simple to make, wildly flavorful, and just 6 Weight Watchers points per serving. Explore more of our Weight Watchers dinners that are big on comfort, low on points, and always packed with flavor.

Creamy, authentic Mexican street corn soup in a bowl with chips, fresh lime wedges, and cilantro on the side.

Recipe Overview

Serving Size: 2 cups (350 ml)
Number of Servings: 4
Time to Cook: 35 minutes
6 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients in Mexican Street Corn Soup

Ingredients for Mexican street corn soup in separate dishes.

4 ears of corn, kernels removed (about 3 cups, 450 g)
1 medium white onion, finely diced (1 cup, 150 g)
2 garlic cloves, crushed (6 g)
3 cups chicken or vegetable broth (720 ml)
1 tablespoon oil (15 ml)
1 cup low-fat Greek yogurt (245 g)
1 cup crumbled Cotija cheese (120 g)
2 tablespoons fresh lime juice (30 ml)

Instructions for making Mexican Street Corn Soup

Begin by heating the oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 6 minutes until it becomes soft and translucent. Stir in the crushed garlic and cook for another minute, making sure it doesn’t brown.
Add the corn kernels and cook for about 5 minutes, stirring often, to lightly caramelize. Pour in the broth and bring everything to a gentle simmer. Let it cook uncovered for about 10 minutes, until the corn is tender and the flavors are well combined.
Remove the pot from the heat and allow the mixture to cool slightly. Transfer about two-thirds of the soup to a blender and blend until smooth. Then return it to the pot and stir to combine, so you get a creamy base with some whole corn kernels for texture.
Add the Greek yogurt, Cotija cheese, and lime juice. Stir well and return the pot to low heat, warming the soup gently for 2 to 3 minutes without boiling, to avoid curdling the yogurt.
Taste and adjust seasoning if needed. Serve hot, topped with extra Cotija cheese, a sprinkle of chili powder, chopped cilantro, or a dash of hot sauce, if desired.

Tips and Tricks Section for Mexican Street Corn Soup

Here are all the tips to make your Mexican Street Corn soup taste as close as possible to the fabulous Mexican Street Corn, so I highly recommend following these tips:

Use fresh corn on the cob; if you can’t get fresh corn, prefer frozen corn and, lastly, canned corn.
If using fresh corn, don’t discard the corn cobs. Instead, boil them in the broth with other vegetables; you’ll get an intense corn flavor.
Toast the corn kernels until they have dark golden spots, almost black, just like Mexican Street Corn.
If you want to thicken the soup slightly, add some cornstarch slurry made with ¼ cup of cold water or broth. Add this mixture gradually to the soup while it’s simmering, stirring constantly. The soup will thicken in 2-3 minutes.
Add the cheese directly to the served soup, not to the pot, to prevent it from breaking down. Same with the lime juice, because otherwise it loses its intensity during cooking.

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