Esquites Soup Recipe

This Esquites Soup offers a truly luscious hug in a bowl, bringing the vibrant, smoky, and creamy flavors of Mexican street corn (elotes/esquites) into a comforting weeknight dish. Perfectly balanced with a hint of spice, a touch of char, and silky creaminess—without any heavy cream!—this easy soup is ready in under 40 minutes. Trust me, this one’s a game-changer for soup season!

Why You’ll Love This Recipe

• Ultimate Comfort, Mexican Style: It captures the famous smoky, tangy, and creamy flavor of esquites (street corn salad) and turns it into a warm, soul-satisfying soup.
• Velvety Texture, No Heavy Cream: The secret? We blend a portion of the soup right after simmering, using the corn itself as the natural thickener.
• Quick & Easy: This recipe is ready to ladle into bowls in just 35 minutes, making it perfect for a weeknight when you need something delicious, fast.
• Major Flavor Boost: Caramelizing the corn and adding smoky paprika and rich roasted garlic gives this simple soup incredible depth.

Ingredients

Today I’m bringing you a bowl of pure liquid gold. It might look simple, but the combination of flavors is unreal! Gather up these incredible ingredients—they’re all you need for this cozy Esquites Soup:

• Corn Kernels: The star of the show! Use fresh if you can, but high-quality frozen corn works beautifully too. Caramelizing a few kernels adds a wonderful depth of flavor.
• Olive Oil: Used to sauté the aromatics and start building the flavor base.
• Small Onion: The classic base aromatic that adds a savory sweetness as it cooks down.
• Garlic: Adds an essential warm, pungent depth. Don’t skip this one!
• Jalapeño (Optional): This provides a gentle, background warmth. If you prefer zero heat, feel free to leave it out, but it really makes the flavors pop!
• Vegetable Broth: The liquid base for the soup. Feel free to swap in chicken broth if you’re not keeping it vegetarian.
• Ground Cumin: Brings a warm, earthy, and distinctly Mexican flavor profile to the broth.
• Smoked Paprika: A touch of this creates that signature smoky char flavor we love from street corn.
• Salt and Black Pepper: Essential flavor builders! Be sure to season as you go.
• Mayonnaise: This is the key to achieving that creamy, tangy texture that is traditional in esquites. Trust me, you’ll want this.
• Crumbled Queso Fresco or Feta Cheese: Adds a salty, creamy, and slightly tangy topping. Queso fresco is authentic, but feta is a great accessible substitute!
• Fresh Lime Juice: The essential bright, zesty acid that cuts through the richness and makes the flavors sing!
• Fresh Cilantro: Adds a fresh, vibrant, herbaceous finish.
• Chili Powder or Chili Flakes: For garnish and that final little kick of color and spice!

Note: The exact ingredients with measurements will be right under the article in the recipe card!

How to Make Esquites Soup

This process is ridiculously easy. You’ll be cozying up with a bowl in no time!

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté for 3 to 4 minutes until they are beautifully soft and translucent. Next, add the minced garlic and chopped jalapeño (if using) and cook for just 30 seconds until you can smell that amazing fragrance—we don’t want the garlic to burn!

Step 2: Caramelize the Corn

Stir in your corn kernels and cook for about 5 minutes, allowing some of the corn to lightly char and caramelize. This step is super important, as it adds a wonderful, smoky depth to the final soup!

Step 3: Simmer the Flavors

Pour in the vegetable broth, then stir in the cumin, smoked paprika, salt, and black pepper. Bring the mixture up to a gentle boil, then reduce the heat and let it simmer for 15 minutes. This time allows all those lovely flavors to truly blend together.

Step 4: Blend for Creaminess

Here’s the trick for that incredible silky texture! Using an immersion blender (or carefully transferring a portion to a regular blender), blend about one-third of the soup. The goal is to leave plenty of whole corn kernels intact for that perfect textural chew.

Step 5: Stir in the Finishing Touches

In a small separate bowl, whisk together the mayonnaise and fresh lime juice until it’s perfectly smooth. Stir this creamy mixture into the soup right before serving. Remove the pot from the heat.

Step 6: Serve and Garnish

Ladle the soup into bowls immediately. Finish each serving with a generous sprinkle of crumbled cheese (queso fresco or feta), fresh cilantro, and a dusting of chili powder or chili flakes. Enjoy!

Pro Tips for Making the Recipe

• Don’t Skip the Char: Allowing the corn kernels to lightly caramelize in Step 2 is vital for mimicking the smoky flavor of elotes (grilled corn). The darker the corn, the deeper the flavor!
• Check the Consistency: If you prefer a much thicker soup, blend half of the soup instead of just one-third. If you like it thinner, feel free to add a splash more broth at the end.
• Use High-Quality Mayo: Since mayonnaise is a key flavor builder here, use one you genuinely love. It makes a huge difference in the tangy finish!
• Fresh Lime is Non-Negotiable: Bottle lime juice won’t give you the bright, zesty kick this soup needs. Use fresh squeezed lime juice at the end for the best flavor.

How to Serve

This Esquites Soup is rich and satisfying enough to be a meal on its own, but here are a few ideas for serving or pairing it:

• Ultimate Toppings: Load it up with sliced avocado, a dollop of sour cream or Greek yogurt, and maybe a few crushed tortilla chips for crunch!
• Pair with Tacos: Serve small bowls of the soup as an appetizer alongside your favorite fish or chicken tacos.
• A Simple Salad: The creamy texture pairs perfectly with a crisp, simple green salad dressed with a light vinaigrette.

Make Ahead and Storage

This soup is one of those fantastic recipes that tastes even better the next day after the flavors have mingled!

Storing Leftovers

Place leftovers in an airtight container and store them in the refrigerator for up to 4 days.

Freezing

Yes, this soup freezes well! Cool the soup completely, then transfer it to a freezer-safe container, leaving about an inch of headspace. Freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat. If the soup is too thick after chilling, stir in a splash of water or broth while reheating until you reach your desired consistency.

FAQs

Is Esquites Soup naturally gluten-free?

Yes, absolutely! This recipe is naturally gluten-free as it relies on simple ingredients like corn, broth, and aromatics. Just be sure to double-check the labels on your vegetable broth and mayonnaise to ensure they don’t contain any added gluten-containing ingredients.

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn is definitely preferred for the best texture and sweetness, you can use canned corn in a pinch. If you do, make sure to drain and rinse it thoroughly before adding it to the pot. Reduce the sauté time slightly, as canned corn is already cooked, and focus on getting a nice light char.

Can I make this Esquites Soup vegan?

You certainly can! To make this soup vegan, simply swap the mayonnaise for a high-quality vegan mayonnaise and use crumbled vegan feta or a sprinkle of nutritional yeast instead of queso fresco. The rest of the ingredients, including the vegetable broth, are already plant-based.

Why do I only blend a portion of the soup?

Blending a portion of the soup is the secret to getting a thick, creamy, and satisfying texture without adding heavy cream or flour. The starches in the corn naturally thicken the soup, while leaving some whole kernels ensures you still get that wonderful chew and bite of corn in every spoonful!