Panera Bread’s Street Corn Soup

Based on the vibrant flavors of elote, or Mexican street corn, this soup packs a punch while wrapping you in a blanket of creamy goodness. And guess what? If you’re a fan of the soups Panera Bread offers, you’re going to adore this Panera copycat recipe. It’s quick, hearty, easy, delicious, and has a bit of a spicy kick!

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I love this soup. More importantly, I love NOT having to pay for it at Panera Bread! This Panera Bread copycat Street Corn Soup is every bit as delicious, and you can make it for less than the cost of 1 lunch out!

You can use fresh or frozen corn in this easy soup recipe, and it’s full of flavor! Big, bold Southwestern flavors from chilies and spices infuse every bite, and you can even make it vegetarian by using vegetable broth instead of chicken.

Ingredients

• Olive oil – Avocado oil or vegetable oil can be used if you prefer a more neutral flavor, but olive oil adds a nice base.
• Corn kernels – Fresh corn gives the sweetest flavor, but frozen corn works well year-round; thaw if frozen for even cooking.
• Shallot – Yellow onion can be substituted if needed, but shallot gives a milder, sweeter base.
• Garlic cloves – Fresh garlic only; skip jarlic for the best depth of flavor.
• Jalapeño – Remove seeds for less heat, or swap with poblano for a milder, smoky flavor.
• Smoked paprika – Don’t swap with sweet paprika here; the smokiness is key to the flavor profile.
• Cumin – Ground cumin. A little goes a long way.
• Chili powder – Use a mild blend unless you want extra heat.
• Chicken broth – I use low-or no-sodium added to control the salt. Use vegetable broth to make it vegetarian.
• Milk – Whole milk works best.
• Cream – Heavy whipping cream or even half and half adds a bit of richness.
• Red bell pepper – Dice small so it softens evenly and blends into the soup.

Optional garnishes:

• Cilantro – Fresh only; add at the end so it stays bright.
• Pepita seeds – Toast lightly for extra crunch and nuttiness.
• Crispy tortilla strips – Add just before serving so they stay crisp.
• Cotija cheese – Crumble finely so it distributes evenly over the soup.

How to make the best Mexican Street Corn Soup

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by heating the oil in a soup pot over medium heat.

Add the shallots and cook until softened, about 2 to 3 minutes.

Stir in the diced jalapeño or poblano chilies and continue cooking for another 2 to 3 minutes.

Add the minced garlic and cook for 1 additional minute, stirring frequently.

Sprinkle in the smoked paprika, cumin, and chili powder. Stir the spices through the vegetables and cook for about 30 seconds to toast them lightly.

Pour in the chicken broth and bring the mixture to a gentle simmer.

Add the corn kernels and cook for 5 to 6 minutes, allowing the corn to soften and flavor the broth.

Using an immersion blender or a standard blender, puree the soup until smooth. Return the soup to the pot if using a blender.

Pour in the milk and cream, then bring the soup to a boil before reducing the heat to a simmer.

Stir in the diced red bell pepper and simmer for 2 to 3 minutes.

Finish the soup with the lime juice and season with salt and pepper to taste.

Ladle into bowls and garnish with cotija cheese, chopped cilantro, pepita seeds, or tortilla strips.

Serve and enjoy!

Chef Jenn’s Tips

• If using frozen corn, there’s no need to thaw it beforehand. It will thaw as it cooks in the soup but your soup will need an extra minute or two to come to a boil.
• For a smokier flavor, try roasting the cobs of corn on the grill and then cutting it off the cob to add to the soup. You can also grill the chilies and red bell pepper beforehand.
• Adding a splash of fresh lime juice just before serving brightens up the flavors beautifully.
• If you like a chunkier soup, don’t puree all the corn. Leave some whole for texture.

Make It A Meal

This Mexican Street Corn Soup pairs wonderfully with a simple green salad with a great dressing, or perhaps some quesadillas. If you’re going all out, consider serving it as a starter before a main course of carnitas or tacos.

Storage

Refrigerate cooled leftovers in an airtight container for up to 3 days. If you’re meal-prepping this soup and want to freeze it, omit the milk and cream before doing so. When you’re ready to enjoy the soup, thaw it overnight in the fridge, reheat it on the stove, and then add the milk and cream as the original recipe instructs.