Millie's Mexican Corn Soup with Mini Meatballs

Millie Johnson


The hubby and I were at the Mexican market one day and smelled such a wonderful aroma, that turned out to be Sopa de Elote, or Mexican corn soup. We had to try it and boy are we happy we did ! In their version they added mayo and cotija cheese before serving. I opted to add cream instead of mayo in this recipe. I think this recipe turned out great and my hubby agrees. I think you will, too !

★★★★★ 1 vote
15 Min
45 Min
Stove Top


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1 lb
ground pork (not sausage)
1/4 tsp
garlic powder
1/4 tsp
onion powder
1/8 tsp
black pepper
1/2 tsp
1/4 tsp
oregano, dried


3 can(s)
whole kernal corn (do not drain)
1 can(s)
green chiles (small can)
1 box
chicken stock (32oz.)
1 tsp
ground cumin
1 tsp
cilantro, fresh (chopped)
1 tsp
epozote de comer * found in the mexican spice rack)
1/2 c
cotija cheese * you can substitute with parmesean
1 tsp
habanero sauce *optional

How to Make Millie's Mexican Corn Soup with Mini Meatballs


  • 1For the meatballs...
    In a bowl mix together ground pork, garlic powder, onion powder, oregano, salt and pepper.
  • 2Form into small meatballs, brown and set aside.
  • 3For the soup part...
  • 4In a large pot pour in 2 cans of the corn, including liquid. With third can, drain liquid into pot, then process the kernels in a food processor and add to pot.
  • 5Now process the green chiles and add to pot (you may need to add a little stock to it), along with the chicken stock, cumin, habanero sauce, epazote de comer, cilantro and meatballs. Salt and pepper to taste.
  • 6Bring to a boil then reduce heat and simmer for 30 minute. Turn off heat and stir in the cream.
  • 7To serve, garnish with a little fresh chopped cilantro and a tablespoon of cotija cheese.

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About Millie's Mexican Corn Soup with Mini Meatballs

Course/Dish: Cream Soups, Other Soups, Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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