Chilled Quick Vanilla Bean Mexican Street Corn (5-ingredients) turns peak-sweet corn into a creamy cold soup in minutes. Refreshing, simple, and worth saving.
When the weather is warm and sweet corn is at its best, I reach for this blender-only, no-cook soup that tastes like summer in a bowl. Chilled Quick Vanilla Bean Mexican Street Corn (5-ingredients) is a creamy, lightly sweet, and gently savory cold soup with a whisper of vanilla that makes the corn sing. It’s ready in minutes, feels special enough for company, and uses simple staples you may already have.
The inspiration comes from elote—the beloved Mexican street corn that’s dressed with crema, lime, and chile. Here, we bring those flavors into a spoonable, chilled format. Vanilla bean might sound unexpected in a savory soup, but it highlights the corn’s natural sweetness the same way vanilla elevates dairy desserts. Think of it as seasoning, not sweetness; the result is balanced and bright.
If you love low-effort meals that still feel chef-y, add this to your summer rotation. It pairs well with grilled shrimp, rotisserie chicken, or a crisp salad. For more hot-weather-friendly recipes, browse No-Cook Recipes and our sunny Summer Recipes. Want to master corn any time of year? See our tips in How to Cook Corn.
Why You’ll Love It
- Five ingredients, big flavor: Sweet corn, crema, lime, milk, and real vanilla bean. That’s it.
- No cooking required: A true blend-and-serve soup that’s done in about 10 minutes.
- Balanced and bright: Lime lifts, crema softens, and vanilla adds depth without making it dessert-like.
- Make-ahead friendly: Chill it for a picnic or starter. The flavor improves after a short rest.
- Flexible: Works with fresh or frozen corn. Easy swaps for dairy-free or vegan versions.
Chilled Quick Vanilla Bean Mexican Street Corn (5-ingredients)
This title says it all: chilled, quick, and made with only five core ingredients. Serve it as a starter in small bowls or as a light lunch with crunchy tortilla strips on top. The texture should be velvety but not heavy, and the finish should be clean and refreshing.
Ingredients
- 4 cups sweet corn kernels, fresh or thawed from frozen
Substitution: Canned corn works in a pinch—rinse and drain well. For an extra-roasty note, use fire-roasted frozen corn. - 1 cup cold whole milk (or unsweetened canned coconut milk)
Substitution: For a richer soup, use half-and-half. For dairy-free or vegan, use coconut milk from a can or a rich oat milk. - 1 vanilla bean, split and scraped (or 1 teaspoon vanilla bean paste)
Substitution: 1 teaspoon pure vanilla extract can work, but add half at first and taste—extract is more assertive. - 2 tablespoons fresh lime juice
Substitution: Start with 1 tablespoon if your limes are very tart; add more to taste. Lemon juice works, but the flavor will be less classic. - 1/2 cup Mexican crema (or full-fat Greek yogurt)
Substitution: Sour cream works well. For vegan, use a thick, unsweetened plant-based yogurt.
Optional Garnishes (not counted toward the 5 ingredients):
- Extra crema for swirling
- Crumbled cotija or a sprinkle of grated Parmesan
- Chile-lime seasoning (like Tajín) or mild chili powder
- Fresh cilantro leaves and/or thinly sliced scallions
- Reserved corn kernels or charred corn for texture
- Lime zest or a final squeeze of lime
Step-by-Step Instructions
- Prep the corn. If using frozen corn, thaw fully and pat dry so the soup doesn’t get watery. If using fresh, cut kernels from the cobs. Reserve a small handful for garnish, if you like.
- Blend. Add corn, cold milk, vanilla seeds (or paste), lime juice, and crema to a high-speed blender. Blend on high for 45–60 seconds until the mixture looks pale yellow and smooth with a glossy sheen.
- Adjust texture. For a thinner sip, blend in 2–4 tablespoons more milk. For an ultra-smooth texture, strain through a fine-mesh sieve into a bowl, pressing on solids. Discard the pulp or save it for cornbread batter.
- Quick-chill. To serve immediately, set the blender jar or the bowl of soup into an ice bath and stir for 5 minutes. Or pop it in the fridge for 10–20 minutes while you set the table.
- Season to taste. Taste and add a pinch of salt if desired and a touch more lime for brightness. If you used coconut milk, you may want an extra squeeze of lime.
- Serve. Ladle into chilled bowls. Swirl a little crema on top. Sprinkle chile-lime seasoning, cotija, cilantro, and the reserved corn. Serve cold.
Expert Tips
- Vanilla is seasoning. Start with the amount listed, then taste. You’re aiming for a round, fragrant note that enhances corn—not a dessert-like flavor.
- Blend cold. Use cold milk and crema to keep the temperature low. Chilling the bowls also helps the soup stay refreshing at the table.
- Strain for silk. If your blender isn’t high-powered, a quick strain through a fine-mesh sieve delivers a restaurant-smooth finish.
- Balance with acid. Lime is your friend. If the soup tastes flat or heavy, add 1 teaspoon lime juice at a time until it pops.
- Sneak in spice. A light dusting of chili powder or Tajín on top adds color and contrast without overpowering the vanilla.
- Make it meal-worthy. Add toppings: roasted corn, diced avocado, crunchy tortilla strips, or grilled shrimp on skewers served alongside.
- Frozen corn works. Good-quality frozen corn is picked at peak sweetness and often tastes better than out-of-season fresh.
- Serve small. As a starter, pour 1/2 cup per person in coupe glasses for a chic presentation.
Storage
Refrigerate the soup in an airtight container for 2–3 days. Stir before serving, as light separation is normal. I don’t recommend freezing the dairy-based version because the texture can split when thawed. If you make the dairy-free version with canned coconut milk and plant yogurt, you can freeze up to 1 month; thaw overnight in the fridge and reblend to restore creaminess.
Variations
- Vegan/Dairy-Free: Use unsweetened canned coconut milk and a thick, unsweetened plant-based yogurt for the crema/yogurt component. Garnish with olive oil instead of crema.
- Gluten-Free: This recipe is naturally gluten-free. Double-check spice blends to ensure they’re GF.
- Extra-Spicy: Blend in a pinch of cayenne or a slice of seeded jalapeño. Start small and taste.
- Roasty Depth: Use fire-roasted frozen corn or lightly char fresh kernels in a skillet, then chill before blending. The soup will still taste great served cold.
- Herby Lift: Blend in a few cilantro leaves or a sprig of mint for a green, fresh accent.
- Protein Boost: For a heartier lunch, top each bowl with grilled shrimp, flaked crab, or crispy chickpeas.
- Citrus Swap: Try half lime and half orange juice for a rounder citrus profile that flatters vanilla.
FAQ
Can I use frozen corn?
Yes. Thaw fully and pat dry so excess water doesn’t dilute the soup. Many frozen corns are super sweet and work beautifully here.
Will vanilla make the soup taste sweet?
No. Vanilla bean behaves like a savory aromatic. It rounds edges and enhances corn’s natural sweetness without turning the dish into dessert. Start with the suggested amount and adjust to taste.
Can I make Chilled Quick Vanilla Bean Mexican Street Corn (5-ingredients) ahead of time?
Absolutely. Blend the soup, refrigerate up to 24 hours, then stir and garnish just before serving. The flavor actually blooms after a short rest.
How do I fix a soup that’s too thick or too thin?
If too thick, blend in a tablespoon of milk at a time until it loosens. If too thin, add a handful of corn and 1 tablespoon crema, then blend again, or chill longer to slightly thicken.
What if I don’t have a vanilla bean?
Use 1 teaspoon vanilla bean paste or 1/2 to 1 teaspoon pure vanilla extract. Add half first, taste, and add more only if needed.
Is it safe to eat uncooked corn?
Yes, when using fresh sweet corn or thawed frozen corn that’s been blanched before freezing. For more on corn’s nutrition, see the USDA’s resources at USDA.
Call to Action
If you try this soup, leave a comment with your tweaks and a star rating to help others. Save it to Pinterest for corn season and share with a friend who loves no-cook dinners. For more quick ideas, explore Easy Weeknight Dinners and read a deep dive on elote over at Serious Eats. Curious about vanilla bean vs. paste? See this helpful breakdown from King Arthur Baking.
