Description
A creamy and flavorful Mexican Street Corn Soup inspired by the classic elote, featuring sweet corn, smoky spices, and tangy cotija cheese, perfect for a comforting meal with authentic Mexican flair.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 1/2 cup crumbled cotija cheese (plus more for garnish)
- 2 tablespoons lime juice
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, optional and finely diced
Toppings & Garnishes
- 1/2 cup sour cream or Mexican crema for topping
- Lime wedges for serving
Instructions
- Heat the base: In a large pot over medium heat, melt the butter along with olive oil. Add the diced onion and sauté for 4 to 5 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
- Incorporate spices and corn: Add the corn kernels, smoked paprika, chili powder, cumin, salt, black pepper, and the optional jalapeño. Cook for 5 to 6 minutes, stirring occasionally to allow the spices to blend and the corn to start softening.
- Add broth and simmer: Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook uncovered for about 10 minutes to develop depth of flavor.
- Blend soup: Carefully transfer half of the soup into a blender and puree until smooth. Return the blended soup back to the pot and stir to combine with the remaining chunky portion.
- Add cream and cheese: Stir in the heavy cream, crumbled cotija cheese, and lime juice. Let the soup simmer gently for 2 to 3 minutes to meld the flavors and warm through.
- Adjust seasoning and serve: Taste and adjust salt or spices as needed. Serve the soup hot, topped with dollops of sour cream or Mexican crema, extra crumbled cotija cheese, chopped fresh cilantro, and lime wedges on the side for squeezing.
Notes
- For an extra smoky flavor, char the corn kernels in a skillet or under the broiler before adding to the soup.
- To make a vegetarian or vegan version, use vegetable broth and substitute cotija cheese with vegan cheese or omit it altogether.
- Adjust the jalapeño quantity or omit for less heat according to your spice preference.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 7g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
