Description
This Mexican Street Corn Soup transforms the bold, zesty flavors of elote into a warm, creamy, and comforting bowl. With sweet corn, smoky spices, cotija cheese, and a hint of lime, this soup is perfect for anyone who loves traditional Mexican street food. Serve it with crunchy tortilla strips for an irresistible texture!
Ingredients
For the Soup:
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
For Garnish & Serving:
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
1️⃣ Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook until translucent (about 5 minutes).
- Stir in minced garlic and jalapeño, cooking for 2 more minutes until fragrant.
2️⃣ Add Corn & Spices:
- Stir in the corn kernels, coating them with the aromatics.
- Add ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.
3️⃣ Simmer the Soup:
- Pour in chicken or vegetable broth and bring to a boil.
- Reduce the heat to low and let simmer for 15 minutes to blend flavors.
4️⃣ Blend to Desired Texture:
- Using an immersion blender, blend the soup partially to create a creamy consistency while keeping some corn pieces intact.
- Alternative: Transfer half the soup to a blender, blend until smooth, and return it to the pot.
5️⃣ Add Cream & Cheese:
- Stir in heavy cream (or half-and-half), crumbled cotija cheese, chopped cilantro, and lime juice.
- Let the soup heat through for 5 minutes, stirring occasionally.
6️⃣ Serve & Garnish:
- Ladle the soup into bowls.
- Sprinkle with chili powder and top with tortilla strips or crushed tortilla chips.
- Serve immediately and enjoy the comforting flavors of Mexican street corn in a bowl!
Notes
- Make It Vegan: Swap heavy cream for coconut milk and cotija cheese for nutritional yeast.
- Add Protein: Stir in shredded chicken or black beans for extra heartiness.
- Extra Spice: Add a dash of chipotle powder or cayenne for a spicier kick.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: Mexican-Inspired
