Description
This comforting Mexican Street Corn Soup captures the flavors of elote in a creamy, warming bowl. Roasted corn kernels blend with aromatic spices, broth, and cream for a deliciously smooth soup garnished with cotija cheese, fresh cilantro, and a hint of lime. Perfect for a cozy meal with a vibrant Mexican twist.
Ingredients
Scale
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/4 cup crumbled cotija cheese (or feta)
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Sliced jalapeño
- Extra cotija cheese
- Hot sauce
Instructions
- Cook the Corn: Heat olive oil in a large pot over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they become golden and slightly charred, about 5 to 7 minutes. Reserve approximately 1/2 cup of the charred corn for garnishing later, if desired.
- Sauté the Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the minced garlic along with chili powder, smoked paprika, and cumin. Continue cooking for another minute until the spices become fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook gently for 10 to 15 minutes to allow the flavors to fully meld.
- Blend for Creaminess: Using an immersion blender, blend the soup to your preferred texture—smooth or slightly chunky for some texture. Stir in the heavy cream or half-and-half, then season the soup with salt, pepper, and fresh lime juice to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved charred corn kernels, a sprinkle of crumbled cotija cheese, chopped fresh cilantro, and any optional toppings such as sliced jalapeños or hot sauce. Serve with extra lime wedges on the side for added zest.
Notes
- You can use either fresh or frozen corn kernels depending on availability.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, add more chili powder or garnish with extra jalapeño slices and hot sauce.
- The soup can be made a day ahead and reheated gently before serving.
- Heavy cream adds richness, but half-and-half is a lighter alternative for a creamier texture with less fat.
