Description
This Mexican Street Corn Soup is a creamy, flavorful take on the beloved Mexican street food, elote. It combines the sweetness of corn with smoky spices, fresh lime juice, and rich cream, making it a comforting and satisfying soup perfect for any occasion. Garnished with cotija cheese, cilantro, and a dollop of Mexican crema, this soup captures the essence of classic street corn in a warm, delicious bowl.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
Dairy and Seasonings
- 1 cup heavy cream
- 1/2 cup milk (or more for desired consistency)
- 1 tbsp lime juice (fresh)
- Salt and pepper, to taste
Garnishes
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1/4 cup Mexican crema or sour cream (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until fragrant and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Spices and Corn: Stir in smoked paprika, cumin, and chili powder to the sautéed onions and garlic. Let the spices toast for about 1 minute. Then add the corn kernels, stirring to combine and warm through for 2-3 minutes.
- Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let it simmer gently for 10 minutes to allow the flavors to meld and the corn to soften.
- Blend Soup: Using an immersion blender, carefully blend the soup until mostly smooth with some texture remaining. Alternatively, transfer portions to a blender, pulse, and return to the pot.
- Finish with Dairy and Lime: Stir in the heavy cream, milk, and fresh lime juice. Season with salt and pepper to taste. Heat through gently, adjusting the thickness by adding more milk if desired.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled cotija cheese, a dollop of Mexican crema or sour cream, and a sprinkle of fresh chopped cilantro. Serve with lime wedges on the side for extra zing.
Notes
- You can use frozen or canned corn if fresh corn is not available; just ensure it is well-drained.
- Adjust the milk quantity for a thinner or thicker soup consistency according to your preference.
- For extra heat, add a pinch of cayenne pepper or finely chopped jalapeño with the spices.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
