Description
This vibrant Mexican Street Corn Soup captures the smoky, spicy flavors of classic elote in a warm, creamy bowl. Featuring charred corn, aromatic spices, and tangy cotija cheese, this comforting soup is a perfect appetizer or light meal that brings the taste of Mexican street food to your kitchen in just 40 minutes.
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 the corn is golden and slightly charred, about 5 to 7 minutes. Reserve about 1/2 cup of the charred corn for garnish if desired.
- Sauté the Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic, chili powder, smoked paprika, and cumin, cooking for an additional minute until fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes to allow the flavors to develop fully.
- Blend for Creaminess: Use an immersion blender to blend the soup smooth or leave it slightly chunky for texture preference. Stir in the heavy cream or half-and-half, then season with salt, pepper, and lime juice to taste.
- Serve and Garnish: Ladle the soup into bowls, and garnish with the reserved charred corn, crumbled cotija cheese, chopped cilantro, and any optional toppings such as sliced jalapeño or hot sauce. Serve immediately with lime wedges on the side.
Notes
- For a vegan version, use vegetable broth and substitute heavy cream with coconut cream or a plant-based alternative.
- If fresh corn is in season, cut kernels off the cob for the best flavor.
- Adjust the spice level by increasing or reducing chili powder and adding fresh jalapeños as desired.
- The soup can be made ahead and refrigerated; reheat gently before serving.
- Use an immersion blender for ease; alternatively, carefully blend in batches in a stand blender.
