Description
This Mexican Street Corn Soup is a creamy and flavorful twist on classic elote. Packed with corn, spices, and a hint of heat, it’s a comforting soup perfect for any time of year.
Ingredients
Scale
Corn Soup:
- 4 cups corn kernels fresh or frozen
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and finely chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- juice of 1 lime
- 1/4 cup fresh cilantro chopped
- optional extra cotija cheese and chili powder for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, cooking until softened and fragrant, about 4 minutes.
- Cook Corn: Stir in the corn and cook for another 3 minutes.
- Add Broth: Pour in the broth and bring to a boil, then reduce to a simmer for 10 minutes.
- Blend Soup: Carefully blend half of the soup until slightly thickened, leaving some kernels whole for texture.
- Finalize Soup: Stir in the heavy cream, spices, and simmer for 5 more minutes. Whisk in mayonnaise, cotija cheese, and lime juice until creamy.
- Serve: Ladle into bowls and top with cilantro, extra cheese, and chili powder before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Roasting the corn before adding gives the soup a smokier, charred flavor.
- Serve with tortilla chips or warm crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg
