Description
This Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote. Made with charred corn, aromatic spices, and a smooth blend of broth and cream, it delivers a comforting bowl full of vibrant Mexican flavors. Topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime, this soup is perfect for a cozy meal with a little spicy kick.
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 are golden and slightly charred, about 5-7 minutes. Reserve about half a cup of the charred corn for garnish if desired.
- Sauté the Onion and Garlic: Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic, chili powder, smoked paprika, and cumin. Cook for one more minute until the spices become fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let the soup simmer gently for 10-15 minutes to meld the flavors together.
- Blend for Creaminess: Use an immersion blender to blend the soup until smooth or leave it slightly chunky if you prefer texture. Stir in the heavy cream or half-and-half and season with salt, pepper, and lime juice to your taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved charred corn, crumbled cotija cheese, chopped cilantro, and optional toppings like sliced jalapeños or hot sauce. Serve with lime wedges on the side for extra zest.
Notes
- You can use frozen corn if fresh corn is unavailable; just thaw before cooking.
- Adjust the chili powder and jalapeño toppings according to your preferred spice level.
- For a vegetarian version, use vegetable broth and feta cheese instead of cotija.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- An immersion blender works best for this recipe, but you can also carefully blend in batches in a regular blender.
