Description
This vibrant Mexican Street Corn Soup is a creamy, flavorful twist on the classic elote street food, featuring charred corn, smoky spices, and a hint of lime. Perfect for a cozy dinner, this soup is easy to make on the stovetop and garnished with cotija cheese, fresh cilantro, and optional spicy toppings for an authentic taste of Mexico.
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. Set aside 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 softened. Stir in minced garlic, chili powder, smoked paprika, and cumin. Continue cooking for another minute until fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 to 15 minutes to allow the flavors to meld together.
- Blend for Creaminess: Use an immersion blender to blend the soup until smooth or leave it slightly chunky depending on your texture preference. Stir in the heavy cream or half-and-half, then season with salt, pepper, and freshly squeezed lime juice to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with the reserved charred corn, crumbled cotija cheese, chopped fresh cilantro, and optional toppings such as sliced jalapeños or hot sauce. Serve with lime wedges on the side.
Notes
- The soup can be made vegan by substituting heavy cream with coconut cream and using vegetable broth.
- Frozen corn works well if fresh corn is not available—just thaw before using.
- Adjust chili powder and jalapeño toppings to control the heat level according to your preference.
- For a thicker soup, reduce the broth slightly by simmering longer before blending.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
