Description
This Creamy Mexican Street Corn Soup is a cozy, spoonable twist on the beloved street food classic, elote. Sweet corn, smoky spices, creamy cheese, and a splash of lime come together in a rich, comforting bowl perfect for chilly nights or weeknight dinners.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned; drained if using canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (optional, for heat)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup Cotija cheese or queso fresco, crumbled (plus more for garnish)
- 1–2 tbsp lime juice (to taste)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and jalapeño; cook for 1 minute until fragrant.
- Stir in corn, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes.
- Add broth and bring to a simmer. Cook for 10–15 minutes to blend flavors and soften corn.
- Use an immersion blender to partially blend the soup (or blend half the soup in a blender and return to the pot).
- Stir in heavy cream and crumbled cheese. Simmer until creamy and heated through.
- Add lime juice to taste. Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
- Char or grill the corn beforehand for a smoky layer of flavor.
- Add diced potatoes or zucchini to bulk it up.
- For a vegan version, use coconut milk and plant-based cheese or omit the cheese entirely.
- Top with crushed tortilla chips or roasted pepitas for texture.
- Thin with extra broth or cream if the soup thickens upon storage.
