Description
Mexican Street Corn Soup is a creamy, cheesy, and spicy twist on the beloved elote. Packed with sweet corn, zesty lime, cotija cheese, and smoky spices, this soup offers comforting warmth and vibrant flavor in every bite.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, minced (optional)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 cup cotija cheese, crumbled
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions
- In a large pot, heat butter or olive oil over medium heat. Sauté the onion and jalapeño until soft and fragrant.
- Add the garlic and cook for 30 seconds.
- Stir in the corn kernels and cook for 4–5 minutes until slightly browned.
- Pour in the broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
- Using an immersion blender, blend part of the soup to thicken, leaving some kernels whole for texture.
- Stir in the cream, cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper.
- Simmer for another 5 minutes. Taste and adjust seasoning if needed.
- Serve hot, garnished with extra cotija, cilantro, and a sprinkle of chili powder or Tajín.
Notes
- Use roasted corn for a deeper flavor.
- Replace cream with crema or sour cream for variation.
- Add cooked chicken or black beans to make it more filling.
- For vegan, use plant-based cream and vegan cheese.
- A splash of hot sauce or chipotle powder adds extra spice.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
