Mexican Street Corn, or Elote, is a beloved street food known for its smoky, creamy, and tangy flavors. Imagine transforming those bold flavors into a warm, comforting soup! This Mexican Street Corn Soup Recipe delivers all the deliciousness of traditional elote in a creamy, spoonable form. Perfect for any time of the year, this soup is easy to make, incredibly satisfying, and bursting with authentic Mexican flavors.
Ingredients
Gather these fresh and flavorful ingredients to create a soup that tastes just like classic street corn:
For the Soup:
- 4 cups fresh or frozen corn kernels (charred for extra flavor)
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (adjust for spice level)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup sour cream (or Mexican crema)
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and black pepper to taste
- Juice of 1 lime
For Garnishing:
- 1/2 cup crumbled cotija cheese (or feta cheese)
- Fresh cilantro, chopped
- Extra lime wedges
- Hot sauce (optional, for extra heat)
- Tortilla strips or crushed tortilla chips
Step-by-Step Instructions
1. Char the Corn
To achieve that signature street corn taste, roast the corn in a dry skillet over medium-high heat until lightly charred. Stir occasionally for even cooking. If using fresh corn on the cob, grill it and then cut the kernels off.
2. Sauté Aromatics
In a large pot, melt butter over medium heat. Add the chopped onion, garlic, and jalapeño, and cook until softened and fragrant, about 3-5 minutes.
3. Add Spices and Broth
Stir in the smoked paprika, chili powder, cumin, salt, and pepper. Pour in the chicken or vegetable broth, followed by the charred corn kernels. Simmer for 10-15 minutes to let the flavors meld.
4. Blend for Creaminess
Use an immersion blender to partially blend the soup, leaving some corn pieces whole for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
5. Stir in Dairy and Lime Juice
Reduce the heat and stir in the heavy cream and sour cream. Simmer gently for another 5 minutes, ensuring the soup is warm but not boiling. Finish with a squeeze of lime juice for brightness.
6. Serve and Garnish
Ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, and a few tortilla strips for crunch. Add a dash of hot sauce if you like an extra kick.
Tips for the Best Mexican Street Corn Soup
- For extra smokiness, use fire-roasted corn or grill fresh corn before adding it to the soup.
- Adjust the spice level by increasing or decreasing the jalapeño and chili powder.
- Make it dairy-free by using coconut milk instead of heavy cream and omitting the cheese.
- For a thicker soup, add a tablespoon of masa harina (corn flour) while simmering.
- Enhance umami flavor by adding a splash of soy sauce or Worcestershire sauce.
Variations
1. Protein-Packed Street Corn Soup
Add cooked shredded chicken or browned chorizo for a heartier meal.
2. Vegan Mexican Street Corn Soup
Substitute the butter with olive oil, use plant-based milk, and swap the sour cream with cashew cream.
3. Spicy Chipotle Version
Blend in a chipotle pepper in adobo sauce for an added smoky heat.
4. Cheesy Queso-Inspired Soup
Melt shredded Monterey Jack or cheddar cheese into the soup for a richer taste.
What to Serve with Mexican Street Corn Soup
Pair this flavorful soup with complementary sides:
- Grilled Cheese or Quesadilla: A crispy, cheesy companion balances the creamy soup.
- Tacos or Taquitos: Serve with your favorite meat or vegetarian tacos.
- Mexican Rice: A side of arroz rojo (Mexican red rice) makes it a full meal.
- Avocado Salad: A fresh, tangy contrast to the rich soup.
Storage and Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months, but leave out the dairy and add it when reheating.
- Reheating: Warm on the stovetop over low heat, stirring frequently to prevent curdling.
Conclusion
This Mexican Street Corn Soup Recipe brings the bold and irresistible flavors of elote into a creamy, comforting dish. Whether enjoyed on a chilly night or as a starter for a Mexican-themed feast, this soup is sure to impress. Try it today and experience a taste of authentic street food in a whole new way!
Mexican Street Corn Soup Recipe
Description
This creamy and flavorful Mexican Street Corn Soup is inspired by Elote, a popular Mexican street food. It features fire-roasted corn, a rich and velvety broth, zesty lime, and a perfect blend of spices, topped with cotija cheese and fresh cilantro. Perfect for any season, this soup brings warmth and bold flavors to your table.
Ingredients
For the Base:
For the Toppings:
Instructions
Sauté Aromatics
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until soft and translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Add Corn and Spices
- Stir in the fire-roasted corn, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Simmer the Broth
- Pour in the chicken or vegetable broth, bring to a gentle boil, then reduce heat to low and let simmer for 10 minutes.
Blend the Soup
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving some corn kernels whole.
Add Creamy Ingredients
- Stir in the heavy cream, whole milk, and lime juice. Simmer for another 5 minutes, ensuring everything is well incorporated.
Serve and Garnish
- Ladle the soup into bowls. Top with crumbled cotija cheese, fresh cilantro, sliced jalapeños, and a sprinkle of TajÃn seasoning. Serve with lime wedges on the side.
Note
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk.
- To add protein, mix in shredded chicken or cooked shrimp.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
