Mexican Street Corn Soup Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 4
Best Season: All Seasons
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:
  • 2 tbsp Butter (unsalted)
  • 1 small Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 4 cups Corn Kernels (fire-roasted or fresh)
  • 2 cups Chicken or Vegetable Broth
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 0.5 tsp Chili Powder
  • 1 tsp Salt (adjust to taste)
  • 0.5 tsp Black Pepper
  • 1 tbsp Lime Juice (freshly squeezed)
    • For the Toppings:
  • 0.5 cup Cotija Cheese (crumbled)
  • 0.25 cup Fresh Cilantro (chopped)
  • 1 small Jalapeño (thinly sliced, optional for spice)
  • 1 tsp Tajín Seasoning (optional)
  • Lime Wedges (for serving)
Instructions
    Sauté Aromatics
  1. 1
    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.
    2. Add Corn and Spices
  2. 2
    Stir in the fire-roasted corn, smoked paprika, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
    3. Simmer the Broth
  3. 3
    Pour in the chicken or vegetable broth, bring to a gentle boil, then reduce heat to low and let simmer for 10 minutes.
    4. Blend the Soup
  4. 4
    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.
    5. Add Creamy Ingredients
  5. 5
    Stir in the heavy cream, whole milk, and lime juice. Simmer for another 5 minutes, ensuring everything is well incorporated.
    6. Serve and Garnish
  6. 6
    Ladle the soup into bowls. Top with crumbled cotija cheese, fresh cilantro, sliced jalapeños, and a sprinkle of Tajín 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.
Keywords: easy, creamy, comforting, spicy, flavorful
Read it online: https://petitepanini.com/recipe/mexican-street-corn-soup-recipe-2/