Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the beloved elote. Packed with roasted corn, zesty lime, and a hint of spice, this soup is the perfect way to enjoy the bold flavors of Mexican street food in a cozy, comforting bowl. Whether served as a starter or a main dish, it's guaranteed to impress!
Ingredients
- 4 ears corn (grilled and kernels removed, or 3 cups frozen corn)
- 2 tbsp butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.5 cup milk
- 2 tbsp lime juice
- 0.5 tsp salt (adjust to taste)
- 0.25 tsp black pepper
- 0.5 cup cotija cheese (crumbled, or use feta as a substitute)
- 0.25 cup fresh cilantro (chopped)
- 1 jalapeño (thinly sliced, optional)
- 1 tsp chili powder
- 1 lime (cut into wedges)
- 0.5 cup tortilla strips (for garnish, optional)
For the Base:
For the Toppings:
Instructions
- 1 Roast the Corn
- If using fresh corn, grill it over an open flame or a grill pan until slightly charred, then cut off the kernels.
- If using frozen corn, sauté it in a dry pan over high heat until slightly browned.
- 2 Sauté the Aromatics
- Melt butter in a large pot over medium heat.
- Add chopped onions and garlic, sauté until translucent and fragrant (about 3 minutes).
- Stir in smoked paprika and cumin, cooking for another 30 seconds.
- 3 Simmer the Soup
- Add the roasted corn kernels and vegetable broth to the pot.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- 4 Blend Until Creamy
- Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
- Stir in heavy cream, milk, lime juice, salt, and black pepper.
- Cook for another 5 minutes to allow flavors to meld.
- 5 Serve with Toppings
- Ladle the soup into bowls.
- Garnish with crumbled cotija cheese, cilantro, chili powder, jalapeños, tortilla strips, and a squeeze of lime.
Note
- Make it Spicy: Add more jalapeños or a pinch of cayenne pepper for heat.
- Dairy-Free Option: Use coconut milk instead of heavy cream and dairy-free cheese.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
- Freezing Tip: Freeze in portions without toppings for up to 2 months.
creamy, easy, Mexican, flavorful, comforting