Mexican Street Corn Soup (Elote Soup)
This Mexican Street Corn Soup brings the bold, smoky, and creamy flavors of elote into one comforting bowl. With golden roasted corn, chili, lime, and a velvety creamy base, this vibrant soup is like a cozy hug on a cool night—perfect for family dinners or a party starter.
Ingredients
- 3 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and chopped
- 4 cups fresh or frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Instructions
- In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened.
- Stir in the garlic and jalapeño and cook for another minute until fragrant.
- Add the corn kernels to the pot and cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly golden.
- Sprinkle in the chili powder, smoked paprika, and cumin. Stir to coat the vegetables evenly with the spices.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 10 minutes to let the flavors develop.
- Remove about 1 to 2 cups of the soup and set aside. Use an immersion blender to blend the remaining soup until mostly smooth, or transfer in batches to a blender and blend carefully.
- Return the reserved soup to the pot and stir in the heavy cream. Season with salt and black pepper.
- Simmer uncovered for another 5 minutes until the soup is heated through and slightly thickened.
- Stir in cotija cheese and lime juice. Taste and adjust seasonings as needed.
- Serve hot, garnished with chopped cilantro, more cotija cheese, and extra lime wedges.
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 7gFat: 17gSodium: 600mgFiber: 3gSugar: 6g
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