Description
This creamy and flavorful Mexican Street Corn Soup transforms the smoky, zesty flavors of elote into a comforting dish perfect for chilly fall days.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth (low-sodium recommended)
- 1/2 cup heavy cream
- 3 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1 lime, juiced
- 1 onion, diced
- 3 garlic cloves, minced
- Cotija cheese, crumbled (or feta as a substitute)
- Cilantro, chopped (for garnish)
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- Prep your ingredients: If using fresh corn, cut the kernels off the cob. If frozen, let it thaw. Dice your onions, mince garlic, and chop cilantro.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and minced garlic. Cook until fragrant, about 3-4 minutes.
- Stir in 4 cups of corn kernels and cook for another 5 minutes. If charring the corn, let it sit undisturbed for a minute or two to develop color.
- Pour in 4 cups of chicken or vegetable broth. Bring to a boil, then reduce the heat to simmer. Let it cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, only blend half of it.
- Stir in 1/2 cup of heavy cream and 3 tablespoons of mayonnaise. Mix well and let it simmer for another 5 minutes.
- Add 1 teaspoon of chili powder, salt, and pepper to taste. Squeeze in the juice of 1 lime.
- Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and an extra sprinkle of chili powder. Serve with lime wedges on the side.
Notes
For extra flavor, char the corn before adding it to the soup. Adjust the spice level by adding more chili powder or a pinch of cayenne. If using a countertop blender, let the soup cool slightly before blending to avoid accidents.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6
- Sodium: 500
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
Keywords: Mexican Street Corn Soup, elote soup, fall soup, creamy corn soup, Mexican recipes