Description
This Mexican Street Corn Soup is a creamy, flavorful soup inspired by classic elote. Made with sweet corn, aromatic spices, creamy cheese, and a hint of lime, it’s the perfect comforting dish with a bold, zesty kick.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 4 cups fresh or frozen corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup crumbled cotija cheese (plus more for garnish)
- Juice of 1 lime
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
- Add the corn, chili powder, smoked paprika, and cumin. Cook for 2–3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, carefully blend half the soup in a blender and return to the pot.
- Stir in the heavy cream, cotija cheese, and lime juice. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes. Serve warm, garnished with extra cotija cheese and fresh cilantro.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- You can substitute half-and-half for heavy cream for a lighter version.
- Grilled fresh corn adds extra smoky flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 45 mg
