Description
Indulge in the rich and comforting flavors of Mexican Street Corn Soup, a creamy and satisfying dish that brings the essence of elote to your bowl. This velvety soup is a perfect blend of sweet corn, smoky spices, and tangy cotija cheese, all simmered together to create a delightful Mexican-inspired meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup crumbled cotija cheese (plus extra for garnish)
- 2 tablespoons chopped cilantro (plus extra for garnish)
- 1 tablespoon lime juice
- 1 jalapeño (seeded and finely chopped, optional)
Instructions
- Heat the Olive Oil: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
- Sauté Aromatics: Stir in garlic and cook until fragrant. Add the corn and sauté.
- Add Broth and Simmer: Pour in the broth, bring to a boil, then reduce heat and simmer.
- Blend and Season: Use an immersion blender to blend the soup until smooth. Stir in cream, sour cream, and spices. Simmer to heat through.
- Finish and Serve: Stir in cotija cheese, cilantro, lime juice, and jalapeño. Adjust seasoning and serve hot, garnished with extra cheese and cilantro.
Notes
- For a thicker soup, add an extra ½ cup of corn before blending.
- To make it spicier, include the jalapeño seeds or add hot sauce.
- For a dairy-free version, substitute with coconut milk and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
