Description
A delicious and creamy Mexican Street Corn Soup, packed with the flavors of elote. This easy-to-make soup is a comforting blend of sweet corn, savory broth, and a hint of spice, finished off with tangy cotija cheese and fresh cilantro.
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
- Prepare the Soup Base: Heat olive oil in a pot, sauté onion and garlic, add corn, and simmer with broth.
- Blend and Season: Use a blender to puree the soup, then add cream, sour cream, and spices. Simmer to combine flavors.
- Finish and Serve: Stir in cotija cheese, cilantro, lime juice, and jalapeño. Adjust seasoning and garnish to serve.
Notes
- For a thicker consistency, add more corn before blending.
- To increase heat, retain jalapeño seeds or add hot sauce.
- For a dairy-free option, 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
