Description
This Creamy Mexican Street Corn Soup is inspired by Elote, the popular Mexican street food! It’s rich, velvety, and packed with flavors of roasted corn, smoky spices, and a hint of lime. Topped with cotija cheese, cilantro, and a dash of chili powder, this soup is perfect for a cozy meal or as a side dish for tacos, enchiladas, or grilled meats.
Ingredients
Units
Scale
- 4 cups corn (fresh, frozen, or canned; if fresh, about 4-5 ears)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup sour cream (or Mexican crema)
- 1 tablespoon lime juice
- 1/2 cup cotija cheese (or feta)
- 1/4 cup fresh cilantro, chopped
- For Garnish (Optional):
- Extra cotija cheese
- Chopped cilantro
- A sprinkle of chili powder
- Lime wedges
Instructions
- Roast the Corn (Optional but Recommended):
- If using fresh corn, heat a skillet over medium-high heat and add 1 teaspoon of butter.
- Add the corn kernels and cook until slightly charred, about 5–7 minutes. Stir occasionally.
- Sauté the Aromatics:
- In a large pot, heat butter and olive oil over medium heat.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Cook for another 30 seconds until fragrant.
- Simmer the Soup:
- Add the corn and broth, then bring to a gentle simmer.
- Cook for about 10 minutes to let the flavors meld.
- Blend for Creaminess:
- Use an immersion blender to partially blend the soup, leaving some texture.
- (Or blend half of the soup in a regular blender and return it to the pot.)
- Finish the Soup:
- Stir in heavy cream, sour cream, and lime juice.
- Cook for another 2–3 minutes, then remove from heat.
- Serve & Garnish:
- Ladle into bowls and sprinkle with cotija cheese, cilantro, and a dash of chili powder.
- Serve with lime wedges on the side for extra zing!
Notes
- Make It Spicier: Add a diced jalapeño or a pinch of cayenne for more heat.
- Make It Lighter: Use half-and-half or whole milk instead of heavy cream.
- Vegan Option: Swap butter for extra olive oil, use coconut milk instead of heavy cream, and replace cotija cheese with nutritional yeast or a vegan cheese.
- Storage: Store in the fridge for 3–4 days. Reheat gently over low heat.
- Freezing: This soup freezes well! Cool completely, store in an airtight container, and freeze for up to 3 months.
- Recipe Details
Nutrition
- Calories: ~320
- Sugar: 8g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg