Description
Mexican Street Corn Soup is a warm and comforting dish inspired by the popular Mexican street food known as “elote.” This soup captures the flavors of grilled corn topped with creamy sauce, cheese, chili powder, and lime, transforming them into a hearty bowl that’s perfect for any season.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup crumbled Cotija cheese (or feta as a substitute)
- 2 tablespoons lime juice
- Salt and freshly ground black pepper, to taste
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
-
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and diced jalapeño; cook for an additional 2 minutes until fragrant.
-
Add Spices: Sprinkle in ground cumin and chili powder, stirring constantly for about 1 minute to toast the spices and enhance their flavors.
-
Incorporate Corn: Add the corn kernels to the pot, mixing them with the aromatic spices. Cook for 3-4 minutes, allowing the corn to absorb the flavors.
-
Simmer Soup: Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
-
Blend for Creaminess: Carefully transfer half of the soup to a blender and blend until smooth. Return the blended mixture to the pot, stirring to combine. This step adds a creamy texture while retaining some whole corn kernels for texture.
-
Add Cream and Cheese: Stir in the heavy cream and crumbled Cotija cheese, cooking for another 5 minutes until the cheese has melted into the soup.
-
Season and Serve: Add lime juice, then season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls, garnishing with chopped cilantro and additional Cotija cheese if desired. Serve with lime wedges on the side for an extra burst of freshness.
Notes
- For a smokier flavor, consider roasting or grilling the corn before adding it to the soup.
- Adjust the heat level by adding more or less jalapeño, or by including a pinch of cayenne pepper.
- If Cotija cheese is unavailable, feta or Parmesan can serve as suitable substitutes.