Description
This Mexican Street Corn Soup is creamy, smoky, and bursting with the flavors of elote, featuring sweet corn, zesty lime, and a touch of spice. It’s a perfect balance of comforting and refreshing, great for any season!
Ingredients
Scale
For the Soup:
- 1 tbsp butter (or olive oil)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- 4 cups (about 5 ears) corn kernels (fresh, frozen, or canned)
- 3 cups (720ml) chicken or vegetable broth
- 1/2 cup (120ml) heavy cream (or coconut milk for dairy-free)
- 1/2 cup (120g) sour cream or Mexican crema
- 1 tbsp lime juice
- Salt & black pepper, to taste
For Toppings:
- 1/2 cup cotija cheese or feta, crumbled
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced (optional)
- Extra lime wedges
- Hot sauce (optional)
Instructions
Step 1: Sauté the Aromatics
- Heat butter in a large pot over medium heat.
- Add onion and cook for 3-4 minutes, until soft.
- Stir in garlic, smoked paprika, chili powder, cumin, and cayenne. Cook for 30 seconds until fragrant.
Step 2: Cook the Corn
- Add corn kernels and cook for 5 minutes, stirring occasionally.
Step 3: Blend the Soup
- Pour in broth and bring to a gentle boil. Simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).
- Stir in heavy cream, sour cream, and lime juice. Adjust seasoning with salt & pepper.
Step 4: Serve & Garnish
- Ladle into bowls and top with cotija cheese, cilantro, jalapeños, and extra lime juice.
- Drizzle with hot sauce for extra spice and enjoy!
Notes
Make It Dairy-Free: Use coconut milk and dairy-free sour cream.
Chunky Option: Blend only half the soup for a thicker texture.
Extra Smoky Flavor: Use fire-roasted corn or add a few drops of liquid smoke.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.