Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic elote street corn. Featuring smoky spices, sweet corn kernels, and a touch of lime, this soup delivers all the tasty elements of Mexican street corn in a comforting bowl. Topped with cotija cheese, crema, and fresh cilantro, it’s perfect as an appetizer or a light meal for 6 servings.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup milk (or more for desired consistency)
- 1 tbsp lime juice (fresh)
- Salt and pepper, to taste
Garnishes
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp fresh cilantro, chopped
- 1/4 cup Mexican crema or sour cream
- Lime wedges (for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant, stirring constantly to avoid burning.
- Add Spices: Stir in smoked paprika, cumin, and chili powder to the onions and garlic. Cook for 1 minute to toast the spices and enhance their flavors.
- Add Corn and Broth: Add the corn kernels to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 10 minutes to allow the flavors to meld and the corn to soften.
- Blend Soup: Using an immersion blender, partially blend the soup directly in the pot until it reaches your desired consistency, leaving some texture for a chunky effect. Alternatively, carefully transfer half the soup to a blender, puree, then stir back into the pot.
- Add Dairy and Lime: Stir in the heavy cream, milk, and fresh lime juice. Heat through on low heat without boiling. Taste and season with salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls. Top each serving with crumbled cotija cheese, a dollop of Mexican crema or sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side for extra brightness.
Notes
- Use fresh corn for the best flavor, but frozen or canned kernels work well too.
- Adjust the milk quantity for a thinner or thicker soup consistency.
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
