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Mexican Street Corn Soup

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Mexican Street Corn Soup captures the essence of Elote in a warm, hearty bowl. Sweet corn is blended with smoky spices, tangy lime, and creamy cheese to create a satisfying meal that’s both easy to prepare and full of flavor.

Ingredients

Scale
  • 4 tablespoons butter
  • 1 small white onion, chopped
  • 1 jalapeño, minced (seeds removed for less heat)
  • 5 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken or vegetable broth
  • 6 cups corn kernels (fresh, frozen, or canned; if using canned, drain and rinse)
  • 1 tablespoon granulated sugar (optional, to enhance sweetness)
  • 2 teaspoons salt, or to taste
  • 1 1/2 cups heavy cream
  • 1 cup cotija cheese, crumbled
  • Juice of 2 limes
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Sauté Vegetables:
    • In a large pot over medium heat, melt the butter.
    • Add the chopped onion and minced jalapeño; sauté until the onion becomes translucent, about 4-5 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  2. Add Spices and Flour:
    • Sprinkle in the flour, ground cumin, and chili powder.
    • Stir continuously for about 2 minutes to cook the flour and develop the spices.
  3. Add Broth and Corn:
    • Gradually pour in the broth, stirring constantly to prevent lumps.
    • Add the corn kernels, sugar (if using), and salt.
    • Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  4. Blend the Soup:
    • Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only half of the soup. If you prefer a smoother soup, blend it entirely.
    • If you don’t have an immersion blender, carefully transfer portions of the soup to a regular blender, blend until smooth, and return to the pot.
  5. Add Cream and Cheese:
    • Stir in the heavy cream and 3/4 cup of the crumbled cotija cheese.
    • Allow the soup to simmer for an additional 5 minutes, stirring occasionally.
  6. Finish with Lime and Cilantro:
    • Remove the soup from heat.
    • Stir in the lime juice and chopped cilantro.
    • Taste and adjust seasoning with additional salt or lime juice if needed.

Notes

  • Corn Options: Fresh corn provides the best flavor, but frozen or canned corn works well too. If using frozen corn, thaw before adding. For canned corn, ensure it’s drained and rinsed.
  • Spice Level: Adjust the amount of jalapeño and chili powder to suit your heat preference. For a milder soup, remove the seeds and membranes from the jalapeño, or omit it entirely.
  • Cheese Substitutes: If cotija cheese isn’t available, feta cheese can be used as a substitute due to its similar texture and flavor.
  • Serving Suggestions: Garnish with additional cotija cheese, a sprinkle of chili powder, and extra cilantro. Serve with lime wedges on the side for an extra burst of freshness.

Find it online: https://newsvks.com/mexican-street-corn-soup/