Description
Mexican Street Corn Soup is a creamy, comforting soup inspired by elote, featuring charred corn, chili spices, tangy cheese, and lime in a rich, flavorful broth—perfect for cool evenings or casual gatherings.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 tbsp butter or oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño or green chili, minced (optional)
- 4 cups chicken or vegetable broth
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1/2 cup heavy cream or milk
- 4 oz cream cheese or 1/2 cup Mexican crema
- 1 tbsp lime juice
- 1/3 cup crumbled cotija cheese or feta
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
- In a large pot, melt butter over medium-high heat. Add corn and cook for 5–7 minutes until slightly charred. Reserve some for garnish if desired.
- Add diced onion, garlic, and jalapeño. Cook for 3–4 minutes until softened.
- Stir in broth, chili powder, smoked paprika, salt, and pepper. Bring to a simmer.
- Optional: Use an immersion blender or blend part of the soup for a smoother texture.
- Stir in cream cheese or crema and heavy cream. Simmer for 5–7 minutes until creamy and heated through.
- Add lime juice, stir, and adjust seasoning as needed.
- Ladle into bowls and top with reserved corn, crumbled cotija cheese, and cilantro. Serve warm.
Notes
Use plant-based cream and broth for a vegan version.Frozen or canned corn works well—char it for best flavor.To thicken the soup, blend more of it or simmer uncovered to reduce.Add cooked shredded chicken, ,Great with tortilla chips, hot sauce, or extra lime wedges as toppings.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
