Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the traditional Mexican elote. Featuring fresh or frozen corn, aromatic spices, and a touch of heat from jalapeño, this soup is finished with tangy lime juice, crumbled cotija cheese, and crunchy tortilla chips for an authentic street-style experience in a comforting bowl.
Ingredients
Scale
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
Garnishes
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.
- Add Corn and Spices: Add the corn kernels to the pot, stirring to combine. Sprinkle in the ground cumin and smoked paprika, cooking for 2-3 minutes to toast the spices and bring out their flavors.
- Pour in Broth and Simmer: Pour the chicken or vegetable broth into the pot. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer gently for about 15-20 minutes, allowing the flavors to meld and the corn to become tender.
- Blend Soup: Using an immersion blender, carefully blend most of the soup until it reaches a creamy consistency while leaving some corn kernels whole for texture. Alternatively, transfer half the soup to a blender, puree, and then stir it back into the pot.
- Add Cream: Stir in the heavy cream or half-and-half and warm through for 3-5 minutes, but do not let it boil.
- Finish and Serve: Remove the soup from heat. Stir in the lime juice and chopped cilantro. Ladle the soup into bowls and garnish with crumbled cotija cheese, a sprinkle of chili powder, and tortilla strips or crushed tortilla chips for an authentic crunch.
Notes
- For a spicier soup, leave some of the jalapeño seeds in or add an extra jalapeño.
- Use vegetable broth for a vegetarian version and ensure to use vegetable-based cheese if strict vegetarian or vegan.
- Heavy cream can be substituted with coconut milk for a dairy-free alternative.
- If fresh corn is not available, frozen corn works equally well.
- Adjust the thickness by adding more broth if needed.
- For added smoky flavor, consider grilling the corn before adding to the soup.
