Description
Creamy Mexican Street Corn Soup is a comforting and flavorful soup inspired by Mexican elote, combining roasted corn, spices, and cream for a hearty, satisfying meal.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tbsp lime juice
- 1/2 cup crumbled Cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1 tsp chili powder or Tajín
- Salt and pepper to taste
Instructions
- Sauté chopped onion, garlic, and jalapeño in butter or olive oil over medium heat until soft and fragrant.
- Add the corn and cook until slightly charred and golden.
- Pour in the broth and simmer for 10–15 minutes to meld the flavors.
- Blend part of the soup for a creamy texture while leaving some corn kernels whole.
- Stir in cream, lime juice, chili powder or Tajín, salt, and pepper. Heat through.
- Ladle soup into bowls and top with Cotija cheese, cilantro, and a sprinkle of chili powder.
Notes
- Use smoked paprika instead of chili powder for a deeper flavor.
- For a vegetarian version, use vegetable broth and dairy-free cheese or skip it.
- Add diced potatoes or zucchini for extra bulk.
- Adjust heat by modifying jalapeño or chili powder amounts.
- Freeze without cream and add it after reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
