Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic elote street food. It combines sweet corn kernels with aromatic spices, jalapeño heat, and tangy lime, all blended into a comforting soup topped with cotija cheese, chili powder, and crunchy tortilla strips. Perfect for a cozy meal, it captures the vibrant and smoky essence of Mexican cuisine.
Ingredients
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
Dairy & Garnishes
- 1 cup heavy cream or half-and-half
- 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 the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant to develop the base flavors.
- Add Corn & Spices: Stir in the corn kernels, coating them well with the sautéed aromatics. Add ground cumin, smoked paprika, salt, and freshly ground black pepper, stirring to combine all the spices evenly with the corn mixture.
- Simmer the Soup: Pour chicken or vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and the corn to soften.
- Blend the Soup: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy texture while keeping some corn pieces intact for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
- Add Cream & Cheese: Stir in the heavy cream or half-and-half, crumbled cotija cheese, chopped fresh cilantro, and the juice of one lime. Heat the soup through gently for 5 minutes, stirring occasionally to melt the cheese and combine flavors completely.
- Serve & Garnish: Ladle the hot soup into bowls. Sprinkle with chili powder and top with crunchy tortilla strips or crushed tortilla chips to add a delightful texture contrast. Serve immediately and enjoy the rich, smoky, and tangy flavors that capture the essence of Mexican street corn.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust jalapeño quantity based on your preferred spice level.
- Use fresh corn for a sweeter, more vibrant flavor when in season.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- To make it dairy-free, substitute heavy cream with coconut milk and omit cotija cheese.
- Topping with tortilla strips adds a nice crunchy texture, but you can also use roasted pepitas as an alternative.
