Description
Inspired by the flavors of Mexican street corn (elote), this creamy and flavorful soup combines sweet corn, spices, lime, and cheese into a comforting dish that’s perfect any time of year. It’s a vibrant, hearty soup that balances smoky, spicy, and tangy notes for a deliciously satisfying meal.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp chili powder
- ½ tsp smoked paprika
- Juice of 1 lime
- ½ cup crumbled cotija cheese
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat to create a flavorful base for the soup.
- Sauté Onion: Add the diced onion to the pot and cook until it softens and becomes translucent, about 5 minutes, to build depth in flavor.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add Corn and Spices: Pour in the corn kernels along with the chicken or vegetable broth, chili powder, and smoked paprika, stirring to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes to allow the flavors to meld and the corn to tenderize.
- Blend Soup: Carefully blend about half of the soup using an immersion blender or countertop blender to create a creamy texture while keeping some corn kernels whole for added texture.
- Add Cream and Lime: Stir in the heavy cream and freshly squeezed lime juice to enrich the soup and add a bright citrus note.
- Season: Taste and adjust seasoning with salt and black pepper as needed to balance the flavors perfectly.
- Serve: Ladle the soup into bowls and garnish with crumbled cotija cheese and chopped fresh cilantro for an authentic Mexican touch.
Notes
- Add diced jalapeños for extra heat if you prefer a spicier soup.
- Queso fresco can be used as a substitute for cotija cheese, offering a milder taste.
- Serve the soup with crispy tortilla strips for added texture and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
