Description
This Mexican Street Corn Soup offers a creamy, flavorful twist on the classic elote dish. Packed with sweet corn, smoky spices, and tangy cotija cheese, this soup is a comforting and satisfying meal perfect for cozy nights.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 4 cups chicken or vegetable broth
For Garnish:
- ½ cup sour cream
- ½ cup crumbled cotija cheese (plus more for topping)
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Saute Aromatics: In a large pot, heat butter and olive oil. Cook onion until softened, then add garlic.
- Add Corn and Spices: Stir in corn, chili powder, smoked paprika, cumin, salt, and pepper. Cook to bloom spices.
- Cook Soup: Pour in broth, bring to boil, then simmer for 10-15 minutes.
- Blend and Finish: Use immersion blender, then stir in sour cream, cotija cheese, cilantro, and lime juice. Simmer briefly, adjust seasoning, and serve hot.
Notes
- For a spicier version, add diced jalapeño or hot sauce.
- Heavy cream can be used instead of sour cream for a richer texture.
- Pair with tortilla chips or crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
