Mexican Street Corn Soup
This creamy and flavorful Mexican Street Corn Soup is inspired by the popular elote street food. It features tender corn, a rich broth, and a tangy-spicy kick.
Equipment
- large pot
- knife
- cutting board
- dry skillet (optional)
- whisk
- blender (optional)
Ingredients
Soup Ingredients
- 4 cups corn kernels fresh or frozen
- 2 tbsp unsalted butter
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and minced (optional)
- 6 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 4 oz cream cheese softened
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp lime juice
- salt to taste
- black pepper to taste
Garnish Options
- 1/2 cup Cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- lime wedges
- diced avocado
- hot sauce for serving
Corn Puree (optional)
- 1 cup corn kernels
- 1/2 cup broth
Instructions
Prepare the Corn (optional step for enhanced flavor)
- If using fresh corn, cut the kernels off four cobs; if using frozen, thaw them. For extra flavor, you can char some of the corn in a dry skillet.
Sauté Aromatics
- In a large pot, melt butter over medium heat, then add chopped onion and cook until softened. Stir in minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Build the Soup Base
- Add the remaining corn kernels to the pot and cook for 3-5 minutes. Pour in the chicken or vegetable broth, bring it to a simmer, and cook for about 10 minutes.
Creamy Finish
- Reduce heat to low, stir in heavy cream, softened cream cheese, and all the spices. Whisk until the cream cheese is fully melted and incorporated, then stir in the lime juice.
Optional: Blend for Creaminess
- For a smoother soup, carefully transfer 1-2 cups of the soup to a blender and blend until creamy, then stir it back into the pot.
Season and Serve
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish generously with Cotija cheese, fresh cilantro, and lime wedges.
Notes
For a richer corn flavor, roast or char some of the corn kernels before adding them to the soup. If you prefer a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.