Mexican Street Corn Soup
A creamy and flavorful soup inspired by the traditional Mexican street food, elote, blending fresh corn with aromatic spices, tangy lime, and topped with crispy garnishes.
Ingredients
Main Ingredients
- 4 cups corn kernels sweetly tender, fresh, frozen, or canned
- 1 tablespoon olive oil rich and inviting
- 1 small onion, chopped sweet and fragrant
- 2 cloves garlic, minced aromatic and zesty
- 1 cup milk creamy and soothing
- 2 cups chicken or vegetable broth savory and warming
- 1/2 teaspoon chili powder spicy and colorful
- 1/2 teaspoon cumin earthy and robust
- 1/4 teaspoon smoked paprika smoky and warm
- 1/2 cup heavy cream luxuriously creamy
- 1/4 cup crumbled queso fresco tangy and crumbly
- 1 tablespoon lime juice zesty and bright
- to taste Salt and pepper for that perfect balance
- 1/4 cup chopped red onion crunchy and colorful, for garnish
- 1/4 cup crumbled tortilla chips crispy and delightful, for garnish
- to taste Fresh cilantro, chopped fresh and aromatic, for garnish
Instructions
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic, stirring gently until the onion becomes translucent and tender.
- Sprinkle in the corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir the mixture for 1 to 2 minutes.
Cooking
- Pour in the chicken or vegetable broth along with the milk. Bring the mixture to a gentle simmer for about 10 minutes.
- Using an immersion blender or regular blender, puree part of the soup, leaving some chunks of corn for texture.
- Return the mixture to the stove, stir in the heavy cream and lime juice, and allow it to cook for another 5 minutes.
Serving
- Ladle warm soup into bowls and top each serving with crumbled queso fresco, freshly chopped cilantro, red onion, and crispy tortilla chips.
Notes
For extra depth of flavor, roast fresh corn before adding to the soup. Adjust seasoning as needed and be cautious not to over-blend the soup.