Description
Mexican Street Corn Soup is a creamy, comforting soup inspired by the flavors of elote (Mexican street corn)! This soup combines sweet corn, smoky spices, tangy lime, and a rich, velvety texture, topped with crumbled cheese, cilantro, and a drizzle of crema. It’s the perfect dish to warm you up and add a little flair to your weeknight dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup milk (or more for desired consistency)
- 1 tbsp lime juice (fresh)
- Salt and pepper, to taste
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1/4 cup Mexican crema or sour cream (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened. Add the garlic and cook for another 1-2 minutes, until fragrant. - Season the Soup:
Stir in the smoked paprika, cumin, and chili powder, cooking for 1 minute to toast the spices. - Add Corn and Broth:
Add the corn kernels to the pot, followed by the vegetable or chicken broth. Bring the mixture to a simmer and cook for about 10 minutes, until the corn is tender and the soup has heated through. - Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy (alternatively, you can blend the soup in batches in a regular blender). Leave a few small pieces of corn for texture if desired. - Add Cream and Milk:
Stir in the heavy cream and milk, and adjust the consistency to your liking by adding more milk if needed. Add lime juice, salt, and pepper to taste, and cook for another 3-4 minutes. - Serve:
Ladle the soup into bowls and top with crumbled cotija cheese, cilantro, and a drizzle of crema. Serve with lime wedges on the side for extra tang.
Notes
- You can use frozen or canned corn in place of fresh corn kernels if that’s more convenient.
- For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper.
- For a dairy-free option, use coconut milk and a non-dairy crema substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 560mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg