Description
This soup combines the flavors of Mexican street corn (elote) into a creamy, comforting dish.
Ingredients
Scale
- 6 ears of corn, shucked and kernels removed (about 4-5 cups)
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- For topping: cotija cheese, extra cilantro, lime wedges, chili powder
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped red onion and cook until softened, about 5-7 minutes.
- Add minced garlic and corn kernels to the pot. Cook for another 5 minutes, stirring occasionally, until the corn starts to brown slightly.
- Pour in the vegetable broth. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld.
- Remove about 1 cup of the soup solids with a slotted spoon and set aside.
- Using an immersion blender, blend the remaining soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches until smooth.
- Stir in the heavy cream, chopped cilantro, lime juice, chili powder, and smoked paprika. Return the reserved corn and onion mixture to the pot.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Garnish with crumbled cotija cheese, fresh cilantro, a squeeze of lime, and a sprinkle of chili powder before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper with the chili powder.
- If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
- This soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350