Mexican Street Corn Soup is a rich and delicious dish. It draws inspiration from Elote, a favorite Mexican street food. This soup has roasted corn, creamy cheese, and a touch of spice. It’s the perfect comfort food for any season. Whether you’re looking for a cozy winter meal or a fresh summer dish, this soup is a must-try.
Why You’ll Love This Recipe
Rich and Creamy: Cheese, sour cream, and milk create an ultra-creamy soup.
Easy to Make: Simple ingredients and minimal prep time.
Full of Flavor: Loaded with smoky, spicy, and tangy flavors.
Customizable: Can be made vegetarian, spicy, or even keto-friendly!
Ingredients List
Main Ingredients:
4 cups corn (fresh, canned, or frozen)
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
4 cups chicken or vegetable broth
1 cup milk or heavy cream
1/2 cup sour cream
1 cup Cotija cheese (or feta)
1 lime, juiced
Salt & pepper to taste
Garnishes:
Fresh cilantro, chopped
Crumbled Cotija cheese
Lime wedges
TajÃn seasoning (optional)
Jalapeño slices (optional)
Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Step-by-step Instructions
Step 1: Roast the Corn
If you’re using fresh corn, char the kernels in a dry skillet. Cook them over medium heat for around 5 minutes until they turn slightly brown.
If using canned or frozen corn, drain and pat dry before roasting.
Step 2: Sauté the Aromatics
Melt butter in a large pot over medium heat.
Add diced onions and cook until translucent (about 3-4 minutes).
Stir in garlic, chili powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
Step 3: Simmer the Soup
Add the roasted corn and stir well.
Pour in the broth and bring to a boil.
Reduce heat and let it simmer for 10-12 minutes.
Step 4: Blend and Thicken
Use an immersion blender to partially blend the soup (leave some chunks for texture).
Stir in the milk, sour cream, and half of the Cotija cheese.
Let it simmer for another 5 minutes.
Step 5: Season and Serve
Add lime juice, salt, and pepper to taste.
Serve hot, garnished with cilantro, Cotija cheese, lime wedges, and a sprinkle of TajÃn.
Tips for Making It Perfect
Char the Corn: This adds a smoky, street-style flavor.
Use High-Quality Cheese: Cotija gives the best authentic taste, but feta or Parmesan work too.
Don’t Over-Blend: A slightly chunky texture makes the soup more satisfying.
Adjust Thickness: Add more milk for a thinner soup or blend more for a creamier version.
You Can Try These Different Variations
Spicy Version
Add diced jalapeños or a dash of hot sauce.
Use spicy chili powder or cayenne pepper.
Vegan Version
Replace butter with olive oil.
Swap milk and sour cream for coconut milk and cashew cream.
Use vegan cheese or nutritional yeast.
Protein-Packed Version
Add shredded chicken, cooked shrimp, or black beans.
Keto-Friendly Version
Use heavy cream instead of milk.
Skip the lime juice to reduce carbs.
Nutritional Facts (Per Serving)
Calories: 280
Protein: 9g
Carbs: 35g
Fat: 14g
Fiber: 4g
Sugar: 7g
(Note: Nutritional values are approximate and may vary based on ingredients used.)
FAQs
Can I make this soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
Can I freeze Mexican Street Corn Soup?
Yes! Let the soup cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat on the stove.
What can I serve with this soup?
This soup pairs well with grilled chicken, tacos, quesadillas, or a fresh green salad.
Can I use frozen corn?
Absolutely! Just thaw and drain it before roasting.
Conclusion
Mexican Street Corn Soup is a creamy, flavorful twist on the classic Elote that’s easy to make and incredibly delicious. Whether you’re craving something warm and comforting or looking for a dish to impress guests, this soup is a winner. Try different variations to suit your taste, and enjoy a bowl of street corn magic.