Description
A delicious and creamy Mexican Street Corn Soup that captures the flavors of elote in a comforting bowl. This vegetarian and gluten-free soup is packed with corn, spices, and a touch of tangy cotija cheese, creating a rich and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- chopped jalapeño (optional)
- hot sauce to taste (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until soft, then add garlic.
- Cook Corn: Add corn, chili powder, smoked paprika, cumin, salt, and pepper. Caramelize corn for 5 minutes.
- Add Broth: Pour in broth, bring to a boil, then simmer for 10–15 minutes.
- Blend: Partially blend soup for creaminess, leaving some corn whole.
- Finish: Stir in sour cream, cotija cheese, and lime juice. Heat through and adjust seasoning.
- Serve: Garnish with cilantro, cheese, lime, jalapeño, or hot sauce.
Notes
- For a richer version, add 1/4 cup heavy cream with the sour cream.
- You can grill fresh corn first for added smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
