Description
This Mexican Street Corn Soup is a creamy and flavorful twist on classic elote. Made with fresh corn, spices, and a touch of lime, this soup is comfort in a bowl.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
Seasonings:
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 jalapeño, seeded and finely chopped (optional)
Garnish:
- ¼ cup crumbled cotija cheese, plus extra for garnish
- 2 tablespoons chopped cilantro, plus extra for garnish
- 1 tablespoon lime juice
Instructions
- Sauté Aromatics: Heat olive oil in a pot, cook onion until soft, add garlic.
- Prepare Soup: Add corn, broth, simmer. Blend until smooth.
- Finish Soup: Stir in cream, sour cream, seasonings. Simmer, then add cheese, cilantro, lime juice, jalapeño.
- Serve: Adjust seasoning, garnish with cotija, cilantro, lime.
Notes
- For a thicker soup, add extra corn before blending.
- To make it spicier, include jalapeño seeds or hot sauce.
- For a dairy-free version, use coconut milk and dairy-free cheese.
