Description
This Mexican Street Corn Soup recipe is a creamy and flavorful twist on the classic elote. Packed with corn, spices, and tangy cotija cheese, this soup is a satisfying bowl of comfort with a hint of spice.
Ingredients
Scale
Corn Soup:
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 cup heavy cream (optional)
- Chili powder for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened.
- Add aromatics: Stir in garlic and jalapeño until fragrant.
- Cook corn: Add corn and cook for a few minutes.
- Simmer: Pour in broth, add spices, and simmer.
- Blend: Partially blend the soup with an immersion blender.
- Finish soup: Stir in sour cream, cotija cheese, lime juice, and cream if using. Simmer briefly.
- Adjust seasoning: Taste and adjust as needed.
- Serve: Garnish with cotija, cilantro, chili powder, and lime wedge.
Notes
- Use grilled corn for a smokier flavor.
- Swap sour cream for Greek yogurt for a lighter option.
- Serve with tortilla strips or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
