Creamy Mexican Street Corn Soup Recipe

Creamy Mexican Street Corn Soup is a rich, flavorful soup inspired by the popular Mexican street food, Elote. This comforting soup combines sweet corn, smoky spices, and creamy ingredients to create a delicious dish that’s perfect for any occasion. Whether you’re looking for a hearty appetizer or a main course, this soup will warm you up and satisfy your taste buds. Let’s dive into the recipe!

Preparing the Soup Base

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and chopped jalapeño (if using) and cook for another 2 minutes until fragrant.
2. Add the Corn: Add the corn kernels to the pot and stir to combine with the onion mixture. Cook for about 5-7 minutes, allowing the corn to slightly caramelize.
3. Add the Spices and Broth: Sprinkle the smoked paprika, ground cumin, chili powder, salt, and black pepper over the corn mixture. Stir to coat the vegetables evenly with the spices. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.

Blending the Soup

1. Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired consistency. For a creamier texture, blend until smooth. If you prefer a chunkier soup, blend only half of the mixture.
2. Add Cream and Milk: Pour in the heavy cream and milk, stirring to combine. Allow the soup to simmer for another 5 minutes, letting the flavors meld together.
3. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice as needed.

Serving the Soup

1. Ladle and Garnish: Ladle the soup into bowls. Top each serving with a dollop of sour cream, a sprinkle of crumbled cotija cheese, chopped cilantro, and a dash of smoked paprika or chili powder.
2. Serve with Lime: Serve the soup hot with lime wedges on the side for an extra burst of citrus flavor.

Tips for Success

• Fresh Corn: If using fresh corn, consider grilling the corn cobs before cutting off the kernels for added smoky flavor.
• Blending: For a smoother soup, blend longer, or use a high-speed blender. For a chunkier texture, blend only partially or use a potato masher.
• Spice Level: Adjust the amount of jalapeño and chili powder to control the heat level to your preference.

Variations

• Mexican Crema: Substitute sour cream with Mexican crema for a slightly tangier topping.
• Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version of this soup.
• Roasted Poblano: Add roasted poblano peppers to the soup for an additional layer of smoky flavor.

Conclusion

Creamy Mexican Street Corn Soup is a delightful dish that brings the vibrant flavors of Mexican street corn into a comforting bowl of soup. With its combination of sweet corn, smoky spices, and creamy textures, this soup is sure to become a favorite in your household. Serve it as an appetizer or a main course, and enjoy the rich, satisfying flavors with every spoonful. Garnish with your favorite toppings and savor the taste of this delicious Mexican-inspired soup!

Yield: 6

Creamy Mexican Street Corn Soup Recipe

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Creamy Mexican Street Corn Soup is a rich, flavorful soup inspired by the popular Mexican street food, Elote. This comforting soup combines sweet corn, smoky spices, and creamy ingredients to create a delicious dish that's perfect for any occasion. Whether you're looking for a hearty appetizer or a main course, this soup will warm you up and satisfy your taste buds. Let's dive into the recipe!

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Prep Time 10 minutes

Cook Time 45 minutes

Ingredients

• 4 Tablespoons butter
• 1 medium yellow onion (finely chopped (1½ cups))
• 1 rib celery (finely chopped (½ cup))
• 1 medium poblano pepper (seeded, stemmed, and finely chopped (½ cup))
• 4 cloves garlic (minced)
• 1 Tablespoon chile powder (plus more for topping)
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3 medium yukon gold potatoes (about 1lb., peeled and cut into ½-inch pieces)
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• ½ cups crumbled cotija cheese
• 1 Tablespoon lime juice
• Kosher salt and pepper (to taste)
• ¼ cups cilantro (minced, plus more to garnish)
• ½ cups Mexican crema or sour cream
• Lime wedges (for serving)

Instructions

• In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.

• Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.

• Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.

• Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.

• Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.

• Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.

• Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.

Nutrition Information:

Amount Per Serving: Calories: 380