Description
This Mexican Street Corn Soup is a creamy and flavorful twist on classic elote. Packed with corn, spices, and a hint of heat, this vegetarian soup is perfect for a cozy night in or as a starter for your next Mexican-inspired meal.
Ingredients
Scale
For the Soup:
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
For Serving:
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Optional toppings: extra cotija, cilantro, lime wedges, chili powder
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until softened. Add garlic, jalapeño, corn, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes.
- Cook Soup: Pour in vegetable broth, simmer for 10 minutes. Blend partially using an immersion blender. Stir in heavy cream and sour cream, heat through. Add lime juice, cotija cheese, and cilantro.
- Adjust Seasoning and Serve: Adjust salt and pepper. Serve hot with toppings if desired.
Notes
- For a spicier soup, keep jalapeño seeds or add hot sauce.
- Substitute crema for sour cream and feta for cotija if needed.
- Soup can be made ahead and reheated for deeper flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg
