Mexican Street Corn Soup
A delightful, creamy soup that captures the vibrant flavors of elote, filled with fresh corn, zesty jalapeños, fragrant garlic, and finished with cotija cheese and lime.
Ingrédients
Main Ingredients
- 4 ears ears of corn, husked
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 piece jalapeño, seeded and chopped
- 4 cups vegetable broth Can be substituted with chicken broth
- 1 cup heavy cream Can be substituted with coconut milk or cashew cream
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1/2 cup cotija cheese, crumbled Can substitute with feta cheese or vegan cheese
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- Husk the corn and remove the kernels. Set aside.
- Dice the onion and mince the garlic.
- Seed and chop the jalapeño.
Grilling the Corn
- Heat a grill or grill pan over medium-high heat and grill the corn for about 10 minutes, turning occasionally until the kernels are charred.
- Once grilled, slice the kernels off the cob and set aside.
Cooking
- In a large pot, heat olive oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the chopped jalapeño and cook for about a minute.
- Add the vegetable broth and grilled corn kernels to the pot.
- Bring to a simmer and then pour in the heavy cream and chili powder.
- Let it simmer for another 5 minutes. Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls, top with crumbled cotija cheese, and garnish with fresh cilantro and lime wedges.
- Optional: Blend the soup with an immersion blender for a creamier texture if desired.
- Top with avocado slices or tortilla strips for added crunch.
Notes
Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Reheat on low heat to prevent cream separation.