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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.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 6 servings
Plat: Appetizer, Soup
Cuisine: Mexican
Calories: 450
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Husk the corn and remove the kernels. Set aside.
  2. Dice the onion and mince the garlic.
  3. Seed and chop the jalapeño.
Grilling the Corn
  1. 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.
  2. Once grilled, slice the kernels off the cob and set aside.
Cooking
  1. In a large pot, heat olive oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic and cook for an additional minute.
  3. Stir in the chopped jalapeño and cook for about a minute.
  4. Add the vegetable broth and grilled corn kernels to the pot.
  5. Bring to a simmer and then pour in the heavy cream and chili powder.
  6. Let it simmer for another 5 minutes. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls, top with crumbled cotija cheese, and garnish with fresh cilantro and lime wedges.
  2. Optional: Blend the soup with an immersion blender for a creamier texture if desired.
  3. Top with avocado slices or tortilla strips for added crunch.

Notes et conservation

Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Reheat on low heat to prevent cream separation.