Mexican Street Corn Soup
A vibrant and creamy soup that captures the essence of the beloved Mexican street food, elote.
Ingredients
Main Ingredients
- 4 cups fresh corn (or 2 cans of corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Garnishes
- Fresh cilantro, for garnish
- Crumbled feta cheese, for garnish
- Lime wedges, for serving
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Throw in the minced garlic and stir until fragrant.
- Stir in the fresh or canned corn, cumin, chili powder, salt, and pepper. Let it cook for about 5 minutes, allowing the corn to caramelize a little.
- Pour the vegetable broth into the pot, stirring well. Bring the mixture to a gentle simmer and let it cook for 15 minutes, allowing all the flavors to meld together.
- After simmering, use a blender or immersion blender to puree the soup until smooth. If you prefer a chunky texture, leave some corn intact for that delightful bite!
- Return the blended soup to the pot over low heat, and stir in the heavy cream. Let it warm through for about 5-7 minutes.
- Ladle the creamy soup into bowls and garnish with crumbled feta cheese, fresh cilantro, and a squeeze of lime for that zesty finish.
Notes
For perfecting the soup, consider using half-and-half or coconut milk for a lighter alternative. Adjust the spices based on your heat preference. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.