Description
I’ve always had a soft spot for street food, especially the rich, smoky goodness of elote—the Mexican grilled corn slathered in creamy sauces and sprinkled with cheese. One chilly evening, I found myself craving that bold flavor, but without the fuss of grilling. That’s when I decided to whip up this Mexican Street Corn Soup. The moment I took the first spoonful, I was transported back to warm summer nights at local fairs, where the sweet aroma of corn and spices fills the air.
This soup captures all those delightful flavors in a comforting bowl, perfect for a light dinner or a refreshing lunch. It’s incredibly easy to make and surprisingly customizable! Whether you prefer your soup spicy with a kick or mild and creamy, this recipe allows you to adjust everything to your taste. Topped with Cotija cheese, fresh cilantro, and a squeeze of lime, every bite is a celebration of summer, no matter the season. Join me in creating a dish that’s bound to become a family favorite!
Ingredients
- 2 tablespoons Olive or Vegetable Oil
- 6 cups Fresh Corn Kernels
- 1 Chopped Yellow Onion
- 1/4 teaspoon Ancho Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 large cloves Chopped Garlic
- 4 cups Chicken or Vegetable Broth
- 1/2 cup Sour Cream
- 1/2 cup Grated Dry/Aged Cotija Cheese
- 1 tablespoon Fresh Lime Juice
- 1 teaspoon Grated Lime Zest
- 2 tablespoons + 2 teaspoons Chopped Cilantro
- Extra Cotija Cheese
- Reserved Corn Mixture
Instructions
- Sauté Aromatics Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 6 cups of fresh corn kernels, 1 chopped yellow onion, 1/4 teaspoon of ancho chili powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Cook for about 8-10 minutes until the corn is softened and slightly charred.
- Add Garlic Stir in 2 large chopped garlic cloves, cooking for another 2 minutes until fragrant.
- Reserve Corn Mixture Carefully remove 1 1/2 cups of the sautéed corn mixture and set it aside in a bowl.
- Simmer Cobs Add 4 cups of chicken or vegetable broth and the stripped cobs from the corn to the pot. Bring this mixture to a gentle boil and let it simmer for 20 minutes.
- Remove Cobs After simmering, carefully fish out the cobs and discard them.
- Blend Soup Lower the heat and stir in 1/2 cup of sour cream and 1/2 cup of grated Cotija cheese until combined. Then, pour the mixture into a blender or food processor and blend until smooth and creamy.
- Reheat & Finish Pour the blended soup back into the pot and reheat gently. Stir in 3/4 cup of the reserved corn mixture, 1 tablespoon of fresh lime juice, and 2 tablespoons of chopped cilantro.
- Garnish In a small bowl, toss the remaining reserved corn with the zest of 1 lime and a sprinkle of cilantro. Serve the soup hot, topped with this garnished mixture and extra Cotija cheese.
Notes
- Fresh Corn is Key: The main star of this soup is fresh corn on the cob.
- Get Charred Corn Flavor: Charring the corn adds fantastic depth.
- Customize the Heat Level: If you prefer a milder soup, start with just a pinch of ancho chili powder.
- Broth Matters: Use homemade or quality store-bought broth for better flavor.
- Simmering Secrets: Don’t skip simmering the corn cobs in the broth!
- Blend to Perfection: For that velvety texture, pureeing the soup is essential.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Mexican Street Corn Soup