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Mexican Street Corn Soup

A creamy, comforting soup that captures the delightful flavors of elote, this Mexican Street Corn Soup is perfect for any occasion, with sweet corn, aromatic spices, and garnishes that elevate the dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh, frozen, or canned) These plump, golden bites provide the soup with sweetness and texture.
  • 1 tbsp olive oil Adds richness and helps sauté the aromatic base.
  • 1 small onion, chopped Brings depth of flavor to the soup.
  • 2 cloves garlic, minced Enhances the overall taste with its fragrant profile.
  • 1 cup milk Contributes creaminess, making the soup luxuriously smooth.
  • 2 cups chicken or vegetable broth Forms the soup’s hearty base, infusing it with flavor.
  • 1/2 tsp chili powder Infuses warmth and a hint of spice.
  • 1/2 tsp cumin Provides an earthy, aromatic note.
  • 1/4 tsp smoked paprika Adds a subtle smokiness.
  • 1/2 cup heavy cream For a velvety finish.
  • 1/4 cup crumbled queso fresco A light, creamy cheese that complements the flavors beautifully.
  • 1 tbsp lime juice Provides a zesty brightness that elevates the soup.
  • Salt and pepper to taste Essential for balancing flavors.
  • Fresh cilantro, chopped for garnish Adds a fresh, herbaceous note.
  • 1/4 cup chopped red onion, for garnish Introduces a crunchy texture and an oniony zing.
  • 1/4 cup crumbled tortilla chips, for garnish Brings a satisfying crunch.

Method
 

Preparation
  1. Start by heating the olive oil in a large pot over medium heat.
  2. Once hot, add the chopped onion and minced garlic. Sauté until the onions are softened and translucent.
Cooking
  1. Stir in the corn kernels along with chili powder, cumin, smoked paprika, salt, and pepper. Keep stirring for 1-2 minutes.
  2. Pour in the chicken or vegetable broth and milk, stirring well to incorporate all the ingredients.
  3. Bring the mixture to a gentle simmer and let it bubble away for about 10 minutes, stirring occasionally.
  4. Using an immersion or traditional blender, puree part of the soup to achieve a creamy texture, leaving some chunks of corn for added texture.
  5. Stir in the heavy cream and lime juice, then let it cook for an additional 5 minutes.
Garnishing & Serving
  1. Ladle the soup into bowls and top each serving with crumbled queso fresco, fresh cilantro, chopped red onion, and crumbled tortilla chips.

Notes

For an extra kick, consider adding more chili powder or diced jalapeños. To store, allow cooling before transferring to an airtight container; it can stay in the fridge for up to three days or freeze for three months.