Print

Mexican Street Corn Soup

Bowl of Mexican Street Corn Soup with toppings
Print Recipe

This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. It’s packed with sweet corn, chili, lime, and cotija cheese for a taste of summer any time of year.

Ingredients

Scale
  • 6 ears of corn, kernels removed (about 4 cups)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Toppings: crumbled cotija cheese, chili powder, lime wedges, cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until corn is tender.
  3. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
  4. Return the soup to the pot. Stir in heavy cream, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
  5. Heat through gently. Serve hot, garnished with crumbled cotija cheese, chili powder, lime wedges, and cilantro.

Notes

For a spicier kick, add a pinch of cayenne pepper to the soup or garnish with a drizzle of hot sauce.

Find it online: https://delilita.com/mexican-street-corn-soup/