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Mexican Street Corn Soup

Bowl of Mexican Street Corn Soup
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This creamy Mexican Street Corn Soup is a comforting and flavorful twist on the classic elote. It’s packed with sweet corn, cotija cheese, and a hint of spice, making it the perfect appetizer or light meal.

Ingredients

Scale
  • 4 ears corn, kernels cut from the cob (about 4 cups)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • Lime wedges, for serving
  • Chili powder, for garnish
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and jalapeño (if using) and cook for 1 minute more.
  3. Stir in corn kernels and cook for 5 minutes, stirring occasionally.
  4. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes, or until corn is tender.
  5. Carefully transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender to blend the soup in the pot.)
  6. Return soup to the pot and stir in heavy cream, cilantro, and cotija cheese. Season with salt and pepper to taste.
  7. Heat through and serve hot, garnished with additional cotija cheese, chili powder, and lime wedges.

Notes

For a smokier flavor, grill the corn before cutting the kernels off the cob. You can also add a dollop of sour cream or Mexican crema for extra richness.

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