Mexican Street Corn Soup
This creamy Mexican Street Corn Soup is inspired by traditional elote, featuring sweet roasted corn, garlic, onion, warming spices, cream cheese, and cotija cheese in a rich, comforting broth. Finished with fresh lime juice and cilantro, it's an easy one-pot meal that's perfect for weeknight dinners or cozy lunches.
Equipment
- Large Dutch oven or soup pot
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring Cups
- Measuring spoons
- Immersion blender or regular blender
- Ladle
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 jalapeño seeded and diced
- 6 cups sweet corn kernels
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 4 ounces cream cheese softened
- 1 cup heavy cream
- ¾ cup crumbled cotija cheese
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Optional Garnishes
- Roasted corn kernels
- Crumbled cotija cheese
- Chopped cilantro
- Chili powder
- Tortilla strips
- Lime wedges
- Jalapeño slices
Instructions
- Heat the butter and olive oil in a large soup pot over medium-high heat.
- Add the corn and cook for 8-10 minutes until lightly charred, stirring occasionally.
- Remove about 1 cup of the roasted corn and set aside for garnish.
- Add the diced onion and jalapeño to the pot and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute.
- Add the chili powder, smoked paprika, cumin, salt, and black pepper. Stir for 30 seconds.
- Pour in the chicken broth and bring the soup to a boil.
- Reduce the heat and simmer for 15 minutes.
- Blend about two-thirds of the soup with an immersion blender, leaving some whole corn for texture.
- Stir in the cream cheese until completely melted.
- Add the heavy cream and cotija cheese, stirring until smooth.
- Mix in the fresh lime juice and chopped cilantro.
- Simmer for 2-3 minutes over low heat without boiling.
- Taste and adjust the seasoning if needed.
- Ladle into bowls and garnish with the reserved roasted corn, extra cotija cheese, cilantro, chili powder, tortilla strips, and lime wedges if desired. Serve warm.
Notes
Nutrition Information (Per Serving - Approximate)
- Calories: 410
- Protein: 13g
- Carbohydrates: 34g
- Fat: 26g
- Saturated Fat: 14g
- Cholesterol: 70mg
- Sodium: 720mg
- Fiber: 5g
- Sugar: 10g
