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Mexican Street Corn Soup

A comforting and creamy Mexican Street Corn Soup that transforms the beloved street food 'Elote' into a cozy dish perfect for gatherings or winter evenings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk Substitute with plant-based milk if desired.
  • 1 teaspoon chili powder Adjust according to taste.
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
For Garnish
  • Fresh cilantro For garnish
  • Lime wedges For serving

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 3 minutes, or until softened. Toss in the minced garlic and cook for another minute until fragrant.
  2. Stir in the corn kernels. If using canned corn, make sure to drain them first. Sauté for about 5 minutes to bring out the sweetness.
  3. Add 4 cups of vegetable broth to the pot and bring it to a gentle boil.
  4. Stir in the chili powder, cumin, salt, and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld wonderfully.
  5. If you prefer a smoother texture, use an immersion blender to purée about half the soup, leaving some corn intact for texture.
  6. Stir in your choice of heavy cream or coconut milk and heat for another 5 minutes.
  7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Enjoy your delightful Mexican Street Corn Soup!

Notes

If you love heat, consider adding jalapeños during the sauté stage for a spicy kick! Cool the soup before storing, sealed in an airtight container for up to 4 days, or freeze for up to 3 months. Avoid boiling after adding the cream to ensure it doesn't curdle.