Description
This Mexican Street Corn Soup is a creamy and flavorful twist on the classic elote. Packed with corn, spices, and topped with cotija cheese, this soup is a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 4 cups low-sodium chicken or vegetable broth
For Serving:
- ½ cup sour cream
- ½ cup crumbled cotija cheese, plus extra for topping
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- Hot sauce to taste (optional)
Instructions
- Prepare the Soup: Heat butter and olive oil in a large pot. Sauté onion until softened, then add garlic and cook briefly. Add corn, spices, and broth. Simmer for 10 minutes.
- Blend the Soup: Remove from heat and blend half the soup until creamy. Leave some corn whole for texture.
- Finish the Soup: Stir in sour cream, cotija cheese, cilantro, and lime juice. Adjust seasoning if needed.
- Serve: Top with extra cheese, cilantro, and hot sauce, if desired.
Notes
- For extra richness, add a splash of heavy cream.
- If cotija is unavailable, feta cheese makes a good substitute.
- To make it vegetarian, use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 30 mg
