MEXICAN STREET CORN SOUP
This Mexican Street Corn Soup is a delicious and creamy soup inspired by the flavors of Mexican street corn (elote). It's perfect for a comforting meal with a spicy kick.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup crumbled Cotija cheese
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, combine the corn, onion, garlic, jalapeño, and broth. Stir to mix.
- Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the heavy cream, Cotija cheese, sour cream, cumin, smoked paprika, salt, and pepper. Cook on low for an additional 10 minutes, or until heated through.
- Serve the soup garnished with fresh cilantro and lime wedges on the side.
Notes
- Roasting Corn: For an extra layer of flavor, you can roast the corn kernels before adding them to the pot. This will give the soup a more authentic street corn taste.
- Spice Level: Adjust the spice level by adding more or fewer jalapeños. For a spicier kick, you can add a diced serrano pepper or a dash of hot sauce.
- Cheese: Cotija cheese is traditional, but you can also use feta or a sharp cheddar if you prefer.
- Texture Variations: If you prefer a chunkier soup, only partially puree the soup, leaving some whole corn kernels for texture.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.