MEXICAN STREET CORN SOUP
This Mexican Street Corn Soup is creamy, smoky, and bursting with flavour. Inspired by elote, it combines sweet corn, spices, and cheese into a cosy, comforting dish perfect for weeknights or festive meals.
Ingredients
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 4 cups corn kernels fresh, frozen, or canned and drained
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Salt and black pepper to taste
- 3 cups chicken or vegetable broth
- ½ cup heavy cream or Mexican crema
- ¼ cup mayonnaise optional, for extra richness
- ½ cup crumbled cotija cheese or feta
- 2 tablespoons chopped cilantro
- Juice of 1 lime
Optional Garnishes:
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
- Tajín or chili powder
Instructions
Sauté the Base:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook another minute.
Add Corn and Spices:
- Stir in corn, chili powder, smoked paprika, cumin, salt, and pepper. Cook for 2–3 minutes to toast the spices.
Simmer the Soup:
- Add broth and bring to a simmer. Cook uncovered for 10–15 minutes to let flavours develop.
Blend (Optional):
- For a smoother texture, blend half of the soup using an immersion blender or transfer to a blender and return to the pot.
Finish with Creaminess:
- Stir in heavy cream and mayonnaise (if using). Simmer for another 2–3 minutes. Add lime juice, cotija cheese, and chopped cilantro.
Serve:
- Ladle into bowls and top with optional garnishes. Serve hot with crusty bread or tortilla chips.
Notes
Make Ahead: Prepare the soup a day in advance and reheat gently for even better flavour.
Customising the Flavour: Add diced jalapeños for heat or mix in shredded chicken for extra protein.
Serving Suggestions: Serve with warm tortillas, crusty bread, or a fresh salad.
Allergy-Friendly Options: Use dairy-free alternatives for cream and cheese to make it vegan-friendly.
Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.