Description
A creamy and flavorful soup that captures the essence of Mexican street corn (elote), featuring sweet corn, savory spices, and a touch of lime.
Ingredients
- 4 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for richer flavor)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped cilantro, crumbled cotija cheese, lime wedges, a drizzle of sour cream or crema, chopped jalapeño
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, chili powder, and cumin, and cook for another minute until fragrant.
- Add the corn kernels and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender.
- Carefully transfer about half of the soup to a blender (or use an immersion blender). Blend until smooth, then return to the pot.
- Stir in the milk (or half-and-half) and heat gently, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like cilantro, cotija cheese, lime wedges, sour cream, or jalapeño.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the onion mixture.
- If using fresh corn, you can grill or roast some of the kernels before adding them to the soup for an extra smoky flavor.
- This soup can be made ahead of time and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican