Description
A creamy and flavorful Mexican Street Corn Soup, capturing the essence of elote with a comforting, hearty broth.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup milk (or unsweetened almond milk for dairy-free)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped cilantro, crumbled cotija cheese (or vegan feta), lime wedges, a drizzle of hot sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the corn kernels, milk, chili powder, and cumin. Stir to combine.
- Bring the soup back to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Season with salt and freshly ground black pepper to taste.
- Serve hot, garnished with your favorite toppings like cilantro, cotija cheese, lime wedges, and hot sauce.
Notes
- For a thicker soup, you can blend about 1-2 cups of the soup with an immersion blender or in a regular blender before serving.
- Adjust the chili powder and hot sauce to your preferred spice level.
- If using frozen corn, no need to thaw beforehand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican