Description
A creamy and flavorful Mexican Street Corn Soup, inspired by the popular esquites, featuring sweet corn, creamy broth, and classic elote toppings.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can creamed corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- For Topping:
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges
- Optional: Sour cream or Mexican crema, sliced jalapeños
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 chicken broth and milk. Add the drained corn and creamed corn.
- Stir in the chili powder and cumin. Season with salt and black pepper to taste.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes to allow the flavors to meld.
- For a creamier soup, you can use an immersion blender to partially blend the soup, or carefully transfer about half of the soup to a regular blender and blend until smooth, then return it to the pot.
- Ladle the hot soup into bowls.
- Garnish each serving with crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice. Add optional toppings like sour cream or jalapeños if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you don’t have cotija cheese, feta cheese can be a substitute.
- This soup can be made ahead of time and reheated. The flavors often deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican