Description
A creamy and flavorful Mexican Street Corn Soup, inspired by the popular elote, featuring sweet corn, spicy chilies, and a touch of lime.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 4 cups corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup milk or half-and-half
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Optional toppings: cotija cheese, sour cream or Mexican crema, extra cilantro, lime wedges, chili powder
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and jalapeño (if using) and cook for 1 minute more until fragrant.
- Stir in corn kernels, vegetable broth, cannellini beans, chili powder, cumin, and smoked paprika. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
- Stir in milk or half-and-half, cilantro, and lime juice. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and serve hot with your favorite toppings.
Notes
- For a spicier soup, leave some or all of the jalapeño seeds in.
- If you don’t have cannellini beans, pinto beans or great northern beans can also be used.
- Adjust the amount of milk or half-and-half to achieve your desired creaminess.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican