Mexican Street Corn Soup
A comforting and hearty soup capturing the vibrant flavors of traditional elote, perfect for warm gatherings or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- Juice of 1 lime
- Fresh chopped cilantro, for garnish
- Crumbled cotija cheese, for topping (optional)
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the corn: Stir in the corn kernels and chili powder. Cook for about 5 minutes, allowing the corn to heat and slightly char, enhancing the flavor.
- Pour in the broth: Add the chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Blend for creaminess: With an immersion blender (or in batches with a regular blender), blend the soup until it reaches your desired level of creaminess. Leave some corn whole for texture if desired.
- Add coconut milk: Stir in the coconut milk and lime juice. Let it heat through for another 2-3 minutes. Taste and adjust seasoning with salt and pepper.
- Serve and garnish: Ladle the soup into bowls. Top with crumbled cotija cheese, fresh cilantro, and extra lime wedges if desired. Enjoy warm!
Notes
Don’t overcook the corn and adjust spice levels to your preference. Fresh ingredients enhance flavor. Store leftovers in an airtight container.