Mexican Street Corn Soup
A creamy and fragrant soup capturing the essence of summer, inspired by the beloved Mexican street food elote.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned) Tender, sweet bites that set the base for the soup's flavor.
- 1 tbsp olive oil Golden and fragrant, bringing richness to the dish.
- 1 small onion, chopped Aromatic and savory, providing depth.
- 2 cloves garlic, minced Pungent and robust, adding warmth.
- 1 cup milk Creamy and smooth for luscious texture.
- 2 cups chicken or vegetable broth Rich goodness that deepens the soup.
- 1/2 tsp chili powder A hint of spice.
- 1/2 tsp cumin Earthy and warm.
- 1/4 tsp smoked paprika Adds a smoky flavor.
- 1/2 cup heavy cream Silky and decadent.
- 1/4 cup crumbled queso fresco Creamy and slightly tangy.
- 1 tbsp lime juice Bright and zesty.
- to taste Salt and pepper For seasoning.
Garnish
- 1/4 cup fresh cilantro, chopped Vibrant and refreshing.
- 1/4 cup chopped red onion Adds a delightful crunch.
- 1/4 cup crumbled tortilla chips Crispy and salty.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent and garlic is fragrant (about 3-5 minutes).
Cooking
- Stir in corn kernels, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1-2 minutes.
- Pour in chicken or vegetable broth and milk, bringing the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally.
- Blend a portion of the soup until smooth, leaving some kernels intact for texture. Stir in heavy cream and lime juice, cooking for another 5 minutes.
Serving
- Ladle the soup into bowls and top with crumbled queso fresco, cilantro, red onion, and tortilla chips.
Notes
Take your time to sauté the onions and garlic for maximum flavor. Adjust seasonings to your liking. Use fresh corn for a better flavor experience.