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Mexican Street Corn Soup

Bowl of Mexican Street Corn Soup
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This Mexican Street Corn Soup takes the classic flavors of elote and transforms them into a comforting and flavorful soup. It’s creamy, smoky, and topped with all the traditional fixings for an irresistible bowl.

Ingredients

Scale
  • 6 ears of corn, husks and silk removed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional toppings: extra cotija cheese, cilantro, lime wedges, chili powder

Instructions

  1. Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are lightly charred, about 10-15 minutes. Let cool slightly, then cut the kernels off the cob.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. Add the corn kernels, vegetable broth, chili powder, and smoked paprika to the pot. Bring to a simmer and cook for 10 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  5. Return the soup to the pot and stir in the heavy cream, lime juice, salt, and pepper. Heat gently until warmed through.
  6. Ladle the soup into bowls and top with cilantro, cotija cheese, and your favorite toppings.
  7. Serve immediately.

Notes

For a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also use frozen corn if fresh corn is not available. If you are using frozen corn, there is no need to grill it.

Find it online: https://busymomsimplenutrition.com/mexican-street-corn-soup/