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–+ servings

Mexican Street Corn Soup

A delightful and creamy soup inspired by the popular street food elote, featuring sweet corn, savory spices, and a touch of cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Essential Ingredients
  • 2 tablespoons Olive oil for sautéing
  • 1 small Onion diced
  • 2 cloves Garlic minced
  • 4 cups Corn kernels fresh, frozen, or canned
  • 4 cups Vegetable broth for soup base
  • 1 teaspoon Chili powder for spice
  • 1 teaspoon Cumin to enhance flavor
  • Salt and pepper to taste
  • 1 cup Heavy cream for creaminess
  • 1/2 cup Cotija cheese crumbled
  • 1/4 cup Cilantro chopped
  • 1 Lime juiced
  • Avocado diced, for garnish
  • Extra cotija cheese for garnish

Equipment

  • large pot
  • immersion blender

Method
 

  1. Prepare the corn by cutting kernels off the cob or measuring out frozen/canned corn.
  2. Heat olive oil in a large pot over medium heat, sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for 1 minute.
  3. Add corn kernels, vegetable broth, chili powder, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Blend the soup until smooth.
  4. Stir in heavy cream and heat through for another 5 minutes. Adjust seasoning, then add cotija cheese, cilantro, and lime juice. Serve hot, garnished with avocado and extra cotija cheese.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 8gFat: 24g

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