Description
Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street food, elote. This comforting dish combines sweet corn, smoky chipotle peppers, tangy lime, and creamy cheese, topped with fresh cilantro and a squeeze of lime for a zesty finish. Perfect as a cozy appetizer or hearty lunch, this soup brings vibrant Mexican flavors to your table with an easy stovetop cooking method.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1 teaspoon ground cumin
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For Garnish
- Extra crumbled cotija cheese
- Lime wedges
- Chopped cilantro
- Chili powder or smoked paprika (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and chipotle pepper, cooking for another minute until fragrant.
- Add Corn and Spices: Add the corn kernels and ground cumin to the pot, stirring to combine and allowing the corn to cook slightly, about 3 minutes.
- Add Broth and Simmer: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10-15 minutes to meld the flavors and soften the corn.
- Blend Soup: Carefully use an immersion blender to purée the soup to your desired consistency. For a chunkier texture, only partially blend. Alternatively, transfer portions to a blender, and blend until smooth, then return to the pot.
- Add Cream and Cheese: Stir in the heavy cream or crema, lime juice, chopped cilantro, and crumbled cotija cheese. Heat gently, but do not boil, to allow the cheese to melt slightly and the flavors to combine. Adjust seasoning with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional cotija cheese, chopped cilantro, a sprinkle of chili powder or smoked paprika if desired, and lime wedges on the side for extra brightness.
Notes
- Using fresh corn brings the best flavor, but frozen corn is a great alternative year-round.
- Adjust the amount of chipotle pepper depending on how spicy you like your soup.
- For a vegetarian version, use vegetable broth and ensure crema is vegetarian-friendly or substitute with sour cream.
- You can substitute cotija cheese with feta if unavailable.
- This soup can be made ahead and reheated gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
