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–+ servings

Mexican Street Corn Soup

A creamy and flavorful soup inspired by the popular Mexican street food, elote, featuring sweet corn, spices, and a hint of lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 ears sweet corn kernels removed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup heavy cream or coconut milk for a vegan option
  • 1 lime juice freshly squeezed
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Toppings
  • 1/2 cup cotija cheese crumbled
  • 1/4 cup cilantro chopped
  • 1 medium jalapeño sliced
  • 1 tablespoon lime zest

Method
 

Prepare the Soup Base
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in the corn kernels, cumin, smoked paprika, and chili powder. Cook for 2-3 minutes.
  4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Blend the Soup
  1. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.
  2. Return the blended soup to the pot over low heat. Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
Serve and Garnish
  1. Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, sliced jalapeño, and lime zest.
  2. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gFiber: 5gSugar: 6g

Notes

For a spicier version, add more jalapeños or a dash of hot sauce.

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