Creamy Mexican Street Corn Soup Ultimate
This Creamy Mexican Street Corn Soup captures the flavors of elote in a comforting and satisfying bowl. The combination of sweet corn, smoky char, creamy broth, and vibrant toppings creates a symphony of flavors. It's easy to customize and perfect for a cozy weeknight meal or a crowd-pleasing appetizer.
Equipment
- Grill or oven
- Baking Sheet (if roasting)
- Cutting board
- sharp knife
- Large pot or Dutch oven
- Blender or immersion blender
- Small bowl
- Measuring cups and spoons
- Ladle
Ingredients
- 6 ears fresh corn, shucked or 6 cups frozen corn, thawed
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced optional
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 6 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 2 limes, juiced
- ½ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled
- Salt to taste
- Pepper to taste
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- Extra chili powder for sprinkling
- Extra cotija cheese for topping
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat or your oven to 400°F (200°C).
- If grilling, grill the corn, turning occasionally, until kernels are slightly charred, about 8-10 minutes. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through. Let cool slightly. If using frozen corn, sauté in a dry pan for a few minutes to get a little color.
- Stand the cooled corn upright on a cutting board and use a sharp knife to cut the kernels off the cob.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the chili powder and cumin and cook for 30 seconds, until fragrant.
- Add the corn kernels and chicken broth to the pot. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the blended soup to the pot.
- Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
- Gently heat through, but do not boil. Stir in the chopped cilantro and crumbled cotija cheese.
- In a small bowl, combine the mayonnaise and sour cream (or Mexican crema).
- Ladle the Creamy Mexican Street Corn Soup into bowls.
- Drizzle with the mayonnaise mixture, sprinkle with extra chili powder and cotija cheese, and garnish with fresh cilantro. Serve with lime wedges for squeezing.
Notes
Grilling or roasting the corn adds a wonderful smoky flavor. For a spicier soup, leave the seeds in the jalapeño or add cayenne pepper. To make it vegetarian/vegan, use vegetable broth, omit cotija or use a vegan cheese alternative, and use coconut cream instead of heavy cream. This soup can be made ahead and stored in the refrigerator for up to 3 days. It can also be frozen, but the texture may change slightly due to the cream. If freezing, omit the cream until after thawing and reheating. Don't over blend the soup. Consider adding shredded chicken, black beans, or grilled shrimp for a heartier meal. Add diced green chilies for a kick. A dash of smoked paprika can enhance the smoky flavor if you can't grill the corn. Queso fresco or Monterey Jack can be used in place of cotija cheese. Consider adding roasted red peppers, zucchini, or poblano peppers for extra flavor and nutrients.