Smoky Mexican Street Corn Soup
This recipe captures the essence of Mexican street corn (elote) in a comforting, creamy soup. It features a velvety, rich broth with a deep smoky flavor from charred corn, punctuated by sweet kernels and balanced with tangy lime and salty cotija cheese.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Whisk
- Immersion blender or standard blender
- Ladle
Ingredients
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 small jalapeño, seeded and minced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 4 oz cream cheese, softened to room temperature
- ½ cup heavy cream
- 1 lime, juiced
- Salt and freshly ground black pepper, to taste
- For Topping: Crumbled cotija cheese, chopped fresh cilantro, extra chili powder, lime wedges
Instructions
- In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil. Add the corn in a single layer (in batches if needed) and cook without stirring for 2-3 minutes, until a deep brown char develops. Stir and repeat until 30-40% of kernels are charred. Remove corn and set aside.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the pot. Once melted, add the diced onion and minced jalapeño. Sauté for 5-6 minutes until the onion is soft.
- Add the minced garlic and cook for 1 more minute until fragrant. Then, sprinkle in the chili powder, smoked paprika, and cumin. Stir constantly for 30 seconds to bloom the spices.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring. Slowly whisk in the broth until smooth. Bring the mixture to a gentle simmer.
- Return two-thirds of the charred corn to the pot. Simmer for 10 minutes. Use an immersion blender to blend the soup until mostly smooth. Alternatively, blend in batches in a standard blender and return to the pot.
- Turn the heat to low. Whisk in the softened cream cheese until fully melted. Stir in the heavy cream and the reserved whole corn kernels. Heat gently, but do not boil.
- Remove the pot from the heat. Stir in the fresh lime juice. Season with salt and pepper to taste. Serve hot, garnished with crumbled cotija cheese, fresh cilantro, a dash of chili powder, and a lime wedge on the side.
Notes
Variations & Tips:
- **Ingredient Swaps:** If you don't have cotija, crumbled feta is a great substitute. For a lighter soup, use half-and-half instead of heavy cream.
- **Adjusting Heat:** For less spice, use a poblano pepper instead of jalapeño. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- **Flavor Boosts:** For a heartier meal, add shredded rotisserie chicken or cooked, crumbled chorizo to the finished soup.
- **Important Techniques:** Do not under-char the corn; the dark spots are essential for the smoky flavor. Always lower the heat before adding dairy (cream cheese, heavy cream) to prevent curdling. The final squeeze of lime juice is critical to brighten and balance the rich flavors.
- **Ingredient Swaps:** If you don't have cotija, crumbled feta is a great substitute. For a lighter soup, use half-and-half instead of heavy cream.
- **Adjusting Heat:** For less spice, use a poblano pepper instead of jalapeño. For more heat, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- **Flavor Boosts:** For a heartier meal, add shredded rotisserie chicken or cooked, crumbled chorizo to the finished soup.
- **Important Techniques:** Do not under-char the corn; the dark spots are essential for the smoky flavor. Always lower the heat before adding dairy (cream cheese, heavy cream) to prevent curdling. The final squeeze of lime juice is critical to brighten and balance the rich flavors.