Description
Creamy, flavorful Mexican Street Corn Soup (Elote Soup) with charred corn, cotija cheese, cilantro, and a hint of spice.
Ingredients
Scale
- 6 ears of fresh corn, husked
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1/2 cup cotija cheese, crumbled, plus more for garnish
- 1/4 cup mayonnaise
- 1/4 cup cilantro, chopped, plus more for garnish
- 1 lime, juiced, plus lime wedges for serving
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional toppings: avocado, tortilla strips, hot sauce
Instructions
- Grilling the Corn: Preheat grill to medium-high heat. Grill husked corn for 10-15 minutes, turning occasionally, until charred and cooked through. Alternatively, roast in a 400°F (200°C) oven for 20-25 minutes, turning halfway through.
- Cutting the Kernels: Once cool, cut the kernels off the cob. Reserve kernels. Keep cobs.
- Sautéing Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Adding Garlic and Jalapeño: Add minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
- Infusing the Broth: Add vegetable broth (or chicken broth) and corn cobs to the pot. Bring to a simmer.
- Simmering the Broth: Reduce heat to low and simmer for at least 20 minutes (longer for more flavor). Remove and discard corn cobs.
- Adding Corn Kernels: Add about two-thirds of the charred corn kernels to the pot. Reserve the remaining kernels for garnish.
- Blending the Soup: Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches, filling the blender only halfway, and vent the lid to allow steam to escape.
- Adding Cream and Cheese: Stir in heavy cream and 1/2 cup of cotija cheese. Heat through gently, but do not boil.
- Seasoning: Stir in lime juice, chili powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
- Preparing the Garnish: In a small bowl, combine mayonnaise and 1/4 cup of chopped cilantro.
- Serving the Soup: Ladle soup into bowls. Top with cilantro-mayonnaise mixture, reserved charred corn kernels, crumbled cotija cheese, and fresh cilantro.
- Optional Toppings: Add diced avocado, crispy tortilla strips, hot sauce, or a squeeze of lime juice.
- Enjoy! Serve immediately with lime wedges.
Notes
- Spice Level: Adjust jalapeño amount to taste. Omit for milder soup, leave seeds in for spicier soup.
- Vegan Option: Use vegetable broth, plant-based heavy cream, omit cotija cheese (or substitute with vegan cheese), and use vegan mayonnaise.
- Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
- Freezing: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may change slightly.
- Smoked Corn: Use smoked corn on the cob for a smokier flavor.
- Adding Protein: Add shredded chicken, black beans, or chorizo for a heartier soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes