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Mexican Street Corn Soup: A Flavorful & Easy Recipe

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Creamy, flavorful Mexican Street Corn Soup, capturing elote’s essence in a comforting bowl. Charred corn, creamy broth, and cotija cheese make it irresistible.

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 slices, tortilla strips, hot sauce

Instructions

  1. Char the Corn: Preheat grill to medium-high heat (or use gas stovetop/broiler). Brush corn with olive oil. Grill, turning, until kernels are lightly charred and softened (10-15 minutes). Cool slightly.
  2. Cut the Kernels: Cut kernels off the cob with a sharp knife. Set aside. Reserve cobs.
  3. Sauté Aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and cook until softened (5-7 minutes).
  4. Add Garlic and Jalapeño: Add garlic and jalapeño (if using) and cook until fragrant (1 minute).
  5. Add Corn Kernels and Cobs: Add corn kernels and cobs to the pot. Stir to combine.
  6. Pour in Broth: Pour in vegetable or chicken broth and bring to a simmer.
  7. Simmer: Reduce heat to low, cover, and simmer for 20-30 minutes.
  8. Remove the Cobs: Remove and discard corn cobs.
  9. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, transfer the soup in batches to a regular blender. Be very careful when blending hot liquids, as they can splatter. Make sure to vent the blender lid to prevent pressure buildup.
  10. Stir in Cream and Seasonings: Stir in heavy cream, cotija cheese, mayonnaise, cilantro, lime juice, chili powder, and smoked paprika. Season with salt and pepper to taste.
  11. Heat Through: Heat the soup through over low heat, stirring occasionally, until warmed. Do not boil.
  12. Ladle into Bowls: Ladle the soup into bowls.
  13. Garnish: Garnish with additional cotija cheese, cilantro, and lime juice. Add optional toppings like avocado, tortilla strips, or hot sauce.
  14. Serve Immediately: Serve hot with lime wedges.

Notes

  • Spice it Up: Add more jalapeño or cayenne pepper for extra heat.
  • Make it Vegan: Substitute heavy cream with coconut or cashew cream. Use vegan mayonnaise and omit cotija cheese (or use vegan alternative).
  • Add Protein: Add shredded chicken, black beans, or chorizo for a heartier soup.
  • Roast the Corn: Roast corn in the oven at 400°F (200°C) for 20-25 minutes until charred.
  • Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.
  • Freezing: Can be frozen, but texture may change. Freeze before adding cream and cheese. Add after thawing and reheating.

Find it online: https://anasrecipes.com/mexican-street-corn-soup/