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Creamy Mexican Street Corn Soup (Elote Inspired)

Close-up of a bowl of creamy corn soup topped generously with crumbled white cheese, cilantro, and a lime wedge.
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Make a rich and flavorful soup inspired by Mexican street corn. This recipe is quick to prepare and delivers a comforting, savory taste.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups fresh or frozen corn kernels
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • For Garnish: 1/2 cup crumbled cotija cheese
  • For Garnish: 1/4 cup chopped fresh cilantro
  • For Garnish: Lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  4. Add the corn kernels and broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until mostly smooth, leaving some texture if desired. Alternatively, carefully transfer batches to a standard blender and return to the pot.
  6. Stir in the heavy cream. Heat the soup gently until warmed through; do not boil after adding cream.
  7. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls. Garnish each serving with cotija cheese, fresh cilantro, and serve with a lime wedge on the side.

Notes

  • For a smoky flavor boost, roast the fresh corn on the cob before cutting the kernels off.
  • If you prefer a thinner soup, add more broth until you reach your desired consistency.
  • To make this vegetarian, use vegetable broth and omit any chicken if using in the base.

Nutrition

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