Mexican Street Corn Soup
Mexican Street Corn Soup is a vibrant, comforting dish that brings the festive flavors of elote straight to your bowl. With sweet corn, creamy broth, zesty lime, and crumbly cotija cheese, each spoonful transports you to sunny street fairs filled with tantalizing aromas. Perfect for cozy nights or gathering friends, this easy-to-make soup is sure to impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut cream)
- 2 tbsp freshly squeezed lime juice
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup chopped fresh cilantro
Instructions
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in the corn and cook for an additional five minutes.
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer for ten minutes.
- Blend the soup using an immersion blender until smooth or to your desired texture.
- Return the blended soup to low heat, mix in cream and lime juice, warming for three minutes.
- Season with salt or extra lime juice as needed. Serve topped with cotija cheese and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: For a smoky flavor, grill or roast the corn before adding it to the soup. Customize by adding jalapeños for spice or avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.