Elote Corn Soup is a warm and creamy delight that brings the flavors of Mexican street corn right to your bowl! With sweet corn, spices, and a splash of lime, it’s simply irresistible.
It’s like summer in a cup! I love topping mine with crunchy tortilla chips and fresh cilantro. Trust me, you’ll want to cozy up with this soup on chilly nights! 🌽🥣
Key Ingredients & Substitutions
Corn: Fresh corn gives the best sweetness! If it’s out of season, canned or frozen corn can work too. You can also use a mix of corn types for added flavor.
Onion: Yellow onion is my go-to for a gentle sweetness. If you prefer a sharper taste, try red onion. For a milder flavor, green onions can also be a great option.
Jalapeño: Use this for a hint of heat! If you want it spicier, add more or use serrano peppers. For no heat, just skip this ingredient entirely.
Cheese: Cotija is traditional for this dish, but feta works beautifully as a substitute due to its similar crumbly texture. Cream cheese is another option for a richer flavor!
Half-and-half vs. Heavy Cream: I often use half-and-half for a lighter soup, but heavy cream gives a richer, creamier texture. Choose based on your preference!
How Do I Make the Soup Creamy Without Overdoing It?
A smooth and creamy texture is key to this soup. The trick is in the blending! After simmering, the reserved corn cobs add flavor, while the blended corn gives the texture.
- Use an immersion blender for easy pureeing right in the pot. If you don’t have one, carefully transfer batches to a standard blender.
- Blend until smooth, but you can leave some corn bits for a bit of texture if you like.
- After blending, stir in cream gradually. This allows you to control the creaminess!
Adjust the thickness by adding more broth if it’s too thick at the end. Enjoy your creamy corn creation!
How to Make Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 6 ears of corn, husked (or about 6 cups fresh corn kernels)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 4 cups vegetable or chicken broth
- 1 cup half-and-half or heavy cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For Toppings:
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, juiced
- Chili powder or Tajín seasoning, for garnish
How Much Time Will You Need?
This delicious Elote Corn Soup will take you about 15 minutes to prep and around 30 minutes to cook, so the total time is around 45 minutes. It’s quick and easy to make, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by using a sharp knife to carefully cut the kernels off the corn cobs. Place the corn kernels into a bowl and set them aside, but don’t toss away the cobs! You’ll need them for flavor.
2. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion, minced garlic, and jalapeño (if using). Cook this mixture for about 3-4 minutes, stirring occasionally, until the onion becomes soft and fragrant.
3. Add the Corn:
Now it’s time to add the reserved corn kernels to the pot. Cook everything together for an additional 5 minutes, stirring often. You want the corn to soften and get slightly golden.
4. Create the Soup Base:
Add the reserved corn cobs back into the pot and pour in the vegetable or chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20-25 minutes. This will allow all of those delicious flavors to mingle!
5. Blend the Soup:
Once the simmering time is up, carefully remove the corn cobs and discard them. Now it’s time to blend the soup until it’s smooth and creamy! You can use an immersion blender right in the pot or transfer the soup in batches to a regular blender and puree.
6. Add Cream and Season:
Stir in the half-and-half or heavy cream, along with the ground cumin, smoked paprika, salt, and pepper. Heat the soup over low heat until it’s warmed through. Adjust the seasoning to your liking!
7. Finish with Lime:
Remove the soup from heat and stir in the fresh lime juice for that zesty kick.
8. Serve and Enjoy:
To serve, ladle the soup into bowls. Top each bowl with crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajín. If you like, add some extra corn kernels on top for garnish!
Enjoy your warm, rich, and creamy Elote Corn Soup that’s packed with flavors reminiscent of Mexican street corn! 🍜🌽
Can I Use Frozen Corn Instead of Fresh?
Absolutely! If fresh corn isn’t available, you can use frozen corn. Just add it directly to the pot without thawing first; use about 4-5 cups to match the equivalent of fresh corn.
How Can I Make the Soup Vegetarian or Vegan?
To make this soup vegetarian, just use vegetable broth instead of chicken broth and stick with half-and-half or non-dairy creamer. For a vegan option, substitute the half-and-half with coconut milk or another plant-based cream and skip the cheese.
What’s the Best Way to Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Spicier?
Yes! If you prefer more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper. You could also include diced chipotle peppers for a smoky kick!
