This Elote Corn Soup is a creamy, tasty treat that captures the flavors of Mexican street corn in a warm bowl. Made with sweet corn, spices, and a hint of lime, it’s instantly comforting!
Every spoonful brings a smile, especially if you add a sprinkle of cheese on top. Trust me, I always go for the extra cheese! It’s a perfect way to enjoy summer corn all year round.
Key Ingredients & Substitutions
Corn: Fresh sweet corn is key for this soup, as it brings natural sweetness. If fresh corn isn’t available, frozen corn works just fine. I often keep a bag of frozen kernels handy for quick meals!
Broth: Chicken broth adds depth, but you can swap it with vegetable broth for a lighter option. This is a great way to make the soup vegetarian without losing flavor.
Cream: For a creamy texture, I prefer using half-and-half, but you can opt for coconut milk or a dairy-free creamer for a vegan version. Keep in mind this might slightly change the flavor.
Cheese: Cotija cheese adds a nice salty bite. If you can’t find it, feta is a good substitute. I sometimes mix in some mozzarella for creaminess, too!
How Do I Blend the Soup for Creaminess?
Blending some of the soup is key for that smooth, creamy texture while keeping bites of corn intact. If you’re using an immersion blender, just blend lightly in the pot. If you prefer a traditional blender, remember to let it cool a bit, then blend safely in batches.
- Blend about half of the soup to keep a nice chunky texture.
- Be careful with hot liquids in the blender; always remove the steam cap and cover with a towel!
For an even creamier experience, try adding a bit more cream at the end. Just remember to mix gently and warm it back up without boiling!
Enjoy making this delightful Elote Corn Soup!
How to Make Elote Corn Soup
Ingredients You’ll Need:
- 4 ears of fresh corn, kernels removed (or about 3 cups fresh/frozen corn kernels)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika or chili powder (for a mild smoky heat)
- 4 cups chicken broth (or vegetable broth)
- 1 cup cooked shredded chicken (optional, for added protein)
- 1 cup cream or half-and-half
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
- Optional: pinch of cayenne pepper or Tajín seasoning for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 30 minutes to cook. It’s a quick, easy dish that brings the vibrant flavors of elote into a warm, comforting soup. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil or butter in a large pot over medium heat. Once it’s warm, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. This adds a lovely flavor base for your soup!
2. Add Spices and Garlic:
Next, toss in the minced garlic and your choice of smoked paprika or chili powder. Stir and cook for another minute until the garlic is fragrant. This step makes the kitchen smell amazing!
3. Cook the Corn:
Add the fresh corn kernels (or frozen corn) to the pot, stirring everything together. Let it cook for about 3-5 minutes until the corn is slightly tender. The color and sweetness of the corn really come through here!
4. Add Broth and Simmer:
Carefully pour in the chicken broth and bring the mixture to a boil. After it starts bubbling, reduce the heat and allow it to simmer for about 10 minutes. This helps the flavors meld together beautifully.
5. Blend for Creaminess:
Using an immersion blender, blend about half of the soup until it reaches a creamy consistency while leaving some corn pieces whole. If you don’t have an immersion blender, you can transfer half the soup to a countertop blender, blend until smooth, and then return it to the pot. Just be cautious with hot liquids!
6. Stir in Cream and Chicken:
Add the cream (or half-and-half) and shredded cooked chicken, if you’re including it. Heat gently until the soup is warm, taking care not to bring it to a boil again.
7. Season and Garnish:
Remove the pot from heat and stir in the lime juice, seasoning with salt and freshly ground black pepper to taste. The lime juice brightens up the flavors!
8. Serve and Enjoy:
Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a sprinkle of freshly ground black pepper. If you like it spicy, add a dash of cayenne or Tajín for that extra kick. Serve with lime wedges on the side to squeeze over just before enjoying!
Now sit back, enjoy the warmth of your Elote Corn Soup, and relish the fantastic flavors of Mexican street corn in every sip!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient option and still offers great flavor. Just add it directly to the pot without thawing. It’s a perfect substitute when fresh corn isn’t available.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the shredded chicken. You can still enjoy all the wonderful flavors of elote!
Can I Prepare This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance. Just follow the recipe without adding the cream and lime juice. Store it in the fridge, and when you’re ready to serve, reheat it gently and stir in the cream and lime juice for the best flavor.
What’s the Best Way to Store Leftovers?
Store any leftover Elote Corn Soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
