This Elote Corn Soup is a warm, comforting treat! It blends sweet corn, creamy goodness, and a hint of spice, all topped with cheese and lime. Yum!
It’s like summer in a bowl! I love enjoying it on chilly evenings. You can even add some tortilla chips for extra crunch! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn is the star here, offering sweetness and texture. If fresh isn’t available, frozen corn works perfectly fine. It’s just as tasty and saves you some prep time!
Butter or Olive Oil: Either option is great for sautéing, but I find butter adds a wonderful richness. For a dairy-free version, stick with olive oil.
Onion and Garlic: A must for flavor! Yellow onions are my go-to, but you can also use white onions or shallots. Garlic powder can substitute fresh garlic in a pinch.
Jalapeño: It adds heat, but if you’re sensitive to spice, feel free to leave it out. You can use bell pepper for a crunch without the heat instead.
Broth: Chicken broth gives a nice depth to the soup, but vegetable broth can be used for a vegetarian version while still being flavorful.
Milk or Half-and-Half: For creaminess, I love half-and-half! However, any plant-based milk works well if you are looking for a dairy-free option.
Cotija Cheese: This crumbly cheese enhances the dish. Feta is a close substitute, but you can skip this and add nutritional yeast for a vegan twist.
How Do I Get the Perfect Texture When Blending the Soup?
Blending your soup to the right texture can make all the difference. You want it creamy but still a bit chunky for that classic elote vibe. Here’s how:
- For a smooth texture, use an immersion blender right in the pot. If you prefer a few chunks, blend only half of the soup and mix it back in.
- For traditional blending, let the soup cool slightly, then blend in batches in a standard blender. Always vent the lid to avoid splatter.
- After blending, return it to the pot and stir in the milk for that creamy finish without boiling.
By focusing on these tips, you’ll create a delightful soup that captures the essence of elote in a warming and comforting bowl! Enjoy making it your way!
Elote Corn Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 ears fresh corn (or about 4 cups fresh/frozen corn kernels)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 3 cups chicken broth (or vegetable broth)
- 1 cup milk or half-and-half (for creaminess)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 teaspoon chili powder (plus extra for garnish)
- 1/2 cup crumbled cotija or feta cheese (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Sour cream or Mexican crema for garnish (optional)
How Much Time Will You Need?
This delicious Elote Corn Soup takes about 15 minutes to prep and another 30 minutes to cook. So, in about 45 minutes, you’ll have a hearty, flavorful soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by shucking the ears. Use a sharp knife to carefully cut the kernels off the cob. Make sure to reserve a few kernels because they will be great for garnishing later on!
2. Cook the Aromatics:
In a large pot, heat your olive oil or butter over medium heat. Toss in the finely chopped onion and let it cook until it’s softened, about 3-5 minutes. Then, add the minced garlic and chopped jalapeño (if using). Cook for another minute until everything smells incredibly fragrant!
3. Add Corn and Spices:
Now, stir in those delicious corn kernels along with the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook this mixture for about 2 minutes, stirring occasionally to let the spices bloom.
4. Add Broth and Simmer:
Pour in the chicken or vegetable broth and increase the heat to bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 10-15 minutes until the corn is tender and full of flavor!
5. Blend the Soup:
At this point, you can use an immersion blender to blend the soup right in the pot. If you don’t have one, you can carefully transfer the mixture to a blender in batches, blend until smooth, and then return it to the pot.
6. Add Milk and Adjust Seasoning:
Next, stir in the milk or half-and-half and add the lime juice. Warm everything gently but do not bring it back to a boil. Take a moment to taste the soup and adjust the seasoning with salt, pepper, or more lime juice if needed!
7. Serve with Delicious Toppings:
Ladle the soup into bowls and generously top each bowl with the reserved corn kernels. Add a dollop of sour cream or Mexican crema, sprinkle on some crumbled cotija cheese, and garnish with fresh cilantro and a dash of chili powder. It looks beautiful!
8. Optional Finishing Touch:
For an extra zing, serve the soup with lime wedges on the side. Squeeze a bit over your bowl before digging in!
Enjoy your creamy and flavorful Elote Corn Soup that perfectly embodies the essence of the beloved Mexican street corn. It’s a comforting dish that’s sure to warm your heart!
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Frozen corn works really well in this recipe. Just make sure to thaw it before using, and you can skip the step of cutting kernels off the cob!
How Can I Make This Soup Spicier?
If you’d like to add more heat, consider leaving some seeds in the jalapeño or adding a pinch of cayenne pepper. You can also top the soup with sliced fresh jalapeños for an extra kick!
Can I Make This Soup Ahead of Time?
Yes! You can prep the soup and store it in the fridge for up to 3 days. When ready to eat, just reheat gently on the stove. Add a splash of milk if it thickens too much.
What Other Toppings Can I Use?
Feel free to get creative with your toppings! Some great options include avocado slices, crispy bacon bits, or even a sprinkle of your favorite hot sauce for an extra burst of flavor.
