This Elote Corn Soup is a warm, creamy delight that brings the taste of street corn right to your bowl. Packed with sweet corn, spices, and a hint of lime, every spoonful is bursting with flavor!
I love serving this soup with crunchy tortilla chips for dipping. It’s the perfect comfort food on a chilly evening, and it sure beats standing in line at a food truck! 🌽❤️
Key Ingredients & Substitutions
Fresh Corn: The star of this soup! If corn season is over, you can use frozen corn. It’s still sweet and works well, just be sure to thaw it first. Canned corn is another option, but fresh or frozen gives the best flavor.
Cotija Cheese: This crumbly cheese adds a unique flavor. If you can’t find it, feta or queso fresco can be good substitutes. They won’t taste exactly the same, but they will still add creaminess and a bit of saltiness.
Half and Half: If you’re looking for a lighter version, low-fat milk works fine. For a vegan version, try coconut milk or almond cream—both add a nice creaminess, though the flavor will be slightly different.
Spices: Smoked paprika gives that wonderful smoky flavor. If you don’t have it, regular paprika works too. For added heat, feel free to adjust cayenne pepper or skip it if you’re sensitive to spice!
How Do I Get the Perfect Texture in My Soup?
To achieve the right texture, blending part of the soup is key. First, you want some whole corn kernels for a delicious bite, while pureeing other parts creates creaminess. Here’s how to do it:
- When the soup has simmered for 15 minutes, take an immersion blender and blend until it’s the consistency you like. Alternatively, pour half into a blender, blend, and then mix it back.
- If the soup is too thick, add a splash more broth or milk until you reach your desired creaminess.
Blending at the right point ensures your soup maintains rich flavors without becoming too smooth, keeping that delightful corn experience. Enjoy your cooking!
Delicious Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 6 ears of fresh corn (or about 5 cups fresh corn kernels)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth (or vegetable broth)
- 1 cup half and half or heavy cream
- 1/2 cup crumbled cotija cheese (plus more for garnish)
- 1 cup cooked shredded chicken (optional)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Juice of 1 lime (plus lime wedges for serving)
- Salt and freshly ground black pepper to taste
- Chili powder or paprika for garnish
Time Estimate
This Elote Corn Soup will take about 40 minutes from start to finish. You’ll spend around 10 minutes prepping and an additional 30 minutes for cooking, blending, and simmering the soup to perfection!
Step-by-Step Instructions:
1. Preparing the Corn:
Start by husking the corn. Remove the green leafy parts and silky strings. Then, stand each ear of corn upright and use a sharp knife to slice the kernels off the cob. Place the kernels in a bowl, and set them aside!
2. Cooking the Aromatics:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 4 minutes until it becomes translucent. Then, add the minced garlic, smoked paprika, chili powder, and cayenne pepper if you want some heat. Stir everything together and cook for about another minute until the mixture is fragrant.
3. Adding Corn and Broth:
Now, it’s time to add the fresh corn kernels to the pot! Sauté them for about 5 minutes, stirring occasionally. Then, pour in the chicken broth and bring it to a gentle simmer. Let it cook for about 15 minutes to allow all those delicious flavors to blend beautifully.
4. Puréeing the Soup:
Using an immersion blender, purée about half of the soup until it’s creamy, while leaving some of the corn kernels whole for texture. If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot.
5. Adding Cream and Cheese:
Stir in the half and half (or heavy cream) and the crumbled cotija cheese. If you’re using shredded chicken, add that in as well. Stir everything together and let it simmer for another 5 minutes. Don’t forget to season with salt and pepper to taste!
6. Finishing Touches:
Remove the pot from heat and stir in the fresh lime juice and chopped cilantro for that lovely bright flavor.
7. Serving the Soup:
Now it’s time to serve! Ladle the soup into bowls and garnish with additional cotija cheese, a sprinkle of chili powder or paprika, and fresh cilantro. Add lime wedges on the side for a zesty touch!
Enjoy your rich, smoky Elote Corn Soup that captures all the flavors of Mexican street corn in a warm, comforting bowl!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just make sure to thaw it first. It will still give you the sweet, delicious flavor you’re looking for in the soup.
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. The rest of the ingredients are already meat-free!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or cream if it seems too thick.
Can I Prepare This Soup Ahead of Time?
Yes! You can make the soup a day ahead, and it will taste even better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving. If you add cilantro right before serving, it will stay fresh and vibrant!