“Mexican Street Corn” Soup

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Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic Mexican street food, “Elote.” This soup captures the creamy, spicy, and tangy flavors of street corn in a warm and hearty bowl.

Ingredients:

  • Corn: Fresh corn kernels (from about 4-5 ears) or frozen corn.
  • Butter: For sautéing.
  • Onion: Diced.
  • Garlic: Minced.
  • Jalapeño: Diced, seeds removed for less heat (optional).
  • Potatoes: Peeled and diced, to add body to the soup.
  • Chicken or vegetable broth: To create the soup base.
  • Heavy cream or milk: For creaminess.
  • Mayonnaise: To mimic the classic Elote topping.
  • Cotija cheese: Crumbled, for a salty, tangy flavor.
  • Chili powder: For spice.
  • Smoked paprika: Adds a smoky depth.
  • Lime juice: For acidity and freshness.
  • Cilantro: Chopped, for garnish.
  • Green onions: Sliced, for garnish.
  • Tortilla strips: Optional, for a crunchy topping.

Preparation:

  1. Sauté the Vegetables:
  • In a large pot, melt the butter over medium heat.
  • Add the diced onion and sauté until softened.
  • Add the garlic and jalapeño, and cook for an additional minute until fragrant.
  1. Cook the Corn and Potatoes:
  • Stir in the corn kernels and diced potatoes.
  • Pour in the chicken or vegetable broth, and bring to a boil.
  • Reduce heat and let the soup simmer until the potatoes are tender, about 15-20 minutes.
  1. Blend the Soup:
  • Use an immersion blender to partially blend the soup, leaving some texture with corn and potato chunks. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  • Stir in the heavy cream or milk, and let the soup simmer for a few more minutes.
  1. Season and Add Toppings:
  • Stir in the mayonnaise until fully incorporated.
  • Add chili powder, smoked paprika, lime juice, and salt to taste.
  • Sprinkle in the cotija cheese, stirring until melted into the soup.
  1. Serve:
  • Ladle the soup into bowls and garnish with additional cotija cheese, chopped cilantro, green onions, and tortilla strips if desired.

Serving:

This Mexican Street Corn Soup is best served hot, with all the toppings that bring the flavors of Elote to life. It’s perfect as a starter or a main course when paired with a fresh salad or warm tortillas.

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