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Mexican Street Corn Soup

Bowl of Mexican Street Corn Soup with Toppings
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This creamy Mexican Street Corn Soup is packed with the vibrant flavors of elote, bringing the taste of summer to your bowl. Topped with cotija cheese, cilantro, and a squeeze of lime, it’s a delicious and satisfying soup any time of year.

Ingredients

Scale
  • 4 ears of corn, kernels removed (about 4 cups)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 lime, cut into wedges
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add corn kernels, chili powder, and cumin to the pot. Cook for 5 minutes, stirring occasionally, until the corn is slightly softened.
  3. Pour in vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the corn is tender.
  4. Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
  5. Return the soup to the pot and stir in heavy cream and mayonnaise. Season with salt and pepper to taste.
  6. To serve, ladle the soup into bowls and top with cotija cheese, cilantro, and a squeeze of lime.

Notes

For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the onion and garlic.

Find it online: https://auntyspices.com/mexican-street-corn-soup/