Description
This Mexican Street Corn Soup is a creamy and flavorful twist on traditional elote. With sweet corn, smoky spices, and tangy cotija cheese, this soup is a comforting delight that captures the essence of Mexican street food.
Ingredients
Scale
Soup Base:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 3 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Hot sauce (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion until softened, then add garlic.
- Cook Corn: Add corn, chili powder, smoked paprika, salt, and pepper. Cook until corn is lightly golden.
- Add Broth: Pour in broth and simmer for 10 minutes.
- Blend: Partially blend the soup for texture.
- Finish: Stir in sour cream, cotija cheese, lime juice, and cilantro. Adjust seasoning and serve hot.
Notes
- For a vegan version, use plant-based sour cream and cheese alternatives.
- You can add diced jalapeños for extra heat or top with crushed tortilla chips for crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
