This Elote Corn Soup is a warm hug in a bowl. It’s creamy and packed with sweet corn and spices, just like the popular street food!
I love serving it with a sprinkle of cheese and lime on top—so tasty! Plus, it feels like summer all year round with each spoonful. 🌽😊
Key Ingredients & Substitutions
Corn: Fresh corn is fantastic for this soup. If it’s not in season, frozen corn works just as well! It’s convenient and often just as sweet. For a unique twist, you could try using canned corn, but remember to rinse it to reduce sodium content.
Onion: A small onion adds flavor, but you could replace it with shallots for a milder taste. If you’re in a hurry, onion powder is another option—just use a teaspoon instead.
Cream: Heavy cream gives a rich flavor, but you can use half-and-half or a plant-based cream if you’re looking for a lighter option or a dairy-free substitute. Mexican crema has a great tang, so if you can find it, go for it!
Cheese: Cotija cheese gives a nice salty flavor, but feta is a great substitute. If you prefer something creamier, goat cheese can also be delicious.
How Do I Achieve the Best Texture for My Soup?
Getting the right texture is key to a great Elote Corn Soup. You’ll want a creamy base but also some corn pieces for that nice bite. Here’s how to do it:
- Blend about half using an immersion blender directly in the pot, or transfer half to a blender for a smooth mix, then return to the pot.
- Leave the other half intact to maintain that wonderful corn texture in your soup.
- Be careful with hot soup in a blender! Allow it to cool slightly before blending, or blend in batches with a towel over the lid to prevent splatters.
What’s the Best Way to Add Flavor?
The spices really make this soup pop! Here are a couple of tips:
- Add cumin and smoked paprika together for a warm flavor. Toasting them in the pan for a minute before adding the corn can amplify their tastes.
- Use fresh lime juice right before serving to brighten all the flavors, making the soup taste fresh and uplifting.
Elote Corn Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups fresh corn kernels (about 4-5 ears of corn) or frozen corn, thawed
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional, for heat)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or Mexican crema
Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Optional Ingredients:
- 2 cups cooked shredded chicken (optional for added protein)
- 1/2 cup crumbled Cotija cheese (or feta cheese as a substitute)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Chili powder or Tajín seasoning, for garnish
Time Needed:
This hearty and flavorful Elote Corn Soup will take about 10 minutes for prep and around 20-25 minutes of cooking time. Overall, you should be enjoying your delicious soup within 35-40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and diced jalapeño (if using) and sauté them until they’re softened, which should take about 3-4 minutes. Then, toss in the minced garlic and cook for another 30 seconds until its aroma is wafting through your kitchen!
2. Cook the Corn:
Next, add in the corn kernels, ground cumin, and smoked paprika. Stir everything together and let it cook for about 5 minutes, stirring occasionally. This will help the corn absorb all that tasty flavor!
3. Simmer the Soup:
Pour in the chicken broth through the mixture and bring it to a simmer. Allow it to cook for around 10 minutes. This is where the magic happens as all the flavors combine beautifully!
4. Blend the Soup:
Now it’s time to get creamy! Use an immersion blender to blend some of the soup directly in the pot, creating a luscious texture while leaving some corn kernels whole for a fun bite. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, then return it to the pot.
5. Add the Cream:
Stir in the heavy cream or Mexican crema. Taste the soup and season it with salt and pepper according to your liking. If you want meaty goodness, fold in the pre-cooked shredded chicken and warm it through.
6. Serve and Garnish:
Finally, ladle your delicious Elote Corn Soup into bowls. Top with crumbled Cotija cheese and chopped cilantro. Add a sprinkle of chili powder or Tajín for an extra kick. And don’t forget a wedge of lime for some zesty flavor just before diving in!
This Elote Corn Soup captures all the delicious flavors of grilled Mexican street corn in a cozy, creamy soup bowl. Enjoy every comforting spoonful! 🌽❤️
Can I Use Different Types of Corn for This Soup?
Absolutely! While fresh corn is ideal for its sweetness, you can also use frozen corn, which is convenient and just as tasty. If you’re in a pinch, canned corn works too—just be sure to rinse well to reduce the sodium.
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply substitute the chicken broth with vegetable broth and skip the shredded chicken. The creamy richness from the heavy cream or Mexican crema will still keep it satisfying!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup as instructed, then let it cool before storing it in an airtight container in the fridge for up to 3 days. When ready to enjoy, reheat it gently on the stove and add a splash of cream to refresh the consistency.
What Can I Use Instead of Cotija Cheese?
If you can’t find Cotija cheese, feta works great as a substitute! For a creamier texture, try goat cheese, which will also add a nice tangy flavor to the soup.