Go Back

Creamy Mexican Street Corn Soup (Elote Style)

A rich and creamy soup inspired by Mexican street corn, featuring charred kernels, zesty lime, and savory cotija cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 ears fresh corn on the cob kernels sliced off
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup cotija cheese crumbled
  • 2 tbsp fresh cilantro chopped
  • 1 lime juiced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and black pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Immersion blender
  • Sharp knife

Method
 

Cooking Steps
  1. Shuck the corn, remove silks, and slice kernels from the cob, scraping the cobs to extract the milky liquid.
  2. Heat olive oil in a pot over medium heat and sauté the onion for 3-4 minutes until translucent.
  3. Add minced garlic and jalapeño, cooking for 1-2 minutes until fragrant.
  4. Stir in cumin, smoked paprika, and chili powder, toasting for 30 seconds.
  5. Add corn kernels and milky liquid, cooking for 2 minutes to lightly char the corn.
  6. Pour in vegetable broth, bring to a boil, then reduce heat and simmer covered for 20 minutes.
  7. Remove from heat and purée the soup using an immersion blender until smooth.
  8. Stir in heavy cream, cotija cheese, and lime juice over low heat until melted and velvety.
  9. Season with salt and pepper to taste and adjust consistency with extra broth if needed.
  10. Ladle into bowls and garnish with extra cotija, cilantro, chili powder, and lime wedges.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.