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Mexican street corn, known as "elote," is a beloved dish that hails from the vibrant streets of Mexico. It features grilled corn on the cob slathered in creamy sauces, dusted with spices, and garnished with cheese and fresh herbs. The irresistible combination of sweet corn, zesty lime, and a hint of chili makes elote a favorite among street food enthusiasts. As the popularity of this summertime staple grows, creative cooks have started to explore new ways of enjoying its flavors beyond the cob.

Mexican Street Corn Soup

Transform your kitchen into a fiesta with this easy and delicious Mexican Street Corn Soup recipe! Capture the vibrant flavors of grilled corn, jalapeños, and creamy goodness in a warm bowl. Perfect for any occasion, this soup brings a comforting taste of summer anytime you crave it. Customize with toppings like queso fresco, avocado, and crispy tortilla strips for extra flair. Experience the joy of Mexican cooking! #MexicanFood #SoupRecipe #ComfortFood #Elote #HealthyEating #CookingAtHome #Foodie
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Ingredients
  

4 cups corn kernels (fresh or frozen)

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, minced (seeds removed for less heat)

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 lime, juiced

Salt and pepper to taste

½ cup crumbled queso fresco (or feta cheese)

¼ cup fresh cilantro, chopped

1 avocado, diced (for topping)

Tortilla strips (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot over medium heat, add a splash of oil. Once hot, add the chopped onion and cook until translucent (about 5 minutes). Stir in the minced garlic, diced red bell pepper, and jalapeño, cooking for an additional 3-4 minutes until softened.

    Add the Corn: Stir in the corn kernels and cook for another 5 minutes, allowing the corn to get slightly caramelized.

      Season the Base: Sprinkle in the smoked paprika and ground cumin. Mix well to combine and let the spices toast slightly, about 1 minute.

        Pour in Broth: Carefully add the vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.

          Blend the Soup: Remove half of the soup and blend it in a blender until smooth, then return it to the pot. This will give the soup a creamy texture while still retaining some whole corn for bite.

            Finish with Cream: Lower the heat and stir in the heavy cream (or coconut milk) and lime juice. Simmer for another 5-10 minutes, adjusting the salt and pepper to taste.

              Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, chopped cilantro, diced avocado, and crispy tortilla strips.

                Garnish & Enjoy: Squeeze additional lime juice on top as desired and enjoy your delicious Mexican Street Corn Soup!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6