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Mexican Street Corn Soup

A steaming bowl of Mexican Street Corn Soup
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This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. Grilled corn, cotija cheese, and a hint of chili create a delicious and easy-to-make soup.

Ingredients

Scale
  • 4 ears of corn, husked
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
  2. 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.
  3. Add corn kernels and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  4. Remove from heat and carefully blend the soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender.
  5. Return the soup to the pot. Stir in heavy cream, cotija cheese, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
  6. Heat gently until warmed through.
  7. Serve garnished with additional cotija cheese and cilantro.

Notes

For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. You can also grill the corn over a gas stove if you don’t have an outdoor grill.

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