Mexican Street Corn Soup is a creamy, flavorful take on the classic elote, transforming grilled corn and traditional Mexican spices into a comforting bowl of soup. This dish combines sweet corn, smoky chipotle, tangy lime, and a hint of cheese for a rich and satisfying meal. Easy to prepare and packed with bold flavors, it’s perfect for warming up on chilly days or serving at casual gatherings.

Ingredients:

• 4 cups fresh or frozen corn kernels
  
  

• 1 tablespoon olive oil
  
  

• 1 small onion, chopped
  
  

• 2 cloves garlic, minced
  
  

• 1 jalapeño, seeded and chopped (optional)
  
  

• 4 cups chicken or vegetable broth
  
  

• 1 cup heavy cream or half-and-half
  
  

• 1 teaspoon ground cumin
  
  

• 1 teaspoon smoked paprika
  
  

• 1/2 teaspoon chili powder
  
  

• Salt and pepper, to taste
  
  

• Juice of 1 lime
  
  

• 1/2 cup crumbled Cotija cheese (or feta as substitute)
  
  

• Fresh cilantro, chopped, for garnish
  
  

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño (if using), and sauté until softened, about 5 minutes.
   
   

2. Add corn kernels, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
   
   

3. Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.
   
   

4. Using an immersion blender, partially puree the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return to pot.
   
   

5. Stir in heavy cream and lime juice. Heat through but do not boil.
   
   

6. Serve hot, topped with crumbled Cotija cheese and fresh cilantro.
   
   

Nutritional Information (per serving, approx., serves 4):

• Calories: 280 kcal
  
  

• Total Fat: 18 g
  
  

• Saturated Fat: 9 g
  
  

• Cholesterol: 60 mg
  
  

• Sodium: 650 mg
  
  

• Total Carbohydrates: 22 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 6 g
  
  

• Protein: 7 g