Mexican Street Corn Soup 

This hearty soup brings the vibrant flavors of Mexican street corn (elote) into a comforting bowl. With its creamy base, smoky charred corn, and zesty toppings, it's a delightful twist on a classic favorite. Perfect for cozy nights or entertaining guests, this soup is sure to impress.

Full Recipe:

Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 6 cloves garlic, minced

• 1½ teaspoons chili powder

• 1½ teaspoons ground cumin

• ½ teaspoon paprika

• ¼ teaspoon ground coriander

• 4 (15 oz) cans corn kernels, drained

• 32 oz vegetable broth

• ½–1 cup heavy cream

• 2 tablespoons lime juice

• Kosher salt and freshly cracked pepper, to taste

• Garnishes:

• Chopped fresh cilantro

• Crumbled cotija cheese

• Lime wedges

• Sour cream or Mexican crema

Directions

1. Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

2. Add Spices: Stir in chili powder, cumin, paprika, and ground coriander. Cook for 1 minute to bloom the spices.

3. Incorporate Corn and Broth: Add the drained corn kernels and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes, allowing flavors to meld.

4. Blend Soup: Using an immersion blender, blend about half of the soup until smooth. Alternatively, transfer half of the soup to a blender, purée until smooth, and return to the pot.

5. Finish Soup: Stir in heavy cream and lime juice. Season with salt and pepper to taste. Simmer for an additional 5 minutes.

6. Serve: Ladle the soup into bowls and garnish with chopped cilantro, crumbled cotija cheese, a dollop of sour cream or Mexican crema, and a wedge of lime.

Nutritional Information (per serving, based on 8 servings)

• Calories: Approximately 300 kcal

• Fat: 20g

• Carbohydrates: 30g

• Protein: 6g

• Fiber: 4g

• Sugar: 10g