This Mexican Street Corn Soup captures all the bold, vibrant flavors of traditional Mexican street corn (elote) in a comforting, creamy soup form. It features sweet corn, smoky spices, creamy cheese, and a hint of lime, making it perfect for a cozy meal with a kick of zesty flavor.

Ingredients:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 4 cups corn kernels (fresh or frozen)

• 4 cups chicken broth or vegetable broth

• 1 cup heavy cream or half-and-half

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• Salt and pepper to taste

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

• 1/4 cup chopped fresh cilantro

• Juice of 1 lime

• Optional toppings: additional Cotija cheese, chopped cilantro, lime wedges, and a drizzle of Mexican crema or sour cream

Directions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the corn kernels and cook for about 5 minutes, allowing the corn to soften slightly.

4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes to let the flavors meld.

5. Using an immersion blender, blend the soup partially to your desired consistency some texture is nice to keep the bite of corn.

6. Stir in the heavy cream, chili powder, smoked paprika, salt, and pepper. Simmer for another 5 minutes.

7. Remove from heat and stir in the crumbled Cotija cheese, fresh cilantro, and lime juice.

8. Serve hot with optional toppings like extra Cotija, cilantro, lime wedges, and a drizzle of crema or sour cream.

Nutrients (per serving, approximate):

• Calories: 250-300

• Protein: 6-8g

• Carbohydrates: 25-30g

• Fat: 15-20g

• Fiber: 3-4g

• Sodium: varies depending on broth and added salt