Mexican Street Corn Soup is a vibrant and comforting twist on the classic Mexican elote (street corn). This creamy soup captures the essence of grilled corn coated in smoky spices, tangy cheese, and fresh lime juice—all transformed into a luscious, warming bowl perfect for any season. Combining fresh corn kernels with aromatic spices like smoked paprika and cumin, the soup delivers a balance of sweetness, creaminess, and a gentle kick of heat from jalapeño. Garnished with crumbly Cotija cheese and a sprinkle of chili powder, this soup offers an authentic taste of Mexican street food in an easy-to-make, hearty dish.

Ingredients:

• 6 ears fresh corn (kernels removed, about 5 cups)
  
  

• 2 tablespoons butter
  
  

• 1 small onion, diced
  
  

• 2 cloves garlic, minced
  
  

• 1 jalapeño pepper, seeded and finely chopped (optional)
  
  

• 4 cups chicken or vegetable broth
  
  

• 1 cup heavy cream
  
  

• 1/2 cup sour cream
  
  

• 1 teaspoon smoked paprika
  
  

• 1/2 teaspoon ground cumin
  
  

• Salt and freshly ground black pepper, to taste
  
  

• 1/4 cup fresh cilantro, chopped
  
  

• 1 lime, cut into wedges
  
  

• Cotija cheese or feta, crumbled (for garnish)
  
  

• Chili powder or Tajín seasoning (for garnish)
  
  

Directions:

1. Remove the corn kernels from the cobs using a sharp knife and set aside.
   
   

2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
   
   

3. Stir in the garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
   
   

4. Add the corn kernels, smoked paprika, and cumin. Cook for 5-7 minutes, stirring occasionally, until the corn softens and the spices are fragrant.
   
   

5. Pour in the chicken or vegetable broth and bring the soup to a gentle simmer. Cook for 10-15 minutes to let the flavors meld.
   
   

6. Using an immersion blender, partially puree the soup, leaving some corn chunks for texture. Alternatively, blend half the soup in batches and return it to the pot.
   
   

7. Stir in the heavy cream and sour cream. Heat through gently without boiling. Season with salt and pepper to taste.
   
   

8. Remove from heat and stir in the chopped cilantro.
   
   

9. Serve hot, garnished with crumbled Cotija cheese, a sprinkle of chili powder or Tajín seasoning, and a squeeze of fresh lime juice.
   
   

Nutritional Information (per serving, approx.):
• Calories: 250 kcal
• Total Fat: 18 g
• Saturated Fat: 10 g
• Cholesterol: 55 mg
• Sodium: 700 mg
• Total Carbohydrates: 20 g
• Dietary Fiber: 3 g
• Sugars: 7 g
• Protein: 5 g