This Elote Corn Soup is like a warm hug in a bowl! With sweet corn, creamy broth, and a hint of spices, it’s comforting and delicious. Perfect for chilly days!
When I make this soup, I like to top it with crispy bacon and fresh cilantro. It’s a simple way to add some fun and flavor. Plus, who can say no to bacon? 😋
Key Ingredients & Substitutions
Corn: Fresh corn on the cob brings bright sweetness, but frozen corn works well too. If you can find canned corn, that’s fine too—just drain and rinse it to reduce sodium. I prefer fresh for the flavor boost!
Onion: Yellow onions add a nice base flavor. If you’re all out, shallots could be a nice alternative. They’ll lend a bit of sweetness as well.
Jalapeños: These add heat! You can swap them for poblano peppers for less spice, or omit them entirely if you prefer a milder soup. Or, for more kick, try serrano peppers!
Cotija Cheese: This crumbly cheese is key for that authentic elote flavor. Feta cheese is a good substitute, providing a similar texture and saltiness. You could also use queso fresco if you can find it.
Heavy Cream: For a lighter option, swap with half-and-half, whole milk, or even coconut milk for a dairy-free version. Just keep in mind that flavor and creaminess might vary!
How Do You Get the Best Flavor From Your Corn?
To really awaken the flavor of the corn, toasting it a bit is essential! Here’s how to do it:
- After sautéing the onions and peppers, add the corn and cook for 2-3 minutes. Stir frequently to prevent burning.
- This quick toasting enhances its sweetness, making every bite full of flavor!
- Also, don’t skip using the corn cobs in the broth—they add a depth of corn flavor that makes the soup truly special.
Following these steps will ensure your Elote Corn Soup is packed with rich flavors and a comforting texture. Enjoy making it! 😊
How to Make Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 4 ears fresh corn, husked (or 4 cups fresh/frozen corn kernels)
- 1 tbsp vegetable oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced (adjust to taste)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and freshly ground black pepper, to taste
For the Toppings:
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- Juice of 1 lime, plus lime wedges for serving
- Fresh cilantro, chopped, for garnish
- Optional: smoked paprika or extra chili powder for garnish
How Much Time Will You Need?
This Elote Corn Soup takes about 15 minutes to prepare and 30 minutes to cook, for a total of 45 minutes. Just enough time for the flavors to blend and come together in this tasty dish!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, cut the kernels off the cobs into a bowl. Set the cobs aside; they’ll be used in the broth for extra flavor.
2. Sauté the Base:
In a large pot, heat the vegetable oil or butter over medium heat. Add in the chopped onion, minced garlic, and jalapeño peppers. Sauté everything together until the onion is soft and translucent, which should take about 5 minutes.
3. Toast the Corn:
Now, add the corn kernels to the pot and mix well. Allow the corn to cook for 2-3 minutes. This will lightly toast it and enhance the sweetness!
4. Simmer the Soup:
Next, pour in the chicken or vegetable broth. Don’t forget to add those corn cobs you set aside! This will add an amazing flavor to the soup. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.
5. Blend for Texture:
After simmering, remove the corn cobs and discard them. If you have an immersion blender, blend about half of the soup until smooth while keeping some chunky bits for texture. If you don’t have one, carefully transfer half the soup to a blender, blend until smooth, and return it to the pot.
6. Add Cream & Seasoning:
Stir in the heavy cream, ground cumin, chili powder, and lime juice. Let it simmer for another 5 minutes. Taste your soup and season with salt and pepper as needed!
7. Serve and Garnish:
Serve the soup hot in bowls. Top with crumbled cotija cheese, fresh cilantro, and a sprinkle of smoked paprika or chili powder, if you like. Don’t forget those lime wedges on the side!
8. Enjoy!
Dig in and savor the comforting, creamy, and spicy flavors of this Elote Corn Soup. It’s a delightful twist on traditional Mexican street corn!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and will work perfectly in this recipe. Just add it directly to the pot, and there’s no need to thaw it beforehand.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of jalapeño peppers or omit them entirely. For added heat, you can include more jalapeños or add a pinch of cayenne pepper when seasoning the soup.
Can I Make This Soup Vegetarian?
Yes, simply substitute the chicken broth with vegetable broth and you have a delicious vegetarian version! You can also enhance the flavor with additional herbs and spices.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to maintain a smooth consistency.
