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Quick & Creamy Mexican Street Corn Soup (Elote Inspired)

Close-up of a creamy yellow Mexican street corn soup topped generously with crumbled cotija cheese, cilantro, and chili powder.
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Capture the bold, zesty flavors of Mexican street corn (elote) in a rich, comforting bowl. This soup is fast to make and perfect for a weeknight dinner or cozy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 2 cups frozen or canned corn kernels (drained if canned)
  • 1 cup cooked, shredded chicken (optional)
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup crumbled Cotija cheese (or substitute with Parmesan or feta)
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • For Garnish: extra Cotija cheese, fresh cilantro, lime wedges, crushed tortilla strips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth and add the corn kernels. Bring the mixture to a simmer. If using chicken, add it now.
  4. Reduce the heat to low, cover, and let it simmer for 10 minutes to let the flavors combine.
  5. Remove the pot from the heat. Stir in the heavy cream, Cotija cheese, and fresh lime juice until the cheese melts and the soup is creamy.
  6. Season the soup with salt and pepper to your taste.
  7. Ladle the soup into bowls. Top each serving generously with extra Cotija cheese, chopped cilantro, and crushed tortilla strips. Serve immediately with lime wedges on the side.

Notes

  • For a slow cooker version, combine all ingredients except the cream and fresh lime juice in the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir in the cream and lime juice before serving.
  • If you want a thicker soup, mash about 1/2 cup of the corn against the side of the pot before adding the cream, or blend a portion of the soup using an immersion blender.
  • To make this recipe gluten free, confirm your broth and spices are certified gluten free.
  • For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce with the other spices.

Nutrition

Find it online: https://flavorzine.com/mexican-street-corn-soup-recipe/