Description
Experience the vibrant flavors of Mexican Street Corn Soup, a delightful combination of sweet, smoky corn and creamy goodness. Perfect for cozy nights or lively gatherings, this soup is quick to prepare and bursts with color and taste. With every spoonful, enjoy the essence of elote in a warm, comforting bowl that’s sure to impress your guests and evoke fond memories.
Ingredients
Scale
- 4 cups fresh or frozen sweet corn kernels
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 8 oz cream cheese
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup crumbled queso fresco or feta cheese
- 1 tsp smoked paprika
- 1 tsp chili powder (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes). Add minced garlic and sauté until fragrant.
- Stir in corn, smoked paprika, and chili powder (if using). Cook for an additional 5-7 minutes until corn caramelizes slightly.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes, allowing flavors to meld.
- Remove from heat; let cool slightly before blending until smooth using an immersion blender or regular blender.
- Return blended soup to pot over low heat. Stir in cream cheese until melted. Add lime juice, season with salt and pepper as needed, then serve hot garnished with queso fresco and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 40mg
Keywords: - For added richness, roast the corn beforehand. - Customize with toppings like diced avocado or extra spices for a personal touch. - Store leftovers in an airtight container for up to four days; reheat gently on the stove.