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Creamy Mexican Street Corn Soup (Elote Soup)

A creamy and flavorful soup inspired by the Mexican street food elote, filled with the sweetness of corn and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, husked
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. Husk the corn and carefully cut the kernels off the cob.
  2. In a large pot, heat the olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and sauté for another minute until fragrant.
  3. Add corn kernels and vegetable broth to the pot. Bring to a gentle simmer and cook for about 10-15 minutes.
  4. Using an immersion blender or a regular blender, puree the soup until smooth, returning it to the pot if necessary.
  5. Stir in heavy cream, chili powder, and cumin. Season with salt and pepper to taste and heat through on low, avoiding boiling.
  6. Ladle the soup into bowls and top with fresh cilantro and a lime wedge.

Notes

For a spicier soup, consider adding jalapeños or chipotle pepper when blending. Avoid boiling the soup after adding heavy cream to maintain its creamy texture. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.