This Elote Corn Soup is like summer in a bowl! It’s creamy and loaded with sweet corn and lime for that fresh taste. Topped with cheese and chili powder, it’s a flavor party!
Honestly, I love it when corn is the star! It’s super easy to make, and perfect for cozy nights or when you need a quick meal. Grab a spoon, and you’re in for a treat! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn is ideal for this soup, bringing natural sweetness and texture. If fresh corn isn’t available, frozen corn works perfectly, too! I like to use a mix of both for added complexity.
Onion: Yellow onions are great for their sweetness, but a white onion can also do the job. If you’re in a pinch, shallots can add a nice flavor as well!
Jalapeño: This adds a nice kick. If you’re sensitive to spice, consider using a milder pepper like a bell pepper or leave it out altogether. For those who love heat, keep the seeds in!
Cotija Cheese: Cotija gives a delicious salty bite. If you’re unable to find it, feta cheese is a good substitute. Parmesan can also work for a different flavor twist.
Mexican Crema: This adds creaminess and a tang. You can swap it with sour cream or even yogurt for a lighter version.
How Do You Achieve the Perfect Blend of Flavors?
One important step is to sauté the onions and jalapeño before adding other ingredients. This helps release their flavors and deepen the soup’s taste.
- Begin by heating the oil or butter in your pot over medium heat.
- Add the onions and jalapeño, stirring until the onions are translucent—this takes about 5 minutes.
- Don’t rush the garlic; add it just before the corn to keep its flavor fresh and vibrant.
- When blending, if using a regular blender, ensure the soup has cooled slightly to avoid splatters. A few chunks of corn can make the texture more interesting!
Following these tips will help you craft a delicious bowl of Elote Corn Soup that everyone will love! 🌽
Elote Corn Soup
Ingredients You’ll Need:
- 4 cups fresh corn kernels (about 5-6 ears) or frozen corn
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 3 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija cheese (plus more for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (plus more for garnish)
- Juice of 1 lime (plus wedges for serving)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Elote Corn Soup will take you about 15 minutes to prepare and about 25 minutes to cook, making it a perfect option for a quick weeknight dinner. Plan for a total of around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and jalapeño (if using). Sauté for about 5 minutes, until the onion becomes translucent and soft. This brings out the flavors beautifully!
2. Add Garlic and Corn:
Now, add the minced garlic to the pot and sauté for another 30 seconds until fragrant. Then, toss in the corn kernels and cook for 5 minutes, making sure to stir occasionally. Feel that sweetness in the air!
3. Season and Simmer:
Next, sprinkle in the ground cumin and chili powder, stirring well to coat the corn and onion mixture. Pour in the broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This will allow all the flavors to meld together!
4. Blend It Up:
Using an immersion blender, carefully puree the soup until it’s mostly smooth but still has a few chunky bits for texture. If you don’t have an immersion blender, let it cool slightly, then blend in batches in a regular blender—just be cautious of hot soup splatters!
5. Stir in Creaminess:
Now, it’s time to make it creamy! Stir in the milk and Mexican crema (or sour cream) until well combined and smooth. This is where the magic happens, transforming your soup into a comforting delight.
6. Finish with Cheese and Lime:
Add the crumbled Cotija cheese and squeeze in the lime juice. Season with salt and pepper to taste, then heat gently until warm—but definitely don’t let it boil again!
7. Serve and Enjoy:
Pour the soup into bowls and garnish with extra corn kernels, crumbled Cotija cheese, a sprinkle of chili powder, and a handful of chopped cilantro. Serve with lime wedges on the side for extra zesty goodness. Enjoy your cozy bowl of Elote Corn Soup!
There you have it! A delightful, creamy soup that brings the flavors of elote right to your table. Perfect for sharing and enjoying with loved ones! 🌽☀️
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and saves prep time. Just use 4 cups of frozen corn kernels instead of fresh. It’s convenient and still delivers the sweet, delicious flavor!
How Can I Store Leftover Soup?
Store any leftover Elote Corn Soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth or milk if needed to adjust the consistency.
What Can I Substitute for Cotija Cheese?
If you can’t find Cotija cheese, feta cheese is a tasty substitute with a similar salty flavor. Alternatively, you can use grated Parmesan for a different twist!
Can I Make This Soup Vegan?
Yes! To make it vegan, use vegetable broth, swap the milk for a plant-based milk like almond or coconut milk, and replace the Mexican crema with a dairy-free sour cream or cashew cream. You can also skip the cheese or use a vegan cheese alternative!
