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Creamy Mexican Street Corn Soup (Elote Style)

A close-up of a creamy, yellow Mexican street corn soup topped generously with crumbled white cheese and fresh cilantro.
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Make this quick Mexican Street Corn Soup for a comforting weeknight dinner. It captures the zesty, creamy flavor of authentic elote in a simple stovetop recipe ready in under 30 minutes.

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 chicken broth
  • 2 cups frozen or canned corn kernels (drained if canned)
  • 1 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup crumbled Cotija cheese, plus more for topping
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • For Garnish: Fresh cilantro, lime wedges, crispy 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.
  3. Pour in the chicken broth and add the corn kernels. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow flavors to combine.
  4. Stir in the heavy cream, Monterey Jack cheese, and Cotija cheese. Stir constantly until the cheese melts and the soup thickens slightly. Do not let the soup boil after adding the cream.
  5. Remove the pot from the heat. Stir in the fresh lime juice. Season with salt and pepper to your taste.
  6. Ladle the Mexican Street Corn Soup into bowls. Top each serving with extra crumbled Cotija cheese, chopped cilantro, and serve with lime wedges and crispy tortilla strips on the side.

Notes

  • For a slow cooker version, combine all ingredients except the cream and shredded cheese in the slow cooker. Cook on low for 4-6 hours. Stir in the cream and shredded cheese during the last 30 minutes of cooking.
  • If you want to add chicken, cook 1 cup of shredded cooked chicken breast and stir it in with the broth in Step 3.
  • For a dairy-free option, substitute the heavy cream with full-fat coconut milk and use a dairy-free alternative for the Cotija and Monterey Jack cheeses.

Nutrition

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