Mexican Street Corn Soup (Elote Inspired Recipe)
This cozy and flavorful Mexican Street Corn Soup takes all the delicious flavors of elote—sweet corn, creamy sauce, chile powder, cotija cheese—and swirls them into a warm and comforting soup form that’s perfect for any time of year. It’s the perfect creamy corn soup for the colder months when you’re craving comfort foods, but it’s just as fitting in summer when fresh sweet summer corn is around.
Equipment
Ingredients
For The Soup
- 2 tablespoon Olive Oil
- 1 large Sweet Onion roughly chopped
- 1 large Poblano Pepper roughly chopped
- 1 large Red Bell Pepper roughly chopped
- 3 cloves Garlic roughly chopped
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- ½ teaspoon Dried Oregano
- 2 cans Corn drained and rinsed (or 6 cobs of grilled corn)
- 8 cups Chicken Broth (or veggie broth)
- 1 8 ounce block Cream Cheese
- 1 large Lime juiced
- 1 tsp Sugar
- ¼ cup Cilantro roughly chopped
Optional Toppings
- Pink Pickled Onions
- Cotija Cheese Crumbled
- Cholula Hot Sauce
- Sour cream or Mexican crema
- Fresh avocado
- Tortilla chips
- Lime wedges
- Pico de Gallo
Instructions
- Heat a large soup pot or dutch over medium heat.
- Add olive oil, onion, poblano pepper, red pepper and a hefty pinch of salt and cook down, stirring often for 3-5 minutes.
- Add in cumin, chili powder and oregano and toast the spices for 1 minute or until fragrant.
- Add the corn and the chicken broth and bring to a simmer for 15 minutes.
- Stir in the cream cheese until melted.
- Finish by adding the sugar, lime juice, and cilantro. Seasoning with more salt and pepper if needed.
- Garnish with toppings like cotija cheese, sour cream or Mexican crema, tortilla chips, avocado or even pico de Gallo.