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Mexican Street Corn Soup

A creamy and flavorful soup inspired by the beloved Mexican street corn, elote, bringing vibrant flavors and comfort to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen sweet corn
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) coconut milk
  • 1 lime juiced
  • Salt and pepper to taste
Garnishes
  • Fresh cilantro, for garnishing
  • Cotija cheese, for garnishing (optional) Feta cheese can be used as a substitute.
  • Chili powder, for garnishing

Method
 

Preparation
  1. In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and sauté for another minute.
Cooking
  1. Toss in the corn and stir to combine. Pour in the vegetable broth and bring it to a simmer. Let it bubble for about 10 minutes to allow the flavors to meld.
  2. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, then return it to the pot.
  3. Once blended, stir in the coconut milk and lime juice. Add salt and pepper to taste. Let it simmer for another 5 minutes to heat through.
Serving
  1. Ladle the soup into bowls, and top with crumbled cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve hot and enjoy!

Notes

To store, let soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 to 4 days. You can also freeze it for up to 3 months. When ready to enjoy, thaw and reheat, adding a splash of vegetable broth if necessary. For a chunkier texture, blend only half of the soup and leave the rest unblended.