This Elote Corn Soup is a warm hug in a bowl! It’s creamy, sweet, and packed with fresh corn, giving it a delightful flavor that brightens your day.
Honestly, who can resist the combo of corn and spices? I love serving it with some crunchy toppings—it’s like a party for your taste buds! 🎉
I appreciate how quick it is to whip up this soup. Just blend and simmer, and soon you have a comforting meal perfect for any time of year!
Key Ingredients & Substitutions
Corn: Fresh corn on the cob gives the best flavor. If it’s out of season, frozen corn works too—look for high-quality brands without added sugars.
Onion: A small onion adds sweetness and depth. Yellow onions are my favorite for this soup, but you can also use red or white if that’s what you have.
Jalapeño: If you prefer a milder soup, leave out the jalapeño or use a bell pepper instead. For more heat, add a pinch of cayenne pepper.
Milk or Half-and-Half: If you want a lighter version, use low-fat milk or a dairy-free alternative like coconut milk for creaminess while keeping it dairy-free.
Cotija Cheese: This crumbly cheese is essential for that classic elote flavor. If it’s hard to find, feta or even shredded cheddar can work, just keep in mind the taste will change slightly.
How Do I Achieve the Perfect Creamy Texture?
The key to a beautifully creamy soup lies in the blending process. An immersion blender is super handy here. If you don’t have one, a regular blender works just as well—just be careful with the hot soup!
- When using a blender, allow the soup to cool slightly before blending in batches. Fill the blender only halfway to avoid spills.
- Blend until smooth. For a thicker soup, blend less; for a thinner consistency, blend more.
- After blending, return the soup to the pot and stir in the cream for that delicious richness.
Delicious Elote Corn Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 6 ears fresh corn, husked (reserve some kernels for garnish)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional, for spice)
- 3 cups vegetable or chicken broth
- 1 cup milk or half-and-half
- 1/2 cup crema mexicana or sour cream (plus extra for garnish)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder, plus extra for garnish
- Salt and black pepper, to taste
- 1/4 cup crumbled cotija cheese (plus extra for garnish)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30 minutes to cook. In total, you’ll be enjoying your warm bowl of soup in about 45 minutes. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Prepare the Corn:
Start by standing each ear of corn upright and using a sharp knife to carefully slice the kernels off the cob. Make sure to set aside about 1/2 cup of the kernels for garnish later.
2. Cook the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, minced garlic, and chopped jalapeño if you’re using it. Sauté everything together until the onion becomes translucent, which should take about 5 minutes.
3. Toast the Corn:
Add the corn kernels (excluding the reserved ones for the garnish) into the pot with the aromatics. Cook while stirring occasionally until the corn begins to lightly brown, about 5 to 7 minutes.
4. Add Spices and Broth:
Now it’s time to spice things up! Stir in the ground cumin, chili powder, salt, and black pepper. Pour in the broth, bringing the mixture to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer for 10 to 15 minutes so all the flavors meld together.
5. Blend the Soup:
Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend it, and then return it back to the pot.
6. Add Creaminess:
Stir in the milk (or half-and-half) along with the crema mexicana or sour cream. Warm the soup gently without boiling it. Taste and adjust the seasoning—feel free to add more salt, pepper, or chili powder if you like!
7. Prepare the Garnish:
While the soup simmers, take the reserved corn kernels and sauté them in a small pan until they are lightly charred. This step adds an authentic elote flavor to your soup.
8. Serve:
Ladle the creamy soup into bowls. Top each bowl with the charred corn kernels, a drizzle of crema or sour cream, crumbled cotija cheese, and a sprinkle of chili powder. Don’t forget the chopped cilantro for that fresh pop!
9. Add Lime:
Serve the soup immediately with lime wedges on the side. Squeeze the lime over the soup for a zesty finish that elevates the delicious flavors!
Enjoy your creamy, spicy, and tangy Elote Corn Soup as a comforting appetizer or a delightful light meal! 🌽🥣
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient substitute and retains great flavor. Simply add it to the pot without thawing—just adjust the cooking time slightly if needed for optimal tenderness.
Is It Possible to Make This Soup Dairy-Free?
Yes, you can easily adapt this soup to be dairy-free! Use coconut milk or another plant-based milk in place of dairy milk, and substitute the crema with a dairy-free yogurt or leave it out altogether.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm the soup gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Soup Spicier?
Definitely! If you like heat, try adding more jalapeño, a pinch of cayenne pepper, or even a splash of hot sauce at the end of cooking. Always taste as you go to get it just right!
