Description
Mexican Street Corn Soup is a vibrant and comforting dish that captures the essence of classic elote in every spoonful. This creamy, zesty soup features sweet corn, spicy jalapeños, and a bright splash of lime juice, making it perfect for cozy nights or festive gatherings. Easy to prepare in under an hour, this recipe promises to impress with its rich flavors and colorful presentation. Dive into a bowl of warmth that’s sure to satisfy your cravings!
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 2 tablespoons butter (or olive oil)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1–2 jalapeño peppers, diced (seeds removed for less heat)
- 4 cups low-sodium vegetable broth
- 1/4 cup freshly squeezed lime juice
- 4 oz cream cheese (or sour cream)
- 1/4 cup chopped fresh cilantro
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and diced jalapeños; sauté until softened (about 5 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the corn and vegetable broth; bring to a gentle boil. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return the blended soup to low heat and stir in the cream cheese until melted. Add lime juice and season with salt and pepper.
- Serve hot, garnished with fresh cilantro and optional toppings like queso fresco or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg