This elote corn soup is a warm hug in a bowl! It’s creamy, sweet, and bursts with delicious corn flavors, topped with a sprinkle of cheese and cilantro.
Making this soup is like hosting a mini fiesta in your kitchen! I love serving it with tortilla chips for a crunchy kick—so yummy and fun!
Key Ingredients & Substitutions
Corn: Fresh corn kernels are key for natural sweetness. If using frozen corn, opt for a sweet variety. Canned corn works too, but rinse it first to reduce sodium levels.
Onion: A small onion provides depth. Shallots or leeks can also work for a milder flavor.
Jalapeño: This adds a bit of heat. If you want less spice, omit it or use a milder pepper like a bell pepper. For more heat, leave some seeds in.
Chicken Broth: Use vegetable broth for a vegetarian version. Homemade broth enhances flavor, but store-bought works great too.
Milk or Half-and-Half: For a lighter soup, substitute with almond milk or oat milk. You can also use coconut milk for a unique flavor.
Cotija Cheese: Authentic, but if unavailable, feta cheese is a good alternative. Parmeasan can also work for nice umami notes.
How Do I Get the Perfect Soup Consistency?
Achieving the ideal soup texture is all about balancing creaminess and chunkiness. Use an immersion blender for easy blending right in the pot. Blend until you get small bits of corn while keeping some whole kernels for texture.
- Cook onions and garlic first to develop flavor, then add corn and spices.
- Simmer with broth to meld flavors. Remember, chicken or vegetable broth enhances taste!
- Blend carefully; it’s okay to leave some chunks for a rustic feel.
- Stir in milk slowly to reach your desired creaminess; avoid boiling after adding to prevent curdling.
With these tips, your soup will be comforting and delicious every time!
Delicious Elote Corn Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup milk or half-and-half (for creamier texture)
- 1 cup shredded cooked chicken (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime (plus lime wedges for garnish)
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon chili powder or cayenne pepper (optional)
- Sour cream or Mexican crema for topping (optional)
How Much Time Will You Need?
This Elote Corn Soup takes about 15 minutes of preparation and about 25 minutes of cooking. Total, you’ll need around 40 minutes to get this flavorful dish on the table—perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, stir in the minced garlic and jalapeño, cooking for another minute or two until it’s fragrant and lively in the pot.
2. Add the Corn and Spices:
Toss in the fresh corn kernels along with the ground cumin, smoked paprika, salt, and black pepper. Stir things up and cook for about 3-5 minutes, allowing the corn to soften slightly and release its amazing flavors.
3. Bring It to a Simmer:
Pour in the chicken or vegetable broth and turn up the heat to bring the soup to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 10 minutes. This step helps all the delicious flavors meld together!
4. Get the Right Consistency:
Using an immersion blender, gently puree the soup until you reach your desired texture. You want some whole corn kernels for that rustic vibe, so don’t blend it completely! If you don’t have an immersion blender, you can carefully transfer half of the soup into a regular blender, puree, and then return it to the pot.
5. Stir in the Creaminess:
With the soup still on low heat, stir in the milk or half-and-half, along with the optional shredded chicken. Warm it gently without boiling, so it stays creamy and delicious.
6. Finish with Lime and Seasoning:
Once everything is heated through, take the pot off the heat and mix in the fresh lime juice. Taste and adjust the seasoning with salt and pepper for that perfect flavor!
7. Serve & Garnish:
Serve the soup hot in bowls and top each serving with a generous sprinkle of crumbled cotija cheese, fresh cilantro, and a dash of chili powder or cayenne if you like a bit of heat. Don’t forget the lime wedges for an extra zesty kick!
8. Optional Toppings:
If you want to take it over the top, add a dollop of sour cream or Mexican crema for creaminess and a pop of flavor. Enjoy your delicious bowl of Elote Corn Soup!
This soup is not just comforting; it’s a delightful way to enjoy the classic flavors of elote all year round!
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely! Frozen corn is a great alternative and can save you prep time. Just make sure to thaw it before adding it to the soup, or you can throw it in directly; just keep in mind it may take a little longer to cook.
How Can I Make the Soup Vegetarian?
To make this soup vegetarian, simply replace chicken broth with vegetable broth and omit the shredded chicken. You can add more beans or additional vegetables for protein and texture!
What’s the Best Way to Store Leftover Elote Corn Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it on the stovetop or in the microwave, adding a splash of milk if it thickens too much.
Can I Add More Spices or Ingredients?
Definitely! Feel free to customize the soup by adding extra spices like chili powder or smoked paprika for more depth, or toss in beans, bell peppers, or other veggies to suit your taste!
