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There is something utterly magical about the comforting warmth and vibrant flavors packed into this Elote Soup Recipe. Inspired by the beloved Mexican street corn, this soup is a creamy, spiced celebration of sweet corn, smoky chilies, tangy lime, and rich cotija cheese. It brings together simple ingredients in an irresistibly creamy broth that feels like a cozy hug on a chilly day or a festive crowd-pleaser any time of year. Whether you crave a bowl full of nostalgia or a new twist on classic corn chowder, this Elote Soup Recipe delivers every spoonful with bright, fresh, and savory goodness.
Ingredients You’ll Need
Getting started with this Elote Soup Recipe is a breeze because it uses straightforward, accessible ingredients that work together to build complex flavor, satisfying texture, and vibrant color. Each ingredient plays a distinct role in creating that authentic taste and silky consistency you’ll want to come back to again and again.
- 4 cups corn kernels (fresh or frozen): The heart of the dish, offering natural sweetness and crunch that define the soup’s character.
- 1 tablespoon olive oil: For sautéing and developing a subtle depth of flavor from the aromatics.
- 1 small onion (chopped): Adds sweetness and a gentle bite when softened.
- 2 garlic cloves (minced): Brings aromatic warmth and a savory edge.
- 1 teaspoon chili powder: For that hint of smoky spice that ties the soup to its Mexican street food roots.
- 1/2 teaspoon smoked paprika: Elevates smokiness while contributing a beautiful color.
- 1/4 teaspoon cayenne pepper (optional): Adds a subtle kick to brighten the overall flavor without overwhelming.
- 4 cups low-sodium chicken or vegetable broth: The rich base that transforms the corn into a luscious soup.
- 1/2 cup sour cream: Gives the soup its creamy, tangy silkiness.
- 1/4 cup mayonnaise: Boosts richness and smooth texture, rounding out the flavors.
- 1/2 cup crumbled cotija cheese (plus more for topping): The signature salty cheese that ties back to traditional elote flavors.
- 2 tablespoons fresh lime juice: Adds a bright, zesty note that refreshes and balances the richness.
- Salt and pepper to taste: Essential for bringing all the elements into perfect harmony.
- Chopped cilantro, lime wedges, and hot sauce for garnish (optional): Fresh, vibrant toppings for added texture and a personalized flavor boost.
How to Make Elote Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil over medium heat. Add the chopped onion and cook it gently for about five minutes until it becomes soft and translucent. This step creates the gentle sweetness and savory foundation essential to the soup. Toss in the minced garlic, chili powder, smoked paprika, and the optional cayenne pepper, cooking for an additional minute to allow the spices to bloom and release their aroma. This careful layering of flavors is what makes this Elote Soup Recipe truly sing.
Step 2: Add the Corn and Broth
Next, stir in the corn kernels so they are thoroughly coated with the aromatic spices. Pour in your chicken or vegetable broth and bring everything to a boil. Then, reduce the heat and let it simmer gently for 10 to 15 minutes, allowing the flavors to meld beautifully while cooking the corn to tender perfection. This simmering step deepens the taste while creating the perfect base for blending.
Step 3: Blend for Creamy Texture
Using an immersion blender, pulse the soup until mostly smooth, but be sure to leave a bit of texture for that delightful corn bite we all love. This balance between creamy and slightly chunky defines the personality of the Elote Soup Recipe — it’s rich and soothing, yet still full of character.
Step 4: Stir in Dairy and Cheese
Lower the heat and gently stir in the sour cream, mayonnaise, cotija cheese, and fresh lime juice. Let the soup simmer for another five minutes to meld these luscious ingredients into the broth. These final touches bring the creaminess, tanginess, and distinctive salty cheese flavor that capture the spirit of Mexican street corn in a bowl.
Step 5: Season and Serve
Give your soup a final taste and season with salt and pepper as needed. This is your moment to perfect the balance of flavors before ladling the soup into bowls to serve hot and inviting.
How to Serve Elote Soup Recipe
Garnishes
The toppings can elevate your Elote Soup Recipe from wonderful to unforgettable. Sprinkle a little extra crumbled cotija cheese for that salty pop, add freshly chopped cilantro for a herbaceous burst, squeeze a wedge of lime to brighten every bite, and even drizzle some hot sauce if you love a bit of heat. These add-ons transform your soup into a personalized experience with layers of flavor and contrasting textures.
Side Dishes
This soup pairs beautifully with warm, crusty bread or tortilla chips for dipping. You might also want to serve it alongside a fresh green salad or some grilled Mexican street corn to keep the theme going strong. The creamy, spicy notes of the soup complement light or crunchy sides perfectly, making for a well-rounded meal.
Creative Ways to Present
For gatherings, consider serving Elote Soup Recipe in small, individual mason jars or shot glasses as a fun appetizer. You can also top it with crispy bacon bits, roasted pepitas, or a dollop of guacamole to add a surprising twist. Presentation is a fantastic way to showcase this vibrant soup and delight your guests visually as well as in taste.
Make Ahead and Storage
Storing Leftovers
This Elote Soup Recipe keeps well in the refrigerator for up to three days. Store it in an airtight container to preserve its fresh flavors. When ready to enjoy again, just reheat gently on the stovetop or in the microwave, stirring occasionally to keep the texture smooth.
Freezing
You can freeze this soup, but note that the dairy components might separate slightly when thawed. To freeze, cool the soup completely, then transfer it to a freezer-safe container, leaving some space for expansion. It’ll keep for up to two months, making it a perfect make-ahead comfort food for busy days.
Reheating
When reheating your frozen or refrigerated Elote Soup Recipe, warm it slowly over low heat and stir frequently to fully reincorporate the dairy and keep the soup creamy. If it seems a bit thick after reheating, stir in a splash of broth or water to bring it back to the perfect consistency.
FAQs
Can I use canned corn for this Elote Soup Recipe?
Absolutely! While fresh or frozen corn gives the best texture and flavor, canned corn works in a pinch—just be sure to drain it well to avoid adding extra liquid that could dilute the soup’s richness.
Is this soup vegetarian-friendly?
Yes, simply use vegetable broth instead of chicken broth, and the soup remains fully vegetarian without sacrificing any of the delicious flavors.
Can I make this soup spicy?
Definitely! Increasing the cayenne pepper, adding more chili powder, or topping with your favorite hot sauce will give your Elote Soup Recipe an extra fiery kick. Adjust the heat level to your personal taste.
What can I substitute for cotija cheese?
If cotija isn’t available, feta cheese is a wonderful substitute that brings a similar salty and crumbly texture to the soup. Parmesan can work too, but feta is closer in style and flavor.
How can I make this soup creamier without adding more sour cream?
If you want a richer texture without increasing sour cream, try blending a small portion of soaked cashews or adding a splash of heavy cream. These alternatives add creaminess beautifully while keeping the soup balanced.
Final Thoughts
Once you make this Elote Soup Recipe at home, it will quickly become a favorite for cozy nights or special celebrations alike. The way it captures the spirit of Mexican street corn in a warm, creamy bowl is simply irresistible. I encourage you to dive in, customize it with your favorite garnishes, and share this flavorful, comforting soup with friends and family. You’re going to love every bite and the smiles it brings!
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Elote Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Elote Soup is a creamy, flavorful Mexican street corn-inspired soup made with fresh or frozen corn kernels, aromatic spices, and a blend of sour cream, mayonnaise, and cotija cheese. This comforting soup balances smoky, spicy, and tangy flavors, garnished with fresh cilantro, lime wedges, and optional hot sauce for an extra kick. Perfect as a warming appetizer or a light meal.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese (plus more for topping)
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Garnishes
- Chopped cilantro
- Lime wedges
- Hot sauce (optional)
Instructions
- Sauté onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add spices and garlic: Stir in the minced garlic, chili powder, smoked paprika, and cayenne pepper (if using). Cook the mixture for 1 minute to release the flavors, stirring frequently to avoid burning.
- Add corn and broth: Stir in the corn kernels to coat them with the spices. Pour in the low-sodium chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes to meld the flavors.
- Blend the soup: Use an immersion blender to blend the soup until mostly smooth but leaving some texture according to your preference. This step creates a creamy, yet slightly chunky texture reminiscent of traditional elote.
- Add creamy ingredients and cheese: Stir in the sour cream, mayonnaise, crumbled cotija cheese, and fresh lime juice. Return the soup to a low simmer and cook for an additional 5 minutes, stirring occasionally to combine all the flavors evenly.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper. Serve hot and garnish each bowl with extra cotija cheese, chopped cilantro, lime wedges, and optional hot sauce for added heat.
Notes
- For a smokier flavor, grill or roast the corn before adding it to the soup.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Substitute cotija cheese with feta cheese if cotija is unavailable.
