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
Scale
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.
