This 25-minute Mexican Street Corn Soup is inspired by the delicious flavors of elote – but with a Midwestern spin! It’s loaded with tons of flavor that comes from a handful of simple ingredients – sweet corn (canned, frozen or fresh all work well!), a few key spices, heavy cream, and a splash of lime juice. Garnish with fried tortilla strips and plenty of Cotija cheese for an easy dinner your family will love!
Author: Kylie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8-10 servings
Category: Main Dish
Method: Stove Top
Cuisine: Mexican/American
INGREDIENTS:
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2 tablespoons olive oil
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1 small yellow onion, diced
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6 cloves garlic, thinly sliced
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1.5 teaspoons chili powder
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1.5 teaspoons ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon ground coriander
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4 (15 oz.) cans corn kernels, drained
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32 oz. vegetable broth
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1/2–1 cup heavy cream
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2 tablespoons lime juice
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Kosher salt
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fresh cracked pepper
GARNISH:
- fried tortilla strips
- sliced jalapeno
- fresh chopped cilantro
- sour cream
- cotija cheese
- paprika
- lime wedges
Instructions
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Heat oil in a large pot over medium-high heat.
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Add onion along with a couple of pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
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Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
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Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
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Add half the corn mixture to a blender, along with the vegetable broth. Blend until smooth and creamy.
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Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
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Stir in heavy cream and lime juice, and season to taste with salt and pepper.
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Garnish with your favorites and enjoy.
Nutrition: Serving Size: 1/6 of soup | Calories: 180 | Sugar: 8.3 g | Sodium: 392.5 mg | Fat: 9.8 g | Carbohydrates: 23.5 g | Fiber: 2.6 g
Protein: 4 g | Cholesterol: 11.3 mg