Mexican Street Corn Soup
A delicious and creamy soup inspired by the iconic Mexican street corn elote, featuring sweet corn, roasted poblano peppers, and a hint of lime.
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh or frozen) Fresh corn gives the best sweetness; if in season, cut kernels off the cob.
- 2 roasted poblano peppers, chopped Roast until charred for added smokiness.
- 1 onion, diced Provides base flavor.
- 3 cloves garlic, minced Adds depth of flavor.
- 4 cups vegetable or chicken broth Enhances the soup's richness.
- 1 cup heavy cream For a creamy texture.
- 1 Juice of 1 lime Add brightness to the flavor.
- Salt and pepper to taste Adjust according to preference.
- Cotija cheese for garnish Adds a creamy and salty touch.
- Chopped cilantro for garnish Adds freshness and color.
Instructions
Preparation
- Gather all ingredients.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté for about 5 minutes until soft.
- Add the chopped roasted poblano peppers, and cook for another 2-3 minutes.
- Pour in the sweet corn and stir, cooking for a few more minutes.
- Add the vegetable or chicken broth and bring to a gentle simmer.
Blending and Finishing
- Once the soup is simmering, remove from heat and blend to desired consistency using an immersion blender or regular blender.
- Stir in the heavy cream and lime juice.
- Season with salt and pepper to taste, and return to heat to warm if needed.
Serving
- Ladle the soup into bowls or mugs.
- Garnish with Cotija cheese and chopped cilantro, serving lime wedges on the side.
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Notes
For make-ahead options, store in airtight containers. Reheat on the stovetop, and it can be frozen for up to 3 months. Customizable with protein or vegan options.