This Elote Corn Soup is a warm and creamy treat bursting with sweet corn and zesty flavors. With fresh ingredients like corn, lime, and spices, it’s like a party in a bowl!
Honestly, I can’t resist a good soup, and this one is instantly a favorite. You can enjoy it hot or cold, making it perfect for any season. Bring on the toppings—there’s no such thing as too much cheese! 🧀
Key Ingredients & Substitutions
Corn: Fresh corn on the cob gives the best flavor, but you can use frozen or canned corn in a pinch. Just make sure to drain and rinse canned corn to reduce sodium.
Butter: I always use unsalted butter for better flavor control. If you’re looking for a dairy-free version, try olive oil or vegan butter.
Jalapeño: If you prefer less heat, you can skip it. Or replace it with a milder pepper like bell pepper or a pinch of red pepper flakes for some warmth.
Cotija Cheese: This adds a salty, tangy kick. An easy substitute is feta cheese or even Parmesan if you can’t find cotija.
Heavy Cream: For a lighter option, half-and-half or coconut milk can work well. Just know it will slightly change the flavor.
How Do You Blend Soup Smoothly Without Making a Mess?
Blending soup can be tricky, but it doesn’t have to be! If you’re using an immersion blender, it’s straightforward—just plunge it directly into the pot. If using a regular blender, allow the soup to cool a bit first to avoid splatters. Fill the blender only halfway to avoid overflow, and cover the lid with a kitchen towel for extra security while blending.
- Blend in batches if needed; this helps keep everything safe and smooth.
- After blending, always taste before fixing any seasoning. You might want more lime juice or seasoning after blending!
How to Make Elote Corn Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 ears fresh corn (or 5 cups fresh/frozen corn kernels)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or Mexican crema
- 1/2 cup crumbled cotija cheese (plus more for garnish)
- 1/2 teaspoon smoked paprika (plus more for garnish)
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
- Juice of 1 lime (plus lime wedges for serving)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
How Much Time Will You Need?
This cozy Elote Corn Soup takes about 15 minutes to prep and 30 minutes to cook. In total, you’re looking at around 45 minutes from start to finish. Perfect for a comforting meal any day of the week!
Step-by-Step Instructions:
1. Prepare the Corn:
Begin by husking the corn cob and removing the silky threads. Use a sharp knife to carefully cut the kernels off the cobs, collecting them in a bowl. Don’t toss those cobs just yet; we’ll use them later!
2. Sauté Aromatics:
Next, grab a large pot and melt the butter over medium heat. Add in the finely chopped onion, minced garlic, and the optional jalapeño. Sauté everything for about 5 minutes or until the onions are soft and fragrant.
3. Add Corn and Flavor:
Stir in the corn kernels and cook for another 3-5 minutes. This helps bring out all those delicious flavors from the corn!
4. Create the Soup Base:
Now it’s time to add in the reserved corn cobs and pour in the chicken or vegetable broth. Bring everything to a boil, then lower the heat and let it simmer for about 20 minutes. This allows all those tasty flavors to meld together beautifully.
5. Blend It Up:
Remove the corn cobs and toss them away. Use an immersion blender to blend the soup until it’s mostly smooth but still has a bit of chunkiness. If you prefer, you can blend it in batches using a regular blender—just remember to be careful with the hot liquid!
6. Add Cream and Seasoning:
Once blended, stir in the heavy cream, crumbled cotija cheese, smoked paprika, ground cumin, and season with salt and pepper. Let the soup simmer gently for another 5 minutes so everything can blend perfectly.
7. Finish with Citrus and Herbs:
Remove the pot from heat and stir in the fresh lime juice and cilantro. This freshens up the flavors and adds a delightful zest!
8. Serve and Enjoy:
Ladle the warm soup into bowls and top it with extra corn kernels, more cotija cheese, a sprinkle of smoked paprika, and a bit of chopped cilantro. Don’t forget the lime wedges on the side for an extra burst of flavor! Enjoy your Elote Corn Soup!
Dig into this rich, smoky, and slightly spicy Elote Corn Soup with a drizzle of fresh lime juice to balance the creaminess. It’s like a hug in a bowl!
Can I Use Canned or Frozen Corn?
Absolutely! Canned or frozen corn works great in this recipe. If using canned corn, drain and rinse it to reduce sodium. For frozen corn, just add it directly to the pot without thawing.
How Can I Make This Recipe Spicier?
To amp up the heat, keep the seeds in the jalapeño or add more jalapeños. You can also stir in some chili powder or a dash of cayenne pepper for an extra kick. Adjust it to your taste preference!
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply replace the chicken broth with vegetable broth and use coconut cream or a non-dairy cream alternative instead of heavy cream. Omit the cotija cheese or use a dairy-free cheese for the best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the soup. Enjoy again soon!
