Description
This Mexican Street Corn Soup is a creamy, comforting dish inspired by the flavors of traditional elote. It combines tender Yukon gold potatoes, sweet corn, and smoky poblano peppers with a rich blend of spices, chicken stock, and cream. Finished with tangy lime juice, cotija cheese, and fresh cilantro, this soup offers a vibrant taste of Mexico in every spoonful, perfect for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped (1½ cups)
- 1 stalk celery, finely chopped (½ cup)
- 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
- 4 cloves garlic, minced
- 3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)
- 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
- ¼ cups cilantro, minced, plus more to garnish
Dairy and Cheese
- 4 tablespoons butter
- 1 cup heavy cream
- ½ cups cotija cheese, crumbled
- ½ cups Mexican crema or sour cream (to garnish)
Liquids and Stock
- 4 cups chicken stock
- 1 tablespoon lime juice
Spices and Seasonings
- 1 tablespoon chile powder, plus more for topping
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- Kosher salt and pepper to taste
Garnishes
- Additional cilantro
- Additional cotija cheese
- Additional chile powder
- Lime wedges (for serving)
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
- Add Spices and Garlic: Stir in the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Potatoes: Pour in the chicken stock and add the diced Yukon gold potatoes. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, approximately 15 minutes.
- Add Corn and Cream: Stir in the frozen corn, heavy cream, and sugar. Cook for an additional five minutes until everything is heated through and flavors are melded.
- Puree a Portion of Soup: Carefully transfer about 1½ cups of the soup to a blender. Puree until smooth, then stir the puréed soup back into the pot to create a creamy texture with some chunky bits remaining.
- Finish Soup: Stir in the crumbled cotija cheese, minced cilantro, and lime juice. Adjust seasoning by adding salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Serve with lime wedges on the side for extra brightness.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Fresh corn can be used when in season for a sweeter flavor.
- If you prefer a spicier soup, add extra chile powder or a pinch of cayenne pepper.
- Use a high-powered blender or an immersion blender for safety when pureeing hot soup.
- This soup can be reheated gently on the stove; add a splash of cream or stock to loosen if it thickens.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn soup, elote soup, creamy corn soup, Mexican soup recipe, cozy soup
