Mexican Street Corn Soup
This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. Charred corn, creamy broth, and zesty toppings make it a perfect summer soup!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, extra cotija cheese, chili powder, lime wedges
Instructions
- Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are slightly charred, about 10-15 minutes. Let cool slightly, then cut kernels off the cob.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add vegetable broth, milk, and charred corn kernels to the pot. Bring to a simmer.
- Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Remove from heat and stir in cotija cheese, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
- Serve hot, garnished with optional toppings such as sour cream, extra cotija cheese, chili powder, and lime wedges.
Notes
For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the onion and garlic. This soup is also delicious served cold!
Find it online: https://momsgate.com/mexican-street-corn-soup/