Description
This corn soup, inspired by the flavors of Mexican Street Corn, is made with fresh corn on the cob.
Ingredients
Scale
- 1/4 cup olive or vegetable oil
- 6 cups fresh corn kernels (from 8–10 shucked cobs)
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder
- kosher salt
- freshly ground black pepper
- 2 large garlic cloves, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated dry/aged Cotija cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro
Instructions
- Step: Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
- Step: Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Step: Use tongs to remove corn cobs from pot and discard.
- Step: Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
- Step: Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
- Step: Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.
Notes
To strip corn, place cob horizontally on a cutting board and shave the kernels with a sharp knife, rotating the cob as you go. Adjust chili powder to taste (1/8 to 1/2 teaspoon). For extra heat, sauté 1 finely chopped jalapeño or poblano (seeds removed) with the onion and corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering and Pureeing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 363 kcal
- Sugar: 14 g
- Sodium: 903 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg
Keywords: Mexican Street Corn Soup, Elote Soup, Summer Corn, Creamy Corn Soup