Mexican Street Corn Soup

Experience the vibrant flavors of Mexico with this comforting Mexican Street Corn Soup, also known as Sopa de Elote. This dish combines sweet corn with spices, creamy textures, and fresh garnishes to create a warm and inviting meal perfect for any occasion. It's easily adaptable for vegan and gluten-free diets, ensuring everyone can enjoy this delicious and nutritious soup. Discover the joy of homemade comfort food! #MexicanStreetCornSoup #ComfortFood #SopaDeElote #VeganSoup #CookingAtHome

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Ingredients

4 cups corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

4 cups vegetable or chicken broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp cumin

Salt and pepper, to taste

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 lime, juiced

Tortilla strips or chips (for garnish)

Instructions

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper; sauté until the onion is translucent, about 5 minutes.

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Add the corn kernels to the pot, stirring to combine with the onions and peppers.

Pour in the vegetable or chicken broth and season with chili powder, smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer.

Let the soup simmer for about 15 minutes, allowing the flavors to meld and the corn to soften.

Remove half of the soup and blend it until smooth using an immersion blender or a traditional blender. Return the blended soup to the pot for a creamy texture.

Stir in the heavy cream (or coconut milk) and lime juice. Adjust seasoning if necessary. Let it simmer for another 5 minutes.

Serve hot, garnished with crumbled cotija cheese, chopped cilantro, and crispy tortilla strips or chips for added crunch.

Prep Time: 15 min | Total Time: 35 min | Servings: 6