Description
This creamy Mexican Street Corn Soup transforms the vibrant flavors of traditional elote into a rich, hearty dish. With poblano peppers, chile powder, and cotija cheese, it’s a perfectly spiced and customizable comfort meal.
Ingredients
- 2 tbsp butter
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 poblano pepper, seeded, stemmed, and finely chopped
- 3 garlic cloves, minced
- 1 tsp chile powder
- 1 tsp dried oregano
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 cups Yukon gold potatoes, peeled and diced into ½-inch pieces
- 4 cups frozen corn kernels (or fresh shucked corn)
- 1 cup heavy cream
- 1 tsp sugar
- ½ cup cotija cheese, crumbled
- 2 tbsp lime juice
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup fresh cilantro, minced
- Mexican crema or sour cream, for garnish
- Lime wedges, for serving
Instructions
- Sauté the Vegetables:
Melt butter in a large pot over medium-high heat. Add onion, celery, and poblano pepper. Season with salt and pepper, and cook for 7-8 minutes until softened. - Add Aromatics:
Stir in garlic, chile powder, and oregano. Cook for 1 minute until fragrant. - Simmer with Potatoes:
Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender. - Incorporate Corn and Cream:
Add corn, heavy cream, and sugar. Cook for 5 minutes until warmed through. - Blend for Creaminess (Optional):
Purée 1½ cups of soup in a blender until smooth. Return the puréed mixture to the pot and stir to combine. - Finalize Seasoning:
Add cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste. - Serve and Garnish:
Serve hot, garnished with additional cilantro, cotija cheese, chile powder, and a drizzle of crema. Serve with lime wedges.
Notes
- Substitute cotija with feta cheese if needed.
- For vegan options, replace butter with olive oil, heavy cream with coconut milk, and omit cotija or use a vegan alternative.
- Fresh or frozen corn both work well.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
