This savory soup captures the bold flavors of elote using fresh corn and zesty lime. It is a rich, creamy dish that highlights the natural sweetness of summer corn.
List of ingredients
- 1/4 cup olive or vegetable oil – used for sautéing and charring the corn.
- 6 cups fresh corn kernels – sliced from 8-10 shucked cobs; keep 6 cobs for simmering.
- 1 cup chopped yellow onion – provides a savory base.
- 1/4 teaspoon ancho chili powder – adds mild heat and smokiness; adjust to preference.
- kosher salt and freshly ground black pepper – used for primary seasoning.
- 2 large garlic cloves – chopped into about 1 tablespoon.
- 4 cups chicken or vegetable broth – the liquid base for the soup.
- 1/2 cup sour cream – creates a creamy, tangy texture.
- 1/2 cup grated dry/aged Cotija cheese – plus more for garnish; substitute with Parmesan or Romano.
- 1 tablespoon fresh lime juice – adds brightness and acidity.
- 1 teaspoon grated lime zest – enhances the citrus aroma.
- 2 tablespoons plus 2 teaspoons chopped cilantro – divided for the soup and garnish.
step-by-step instructions
- Sauté the base: 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.
- Add garlic and reserve corn: Stir in the chopped garlic and cook for 1 minute until fragrant. Remove 1-1/2 cups of the sautéed corn mixture from the pot and set it aside for later use.
- Simmer with cobs: Pour in the broth and add the 6 stripped corn cobs, scraping the bottom of the pot to release the browned bits. Bring the liquid to a boil, then reduce heat and simmer for 20 minutes.
- Remove cobs: Use tongs to lift the corn cobs out of the pot and discard them.
- Puree the soup: Stir in the sour cream and Cotija cheese. Transfer the soup to a blender or food processor in safe batches and puree until the texture is completely smooth.
- Combine and season: Return the pureed soup to the pot and reheat gently if needed. Stir in half (3/4 cup) of the reserved corn mixture, the lime juice, and 2 tablespoons of chopped cilantro. Taste and add more salt, pepper, or chili powder as desired.
- Garnish and serve: Mix the remaining 3/4 cup of corn with the lime zest and 2 teaspoons of cilantro. Ladle soup into bowls, top with several spoonfuls of the corn mixture, and finish with extra Cotija cheese.
Pro Cooking Tips for the Best Corn Soup
Selecting the Best Corn Cobs
Choose corn with bright green husks that feel slightly damp to the touch. Avoid cobs with yellowing or dried-out husks, as this indicates the corn has lost its moisture and sweetness. Press the kernels through the husk to ensure they feel plump and full.
Achieving the Perfect Char
Use a cast iron Dutch oven or a heavy-bottomed pot to maintain high, consistent heat. Allow the corn to sit undisturbed for a minute or two between stirs to create those brown, charred spots. This process develops a deeper, smoky flavor that mimics grilled street corn.
Extracting Flavor from Cobs
Do not discard the cobs before simmering, as they contain significant amounts of natural sugars and starches. Simmering the stripped cobs in the broth extracts a milky essence that adds body and complexity to the final puree. This step is essential for a professional-grade corn soup.
Safe Pureeing Techniques
When using a high-speed blender, never fill the canister more than halfway with hot liquid. Remove the center plastic piece from the lid and cover it with a folded kitchen towel to allow steam to escape. This prevents pressure build-up and protects you from hot splashes.
Mastering the Sauté Process
Ensure the oil is shimmering before adding the vegetables to prevent sticking. Sauté the onions and corn together so the onion sugars caramelize alongside the corn kernels. This creates a unified flavor profile before the liquid is added.
Customizing Your Soup
Managing the Chili Heat
Ancho chili powder is generally mild and smoky, but potency varies by brand. Start with the recommended 1/4 teaspoon and taste the soup after pureeing. You can increase the heat by adding cayenne pepper or more ancho powder during the final seasoning step.
Incorporating Fresh Peppers
For additional depth and a sharper heat, sauté one finely chopped jalapeño or poblano pepper. Add the pepper along with the onion and corn at the beginning of the process. Remove the seeds from the peppers first to keep the heat level manageable.
Dairy-Free Alternatives
Substitute the sour cream with a thick cashew cream or a plain coconut cream for a dairy-free version. These alternatives provide the necessary creaminess and thickness without using animal products. Adjust the salt slightly to compensate for the change in flavor.
Substituting Cotija Cheese
If Cotija is unavailable, use an aged Parmesan or Romano cheese for a similar salty, crumbly effect. While the flavor profile will shift slightly toward a Mediterranean style, the saltiness remains consistent. You can also try a firm, aged feta for a tangier result.
Using Different Broth Bases
While chicken broth is traditional, vegetable broth works equally well for a lighter taste. Ensure the broth is low-sodium so you can control the salt levels manually. Avoid using overly seasoned broths that might clash with the lime and cilantro.
Serving and Presentation
Topping for Visual Appeal
The reserved corn mixture provides a critical color and texture contrast against the smooth puree. Ensure the garnish corn is tossed with fresh lime zest and cilantro just before serving to keep the colors vibrant. A final sprinkle of white Cotija cheese adds a professional finish.
Pairing with Side Dishes
Serve this soup alongside warm tortilla chips or toasted corn cakes for dipping. A side of crusty sourdough bread or a light arugula salad with a citrus vinaigrette balances the richness of the cream. These additions turn a light soup into a complete meal.
Serving the Soup Chilled
This recipe is versatile and can be enjoyed as a cold gazpacho-style soup in the summer. After cooking and pureeing, chill the soup in the refrigerator for at least four hours. Serve it in chilled bowls with the same fresh corn garnish for a refreshing lunch.
Plating for a Crowd
For a party, serve the soup in small appetizer cups or espresso mugs. Place a small spoonful of the reserved corn mixture and a sprig of cilantro on top of each serving. This makes the dish easy to handle as a starter for guests.
Storage and Reheating
Proper Refrigeration Steps
Transfer leftover soup into airtight glass containers once it has cooled to room temperature. Store it in the back of the refrigerator where the temperature is most stable. The soup will remain fresh and flavorful for up to four days.
Freezing Guidelines
It is recommended to freeze the soup base before adding the sour cream and Cotija cheese. Dairy can separate or grain during the freezing and thawing process. Freeze the pureed corn and broth mixture, then stir in the fresh dairy components after thawing.
Best Reheating Practices
Reheat the soup slowly over low to medium heat on the stove. Avoid using high heat or boiling the soup once the sour cream has been added, as this can cause the dairy to curdle. If the soup becomes too thick, whisk in a tablespoon of broth or water.
Extending Shelf Life
Keep the garnish corn in a separate container from the pureed soup. This prevents the fresh cilantro and lime zest from wilting or losing their flavor. Add the garnish only at the moment of serving to ensure maximum freshness.
Make-Ahead Guidance
Prepping Corn Kernels
You can shave the corn from the cobs up to 24 hours in advance. Store the kernels in a sealed container or bag in the refrigerator to maintain their sweetness. Keep the stripped cobs in a separate bag to be used during the simmering phase.
Simmering the Base Early
The initial sauté and simmering process can be completed a day before serving. Once the cobs are removed and the soup is pureed, cool it quickly and refrigerate. This allows the flavors to meld and reduces the final preparation time to just reheating and garnishing.
Organizing Garnish Components
Chop the cilantro and zest the lime in advance and store them in small airtight containers. Mix the reserved corn with these aromatics just before the soup hits the table. This ensures the garnish remains bright and crisp.
Troubleshooting Common Issues
Fixing a Too-Thick Consistency
Depending on the starch content of the corn, the soup may thicken significantly during pureeing. If the texture is too dense, stir in additional chicken or vegetable broth one quarter-cup at a time. Whisk continuously until the desired velvety consistency is reached.
Enhancing Muted Flavors
If the soup tastes bland, it likely needs more acidity or salt. Stir in an extra squeeze of fresh lime juice or a pinch of kosher salt to brighten the flavors. The acidity of the lime is key to cutting through the richness of the cream and cheese.
Avoiding Dairy Separation
To prevent the sour cream from separating, ensure the soup is not at a rolling boil when you stir it in. If you are concerned about curdling, temper the sour cream by mixing it with a small amount of warm soup in a separate bowl before adding it to the pot.
Correcting Over-Salted Soup
If you accidentally add too much salt, you can balance the flavor by adding a small amount of unsalted broth or a touch more sour cream. The fat in the dairy helps neutralize the perception of salt. Avoid adding water, as this can dilute the rich corn flavor.
Frequently Asked Questions
Can I use frozen corn?
Frozen or canned corn is not recommended because they lack the specific sweetness and starch profile of fresh corn. Fresh corn provides the necessary texture for the puree and allows you to use the cobs for extra flavor extraction.
Is this recipe spicy?
This soup is mild due to the use of ancho chili powder, which is more smoky than hot. However, you can easily increase the spice level by adding more chili powder or sautéing fresh jalapeños with the onions.
Can I make this in a slow cooker?
While the sautéing and charring must be done on a stove for flavor, the simmering phase can be done in a slow cooker. Place the corn, onion, broth, and cobs in the cooker on low for 4-6 hours before proceeding to the pureeing and dairy steps.
What is the best substitute for Cotija?
The best substitute is a dry, salty cheese like aged Parmesan or Romano. If you prefer a tangier flavor, a firm feta can also work, though it will change the traditional street corn taste slightly.
How do I prevent the corn from burning?
Maintain a medium-high heat and stir frequently during the first 10 minutes. If the corn begins to stick or brown too quickly, add a small splash of broth or a teaspoon of oil to the pan to deglaze the surface.
Print
Creamy Mexican Street Corn Inspired Soup
- Total Time: 60 minutes
- Yield: 5 cups 1x
- Diet: Vegetarian
Description
This corn soup, inspired by the flavors of Mexican Street Corn, is made with fresh corn on the cob.
Ingredients
- 1/4 cup olive or vegetable oil
- 6 cups fresh corn kernels, from 8-10 shucked cobs (save 6 of the stripped cobs for simmering)
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder
- kosher salt and freshly ground black pepper
- 2 large garlic cloves, chopped
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated microbial-rennet Cotija cheese, plus additional for garnish
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro, divided
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.
- Step: Stir vegetable 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 to puree until smooth.
- Step: Return soup to pot and gently reheat. Stir in 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 the corn mixture and extra Cotija.
Notes
Tip: To strip corn, place cob horizontally on a cutting board and shave kernels with a sharp knife. For extra heat, sauté 1 finely chopped jalapeño or poblano with the onion and corn.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- 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