Description
A flavorful soup inspired by elote, combining sweet corn with creamy goodness and zesty spices.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
- Cotija cheese for topping
Instructions
- In a large pot, sauté the onion and garlic over medium heat until soft and fragrant, about 3-4 minutes.
- Add in the corn, vegetable broth, cumin, chili powder, and season with salt and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream and lime juice, cooking for an additional 5 minutes until heated through.
- Blend the soup with an immersion blender until your desired consistency is reached.
- Serve your soup hot, garnished with fresh cilantro and crumbled Cotija cheese.
Notes
Feel free to customize with jalapeños for heat or coconut milk for a lighter version. Great to make ahead and freezes well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg