This creamy Elote Corn Soup is a warm hug in a bowl! Made with sweet corn, spices, and topped with lime and cheese, it’s bursting with flavor that will make you smile.
It’s like taking a bite of a fun summer fair with each spoonful! I love serving it with crusty bread for dipping. Perfect for cozy nights or impressing friends! 🌽
Key Ingredients & Substitutions
Corn: Fresh corn really shines in this soup. If corn isn’t in season, frozen corn works great too! You can also use canned corn, but drain it well. I personally love the crunch of fresh corn!
Jalapeño: For some heat, go with jalapeño, but if you prefer milder flavors, simply skip it or use bell pepper. I sometimes add more peppers for an extra kick—just a personal touch!
Broth: Chicken broth adds rich flavor, but vegetable broth keeps it light and vegetarian-friendly. If you’re avoiding sodium, low-sodium broth is a perfect choice.
Cream: Heavy cream gives a nice richness, but you can substitute with half-and-half or coconut milk for a dairy-free option. I’ve tried Mexican crema, and it adds a unique flavor!
Cotija cheese: Cotija cheese is traditional, but feta works too. If you need a dairy-free option, consider nutritional yeast for a cheesy flavor without the creaminess.
How Do You Make the Soup Extra Creamy?
To achieve this soup’s creamy texture while keeping some corn goodness intact, feel free to partially blend it. Here’s how:
- After simmering the soup, use an immersion blender to puree about half of it. This technique gives a nice mix of creamy and whole corn pieces.
- If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and pour it back into the pot.
This simple step elevates the soup’s consistency and flavor—trust me, it’s worth it!
Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 6 ears fresh corn (or about 6 cups frozen corn)
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or Mexican crema
- 1 tsp ground cumin
- 1/2 tsp smoked paprika or chili powder
- Salt and pepper, to taste
- 1 cup cooked shredded chicken (optional)
- Juice of 1 lime
For Toppings:
- 1/2 cup crumbled cotija cheese (or feta as substitute)
- Fresh cilantro, chopped, for garnish
- Red pepper flakes or chili powder, for garnish
How Much Time Will You Need?
This delicious Elote Corn Soup will take about 15 minutes of prep time and 30 minutes of cooking time, making the total around 45 minutes from start to finish. You’ll have a creamy and flavorful soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by husking the ears and cutting the kernels off the cobs. Don’t toss the cobs; save them for later to enhance the broth’s flavor!
2. Sauté the Aromatics:
In a large pot, heat your olive oil or butter over medium heat. Add the finely chopped onion and sauté it until it turns translucent, which should take about 3-4 minutes. Then, stir in the minced garlic and jalapeño, cooking for another minute or two until the mixture is fragrant.
3. Cook the Corn:
Now it’s time to add in those fresh corn kernels! Mix them in and let them cook for 3-5 minutes so they get a little caramelization—a delicious addition to your soup!
4. Build the Soup Base:
Pour in your chicken or vegetable broth and add the reserved corn cobs back into the pot for added flavor. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes. Don’t forget to remove and discard the cobs once done!
5. Make It Creamy:
After simmering, use an immersion blender to puree roughly half of the soup, creating a creamy texture while still keeping some corn kernels whole for extra heartiness. If you don’t have an immersion blender, carefully transfer half the soup into a regular blender, blend until smooth, and mix it back into the pot.
6. Add the Cream and Spices:
Stir in the heavy cream, ground cumin, smoked paprika, salt, and pepper. If you’re adding cooked shredded chicken, mix that in now too.
7. Final Touches:
Let the soup cook on low for another 5-10 minutes so everything heats through. Once you’re satisfied, remove the pot from heat and combine in the lime juice for that zesty freshness!
8. Serve and Enjoy:
Pour the soup into bowls and top it off with crumbled cotija cheese, fresh chopped cilantro, and a sprinkle of red pepper flakes or chili powder for that perfect kick. Enjoy your hearty, creamy, and slightly spicy Elote Corn Soup that’s sure to warm your soul!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great alternative and makes the soup quick and easy to prepare. Just use about 6 cups, which is roughly equivalent to 6 ears of fresh corn.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the shredded chicken. You’ll still get a fantastic flavor from the corn and spices!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup ahead and keep it in the fridge. Just be sure to wait to add the lime juice and garnishes until you’re ready to serve for the freshest flavor!