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Mexican Street Corn Soup (Elote) – Creamy, Zesty, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Corn: 5 cups kernels (from about 5–6 ears fresh corn, or frozen, thawed; canned rinsed and drained works too)
  • Butter or olive oil: 2 tablespoons
  • Onion: 1 medium, finely chopped
  • Garlic: 3 cloves, minced
  • Jalapeño: 1, seeded and finely diced (use more for extra heat)
  • Chili powder: 1–1½ teaspoons
  • Smoked paprika: ½ teaspoon (or regular paprika)
  • Cumin: ½ teaspoon
  • Chicken or vegetable broth: 4 cups
  • Heavy cream: ½ cup (or half-and-half)
  • Mayonnaise: 2 tablespoons (classic elote touch; optional but recommended)
  • Lime juice: 1–2 tablespoons, plus extra wedges for serving
  • Cotija cheese: ½ cup, crumbled (plus more for topping; feta works in a pinch)
  • Fresh cilantro: ¼ cup, chopped
  • Green onions: 2, thinly sliced (optional)
  • Salt and black pepper: To taste
  • Hot sauce or Tajín: Optional, for serving

Method
 

  1. Sauté the aromatics: In a large pot, warm the butter or oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and jalapeño; cook 1 minute until fragrant.
  2. Toast the spices: Add chili powder, smoked paprika, and cumin. Stir 30 seconds to wake up the flavors without burning.
  3. Add the corn: Stir in the corn kernels. Cook 3–4 minutes so the corn warms through and picks up the spices. If using fresh corn, let a few bits lightly caramelize for extra flavor.
  4. Pour in broth: Add the broth and bring to a gentle simmer. Reduce heat and cook 10 minutes to blend the flavors.
  5. Blend for creaminess: Use an immersion blender to blend about half the soup right in the pot until slightly thickened, leaving some kernels whole. If using a countertop blender, carefully blend 2–3 cups and return it to the pot.
  6. Make it silky: Stir in the heavy cream and mayo. Simmer on low 2–3 minutes. Do not boil after adding dairy.
  7. Brighten and season: Stir in lime juice and Cotija. Taste and season with salt and pepper. Adjust chili powder, lime, or a splash of hot sauce if you like more kick.
  8. Garnish and serve: Ladle into bowls. Top with extra Cotija, cilantro, green onions, a dusting of chili powder or Tajín, and a squeeze of lime. Serve hot.