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When you think of Mexican street food, one of the first dishes that comes to mind is elote, or Mexican street corn. This beloved snack, typically grilled and slathered with mayo, cheese, lime, and chili powder, has garnered a devoted following beyond the bustling streets of Mexican cities. The vibrant flavors and irresistible textures of street corn have inspired many culinary adaptations, one of the most comforting being Mexican Street Corn Soup. This recipe transforms the traditional flavors of elote into a creamy, hearty soup that is perfect for enjoying on chilly nights or serving at gatherings.

Mexican Street Corn Soup Recipe

Warm up with this delicious Mexican Street Corn Soup! Made with fresh corn, diced onions, and vibrant bell peppers, this creamy soup is bursting with flavor. Seasoned with chili powder and cumin, it's perfect for a cozy night in or a gathering with friends. Top with crumbled cotija cheese and fresh avocado for a finishing touch. Quick to prepare, this delightful dish serves 4-6 and is sure to satisfy your taste buds. Try it out today!
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Ingredients
  

4 ears of fresh corn, husked and kernels removed (or 3 cups frozen corn)

1 medium onion, diced

2 cloves garlic, minced

1 medium red bell pepper, diced

2 cups vegetable or chicken broth

1 cup milk (or a non-dairy substitute)

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1/2 cup crumbled cotija cheese (or feta)

1 avocado, diced (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until they are soft. Add minced garlic and cook for another minute until fragrant.

    Add Corn: Stir in the corn kernels (if using fresh) and cook for about 2-3 minutes, allowing the sweetness of the corn to develop.

      Blend Base: Pour in the vegetable or chicken broth, lime juice, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

        Blend the Soup: Using an immersion blender, puree the soup until smooth, blending to your desired consistency. If you prefer a chunkier soup, reserve some corn beforehand and stir it back in after blending.

          Creamy Addition: Stir in the milk to add creaminess to the soup. Heat through for another 5 minutes on low heat, stirring occasionally.

            Finishing Touches: Before serving, mix in the chopped cilantro and adjust seasoning to taste.

              Serve: Ladle the soup into bowls and top with crumbled cotija cheese and diced avocado. Garnish with additional cilantro and serve with lime wedges on the side.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4-6