This Elote Corn Soup is a warm, creamy hug in a bowl! Made with sweet corn, fresh herbs, and a hint of spice, it’s bursting with flavor that’s oh-so-comforting.
You’ll love how easy it is to whip up this soup! I like to top mine with crunchy tortilla chips and a drizzle of lime—because every bowl deserves a little party! 🎉
Key Ingredients & Substitutions
Corn: Fresh corn is perfect for this soup! If fresh isn’t available, frozen corn works great too. It retains sweetness and flavor well. You can also use canned corn if that’s all you have on hand.
Heavy cream: For a lighter version, try half-and-half or whole milk. To make it dairy-free, coconut milk is a tasty substitute that adds a nice creaminess!
Cotija cheese: This cheese is a great topping, but feta or queso fresco can be used instead. If you’re looking for a vegan option, try nutritional yeast for that cheesy flavor.
Jalapeño: If you like it spicy, keep it in! For less heat, you can skip it or use bell pepper instead. A pinch of cayenne pepper could be a good alternative too.
How Do I Get the Best Flavor from Fresh Corn?
Getting the best flavor from corn is all about preparation. When cooking the corn, remember to use the cobs along with the kernels in the soup! The cobs add extra flavor to the broth as it simmers. Just be sure to remove them before blending.
- Stand each ear of corn upright and cut downward to get the kernels off.
- Make sure to reserve the cobs after cutting the kernels to infuse their flavor while cooking.
Also, don’t forget to sauté the corn kernels briefly before adding them to the broth. This enhances their sweetness and adds depth to the overall soup!
How to Make Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 6 ears fresh corn (or about 5 cups frozen corn kernels)
- 1 tablespoon 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 half-and-half
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped (plus extra for garnish)
- 1/2 cup crumbled cotija cheese (or feta cheese) for topping
- Juice of 1 lime
Optional Garnishes:
- Extra corn kernels (lightly sautéed or grilled)
- Extra cheese
- Chopped cilantro
- Lime wedges
How Much Time Will You Need?
This delicious Elote Corn Soup takes about 10 minutes to prepare and around 35 minutes to cook. In just under an hour, you’ll have a hearty, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Corn:
First, husk the corn and remove the kernels from the cobs. To do this, stand each ear of corn on its root end and cut downwards with a sharp knife. Be sure to save the cobs, as they’ll add great flavor to the soup!
2. Sautéing the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. Then, add the minced garlic and jalapeño (if using) and cook for an additional 1-2 minutes until fragrant.
3. Cooking the Corn:
Add the fresh corn kernels to the pot and stir for about 2-3 minutes. This helps to bring out their sweetness. Next, pour in the broth and add the reserved corn cobs. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes to allow all the delicious flavors to meld together.
4. Blending the Soup:
After the soup has simmered, remove the corn cobs and discard them. Use an immersion blender to carefully blend the soup partially, leaving some texture and whole kernels for a delightful bite. If you don’t have an immersion blender, you can transfer a portion of the soup to a regular blender, then return it to the pot.
5. Finishing Touches:
Stir in the cream, smoked paprika, cumin, salt, and pepper. Heat the soup gently on low for about 5 more minutes, just until warmed through.
6. Adding Fresh Ingredients:
Remove the pot from heat and stir in the lime juice and chopped cilantro for a fresh burst of flavor!
7. Serving:
Serve the soup hot, garnished with sautéed corn kernels (if using), crumbled cotija cheese, a sprinkle of smoked paprika, and additional fresh cilantro. A wedge of lime on the side is perfect for an extra zest of flavor!
Enjoy this creamy, smoky, and slightly spicy Elote Corn Soup — it’s like a cozy bowl of Mexican street corn that warms you up from the inside out!
Can I Use Canned Corn Instead of Fresh?
Yes, you can! If using canned corn, drain and rinse it before adding it to the soup. Use about 3 cups of canned corn to replace the fresh corn.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the heavy cream with canned coconut milk or a non-dairy cream alternative for a delicious dairy-free version. Just be careful not to overheat it as it can curdle.
How Do I Store Leftover Elote Corn Soup?
Cool the soup to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely and then place it in freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.