This Elote Corn Soup is a warm hug in a bowl! It’s creamy, sweet, and packed with tasty corn flavor. Plus, it has a little kick to keep things exciting!
Making this soup is super easy, and it always impresses friends. I love garnishing it with some cheese and fresh cilantro because who doesn’t love a little topping party? 🎉
Key Ingredients & Substitutions
Corn: Fresh corn is the star here! If it’s off-season, frozen corn works just as well. I like to use sweet corn for a bright flavor, but any corn variety will do.
Cotija Cheese: This crumbly cheese adds a nice salty flavor. If you can’t find it, you can use feta for a similar taste, or even Parmesan for a different twist. Just remember to crumble it before adding!
Broth: Chicken broth gives great depth, but vegetable broth is perfect for a vegetarian version. Homemade broth can really enhance the flavor if you have it on hand!
Milk or Half-and-Half: I usually go for half-and-half for creaminess, but regular milk works fine too. For a richer, dairy-free option, you could try coconut milk!
What’s the Best Way to Blend the Soup Smoothly?
Blending is a crucial step to achieve that creamy consistency. If you’re using an immersion blender, just blend it right in the pot. Start slow to avoid splashes! If using a traditional blender, be careful – allow the soup to cool slightly first and blend in batches. Always leave space in the lid to release steam. I like to blend until it’s mostly smooth, keeping a few chunky bits for texture!
Whichever method you choose, blend until you reach your desired creaminess. Then, stir in the remaining ingredients to make a velvety soup everyone will love!
Elote Corn Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh corn kernels (about 5-6 ears) or frozen corn, thawed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 3 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup milk or half-and-half
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 1 teaspoon chili powder (plus extra for garnish)
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (optional)
- Corn kernels (from 1 ear), for garnish
Total Time Needed:
This Elote Corn Soup takes about 30-35 minutes from start to finish. You’ll spend around 10 minutes on prep, and the rest will be cooking and blending. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Sauté the Base:
Start by melting the butter in a large pot over medium heat. Once the butter is nice and bubbly, add the chopped onion and cook it for about 5 minutes until it’s soft and translucent. Then, toss in the minced garlic and let it cook for an additional minute until it’s fragrant and delightful!
2. Cook the Corn:
Now it’s time to add in those fresh corn kernels! Stir them in and let them cook for about 5 minutes, letting those sweet corn flavors really come through.
3. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 10 minutes. This will help all the flavors blend beautifully together.
4. Blend the Soup:
Using an immersion blender (my favorite for this recipe), blend the soup until it’s mostly smooth but still has a few chunky bits to keep it interesting! If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree it until creamy.
5. Add Creaminess:
Once blended, stir in the milk or half-and-half along with the crumbled cotija cheese. Keep stirring until the cheese melts and the soup becomes rich and creamy.
6. Season to Taste:
Now, season your soup with chili powder, smoked paprika (if you’re using it), salt, and pepper. Taste and adjust to your liking—flavors are important, so make it your own!
7. Finish Up:
Take the pot off the heat and stir in the chopped cilantro and lime juice for that zesty kick. It adds such a refreshing touch!
8. Serve and Garnish:
Serve the soup hot in bowls and garnish each serving with a little pile of corn kernels, a sprinkle of cotija cheese, a dash of chili powder, and some extra cilantro on top. It’s time to dig in!
Enjoy this creamy, flavorful Elote Corn Soup with the perfect balance of sweet corn, smoky spices, and zesty toppings!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a great substitute and saves you time. Just make sure to thaw it before using, but there’s no need to cook it separately; you can add it directly to the pot with the onion!
How Can I Make This Soup Vegetarian?
To keep the soup vegetarian, simply substitute the chicken broth with vegetable broth, and it will still have that rich flavor. Everything else in the recipe is already vegetarian-friendly!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave, adding a splash of water or milk if needed to loosen it up!
Can I Make This Soup Spicier?
Definitely! If you like it spicy, you can increase the amount of chili powder or add some diced jalapeños when cooking the onions. A dash of hot sauce can also give it a nice kick!