Mexican Street Corn Soup

If you love elote (Mexican street corn), you’re going to be obsessed with this cozy, creamy Mexican Street Corn Soup—it’s packed with sweet corn, zesty lime, a kick of spice, and all that cheesy goodness in every bite!

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Course: Soup

Cuisine: Mexican

Prep Time: 10

Cook Time: 25

Servings: Servings

Calories: 369kcal

Ingredients

1 Onion diced
2 Jalapeño Peppers diced
2 Cloves Garlic minced
1 Teaspoon Chili Powder
1 Teaspoon Smoked Paprika
½ Teaspoon Cumin
4 Cups Corn fresh or frozen
4 Cups Vegetable Broth
½ Teaspoon Salt
½ Cup Sour Cream
1 Lime juiced
¼ Cup Cilantro chopped
½ Cup Cojita Cheese crumbled

Instructions

In a large pot over medium heat, sauté the diced jalapeños and onions in 1 tablespoon of oil until translucent, about 5 minutes. Add the chili powder, smoked paprika and cumin. Cook for an additional minute.
Stir in the corn and vegetable broth and salt. Bring to a boil then reduce the heat and let simmer for 15 minutes.
Use an immersion blender to purée the soup until your desired consistency. (I like to puree about half)
Stir in the sour cream and lime juice then season with salt and pepper, to taste. Stir over medium heat until fully heated through. Top with chopped cilantro and crumbled cojita cheese.

Nutrition