Description
This Mexican Street Corn Soup (Sopa de Elote) is a creamy, flavorful dish inspired by the popular Mexican street food, Elote. Made with fresh corn, creamy sour cream, savory Cotija cheese, and a hint of lime, this vibrant soup is the perfect combination of smoky, zesty, and creamy flavors. Whether served as a cozy dinner or a festive starter, it’s sure to impress with every spoonful.
Ingredients
¼ cup olive or vegetable oil
6 cups fresh corn kernels (from 8–10 shucked cobs, save 6 stripped cobs for simmering)
1 cup chopped yellow onion
¼ teaspoon ancho chili powder (adjust to taste)
Kosher salt and freshly ground black pepper, to taste
2 large garlic cloves, chopped (about 1 tablespoon)
4 cups chicken or vegetable broth
½ cup sour cream
½ cup grated dry/aged Cotija cheese (plus extra for garnish; substitute Parmesan or Romano if Cotija is unavailable)
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
2 tablespoons plus 2 teaspoons chopped cilantro, divided
Instructions
-
Sauté the onions and garlic: Heat the olive oil or vegetable oil in a large pot. Add the chopped onion and cook for 4-5 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant.
-
Cook the corn: Add fresh corn kernels to the pot and stir to combine. Cook for 5 minutes, allowing the corn to slightly caramelize.
-
Add spices: Stir in ancho chili powder, salt, and pepper. Cook for 1-2 minutes for the spices to bloom.
-
Simmer the soup: Pour in the broth and add the stripped corn cobs. Bring to a boil, then reduce the heat to a simmer for 20-25 minutes.
-
Remove the corn cobs: After simmering, discard the corn cobs. Blend part or all of the soup for a smoother texture, or leave it chunky.
-
Finish the soup: Stir in sour cream, Cotija cheese, lime juice, and lime zest. Cook for an additional 5 minutes until creamy.
-
Serve: Ladle soup into bowls and garnish with extra Cotija cheese, cilantro, and a squeeze of fresh lime.
Notes
Spicy Version: Add more chili powder or a diced jalapeño for extra heat.
Vegan Option: Substitute sour cream and Cotija cheese with non-dairy alternatives like cashew cream or coconut yogurt and vegan cheese.
Grilled Corn: For added smokiness, grill the corn before adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
