Description
Creamy Mexican street corn soup made with sweet corn, elote spices, and a rich touch of cream. It’s warm, comforting, and delicious.
Ingredients
- Soup Base
- Unsalted pastured butter
- Finely diced onions
- Minced garlic cloves
- Deseeded and diced poblano pepper
- Diced Campari or vine-ripened tomatoes (1/4 inch)
- Frozen sweet corn or fresh sweet corn, defrosted
- Chicken or vegetable stock
- Peeled and diced potatoes (wax or Yukon Gold preferred)
- Heavy cream or Mexican crema (or coconut milk for dairy free)
- Queso fresco or queso fresco
- Spices and Seasoning
- Smoked paprika (optional, for a hint of smokiness)
- Cumin powder
- Chili powder
- Bay leaves
- Salt
- Pepper
- Garnish
- Cotija cheese
- Cilantro
- Lime
Instructions
- Preparation:
- Prep the ingredients: finely dice onions, tomatoes, and deseed and dice poblano peppers.
- Cooking the Base:
- Heat the enameled Dutch oven over moderately low heat.
- Add the butter and diced onions, stirring until softened, about 7-10 minutes.
- Add the diced deseeded and chopped poblano peppers and stir for 2 minutes.
- Add the diced or pureed tomatoes, stir for 4 minutes, then add a pinch of salt and spices.
- Add the corn kernels to the pot and cook until tender.
- Pour in the chicken broth or vegetable broth, add bay leaves and diced potatoes.
- Lower heat to low and simmer for 10-15 minutes, allowing flavors to meld.
- Blending and Finishing:
- Blend 1½ cups of cooked corn, heavy cream, and milk using an immersion or regular blender, leaving some corn kernels whole for texture.
- Stir in the blended corn and cream mixture, minced garlic, cheese, salt, and pepper.
- Taste and adjust seasonings.
- Serving:
- Pour creamy soup into bowls.
- Top with cotija cheese or queso fresco, cilantro, and a squeeze of lime juice.
- Optional: Add a dollop of sour cream and crumbled tortilla chips.