Description
Creamy Mexican Street Corn Soup with Jalapeño & Lime delights with rich flavors, combining the bold, smoky tastes of elote into a cozy, creamy soup.
Ingredients
- Fresh corn kernels
- Heavy cream
- Jalapeño pepper
- Lime juice
- Onion, diced
- Garlic, minced
- Vegetable broth
- Butter or olive oil
- Smoked paprika
- Chili powder
- Cumin
- Salt & black pepper
- Cotija cheese (crumbled)
- Fresh cilantro
Instructions
- Melt butter in a pot and sauté onion until soft and translucent.
- Add garlic and jalapeño; cook until fragrant.
- Stir in smoked paprika, chili powder, and cumin.
- Add corn and vegetable broth; simmer for 15–20 minutes.
- Blend part of the soup for creaminess, leaving some texture.
- Stir in cream and lime juice; season to taste.
- Serve topped with cotija and fresh cilantro.
Notes
- Adjust the level of jalapeño to control spiciness.
- For a vegan version, substitute heavy cream with coconut cream and use olive oil instead of butter.
- Garnish with additional lime wedges for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg