Mexican Street Corn Soup
Mexican Street Corn Soup is a deliciously creamy blend of sweet corn, cheese and spices that capture the essence of elote in every bite. This comforting soup is bursting with vibrant, irresistible flavor.
Servings: 6
Calories: 535kcal
Equipment
- large stockpot or dutch oven
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small sweet onion iced
- 3 cloves garlic minced
- 1 large red bell pepper diced
- 1 teaspoon cumin
- 2 tsps chili powder
- 2 medium golden potatoes diced
- 4 cups vegetable broth
- 2 cans sweet corn drained
- 2 cans creamed corn
- 1 cup heavy cream
- ½ cup queso fresco
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large stockpot or dutch oven over medium heat. Add the diced onion, minced garlic and diced bell pepper. Saute for 5-7 minutes, or until softened. Add the cumin and chili powder and stir for another minute.
- Stir in the diced potatoes and vegetable broth. Stir and bring to a boil. Simmer for 10 minutes or until the potatoes soften.
- Scoop out about 2 cups of the soup, put in a blender and blend for 30 to 60 seconds, until smooth. Stir the blended soup back into the pot.
- Add the drained sweet corn, creamed corn, heavy cream, and salt & pepper. Bring back to a boil, then simmer for 5-10 minutes.
- Remove pot from the heat. Stir in the queso fresco and mix until well combined.
- Serve with your favorite Mexican-inspired toppings, such as cotija cheese, diced jalapeños, cilantro or crispy tortilla strips or crumbled chips.
Notes
Storing: Store in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove until thoroughly warm. It can be frozen for up to 6 months.
Nutrition
Serving: 14oz | Calories: 535kcal | Carbohydrates: 78g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1155mg | Potassium: 951mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2537IU | Vitamin C: 64mg | Calcium: 120mg | Iron: 2mg
