Description
Smoky, creamy elote-inspired soup with sweet corn, zesty lime, and a gentle jalapeño kick.
Ingredients
- Fresh or frozen corn kernels
- Jalapeño peppers
- Heavy cream (or coconut cream)
- Fresh lime juice
- Olive oil or butter
- Yellow onion (diced)
- Garlic (minced)
- Vegetable broth
- Smoked paprika
- Ground cumin
- Chili powder
- Cotija cheese (or feta)
- Fresh cilantro
- Salt & black pepper
- Optional: shredded chicken for serving
Instructions
- Sauté onion and jalapeño in oil or butter until soft and fragrant.
- Add garlic, cumin, smoked paprika, and chili powder; cook briefly to bloom spices.
- Stir in corn and vegetable broth; simmer until corn is tender.
- Blend part of the soup for a creamy texture, leaving some whole corn for bite.
- Return to pot, stir in cream, and gently heat without boiling.
- Finish with lime juice, salt, and pepper to taste.
- Serve topped with cotija, cilantro, and optional shredded chicken.
Notes
- For a vegan version, use coconut cream instead of heavy cream.
- Adjust the amount of jalapeño based on your spice preference.
- This soup can be made ahead and reheated; just add a splash of broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg