Description
This Mexican Street Corn Soup is a delicious and creamy twist on the traditional elote, packed with flavors of corn, spices, and a hint of lime.
Ingredients
Scale
- 4 ears corn, husked
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 cup queso fresco, crumbled
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for an additional minute.
- Cut the corn kernels off the cobs and add them to the pot along with the vegetable broth.
- Stir in the black beans, chili powder, cumin, and paprika. Bring the soup to a boil.
- Reduce heat and let simmer for 15 minutes.
- Using an immersion blender, blend the soup until it’s creamy but still has some texture.
- Stir in the heavy cream and lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco.
Notes
- For a spicier kick, add some diced jalapeños during cooking.
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze any leftovers for a quick meal later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 40mg