Description
A creamy and zesty soup inspired by the classic Mexican street food, elote, featuring sweet corn, chili, lime, and cotija cheese.
Ingredients
Scale
For the Crust:
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and corn, cook for another 3 minutes until fragrant.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
- Stir in heavy cream, chili powder, smoked paprika, and lime juice. Simmer for 5 more minutes.
- Season with salt and pepper. Serve topped with cotija cheese and cilantro.
Notes
You can customize the seasonings to taste.