Mexican Street Corn Soup
This Mexican Street Corn Soup brings the classic flavors of corn and lime found in elote to a creamy bowl of soup, perfect for cold evenings. It's so simple to make and makes the ideal base for toppings of cilantro, queso fresco, and avocado.
Servings: 6 cups (4-6 servings)
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 large onion finely diced
- 6-8 cloves garlic minced
- 1 red bell pepper seeded and small diced
- 3 medium golden potatoes peeled and small diced
- 1/4 cup tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon crushed chili flakes optional
- Kosher salt and pepper to taste
- 1-2 jalapeño seeded and diced
- 2 x 15oz can corn drained well
- 4 cups low-sodium broth or stock chicken or vegetable
- 1 cup coconut milk
- 1 lime juice and finely grated zest
optional toppings
- fresh cilantro, crumbled queso fresco or grated cheddar, chopped avocado slices, or sliced jalapeño optional, for garnish
Instructions
- Heat the 1 tablespoon olive oil in a large soup pot over medium heat. Sauté the 1 large onion (finely diced) for 5 minutes. Add the 6-8 cloves garlic (minced), 1 red bell pepper (seeded, small diced), 3 medium golden potatoes (peeled, small diced), 1/4 cup tomato paste, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon crushed chili flakes (optional), and a pinch each of Kosher salt and pepper. Sauté for five more minutes.
- Add the 1-2 jalapeño (seeded, diced), 1 x 15 oz can corn, and 4 cups low-sodium broth or stock. Bring to a boil, then reduce to a low heat and simmer until the potatoes are tender. Remove from the heat and add the 1 cup coconut milksing a hand blender, blend the soup until tender.
- Put back on heat and stir in the remaining 1 x 15 oz can of corn, 1 lime (zest and juice). - You will need 2 x 15oz can corn total.
- If the soup has cooled, just keep it on the heat until reheated. Serve with toppings of choice (fresh cilantro, crumbled queso fresco or grated cheddar, chopped avocado slices, or sliced jalapeño) and enjoy!
Notes
Storage & Reheating:
- Storage: Let the soup cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheat: If the soup is frozen, let it defrost overnight in the fridge. Warm the soup in a pot over a medium-low heat, or in a covered, microwave-safe bowl in the microwave until piping hot.
Variations & Tips:
- Use fire-roasted canned corn for a smokier flavor in the soup.
- If you don't want to use coconut milk, you can swap it out for whole cow's milk, although the soup will be thinner. For a more indulgent dish, use half-and-half instead.
- Add a dollop of Greek yogurt or sour cream to the top of each bowl of soup for a creamy, tangy finish.
- Add shredded chicken from a rotisserie chicken (or simmer a chicken breast in the soup, then shred it) for a boost of protein.
- The soup is partly blended, breaking down the potatoes and corn, to make it extra creamy, so don't skip this step!
- Try adding a bit of chipotle chili paste instead of chili flakes for a smokier flavor in the soup.
Nutrition
Calories: 316kcal | Carbohydrates: 46g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 830mg | Potassium: 1002mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1152IU | Vitamin C: 56mg | Calcium: 53mg | Iron: 4mg