Description
A cozy soup that brings all the vibrant, smoky, and tangy flavors of elote into a spoonable form, perfect for cool nights or as a bold side.
Ingredients
- 2 cups sweet corn (fresh or frozen)
- 1 can (4 oz) green chiles
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 lime (juiced)
- 1 cup cotija cheese (crumbled)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
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Instructions
- 1. Prep your ingredients. Cut fresh corn kernels off the cobs or use frozen corn directly. Drain the green chiles and measure out spices and cream.
- 2. In a large pot over medium heat, add the corn, drained green chiles, and broth. Bring to a gentle simmer.
- 3. Stir in heavy cream, lime juice, chili powder, cumin, and season with salt and pepper. Adjust as needed.
- 4. Simmer for about 10–15 minutes to meld flavors.
- 5. Purée the soup until smooth with an immersion or stand blender, keeping some texture if desired.
- 6. Reheat if necessary and top with crumbled cotija and cilantro before serving.
- 7. Optional: Broil the soup for a smoky finish or stir in smoked paprika.