Name: Elote Corn Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tbsp. extra-virgin olive oil -; 5 cloves garlic, minced -; 6 c. corn kernels (from about 8 ears) -; Kosher salt -; 2 c. low-sodium chicken or vegetable broth -; 1/2 tsp. chili powder -; 1/2 tsp. dried oregano -; 1/4 tsp. ground cumin -; 2 tbsp. heavy cream -; 1 tsp. finely grated lime zest, plus 4 tbsp. fresh lime juice, divided -; 1/2 c. crumbled Cotija cheese -; 2 tbsp. finely chopped fresh cilantro leaves -; Freshly ground black pepper -; 1/3 c. Mexican crema or sour cream -; Sweet paprika, for garnish -; Sliced jalapeño, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Elote Corn Soup

1. 3 tbsp. extra-virgin olive oil -

2. 5 cloves garlic, minced -

3. 6 c. corn kernels (from about 8 ears) -

4. Kosher salt -

5. 2 c. low-sodium chicken or vegetable broth -

6. 1/2 tsp. chili powder -

7. 1/2 tsp. dried oregano -

8. 1/4 tsp. ground cumin -

9. 2 tbsp. heavy cream -

10. 1 tsp. finely grated lime zest, plus 4 tbsp. fresh lime juice, divided -

11. 1/2 c. crumbled Cotija cheese -

12. 2 tbsp. finely chopped fresh cilantro leaves -

13. Freshly ground black pepper -

14. 1/3 c. Mexican crema or sour cream -

15. Sweet paprika, for garnish -

16. Sliced jalapeño, for garnish -

How to cook deliciously - Elote Corn Soup

1. Stage

Heat oil in a medium saucepan over medium-high. Add garlic and cook, stirring, until garlic is fragrant and light golden, 1 to 2 minutes. Add corn and ½ teaspoon salt and cook, stirring frequently, until corn is bright and crisp tender, about 3 minutes. Transfer 1½ cups of the corn to a medium heatproof bowl; set aside.

2. Stage

Add broth, chili powder, oregano, cumin, and ¼ teaspoon salt to saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and flavors meld, about 10 minutes. Remove from the heat and let cool slightly.

3. Stage

Working in batches, if necessary, transfer the soup to a blender and carefully puree until smooth, about 30 seconds. Return soup to pot and stir in heavy cream and 3 tablespoons lime juice. Rewarm soup over medium, if necessary, and season with salt and pepper to taste.

4. Stage

Combine reserved corn mixture with lime zest, remaining 1 tablespoon lime juice, cotija, cilantro, and ¼ teaspoon each salt and pepper.

5. Stage

Ladle soup into bowls and top with spoonfuls of corn mixture. Drizzle with crema, sprinkle with paprika, and top with jalapeño.