Description
This Mexican Street Corn Soup is creamy, spicy, and comforting—everything you love about elote, in soup form. Quick to make and full of bold flavor.
Ingredients
1 pound (450 g) frozen corn
2 tablespoons granulated sugar
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1/2 teaspoon sriracha sauce, or to taste
Kosher salt, to taste
Lime salt, optional, to taste
1/2 cup (65 g) cotija cheese or queso fresco, crumbled
1/4 cup (10 g) fresh cilantro, chopped, to taste
Chili powder, to taste
1 lime, cut into wedges
Instructions
1. Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
2. Add frozen corn to the boiling water. Cover with a lid and simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
3. While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
4. Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
5. Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
6. Divide the dressed corn among four serving cups. Top with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.
Notes
You can use fresh corn instead of frozen for peak-season sweetness.
Adjust the sriracha to control the spice level.
Great topped with roasted pepitas or served with tortilla chips.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Soups, Mexican
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg