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Mexican Street Corn Soup

Recipes

All of your favorite flavors of Mexican street corn wrapped into a deliciously creamy soup.
Every year, we usually make at least one trip out to Southern California from our home here in Phoenix – and as much as we dislike the traffic and hustle bustle, there is one thing we do like: Mexican elote with all the trimmings.

When we lived in Southern California in 2002, it was  common to hear the Elote Man outside walking the streets around 4 pm – he’d have his shopping cart and he’d honk his bicycle horn – we’d run outside, and for $1.00 he’d give you an ear of sweet corn on a stick, slathered in mayonnaise, butter, salt, a little powder and parmesan cheese.

All of your favorite flavors of Mexican street corn wrapped into a deliciously creamy soup.

My mouth is dripping just writing about it.

As much as we’d  tear those up, it’s incredibly difficult to eat sweet corn on a stick with all the trimmings and still be ladylike – it just wasn’t happening.

If you love soup as much as we do, this is a viable option – everything you love about Mexican Elote without the mess of trying to eat while minding your manners.

Mexican Street Corn Soup
2016-09-18 03:37:46
Serves 6
All of your favorite flavors of Mexican street corn wrapped into a deliciously creamy soup.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 Tbsp extra virgin olive oil
  2. 8 ears of sweet corn
  3. 1 c. onion, diced
  4. 1/2 tsp chili power, or more to taste
  5. 3 cloves garlic, minced
  6. kosher salt, to taste
  7. black pepper, to taste
  8. 1/2 C. sour cream
  9. 4 C. chicken broth
  10. 1/4 C. mexican cheese, or, parmesan + additional for garnish
  11. Optional: lime juice (fresh limes), & chopped cilantro for garnish
Instructions
  1. Remove the corn kernels from the cob by holding vertically over a plate or cutting board and slicing vertically down the cob until the kernels are shaved off the corn.
  2. dHeat the oil in your Dutch oven and add the corn kernels, onion, chili powder, salt and black pepper.
  3. Cook over medium until the corn is brown and the onions are translucent.
  4. Add your garlic and cook an additional 3-4 minutes.
  5. Remove a little over 1 C. of corn from the pot and set to the side.
  6. In your Dutch oven, add the broth, and 3 ears of your corn and bring to a boil - simmer for 20 minutes on low/medium.
  7. Remove the corn cobs from the Dutch oven, and use an immersion blender to blend until smooth. OR transfer the soup to your blender to blend in small batches a little at a time.
  8. Return to the pot and add the sour cream and mexican cheese. Let simmer until blended.
  9. Ladle into serving bowls and garnish.
  10. In a separate bowl, combine the corn you had set aside, along with the chopped cilantro, and use as garnish as you ladle the soup into bowls.
  11. Add a dash of Mexican cheese as garnish on each, if desired.
Notes
  1. Refrigerate leftovers and eat within 3 days.
Adapted from Stirred Spatula
Adapted from Stirred Spatula
Rebooted Mom https://www.rebootedmom.com/
Love soup as much as we do? See more of our favorite soup recipes!
All of your favorite flavors of Mexican street corn wrapped into a deliciously creamy soup.

Shared by Sheryl

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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