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.
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.
- 3 Tbsp extra virgin olive oil
- 8 ears of sweet corn
- 1 c. onion, diced
- 1/2 tsp chili power, or more to taste
- 3 cloves garlic, minced
- kosher salt, to taste
- black pepper, to taste
- 1/2 C. sour cream
- 4 C. chicken broth
- 1/4 C. mexican cheese, or, parmesan + additional for garnish
- Optional: lime juice (fresh limes), & chopped cilantro for garnish
- 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.
- dHeat the oil in your Dutch oven and add the corn kernels, onion, chili powder, salt and black pepper.
- Cook over medium until the corn is brown and the onions are translucent.
- Add your garlic and cook an additional 3-4 minutes.
- Remove a little over 1 C. of corn from the pot and set to the side.
- 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.
- 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.
- Return to the pot and add the sour cream and mexican cheese. Let simmer until blended.
- Ladle into serving bowls and garnish.
- 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.
- Add a dash of Mexican cheese as garnish on each, if desired.
- Refrigerate leftovers and eat within 3 days.