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Love elote? Of course, who doesn’t? This vibrant and creamy summer soup hits all the crave-worthy flavor notes of the classic Mexican street corn, but comes in a slightly less-messy format. Whether you serve it as an appetizer or your main dish, this street corn soup is sure to become a fast favorite. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
35 mins
Yield:
Serves 6 to 8 (serving size: 1 to 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add corn kernels, and cook, stirring occasionally, until lightly charred, about 10 minutes.

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  • Add butter to Dutch oven, and stir until melted. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 minutes. Sprinkle in flour, salt, cumin, and 1/2 teaspoon of the chile powder; cook, stirring constantly, until fragrant and thickened, about 2 minutes. Stir in chicken stock and green chiles; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer until flavors meld together, about 5 minutes.

  • Stir in cream, and cook, stirring often for 3 minutes. Remove from heat. Sprinkle each serving with cheese, cilantro, and remaining 1/4 teaspoon chile powder. Garnish with jalapeño slices and lime wedges.

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