Mexican Street Corn Elote Soup

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

1 tbsp olive or vegetable oil
6 cups corn kernels, I used frozen, you can also use canned or fresh
1 cup chopped sweet onion
1 jalapeno, chopped, optional
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 tsp paprika
6 garlic cloves, chopped
4 cups chicken or vegetable broth (one large carton)
1 cup Florida Milk - I used 2%
1/2 cup queso fresco cheese, plus additional for garnish (if you can find Cotija use that!)
juice from one lime
2 tablespoons cilantro, chopped + more for garnish

Heat oil in a large, nonstick pot or cast iron Dutch oven.
Add onion and jalapeno and saute until onions are translucent
Add corn kernels and seasonings. Cook over medium-high heat for 8-10 minutes, stirring frequently.
Add garlic and cook until fragrant.
Remove 1-1/2 cups of corn mixture from the pot and set aside.
Stir broth, milk, and cheese and simmer for 20 minutes.
Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt and pepper.
Use the remaining corn as a garnish with cilantro and additional cheese.