Mexican Street Corn Soup – Oh Sweet Basil

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A delicious twist on the classic elote (Mexican street corn) recipe, this soup is packed with flavor. quick and easy soup For dinner. A creamy soup with sweet corn, roasted chicken, and a hint of spice. chicken and corn soup You’re sure to win over your friends and family!

Photo of a large bowl of Mexican street corn soup topped with sliced ​​jalapenos, chopped cilantro and lime.

I can’t remember the first time I enjoyed elote, but I’d like to say it was at a small farmers market in Rexburg, Idaho. I never went to school during the summer, so I never enjoyed all the delicious foods made with summer fruits and vegetables. It wasn’t until my parents moved to Idaho from Vancouver, Washington that I was finally able to enjoy this delicious recipe for this Mexican staple.

Once you’ve had enough, you’ll never get tired of it.From classic Elote recipeto mexican street corn salad, a fun Elote Mexican Street Corn Pasta Salad and more, the possibilities are endless. Oh, and don’t forget the Slow Cooker Mexican Street Corn Dip! You all know I love a good dip!!

Photo taken from above of a large white bowl of Mexican street corn soup topped with chopped cilantro and sliced ​​jalapenos.

What is eroto?

Well, let’s answer the question first. How do you pronounce Eloto? It’s very easy! Start the word the same way you would start the word “eloquent,” but remove “quent” and replace it with “tay.” Erotai. That’s all there is to it!

Elote, often referred to as Mexican street corn, is grilled corn on the cob smothered in a creamy mayonnaise sauce and topped with chili powder, cheese, and fresh lime.

Photo of all ingredients for Mexican street corn in separate small bowls: chopped onions, fresh corn kernels, spices, lime, chicken, chicken soup

Mexican street corn soup ingredients

We take all the flavors of classic eloto and add a few more ingredients to make a great corn soup! We added a few more veggies for depth of flavor, and chicken to make it hearty. Here’s what you need:

  • butter: Used to stir-fry all vegetables
  • vegetables: Yellow onion, celery, garlic, pasilla pepper, corn
  • seasoning: Chili powder, kosher salt, sugar, black pepper
  • soup base:Chicken soup, fresh cream, Mexican crema
  • chicken breast: If you want to buy a rotisserie or cook it yourself, try our Sticky Mexican Chicken recipe.
  • cotija cheese: You may find it in the refrigerated section with other cheeses or in the Mexican specialty foods section.

Note: If you want to make it vegetarian, just omit the chicken and replace the chicken soup with vegetable soup.

Measurements for each ingredient are listed in the recipe card below.

A photo of chopped onions and celery being sautéed in a Dutch oven skillet.

How to make

one of the things i love soup recipe That said, they are usually very easy to make. This recipe can be on your kitchen table in less than 30 minutes. The basic steps are:

  1. Saute Sauté the onion and celery in a little butter until soft.
  2. Add garlic, poblano, and seasonings and stir for 1 minute. bloom spices.
  3. After adding the corn and remaining liquid ingredients; boil Let stand for 15 minutes to blend all flavors.
  4. Remove 2 cups of soup and pulse to combine. blender until smooth. Add back to soup with chicken and cheese and stir to combine.
  5. serve Garnish with chopped cilantro, lime wedges, jalapeño slices, and cotija cheese.

Keep scrolling to the end of the post for detailed instructions.

Photo of a large bowl of eloto Mexican corn soup topped with jalapeno slices, chopped cilantro, lime slices, and crumbled cotija cheese

What is Elote Dressing made of?

The only dressing for authentic eloto dressing is mayonnaise, and the corn is wrapped in crumbled cotija cheese and sprinkled with chili powder. Add heavy cream and Mexican crema to mimic the creaminess and tartness of mayonnaise.

What type of corn should I use?

If possible, it’s best to cut the corn kernels straight off the cob. And if you can grill it first, that’s double the joy! If not, you can cut the corn on the cob and add it to the soup. Nothing beats the flavor and texture of fresh corn.

If it’s not corn season, the next best option would be frozen corn.

All Things Erotic!

Mexican street corn is characterized by its sweet corn, creamy crema, salty crumbly cheese texture, and round, smoky flavor from chili powder, making it very filling. I can’t help but wonder what else to do. You can also enjoy these dishes!

That is why it is also clear that our site has the following characteristics:

Photo of a large bowl of Mexican street corn soup topped with lime, cilantro, jalapeno slices, and crumbled cotija cheese

what to eat with elote soup

A good soup requires a lot of good bread. I usually make no-knead artisan bread or French bread.

Try adding roasted Mexican zucchini or pinto beans. If you’re not a fan of pinto beans, try our amazing black beans instead.

garnish

I listed some possible garnishes above, but let’s list a few more. After all, it’s the garnishes that take the soup to the next level.

  • coriander
  • jalapeno slices
  • lime wedges
  • cotija cheese
  • avocado
  • sour cream or mexican crema
  • green onion
  • fritos
  • tortilla strips

Mexican street corn soup spicy?

You can do it if you want to! As written, it’s not spicy at all, but if you want to add a little spiciness, add jalapenos. If you prefer, you can also chop some jalapeños and add them to the sautéed vegetables.

Photo of a large bowl of elote corn soup topped with jalapeno slices, lime wedges, crumbled cotija cheese, and chopped cilantro.

Preemption and storage

This is a great make-ahead meal. You can make everything 1-2 days in advance by leaving out the heavy cream and Mexican crema until just before heating.

Elote soup can be stored in the refrigerator for up to 5 days. Store in an airtight container.

You can reheat them in the microwave if you want to eat them individually, or on the stovetop if you want to warm up a large batch.

We do not recommend freezing this soup, as cream is difficult to freeze and thaw.

this is mexican street corn Spin on the traditional corn chowder that will be your new one favorite soup recipe. It’s creamy with the crunch of the corn and the smokiness of the chili powder, and brightened with the lime juice.this mexican street corn soup recipe Please, try it!

More easy soup recipes

Quantity: 16

Preparation time: Ten minutes

Cooking time: 20 minutes

total time: 30 minutes

explanation

A delicious twist on the classic elote (Mexican street corn) recipe, this soup is packed with flavor. quick and easy soup For dinner. A creamy soup with sweet corn, roasted chicken, and a hint of spice. chicken and corn soup You’re sure to win over your friends and family!

  • Four tablespoon butter
  • 1 yellow onion, chopped
  • 1/2 celery sticks, chopped
  • Five cloves garlic, chopped
  • 1 pasilla pepper, or poblano peppers, see notes for roasted, chopped
  • 1 tablespoon Chili powder, heaping amount
  • 2 teaspoon kosher salt, More as you like
  • 2 teaspoon sugar
  • 1/4 tea spoon black pepper
  • Four cup chicken soup
  • 6 cup corn
  • 1 1/2 cup heavy cream
  • 1/2 cup mexican crema
  • 3 chicken breast, Cooked and shredded, but I like to use shredded rotisserie chicken.
  • 1/2 cup cotija cheese, heaping amount
  • lime wedges
  • coriander, chopped

Prevent the screen from going dark

  • Add the butter to a Dutch oven and cook over medium heat with the onion and celery until softened, 3 to 5 minutes.

    4 tablespoons butter, 1 yellow onion, 1/2 celery stick

  • Next, add the garlic, poblano, and seasonings and stir for another minute to incorporate the spices.

    5 cloves of garlic, 1 pasilla pepper, 1 tablespoon chili powder, 2 teaspoons sugar, 2 teaspoons kosher salt, 1/4 teaspoon black pepper

  • Add chicken broth, corn, and cream. Stir and simmer for 15 minutes.

    4 cups chicken soup, 1 1/2 cups heavy cream; 6 cups corn, 1/2 cup Mexican crema

  • Remove 2 cups to a blender jar and blend until smooth, or add back to soup and stir in chicken and cheese.

    3 chicken breasts, 1/2 cup cotija cheese

  • Serve immediately with your favorite soup toppings and garnishes.

    lime wedges, coriander

If you have a gas stove, you can roast pasilla or poblano peppers directly on the stove. Turn with tongs until browned on all sides.
Place the pepper in a bowl and cover with plastic wrap to allow it to sweat. Steaming the peppers will loosen their skins. Cut it open, remove the seeds, and then chop it.
If you don’t have a gas stove, you can brown the pepper in the oven using the grill setting. Turn the pepper every few minutes to ensure it browns on both sides.

Provided by: 1cupcalorie: 243kcalcarbohydrates: 16gprotein: 13gfat: 15gSaturated fat: 8gPolyunsaturated fats: 1gMonounsaturated fats: FourgTrans fat: 0.1gcholesterol: 69mgsodium: 680mgpotassium: 352mgfiber: 2gsugar: FivegVitamin A: 940IUVitamin C: Fivemgcalcium: 62mgiron: 1mg

author: sweet basil

course: 50 Best Easy Soup Recipes for the Family

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Photo of a large bowl of elote corn soup topped with jalapeno slices, lime wedges, crumbled cotija cheese, and chopped cilantro.

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