This recipe is inspired by the ever so popular Mexican street food, elotes. Elotes are roasted corn on the cobs over a big flame. Once ready to be eaten, they are smothered in mayo and coated in cotija cheese, chili powder, lime juice, and cilantro. They are unbelievably addictive and during the summertime when corn is in peak season, a delicacy. This roasted corn soup is perfect for when you want to satisfy your corn craving during the colder months but don't have access to fresh sweet corn because it works perfectly with frozen corn as well! 

With a base of caramelized onion, garlic, butter and corn blended in my cosori blender  with veggie broth and a touch of salt, this soup turns into a creamy corny bomb of deliciousness. To bring back some texture, I topped it off with some crunchy tortilla chips,  as well as a chopped up charred poblano pepper that also adds a depth of smoky flavor and pickled jalapenos because for a pop of acidity and spice. Just like elotes, what makes this soup stand out are the toppings. I topped mine with fried tortilla strips, cotija cheese, sour cream, smoked paprika, jalapeños, and fresh cilantro for the perfect rendition of elotes, soup edition.

Mexican Street Corn Soup

Ingredients 

• 3 cloves of garlic, diced
• 1 small onion, chopped
• 1 tablespoon of oil 
• 3 corns on the cob or ¾ cup of frozen corn
• 2 cups of water or veggie broth
• 1 bay leaf 
• A few springs of fresh thyme 
• 2 tablespoons of butter 
• Salt to taste
• 1 poblano pepper
• Sour cream for topping 
• Cotija cheese for topping
• Pickled jalapeños for topping
• Crunchy tortilla for topping
• Limes, for serving 

Instructions:

1. To a large pot, add in the diced garlic, chopped onion, oil, and salt. Let caramelize on low for 3 - 4 minutes. 
2. In the meantime, cut the corn kernels off the cob. Then using the back of the knife, scrape out the corn milk. When the onions and garlic have softened add in the fresh corn and corn milk. Saute for one minute. 
3. Pour in the water and bring to a boil for 5 - 7 minutes. 
4. In the meantime, char a poblano pepper on the stove top over high heat. Using tongs, turn every 1 minute until the whole pepper has blacked. 
5. Remove from the flame and place it on your cutting board. Cover with a bowl and let steam for 5 minutes. 
6. Remove the skin and seeds from the pepper and discard. Dice the flesh of the pepper into small pieces. Set aside.
7. Shut the flame off and pour half the soup into a blender and blend until smooth. If you prefer a completely smooth soup, blend everything and run it through a fine mesh strainer.
8. Taste for seasoning and serve with your favorite toppings! Mine are sour cream, charred poblano, smoked paprika, cotija cheese, crushed up tortillas, and some cilantro. 

Mexican Street Corn Soup

Prep Time: 10

Cook Time: 15

Total Time: 25

Serves: 4

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Ingredients:

• 3 cloves of garlic, diced
• 1 small onion, chopped
• 1 tablespoon of oil 
• 3 corns on the cob or ¾ cup of frozen corn
• 2 cups of water or veggie broth
• 1 bay leaf 
• A few springs of fresh thyme 
• 2 tablespoons of butter 
• Salt to taste
• 1 poblano pepper
• Sour cream for topping 
• Cotija cheese for topping
• Pickled jalapeños for topping
• Crunchy tortilla for topping
• Limes, for serving 

Instructions:

Instructions:

1. To a large pot, add in the diced garlic, chopped onion, oil, and salt. Let caramelize on low for 3 - 4 minutes. 
2. In the meantime, cut the corn kernels off the cob. Then using the back of the knife, scrape out the corn milk. When the onions and garlic have softened add in the fresh corn and corn milk. Saute for one minute. 
3. Pour in the water and bring to a boil for 5 - 7 minutes. 
4. In the meantime, char a poblano pepper on the stove top over high heat. Using tongs, turn every 1 minute until the whole pepper has blacked. 
5. Remove from the flame and place it on your cutting board. Cover with a bowl and let steam for 5 minutes. 
6. Remove the skin and seeds from the pepper and discard. Dice the flesh of the pepper into small pieces. Set aside.
7. Shut the flame off and pour half the soup into a blender and blend until smooth. If you prefer a completely smooth soup, blend everything and run it through a fine mesh strainer.
8. Taste for seasoning and serve with your favorite toppings! Mine are sour cream, charred poblano, smoked paprika, cotija cheese, crushed up tortillas, and some cilantro.