Notes
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 Tbsp olive oil (or butter)
- 1 small onion, finely chopped
- 2 to 3 garlic cloves, minced
- 1 jalapeño or poblano, diced (optional)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 tsp smoked paprika
- ½ to 1 tsp chili powder (or 1 tsp Tajín), to taste
- Salt and pepper, to taste
- ½ cup crumbled cotija cheese (or feta)
- Juice of 1 lime, plus wedges for serving
- 2 Tbsp fresh cilantro, chopped
- Optional: 2 Tbsp mayonnaise or Mexican crema
- Char the corn in a hot cast-iron skillet 5 to 7 minutes until browned in spots; reserve a spoonful for garnish.
- In a large pot, heat oil and sauté onion (and jalapeño) for 3 to 4 minutes; add garlic and cook for 1 minute.
- Stir in the corn, smoked paprika, chili powder, salt, and pepper; cook for 2 to 3 minutes.
- Add the broth, bring to a boil, then simmer for 10 to 12 minutes.
- Partially blend with an immersion blender, leaving some whole kernels.
- Reduce heat to low; stir in the cream and half the cotija (and mayo/crema if using). Warm through 2 to 3 minutes without boiling.
- Off the heat, stir in the lime juice. Serve topped with cotija, cilantro, reserved corn, a dusting of chili or Tajín, and lime wedges.
- Charring the corn is the biggest flavor upgrade; do not skip the lime.
- A spoonful of mayo or Mexican crema adds authentic elote tang.
- Do not boil once the cream and cheese are in, or the soup can turn grainy.