published 10/26/2020
Mexican Street Corn, or Elote, is such a delicious variation of regular Corn on the Cob. It’s pretty much Corn, Mayonnaise, Cotija Cheese, Lime Juice and Chili Powder. So good! This Perfectly Imperfect dish takes that simple recipe and turns it into a healthy and filling soup. It has all the same Street Corn flavor without the mess of eating with your hands!!
PREP TIME: 5 minutes
COOK TIME: 40 minutes
SERVINGS: 4-5
ingredients
- 2 TBSP Avocado Oil
- 6 cups Frozen Corn
- 1 Onion (chopped)
- 1 TBSP Taco Seasoning
- 1 TSP Liquid Smoke
- 2 Garlic Cloves (minced)
- 4 cups Vegetable Stock
- 1/2 – 3/4 cups of crumbled Feta or Cojita Cheese
- handful of Cilantro
- juice and zest of 1 Lime
- 1/3 cup Mayonnaise mixed with 1 TBSP Lemon juice (or 1/3 cup of Sour Cream)
- Salt and Pepper to taste
- Chili Powder
- Avocado (optional)
instructions
- Heat Oil in a medium to large pot. Add Onions, Corn, Liquid Smoke, Taco seasoning, Salt and Pepper. Stir and saute over medium high heat for about 10 minutes.
- Add Garlic and cook another minute. Remove 2 cups of the Corn mixture to a bowl and set aside.
- Pour the Stock into the pot with the remaining Corn and increase heat. Bring to a boil, then reduce and simmer for 20 minutes. (I like to simmer half the time covered and the other half without a lid.)
- While the Soup is simmering, add Cilantro, Lime juice, Zest and some of the Cheese to the bowl of Corn. Season with Salt and Pepper and stir.
- Pour the Soup into a food processor or blender and add the rest of the Cheese and Lemon Mayo. Puree until smooth. Then return to the pot. Add 1/2 the Corn and Cheese mixture into the soup and stir. Adjust the seasoning if needed.
- To serve, Top each bowl with a few spoonfuls of the Corn Mixture, more Cilantro, Chili Powder and fresh Avocado. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
This looks delicious!!!
It’s pretty tasty! Even Harloe loved it…took it to school for lunch actually:)