Mexican Street Corn Soup (Elote Soup)
Spicy, sweet, and creamy, this corn soup has all the flavors of classic Mexican street corn (elote). The sharpness of the crumbled cotija cheese cuts through the sweet corn and balances the smokiness of the chipotle chillies. It’s a little like visiting Mexico without ever leaving your kitchen.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Recommended Product
Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
8 minsCook Time
8 minsFree Time
to start a kitchen herb garden
Ingredients
- 2 cups (240g) yellow corn kernels, frozen or fresh
- ⅛ (25g) medium red onion, diced
- 1 teaspoon chipotle in adobo sauce, canned
- 1 tablespoon olive oil
- 3 (30g) serrano chili, seeded and diced
- 1 cup (240ml) chicken or vegetable stock
- salt, to taste
- black pepper, to taste
- cotija cheese, to taste
- lime juice, to taste
- cilantro, to taste
Preparation
- Combine corn, onion, chipotle, olive oil, and chili in the Anyday dish. Cover with the lid (knob lifted).
- Cook in the microwave for 5 minutes, or until the vegetables are tender.
- Add chicken or vegetable stock and stir. Cover and cook for 3 minutes, or until soup is fully heated.
- Using an immersion blender or blender, blend until soup is as smooth or chunky as you like. Season with salt and pepper to taste.
- Garnish with a spoonful of cotija, a squeeze of lime juice, and cilantro to serve.
Serving suggestions & tips
- Serve with some crusty bread to mop up all the soup!
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
