Description
A creamy and slightly spicy soup that captures the vibrant flavors of elote, perfect for cozy dinners or summer gatherings.
Ingredients
Scale
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C). Place the corn on a baking sheet and roast for 20-25 minutes until charred. Allow to cool and cut kernels off the cob.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the roasted corn kernels, vegetable broth, milk, chili powder, salt, and pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For thicker soup, blend longer or use less vegetable broth. Adjust the spices for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: soup, Mexican, corn, vegetarian, comfort food