Hey friends!
Times are weird right now, like super weird. There’s a pandemic ravaging the, uh, whole world. If you’re reading this, I hope that means you are safe and healthy!
Most of the people I know are working from home, and spending new found time on new hobbies, like sewing, working out, cooking, and making *embarrassing* Tik Toks. I’m still up to my normal vibes, cooking a lot, working out a lot, eating a lot. And...making a couple of embarrassing Tik Toks too.
With the weather warming up, I decided to try a new spin on one of my favorites: Elotes. Beautiful, wonderful, street corn. Smothered in cheese and cilantro. I’m not a mayo person, so I wanted to gussy this up a bit and have it in soup form! I used frozen corn because it’s way easier than shucking and stripping like 10 ears, but I did grill a couple of extra ears, and stripped them for a charred, delicious topping. This meal comes together in about 35 minutes, so it can be an easy weeknight dinner, or a quick Saturday afternoon lunch. If you have a grill, fire her up!
^Simmering soup featuring my sweet pup Georgie, and the finished product.
Special Equipment
Blender
Grill, cast iron pan, or if you’re desperate you can just use a regular pan
Ingredients
30 oz corn (I used frozen, because I hate hate hate shucking and stripping corn, but fresh will of course taste better)
2 ears of corn, for the grilled corn topping
½ medium onion, diced
1 tbsp olive oil or canola oil
4 cups chicken broth
½ heavy cream
1 tbsp kosher salt
1.5 tsp cumin
1.5 tsp chili powder
1 tsp chipotle chili powder
1 tsp pepper
Juice from 1 lime
Toppings
Chopped cilantro
Queso fresco
Crispy Bacon
Sour Cream
1 lime, cut into pieces
Method
In a large pot (I used a dutch oven), on medium heat, add the oil and onions. Saute the onions for approximately 5-7 minutes, until they start to put on a little bit of color.
Add in the corn, salt, pepper, cumin, chili powder, chipotle chili powder, and the lime juice. Saute it all together for about 5 minutes.
Add in the chicken broth, until it’s just covering the corn. You may end up using a little less or more of the broth. Simmer for 20 minutes.
While the soup is simmering, grill your ears of corn. I just throw mine right on, because all I’m looking for is the charred flavor. If you don’t have a grill, you can still sear them in a very, very hot pan. A cast iron pan would work perfectly. Cook for about 5 minutes on each side, until charred and delicious.
When your ears of corn are charred, take them off the heat, and take the soup off of heat, and transfer to a blender. Blend on high for 30 seconds, add the heavy cream, and blend again until it’s smooth and creamy, about another minute. Transfer back to the pot.
Strip the grilled corn from the cob, and set aside for serving.
In bowls, spoon the soup and add the toppings you like. To make it true street corn soup, you’ll need the cilantro, queso fresco, and grilled corn, but I also like to add some crispy bacon, sour cream, and fresh lime juice. Throw on some extra chili powder if you like. I’m telling y’all. Tastes like summer.
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