Mexican Street Corn Soup

Mexican street corn soup, or “elote soup,” is a warm, comforting dish that captures the vibrant flavors of traditional Mexican street corn. Imagine the deliciousness of elote – charred corn on the cob smothered in a tangy, spicy, creamy sauce – but in a bowl. This soup brings together the sweetness of corn, the smokiness of poblano peppers, and a delightful array of spices to create a truly satisfying meal. This Mexican street corn soup is so simple to make and is completely dairy-free and vegan. Whether you’re looking for a cozy dinner or a dish to impress your friends, this soup will quickly become a favorite.

How to Make

To make Mexican Street Corn Soup, start by sautéing fresh or frozen corn and poblano peppers in dairy-free butter until lightly charred. This step is crucial as it brings out the corn’s natural sweetness and gives the soup a slightly smoky flavor. After setting the veggies aside, sauté diced onions and celery in the same pot, adding garlic and spices for an aromatic base. Then, simmer gold potatoes in veggie broth until tender.

While the potatoes are cooking, prepare the cream. Blend the hemp seeds with water or cashews after soaking in boiling water. This mixture, along with dairy-free sour cream and nutritional yeast, will give the soup a rich, velvety texture. Once the potatoes are tender, add the cream mixture and lightly blend the soup to your desired consistency. Garnish with dairy-free feta, fresh cilantro, sliced jalapeños, and a squeeze of lime to elevate the flavors.

Commonly Asked Questions

Should I use fresh or frozen corn?

Both fresh and frozen corn work well in this recipe. Fresh corn will give a slightly sweeter and crisper texture, especially if it’s in season. Frozen corn is a convenient alternative and still offers great flavor and texture. The key is to sauté the corn until lightly charred to enhance its sweetness and add a smoky depth to the soup.

How to increase the soup’s spice level?

To give your Mexican Street Corn Soup an extra kick, add an additional tablespoon of ancho chili powder while cooking. You can also garnish the soup with extra sliced jalapeños or even a few dashes of hot sauce. Adjust the spiciness to your liking to make it as fiery as you prefer.

How to decrease the soup’s spice level?

For a milder version of the soup, replace the ancho chili powder with extra smoked paprika, which provides a smoky flavor without the heat. You can also reduce the amount of poblano peppers or use a milder pepper variety. Adding a bit more dairy-free sour cream can also help balance and mellow out the spiciness.

Share Your Thoughts!

We love hearing from you! Have you tried making Mexican Street Corn Soup? Did you add your own twist to the recipe? Share your experiences and any tips you might have for perfecting this delicious dish. Leave a comment below and join the conversation.

Mexican Street Corn Soup

Recipe by Dakota OvdanCourse: Lunch, Dinner, SidesCuisine: Mexican InspiredDifficulty: Easy

Servings

8

servings

Prep time

35

minutes

Total time

1

hour 

5

minutes

Mexican Street Corn Soup, also known as “Elote Soup,” captures the essence of traditional Mexican street corn in a warm, comforting dish. Easy to prepare, dairy-free, and vegan, this soup is perfect for a cozy evening meal or an impressive dish to serve to friends.

Ingredients

• 1/4 cup dairy-free butter

• 5 cups corn, fresh or frozen

• 2 poblano peppers, diced

• 1 medium onion, diced

• 1 rib celery, sliced

• 4 garlic cloves, minced

• 2 medium gold potatoes, diced

• 4 cups veggie broth

• 1/4 cup hemp seeds or raw cashews

• 1/2 cup of dairy-free sour cream

• 3 tbsp nutritional yeast

• 1 tbsp ancho chili powder

• 1 tbsp smoked paprika

• salt & pepper to taste

• Garnish

• Dairy-free feta

• Dairy-free sour cream

• Fresh jalapeño, sliced

• Lime

• Fresh cilantro

• Paprika

Directions

• Melt 2 tbsp of butter in a large soup pot over medium-high heat. Once melted, add the corn, poblano pepper, salt, and pepper. Sauté until the veggies are lightly charred, about 5 to 8 minutes.
• Remove the veggies from the pot and set aside. Turn down the heat to medium. Add the remaining 2 tbsp of butter to the pot. Once melted, add the onion and celery. Sauté until the onion is semi-translucent, about 3-5 minutes. Add the spices and garlic, and sauté until fragrant, about 30 seconds.
• Add the broth and potatoes, and simmer until the potatoes are tender, about 15 minutes.
• Meanwhile, make the non-dairy cream. Option 1: Blend 1/4 cup of hemp seeds in 1/4 cup of water in a high-speed blender. Option 2: Soak 1/4 cup of cashews in hot water for 10 minutes then drain. Add the cashews and 1/4 cup of water to a high-speed blender and blend until smooth.
• Once the potatoes are tender, add the cream, nutritional yeast, and sour cream to the pot.
• Lightly pulse the soup with an immersion blender, or blend 1/3 of the soup in a high-speed blender.
• Garnish with dairy-free feta, cilantro, lime, jalapeño, and paprika.

Notes

• This soup is between a light to medium spice level. To increase the spiciness, add an additional tablespoon of ancho chili powder to the soup and serve with sliced jalapeño. For a milder soup, replace the ancho chili powder with extra smoked paprika and poblano peppers with bell peppers.