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Epicurious
Bon Appétit

Elote-Style Corn Soup

By Hana Asbrink

4.8

(8)

corn soup in a white bowl on beige fabric
Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Tim Ferro

Inspired by the popular Mexican street snack, this quick soup calls for frozen fire-roasted corn to add depth and a smokiness reminiscent of grilled corn on the cob; garlic, chili powder, cilantro, lime juice, and Cotija cheese complete the flavor nod. We all know the virtues of keeping frozen produce on hand, and the fire-roasted corn proves its worth twice here: first in providing sweet summer goodness year-round, second in delivering deep charred flavor with nary a grill in sight. Blending half of the soup brings a velvety smoothness, while leaving some whole kernels lends a bit of texture. An immersion blender will make quick and somewhat chunkier work of this, but to achieve even smoother texture, opt to whiz up the half in a blender.

What you’ll need

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