I'm super excited to share this Grilled Mexican Street Corn Soup recipe! It's a fun take on the classic Mexican street food, elotes. I love ordering this dish as one of the many delicious tapas at Toro, a great Boston restaurant that first introduced us to the wonders of Spanish tapas before our trip to Barcelona (no Mexican street food in Barca, though). While I definitely envision corn on the cob as the ultimate summer food, May counts as basically summer, right? This soup doesn't get too far ahead of itself, though, and will still keep you cozy on these still-chilly spring nights.
Elotes features a creamy coating on fire roasted corn, finished with bright flavors like chile powder, cotija cheese, and lime juice. There are so many layers of flavor when you take your first (very messy) bite that I wondered how I could ever re-create that in soup form. I'd been inspired seeing different elotes soup recipes on the internet, but the flavors just weren't the same when I tried to make it the first few times. UNTIL NOW. It's all thanks to a few secret ingredients...courtesy of one of my favorite places on this planet, Trader Joe's.
This soup wouldn't be the same without that charred, deep roasted corn flavor that comes from a fiery grilling. Thankfully, Trader Joe's freezer section has got you covered on this one: you'll need one bag of Trader Joe's Mexican Style Roasted Corn with Cotija Cheese and one bag of Trader Joe's Roasted Corn. Both bags have roasted corn, which will add that depth of flavor. I like the Mexican Style because there is some creamy sauce included in the bag, which acts as a nice base for the soup by adding that extra burst of flavor for you to build onto. I went with a more "plain" second bag because my recipe adds my own seasonings and flavorings, but this is really flexible - Note: If you can only find one of these kinds of corn at TJ's, it is not a huge deal at all - just make sure you have two bags of corn total. You can also make this with regular frozen corn as well as canned corn - while the roasted flavor won't be as intense, the bright, flavorful toppings like the cotija cheese and lime juice will still guarantee this dish is a hit.
Grilled Mexican Street Corn Soup
Makes approximately 4 servings
Other recipes with these ingredients: Cilantro: all my recipes here, including my Chicken Enchiladas Recipe // Sour Cream: add it atop Turkey Chili or my Five Minute Fish Taco Bowls.
Prep time: 10 minutes
Cook time: 30 minutes
Total Time: 40 minutes
- Splash of olive oil
- 1 small yellow onion
- 1 bag of Trader Joe's Mexican Style Roasted Corn with Cotija Cheese
- 1 bag of Trader Joe's Roasted Corn
- 4 cups vegetable broth
- 1/2 cup sour cream, more to taste
- Chili powder, salt, & pepper, to taste
- Cotija cheese
- 1 lime (cut into wedges)
Gluten Free Friendly
Dairy-free or Vegan: Top with dairy free cheese, skip sour cream
1. Heat olive oil in a soup pot over medium head. Add 1 small yellow onion, diced, to the pot and stir 2-3 minutes, until transluscent.
2. Add the two bags of corn and stir for 3-4 minutes, until starting to defrost. IMPORTANT: Set aside 1 cup of the corn mixture, for topping the soup later.
3. Add 4 cups vegetable broth and 1/2 cup sour cream to the soup and let simmer for 10 minutes.
4. Slowly and carefully, in batches if needed, transfer the majority of the soup into a blender and blend until desired texture.
5. Transfer back into your soup pot and add salt, pepper, and chili powder to taste. Let simmer on medium-low heat while you finish preparing the topping.
6. Meanwhile, while the soup is simmering, chop about 1/4 cup cilantro and toss it with the corn mixture that you said aside earlier in step 2.
7. Plate the soup and top with the corn and cilantro mixture, cotjia cheese and a squeeze of the lime wedges and enjoy!
Storing & Extra Ingredients
STORING - Store in the fridge for up to 5 days in an airtight container. I love making a big batch of soup and keeping it in the fridge for a quick meal. I wouldn't recommend freezing this due to the added dairy (sour cream) but if you leave that out it would be very freezer friendly - just top with cheese once defrosted!
LUNCH TOMORROW - Keep the toppings separate and add once you've heated up your soup. It will help it tasting just as fresh as the night you made it! Especially the lime - squeezing a fresh lime wedge over the top while sitting at your desk will make those desk lunches slightly less sad.
EXTRA INGREDIENTS - You'll likely have extra cilantro, which is also a favorite garnish in my Easy Chicken Enchiladas recipe. Check out all my cilantro recipes here by scrolling down the page). Use any extra sour cream atop a cozy bowl of Turkey Chili with some of that cilantro as well.