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Mexican Elote-Style Street Corn Soup

Mexican Elote-Style Street Corn Soup Recipe
Yield: 24 Servings (6 1/2 fl. oz. each)

Yield: 24 Servings (6 1/2 fl. oz. each)

Inspired by the ever-popular Mexican street corn dish—this creamy, satisfying soup is loaded with roasted corn, a touch of jalapeño, fresh cilantro and topped with Cotija cheese. It's the perfect lunch for a chilly day.

Ingredient Weight Measure
Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 6/2.5lb 40 oz. 1 bag
Butter 4 oz. 1/2 cup
Vegetable or chicken stock, prepared 64 fl. oz. 8 cups
Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb 40 oz. 1 bag
Cilantro, roughly chopped 2 oz. 1 cup
Tajin or chile-lime seasoning 4 Tbsp.
Mayonnaise 12 oz.
Cotija cheese, crumbled 6 oz.
Cilantro sprigs 24 each
Lime wedges 24 each
Preparation Instructions:
Step 1
In a medium stock pot, sauté Simply Sweet® corn and butter for about 3 minutes. Add stock and bring to a simmer. Purée until smooth with a stick blender or in batches in a food processor, return to pot.
Step 2
Add corn and jalapeño blend, cilantro and chile-lime seasoning. Bring to a low simmer for another 3 minutes. Reduce heat and hold for service.
Step 3
For each serving; ladle 6 fl. oz. of soup into serving bowl and garnish with 1/2 oz. of mayonnaise ribbons, Cotija cheese, cilantro sprig, lime wedge and sprinkle of chile-lime seasoning. Serve warm.
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