If you’ve ever stopped at one of LA’s famous elote carts for street corn on the cob, you know. You really know. LocoLotes, the famous Elote Man, El Esquite. These specialty food carts serve up grilled corn on the cob rolled in seasoned mayo then rolled again in cotija. Sprinkled with spicy ground chili…this is Mexican Street Corn and it’s the s#%t.
I make elote at home during the summer, and it’s delish, but eating it on a steamy downtown sidewalk, fresh off the cart is another level.
Anyway, I decided to try a souped up version of my favorite corn by chopping and tossing all those street vendor ingredients into a pot. What came out is this crazy yummy Mexican Street Corn Soup.
When corn is plentiful during the summer this is a fun twist on the usual corn on the cob. Try adding a little less broth then serve it cold as a corn salsa with chips. Whatever you do, make extra, cuz trust me, you’ll want more. Street Corn Soup keeps for up to a week in the fridge.
Street Corn Soup
Ingredients
- 6 ears fresh corn on the cobs
- 2 Tbsp butter
- 1 medium red onion chopped
- 1 medium Fresno or poblano pepper seeded and finely diced
- 2 large garlic cloves minced
- 1 tsp dried oregano
- 1 Tbsp epazote (see note) finely chopped
- 1 bay leaf
- 1 cup vegetable broth
- 3 small to medium potatoes, cut into ½ inch cubes I use small baby gold or baby red potatoes
- 1½ cups whole milk
- ½ cup crema mexicana or heavy cream use extra for topping
- 1 Tbsp ancho chile powder, Tajin or regular chile powder keep bottle handy for topping
- ⅓ cup cilantro finely chopped, some reserved for topping
- ½ cup crumbled cotija or queso fresca
- 1 large avocado (optional, topping)
- lime wedges (optional, topping)
Instructions
- Shuck the corn and grill on an open BBQ or use your broiler. You want to get that nice caramel brown char on the outside of the corn. I prefer the BBQ because it doesn't heat up my kitchen and it adds a nice smoky flavor to the corn. This can also be done a day ahead. You can keep the cobs in the fridge for a day till you're ready to cut off the kernels and make the soup.
- Cut the kernels off the cobs and set aside. Save the cobs too. You will add them to the soup for an extra rich corn flavor.
- In a large saucepan, saute the onions in butter with the diced peppers
- When the onions are translucent, add the garlic, oregano, epazote (if using) and bay leaf. Cook for an addition 3-4 minutes then add the, corn, corn cobs and vegetable broth.
- Allow soup to simmer for about 10 minutes then transfer about ½ of the mixture (without the corn cobs!) to a blender or food processor and puree.
- Return corn puree to the saucepan and add the potatoes, milk, crema and chile powder. Continue to simmer on low heat until the potatoes are soft. Add more broth if needed. Salt and pepper to taste.
- Once potatoes are soft, ladle the soup into bowls and top with cotija or queso fresca, sour cream, cilantro and a dash of chile powder. Load on any other toppings that strike your fancy.
- Grab some chips and salsa, pour yourself an agua fresca and enjoy!