This Mexican Street Corn Soup has all the flavors you're keen on from Mexican street corn all bundled up into one nutrient soup that's to die for.
Who else loves Mexican street corn? I do know I do! I’ve taken all those delicious flavors, additional a couple of, and created it into a delicious soup that's fully killer! It’s hearty, jam-packed with corn, and screw-topped off with bacon, cheese, and jalapeno. What’s to not love?
Not solely is that this soup fully delicious, it’s additionally very easy to form. It’s scan in beneath twenty minutes! I even have a sense you’ll be creating this soup over and over and yet again. It’s simple for this one to become a family favorite!
Mexican street corn, additionally referred to as Elote, is grilled corn that's lathered in an exceedingly mixture of mayo, sour cream, cotija cheese, seasoning, garlic, and cilantro.
INGREDIENTS
- 4 tablespoons butter
- 1 small white onion chopped
- 1 jalapeno minced
- 5 cloves garlic crushed
- 4 cups chicken stock
- 6 cups frozen corn kernels
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream half and half, or milk
- 1 cup freshly chopped cilantro
Toppings :
- 1/2 lb bacon cooked and crumbled
- 1/2 cup crumbled cotija cheese
- 1 jalapeno sliced
INSTRUCTIONS
- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
- Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
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