Mexican Elote Soup 

Prep Time: 10 minutes | Cook Time: 45 minutes

servings

INGREDIENTS

  • 1 Tbsp extra virgin olive oil
  • 2 cups diced potatoes
  • 1 onion, chopped
  • 2 cups chicken broth
  • 3 cups frozen corn
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup heavy cream
  • 1 tsp chili powder
  • 1 lime, juiced
  • 1/2 cup quesa fresca for topping
  • 1/2 cup mayonnaise

Instructions

In a dutch oven over medium heat add the oil. Add the the potatoes and onion and cook until the onion is tender, about 5 minutes. Stir in the chicken stock, frozen corn, and salt and pepper. Bring to a boil, then a simmer and cook until potatoes are tender, about 25 minutes.

Add the heavy cream and stir, making sure to not boil. Remove from heat and stir in chili powder and lime juice. Serve into bowls and top with quesa fresca and a dollop of mayonaise.

Notes

If you would like your soup to be creamier, blend half of the soup in a blender after adding the chili powder and lime juice, and pour back into the pot. Serve with the toppings. You can also use fresh corn kernels if desired.

Perfect Pairing

Serve this Mexican Elote Soup with a Salty Chihuahua Cocktail.