10/04/2026
Featured Products: 🌽 🧀 Elote Seasoning🌽🧀
🌽🌶️🍲Mexican Street Corn Soup🌽🌶️🍲
Ingredients
• 2 tablespoons 1890 Chimichurri Verde olive oil
• 2 tablespoons butter
• 6 cups fresh corn kernels (see note)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 1 medium poblano pepper, seeded and diced
• 1-2 teaspoons 1890 chili powder, to taste
• 1 teaspoon 1890 Mexican oregano
• 1 teaspoon 1890 Smoked Hot Paprika
• 1⁄2 teaspoon 1890 Roasted Ground Cumin
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1⁄2 cup Mexican crema or sour cream
• 1⁄2 cup cotija cheese, plus more for garnish
• 1890 Elote seasoning
• salt and black pepper, to taste
• optional garnishes: sliced jalapeños, fresh cilantro, lime wedges
In a large pot over medium heat, warm the olive oil and butter until melted. Add the fresh corn and the onion, and sauté until the onion becomes translucent and the corn is lightly charred. Stir frequently for about 8-10 minutes.
Stir in the garlic, diced poblano, chili powder, oregano, paprika, and cumin until fragrant, about 1 minute. Remove about 1 cup of the mixture to a plate.
Pour in the chicken broth, stirring well. Increase the heat and bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, allowing the flavors to meld.
Remove the pot from the heat and carefully blend to your desired consistency with an immersion blender or stand blender (work in batches).
Stir in the heavy cream, Mexican crema, and cotija cheese. Taste and season with salt and pepper.
Ladle the soup into bowls and garnish with the reserved corn mixture, sliced jalapeños, and fresh cilantro. Serve with lime wedges for squeezing, and enjoy!
Sprinkle Elote Seasoning over your bowl of soup and enjoy.
Recipe and Picture from: insanelygoodrecipes.com
