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Mexican Street Corn Chowder

Everything you love about elote… but in soup form!

To know elote is to love it. Thanks to a plethora of amazing toppings, sweet and juicy corn also becomes creamy and smoky and a little spicy. Our Mexican Street Corn Chowder brings you that same exact flavor experience, but in soup form! It’s easy to make and incredibly delicious (and quite a bit less messy than eating it on the cob).

Like many great soups before it, this one starts with onions and garlic sauteed in butter until they’re soft and beautifully fragrant.

Then, you stir in chili powder, cumin, and green chiles. The trio ensures this is a little bit spicy and plenty zesty. Chicken broth, corn, and black beans round it out and everything simmers briefly before you stir in some heavy cream and fresh cilantro.

This isn’t just about what’s in the soup, though. A generous topping of crumbled cotija really makes sure the whole experience is similar to the original Mexican Street Corn. (And a few sliced jalapeños and wedges of lime don’t hurt matters either.)

I love this for all the same reasons I love corn chowder – the sweet and juicy pop of corn kernels in a creamy and savory broth – but with this version you also get the added benefit of that salty and smoky elote flavor. It’s an ideal summer soup, but it’s easy to enjoy any time of year!

Serves 6

10m prep time

20m cook time

  • 4 tablespoons (1/2 stick) butter
  • 1 small white or yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (4 oz) can fire-roasted diced green chiles
  • 4-6 cups chicken or vegetable broth
  • 6 cups corn kernels, fresh or frozen
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups heavy cream
  • 1 cup fresh cilantro, chopped
  • 1 cup cotija cheese, crumbled
  • Lime wedges, for serving
  • Kosher salt and freshly ground black pepper, to taste
  1. Melt butter in a large pot over medium-high heat. Once hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  2. Stir in chili powder, cumin, and green chiles, followed by 4 cups of the broth.
  3. Add in corn and black beans and bring to a simmer. Let simmer 10 minutes, adding more broth if desired.
  4. Stir in cream and cilantro and season to taste. Crumble cotija over the top and serve with lime wedges. Enjoy!

Recipe adapted from The Stay at Home Chef.

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