Elote Soup

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4

Calories per serving: 324 


It's sweet corn season! We have tons of beautiful bi-colored sweet corn in our produce section, so we put it into a smooth, comforting, and mildly spicy elote soup! It is beautifully garnished with jalapeno, sour cream, cilantro, and cheese and is a quick and easy dinner option.

Olive oil
2 tablespoons
Yellow onion, diced
Garlic, minced
6 cloves
Chili powder
1.5 teaspoons
1.5 teaspoons
1/2 teaspoon
Ground coriander
1/4 teaspoon
Fresh sweet corn
4 ears
Vegetable broth
32 ounces
Heavy cream
3/4 cup
Lime juice
2 tablespoons
Salt and pepper
To taste
Jalapeno, sliced
For garnish
Sour cream
For garnish
Cotija or cheddar cheese
For garnish
Cilantro, chopped
For garnish
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the onion, salt, and pepper and cook for 3-4 minutes. 
  3. Add garlic, chili powder, cumin, paprika, coriander, additional salt and pepper. Cook for 1 minute.
  4. Add corn and cook, stirring occasionally, for 5 minutes.
  5. Add the vegetable broth and use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can add the soup in batches to a traditional blender.
  6. Simmer for 5 minutes.
  7. Stir in heavy cream, lime juice, and additional salt and pepper if desired.
  8. Ladle into a bowl and top with cilantro, jalapeno, sour cream, and cheese. Enjoy!