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Mexican Street Corn Soup with Bacon and Cotija

Mexican Street Corn Soup with Bacon and Cotija
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Mexican Street Corn Soup with Bacon and Cotija is a warm, creamy, and flavorful soup inspired by the iconic Mexican street corn (elote). Combining smoky bacon, fresh corn kernels, tangy Cotija cheese, and a hint of spice, this comforting one-pot dish is perfect for cozy nights, casual gatherings, and customizable to suit vegetarians and spice lovers alike.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh or frozen corn kernels
  • 6 slices bacon
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • ½ cup crumbled Cotija cheese

Optional Ingredients and Garnishes

  • 1 jalapeño, diced (optional)
  • 1 tsp chili powder (optional, especially if not using jalapeño)
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • Extra crumbled Cotija cheese for garnish
  • Additional crispy bacon bits for garnish
  • Lime wedges for serving

Instructions

  1. Cook the Bacon: Fry bacon slices in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel. Leave the rendered bacon fat in the pot to flavor the soup.
  2. Sauté the Aromatics: In the bacon fat, add chopped onion and minced garlic. Sauté over medium heat for 3-5 minutes until softened and fragrant, building the savory base of the soup.
  3. Add the Corn and Spices: Stir in the corn kernels along with diced jalapeño or chili powder if using. Cook for a few minutes, stirring occasionally to coat the corn and release its natural sweetness.
  4. Pour in the Broth and Simmer: Add the chicken broth to the pot and bring to a gentle simmer. Let cook for 10-15 minutes to meld flavors and tenderize the corn.
  5. Blend for Creaminess: Carefully remove about half of the soup and transfer to a blender. Pulse until smooth, then return the blended portion to the pot. This creates a creamy texture without needing heavy cream.
  6. Stir in Cream Cheese and Cotija: Remove the pot from heat and stir in cream cheese and a hearty sprinkle of Cotija cheese until melted and fully incorporated, giving the soup a silky, cheesy finish.
  7. Finish with Lime and Cilantro: Just before serving, add fresh lime juice and chopped cilantro to brighten and balance the rich flavors.
  8. Serve and Garnish: Ladle soup into bowls and top with crispy bacon bits, additional Cotija cheese, fresh cilantro, and a lime wedge.

Notes

  • Use fresh corn when possible for the sweetest flavor, but frozen works well too.
  • Don’t discard the bacon fat – it imparts essential smoky depth to the soup.
  • Blend only half the soup to retain a nice texture with whole corn kernels.
  • Adjust seasoning at the end for salt, spice, and acidity to your preference.
  • Add Cotija cheese just before serving to keep its crumbly texture and bright saltiness.

Nutrition

Keywords: Mexican street corn soup, elote soup, bacon corn chowder, Cotija cheese soup, creamy corn soup, Mexican appetizer, easy soup recipe

Find it online: https://marybaking.com/mexican-street-corn-soup-with-bacon-and-cotija/