Topped with cilantro, cotija, and tajin, this elote-inspired soup is equal parts creamy, spicy, and zesty.
Measure one cup of corn kernels and set side.
In a large pot, melt butter over medium heat. Add onions, potatoes, carrots, jalapeño, and a big pinch of salt. Stir to coat and cook covered for 8-10 minutes, stirring occasionally.
Add stock, 2 cups of water, and corn cobs to the pot. Simmer for 15 minutes covered.
Add cut corn kernels (minus the reserved cup) to the pot and simmer for 5 minutes.
Turn off the heat and remove corn cobs from the soup. Add the contents of the pot to a blender or use an immersion blender and blend the soup to desired consistency. For super creamy soup, strain blended soup using a fine mesh sieve. Salt to taste.
In a small bowl, mix reserved cup of corn kernels, the juice of ½ lime and ½ teaspoon of chili lime seasoning. Toss to coat.
Ladle soup into bowls. Top with seasoned corn kernels, a sprinkle of cotija and fresh cilantro leaves. Dig in!