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Topped with cilantro, cotija, and tajin, this elote-inspired soup is equal parts creamy, spicy, and zesty.

Haley Hazell
October 20, 2020
4 ears of corn, shucked and kerneled, cobs reserved
1 yellow onion, peeled and diced
3 small yukon potatoes, peeled and diced
2 carrots, peeled and diced
½ jalapeno, thinly sliced
2 tablespoons butter
1 quart of chicken or vegetable stock
1 lime
1 teaspoon of chili lime seasoning, such as Tajin
½ cup of crumbled cotija cheese
1 handful of cilantro leaves


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!

Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance –– balancing careers, tastes and textures...
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