This Elote Cream Soup takes everything you love about Mexican street corn and turns it into a warm, comforting bowl of flavor. It’s creamy, a little smoky, and has that familiar touch of lime and cheese that makes elote so craveable.The secret? Our Spanglish Asadero Elote Blend. This mix of chipotle, lime, spices, and parmesan brings the soup to life. You get the heat, the tang, the richness, all in perfect balance. It’s bold enough to stand on its own, but also pairs well with tacos or a slice of crusty bread.Great for cool nights, family dinners, or when you just want something cozy with a kick. This is elote, made spoonable.

Ingredients

2 tbsp. unsalted butter
1/2 cup onion, diced
1 garlic clove, minced
1 1/2 cup white corn kernels (fresh, frozen or canned)
1 cup yellow corn kernels
1 serrano chili, cut in half
2 tbsp. Spanglish Asadero Elote seasoning
2 cups evaporated milk
2 cups chicken broth
1/2 cup crema fresca (or sour cream)

Suggested garnishes

corn kernels
sliced serrano chili
crema fresca
epazote or cilantro
croutons

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featured seasoning

Elote

Directions

In a pot over medium heat, melt the butter. Then add the onion and garlic, cooking for 3-5 minutes.
Add the corn, the serrano chilis and the Spanglish Asadero Elote Seasoning, cooking for an additional 5 minutes, while stirring often.
Add the evaporated milk, chicken broth and bring to a boil. When it comes to a boil, cook, covered, for about 15 minutes or until the corn is soft. Remove and cool slightly.
Once cooled slightly, add the corn mixture to a blender and blend to a smooth consistency.
Return the blended mixture to the pot, while straining to remove the larger sediments.
Add the cream and cook for an additional 10 minutes.
Serve immediately with a drizzle of crema, corn kernels, serrano chili slices, croutons, and a little cilantro.