Elote Cream Soup
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 is our Spanglish Asadero Elote Blend. This mix of chipotle, lime, spices, and Parmesan brings the soup to life, delivering heat, tang, and 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.
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 is our Spanglish Asadero Elote Blend. This mix of chipotle, lime, spices, and Parmesan brings the soup to life, delivering heat, tang, and 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
½ Cup onion, diced
1 garlic clove, minced
1½ Cup white corn kernels (fresh, frozen or canned)
1 Cup yellow corn kernels
1 serrano chili, cut in half
2 Cups evaporated milk
2 Cups chicken broth
½ Cup crema fresca (or sour cream)
Corn kernels
Sliced serrano chili
Crema fresca
Epazote or cilantro
Croutons
Instructions
In a pot over medium heat, melt the butter, then add the onion and garlic, cooking for 3–5 minutes.
Add the corn, serrano chiles, and Spanglish Asadero Elote seasoning, cooking for an additional 5 minutes while stirring often.
Add the evaporated milk and chicken broth and bring to a boil. Once boiling, cover and cook for about 15 minutes, or until the corn is soft. Remove from heat and let cool slightly.
Once cooled slightly, add the corn mixture to a blender and blend until smooth.
Return the blended mixture to the pot, straining to remove larger sediments.
Add the cream and cook for an additional 10 minutes.
Serve immediately with a drizzle of crema, corn kernels, sliced serrano chiles, croutons, and a little cilantro.
