Products used in this recipe
Mexican Elote-Style Street Corn Soup
Yield: 24 Servings (6 1/2 fl. oz. each)
Yield: 24 Servings (6 1/2 fl. oz. each)
Inspired by the ever-popular Mexican street corn dish—this creamy, satisfying soup is loaded with roasted corn, a touch of jalapeño, fresh cilantro and topped with Cotija cheese. It's the perfect lunch for a chilly day.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 6/2.5lb | 40 oz. | 1 bag |
| Butter | 4 oz. | 1/2 cup |
| Vegetable or chicken stock, prepared | 64 fl. oz. | 8 cups |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 40 oz. | 1 bag |
| Cilantro, roughly chopped | 2 oz. | 1 cup |
| Tajin or chile-lime seasoning | 4 Tbsp. | |
| Mayonnaise | 12 oz. | |
| Cotija cheese, crumbled | 6 oz. | |
| Cilantro sprigs | 24 each | |
| Lime wedges | 24 each |
Preparation Instructions:
- Step 1
- In a medium stock pot, sauté Simply Sweet® corn and butter for about 3 minutes. Add stock and bring to a simmer. Purée until smooth with a stick blender or in batches in a food processor, return to pot.
- Step 2
- Add corn and jalapeño blend, cilantro and chile-lime seasoning. Bring to a low simmer for another 3 minutes. Reduce heat and hold for service.
- Step 3
- For each serving; ladle 6 fl. oz. of soup into serving bowl and garnish with 1/2 oz. of mayonnaise ribbons, Cotija cheese, cilantro sprig, lime wedge and sprinkle of chile-lime seasoning. Serve warm.
