Today, we have a fantastic and easy recipe for Instant Pot Elote soup, also known as Instant Pot Mexican Street Corn Soup. Street corn soup is a popular soup in Mexico and you can often find it being served at the markets and Mexican festivals across the world.
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Why This Recipe Works
- Unique Fusion: This soup brings the flavors of Mexican street corn to your dining table.
- Creamy and Flavorful: It's a tasty blend of sweet corn, spices, and creamy broth.
- Quick and Easy: The recipe is simple, making it perfect for weeknight dinners.
📋 Ingredients
- Corn Kernels: The star ingredient, they provide a sweet and vibrant taste to the soup, giving it that authentic Mexican street corn flavor.
- Butter: Adds richness and a smooth texture to the soup, enhancing its overall creaminess.
- White Onion: Provides a savory and slightly sweet flavor base, complementing the sweetness of the corn.
- Jalapenos: Bring a mild heat and a fresh spiciness to the soup, adding depth and complexity of taste.
- Minced Garlic: Enhances the overall flavor profile of the soup with its aromatic and savory notes.
- Chicken Stock or Vegetable Broth: Provides a flavorful base for the soup, adding depth and richness to the dish.
- Heavy Cream: Adds a luxurious creaminess to the soup, making it velvety smooth and rich in texture.
- Chipotle in Adobo: Adds a smoky and spicy kick to the soup, infusing it with a unique and bold flavor.
- Cumin: Brings earthy and warm notes to the soup, enhancing its overall flavor profile.
- Ancho Chili Powder: Adds a mild smokiness and a touch of sweetness to the soup, contributing to its depth of taste.
- Cayenne: Provides a subtle heat and a little extra kick to the soup, adding a spicy element.
- Chili Powder: Adds a robust and well-rounded flavor to the soup, enhancing its overall taste.
- Mexican Crema: Adds a tangy and creamy element to the soup, balancing the richness of the other ingredients.
- Sour Cream: Provides a cool and creamy contrast to the heat of the soup, adding a refreshing touch.
- Lime Juice: Adds a bright and citrusy note to the soup, balancing the flavors and adding a hint of freshness.
- Cotija Cheese: Used as a garnish, it adds a salty and crumbly texture, as well as a rich and savory taste to the finished dish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Make It Spicy: Add extra chili powder or diced jalapeños for a spicy twist.
- Make It Vegetarian: Use vegetable broth, substitute bacon with smoked paprika, and add extra veggies.
- Make Into A Chowder: Make it a hearty chowder by adding diced potatoes and celery.
- Add Poblano Peppers: Roast and add poblano peppers for a smoky flavor and blend half of the soup for creaminess.
- Add Bacon: Enrich the soup with thick-cut bacon and extra Cotija cheese for a savory and salty tang.
🔪How To Make Instant Pot Mexican Street Corn Soup?
- Turn on the Sauté setting and add the onions, jalapenos, and butter to the inner pot. Cook until translucent.
- Add the garlic and cook for about 30 seconds, stirring frequently
- Next add corn kernels, Chicken Broth, salt, pepper, and spices. Stir to combine and cancel the sauté setting.
- Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. Cook on high pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. After the 15-minute natural release, turn the steam release knob to the venting position to release any remaining steam or pressure.
- Remove 2 cups of the soup and use an immersion blender to blend the soup. Blend until you get a creamy consistency. Add the mixture back into the Instant Pot.
- Whisk the Mexican crema, cream, and sour cream mix and combine. Continue to stir until thickened. Turn off the pot.
- Garnish with Cojita Cheese and fresh cilantro and serve. Enjoy the delicious flavors of this Mexican Corn chowder.
👩🍳 Expert Tips
- Use Fresh Corn: Fresh corn will give your soup the authentic, sweet taste that's characteristic of Mexican street corn soup.
- Roast Your Corn: Optional roasting of the corn before adding it to the soup can enhance the flavor and add a smoky touch.
- Deglaze The Pot: After adding stock, scrape any bits that may be stuck on the bottom of the pot to prevent the burn notice during pressure cooking.
- Don't Skimp On Spices: Traditional Mexican street corn soup is rich in flavor. Don't be afraid to use generous amounts of chili powder, cumin, and cilantro.
💭 FAQs
To make spicy corn soup, you can add ingredients like jalapenos, cayenne pepper, or hot sauce to the recipe. Adjust these additions according to your preferred level of heat.
Corn with lime juice or lime zest in corn soup tastes tangy, refreshing, and slightly sweet, providing a delightful contrast to the rich, creamy soup.
Yes, Mexican Street Corn Soup can be made on the stovetop. You’d cook the ingredients in a pot over medium heat, then blend until smooth and simmer to let the flavors meld together.
Yes, Mexican Street Corn Soup can be prepared in a slow cooker. You would add all the ingredients to the cooker, set it on low for 6-8 hours or high for 3-4 hours, and then blend until smooth before serving.
Allow the soup to cool down to room temperature. Do not leave it out for more than two hours to avoid bacterial growth. Pour the soup into an airtight container, leaving some space at the top as the soup will expand when frozen. Securely seal the container and label it with the date. This helps keep track of how long the soup has been stored. If you plan to consume the soup within 3-4 days, refrigerate it. For longer storage (up to 2-3 months), freeze the soup.
Serving Suggestions
These are my favorite dishes to serve with Mexican Corn Soup:
- Lime Sour Cream: The tangy freshness of lime sour cream adds a delightful zesty complement to the rich flavors of Mexican Street Corn Soup.
- Instant Pot Chicken Tacos: Pair your hearty soup with Instant Pot Chicken Tacos for a hearty and satisfying meal that's a fiesta of flavors.
- Jiffy Jalapeno Cornbread: Add some heat to your meal with Jiffy Jalapeno Cornbread. It perfectly complements the sweet and smoky flavors of the creamy soup.
🍜 Related Recipes
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Instant Pot Mexican Street Corn Soup
Ingredients
- 6 Cups of Corn kernels frozen
- 2 Tbsp. Butter
- 1 cup White onion diced
- 2 Jalapenos diced
- 1 Tbsp. Minced garlic
- 2 cups Chicken stock
- ½ cup Heavy cream
- 1 Tbsp. Chipotle in adobo minced
- 2 tsp. Cumin
- ½ tsp. Ancho chilli powder
- ¼ tsp. Cayenne
- ½ tsp. Chilli powder
- ½ cup Crema
- ½ cup Sour cream
- 2 Tbsp. Lime juice
- Cotija cheese to garnish
Instructions
- Turn on the Sauté setting and add the onions, jalapenos, and butter to the inner pot. Cook until translucent.
- Add the garlic and cook for about 30 seconds, stirring frequently.
- Next add corn kernels, chicken broth, salt, pepper, and spices. Stir to combine and cancel the sauté setting.
- Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. Cook on high pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. After the 15-minute natural release, turn the steam release knob to the venting position to release any remaining steam or pressure.
- Remove 2 cups of the soup and use an immersion blender to blend the soup. Blend until you get a creamy consistency. Add the mixture back into the Instant Pot.
- Whisk the Mexican crema, cream, and sour cream mix and combine. Continue to stir until thickened. Turn off the pot.
- Garnish with Cojita cheese and fresh cilantro and serve. Enjoy the delicious flavors of this Mexican Corn chowder.
Notes
Nutrition
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Am I missing where the 1/2 cup of heavy cream needs to be added?
Hi Stephanie, the cream is added at the end with the sour cream and crema.