If you have surfed the interwebs any time in the last 6 months you might have come across a few hundred thousand recipes for that cheesy, spicy, mayonnaisey Mexican treat called elote. It seemed to me that the only rational thing to do in this scenario is to bump it up to a hundred thousand and one with a soup rendition, because if there is one thing I believe in, it’s that everything is better in a bowl.
What’s that? You think so too? Okay, here we go. First you go to your backyard and pull 4 or so ears of corn out of your garden…..or procure it from some other place. I understand not everyone needs a 24 hour corn supply like I do.
Then you gather up some onions, garlic, jalapeños, chile powder, and cream which will be standing in for the mayonnaise in this version. You might want a lime too.
You shuck the corn and remove all the juicy little kernels by holding the corn upright with one hand and carefully sliding your knife down the cob (a few might fall on the floor and then you might step on them and get corn juice all over your feet, it’s okay, just let it happen).
But wait, don’t throw those cobs away! We are going to use them to make the stock for the soup. Corn kernels + corn cobs = super-d-dooper corn soup.
What else goes in corn stock you might ask? Well the onion skin and ends you just took off and the core from the jalapeño. The papery skins from the garlic too, and the garlic ends (which I know you removed because ain’t nobody got time for garlic butts.
Then you let that simmer until the corn infuses the water with sweetness and your kitchen smells like it’s been transplanted to the middle of a field somewhere in Iowa…..or about an hour. Meanwhile you can start sautéing up all those veggies you chopped—multitasking, yes!
Then you strain the wet into the dry and get rid of that first pot, cause really, who’s idea was it to make soup with two pots? Oh wait, never mind, you can always use store bought broth if this is all becoming too much.
Then all that’s left is cook, cook, cook. And blend, blend, blend. And while your cooking and blending you make a little cheesy crumble (look at you still multitasking!!). I went for blue cheese here even though no proud Mexican would ever put blue cheese on their elote. But, hear me out my Mexican pragmatists, the blue cheese adds that necessary tang that is essential to good street corn. Give it a try or use more traditional Cotija or even Parm, it’s okay, I won’t be mad.
And that’s it! Spicy, tangy, cheesy corn-on-a-stick, in a bowl.
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