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Today, we have a fantastic and easy recipe for Instant Pot Elote soup, also known as Instant PotMexican 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.
Why You’ll Love This Recipe
- 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.
Recipe 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.
How to Make Instant Pot Mexican Street Corn Soup?
Step 1: Sauté the Onions and Jalapenos
Turn on the Sauté setting and add the onions, jalapenos, and butter to the inner pot.Cook until translucent.
Step 2: Add the Garlic
Add the garlic and cook for about 30 seconds, stirring frequently.
Step 3: Add Remaining Ingredients
Next add corn kernels, chicken broth, salt, pepper, and spices. Stir to combine and cancel the sauté setting.
Step 4: Set Pressure Cooker
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.
Step 5: Natural Release
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.
Step 6: Blend Soup
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.
Step 7: Add Cream
Whisk the Mexican crema, cream, and sour cream mix and combine. Continue to stir until thickened. Turn off the pot.
Step 8: Garnish and Serve
Garnish with Cojita cheese and fresh cilantro and serve. Enjoy the delicious flavors of this Mexican Corn chowder.
Cooking 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.
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.
Storage & Reheating Instructions
Cool Down: Allow the soup to cool down to room temperature. Do not leave it out for more than two hours to avoid bacterial growth.
Transfer to Container: Pour the soup into an airtight container, leaving some space at the top as the soup will expand when frozen.
Seal and Label: Securely seal the container and label it with the date. This helps keep track of how long the soup has been stored.
Refrigerate or Freeze: If you plan to consume the soup within 3-4 days, refrigerate it. For longer storage (up to 2-3 months), freeze the soup.
Reheat: To reheat, thaw overnight in the refrigerator if frozen, then warm up on the stove over medium heat, stirring occasionally. Add a little water or broth if necessary to achieve desired consistency.
What to Serve With This Recipe?
- 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.
FAQs
How to Make Corn Soup Spicy?
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.
Frozen Corn Kernels vs Grilled Corn vs Fresh Corn
Mexican Street Corn Soup is made with leftover grilled corn that adds a smoky flavor, making it taste even better. Even if you use fresh or frozen corn kernels, it’s still yummy soup, just without the charred taste.
What Does Corn With Lime Juice or Lime Zest Taste Like?
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.
Can Mexican Street Corn Soup Be Made on the Stovetop?
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.
Can Mexican Street Corn Soup Be Made in a Slow Cooker?
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.
Instant Pot Mexican Street Corn Soup
Yield: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Delight your taste buds with the vibrant flavors of Instant Pot Mexican Street Corn (Elote) 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
- 1/2 tsp. Ancho chilli powder
- 1/4 tsp. Cayenne
- 1/2 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
- Use fresh corn:Fresh corn will give your soup the authentic, sweet taste that’s characteristic of Mexican street corn soup.
- Roast your corn:Roasting the corn before adding it to the soup can enhance the flavor and add a smoky touch.
- Don’t skimp on the spices:Traditional Mexican street corn soup is rich in flavor. Don’t be afraid to use generous amounts of chili powder, cumin, and cilantro.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 403Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 64mgSodium: 303mgCarbohydrates: 44gFiber: 5gSugar: 13gProtein: 10g
Did you make this recipe?
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More Easy Instant Pot Recipes
Do you like the Elotes Soup recipe? You may also love the following posts:
- Instant Pot Corn On The Cob
- Instant Pot Jalapeno Corn Dip
- Instant Pot Orange Chicken
- Instant Pot Pumpkin Puree Recipe
- Instant Pot Chicken Gnocchi Soup
