Elote-Style Cold Corn Soup
I love this cold soup inspired by the flavors of Mexican street corn (elote)! It showcases fresh grilled corn in a smooth velouté, scented with lime, paprika, Tajín chili powder, and a touch of cumin. Enhanced by the freshness of lime and served with Cotija cheese, it’s a wonderful summer appetizer to cool down with!
The best cold grilled corn soup, elote-style, for Quebec’s corn season
How can you miss out on corn season in Quebec? From mid-July to September, I love highlighting it and incorporating it into my dishes in various ways. I drew inspiration from Mexican street corn (elote) flavors to transform our “blé d’inde” into a cold soup! This summery, refreshing soup stands out for its smoky aromas and velvety texture.
The corn is first grilled to bring out its natural sweetness, simmered in a broth flavored with smoked paprika and cumin, and then blended into a smooth purée. Garnished with cream, fresh lime zest and juice, this soup offers a balanced flavor profile between the richness of creamed corn and citrusy acidity.
Served very chilled and topped with Cotija cheese, cilantro, and Tajín spices, it’s a welcoming, colorful, and fresh starter.
Note that this soup is very practical as it easily adapts to various diets and dietary restrictions!
Why make this recipe?
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Smoky and tangy flavor profile: grilled corn combined with smoked paprika, Tajín, and lime creates an explosion of Mexican-inspired flavors.
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Ideal for hot summer days: served chilled, it makes a refreshing yet comforting starter during heatwaves.
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Easily adaptable to dietary restrictions: it is naturally gluten-free (check the tortilla chips used) and can easily be made 100% vegan and dairy-free by replacing the cream with a plant-based alternative (soy or coconut), using vegetable broth, and swapping the Cotija for a feta-style vegan cheese or omitting it entirely.
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Indulgent textures: the contrast between the velvety smoothness of the soup and the crunch of grilled corn kernels, crumbled cheese, and tortilla chips makes every bite surprising.
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Great make-ahead soup for meal prep: since it needs to chill for at least 4 hours, it’s perfect for hosting and preparing the day before.
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Must-try for local corn season: an original and refined way to highlight fresh corn at the peak of the harvest in Quebec!
Tips for a perfect recipe:
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Grill a few corn kernels on the BBQ: for an even more authentic flavor. The contrast between the cold soup, the smoky corn, the salty Cotija, and the acidity of the lime perfectly evokes an elote enjoyed on the streets of Mexico.
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Do not skip the straining step: this is the ultimate secret to getting a restaurant-quality soup. Corn leaves a lot of fibrous skins behind after being blended.
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Season cold before serving: the cold dulls flavors. Once the soup is well-chilled (at least 4 hours), taste it again and readjust the salt, Tajín, or lime juice as needed right before plating.
Grill 6 cobs of corn on the BBQ or in a cast-iron skillet over medium-high heat until well-colored and lightly charred in spots. Let cool, then cut the kernels off the cob. Reserve the kernels from 1 ear in a bowl for the garnish.
In a large saucepan, heat the avocado or olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for 1 more minute, stirring so it doesn’t burn.
Add the grilled corn kernels (except for the reserved portion) and sauté for 3 to 4 minutes. Add the Tajín chili powder and ground turmeric. Stir for 1 minute to thoroughly coat the corn and release the aromas of the spices.
Pour in the broth and add 3 cobs to the pot to infuse the soup with even more rich corn flavor. Bring to a gentle simmer, then reduce the heat and let simmer uncovered for about 15 minutes.
Using a high-speed blender or an immersion blender, purée the soup until completely smooth.
Stir in the sour cream, lime zest, and lime juice. Season with salt and freshly ground pepper, taste, and adjust the seasoning if necessary. Cover and refrigerate for at least 4 hours (ideally overnight) so it is thoroughly chilled.
Assemble the garnish by mixing the reserved corn kernels, crumbled Cotija cheese (or feta), fresh cilantro, sliced jalapeño, and a pinch of Tajín.
Ladle the cold soup into bowls and top with the garnish. Add a drizzle of sour cream thinned out with a little water, extra cilantro leaves, and a light drizzle of olive oil. Serve immediately with lime wedges.
Bon appetit and enjoy!
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