Cold Soup: “Elote” Corn

Elote Cold soup because I’m tired of little niblets in my teeth! 

I could not get the idea of the most perfect summer snack, elote, being turned into a vegetable smoothie (since that's what y'all wanna call my cold soup era).

Elote is a street snack, originating from Mexico! It blends the perfect buttery goodness of summer corn with creamy sour cream, umami-rich cotija cheese, and the heat/bite of chili powder of lime juice.

When you blend the components of this perfect street food together, it creates the perfect slurpable meal for any hot day. Stay cool

Cold “Elote” Soup

Yield: 3-4 servings

Time: about 40 minutes

INGREDIENTS

• 4 cups non-dairy milk, divided

• 2 cups water

• 5 corn cobs, 1 reserved for garnish

• 3 tablespoons unsalted butter

• 1 yellow onion, minced

• 3 garlic cloves, minced

• 1/4 teaspoon cumin

• 1/2 teaspoon chili powder

• 1/2 teaspoon oregano

• 1/2 teaspoon turmeric

• 8 ounces vegan sour cream

• Juice of 1 lime

• Cotija cheese, to garnish

• cilantro, to garnish

• chili powder

• avocado, to garnish

INGREDIENTS

1. Remove the corn kernels from 4 corn cobs. Save the cobs and cut the cob in half.

2. In a pot, add 2 cups milk and 2 cups water over medium heat. Bring to a boil and add the halved corn cobs. Simmer for 25 mins, covered. Remove the corn cobs and set aside.

   2. In a pot, heat 2 tbsp butter over medium heat. Add the onion and garlic then sauté for 4-5 mins. Add the cumin, chili powder, and oregano and sauté for 1 minute, until fragrant 

   3. Pour in the steeped corn milk with the remaining milk and season with salt, to taste (about 1 tsp salt). Cook for 10 mins. Remove from heat.

   4. Add sour cream and lime juice to the soup and blend. Season with more salt if needed. Chill until cool.

   6. Before serving, heat 1 tbsp butter in a skillet. Remove the kernels from the remaining cob of corn. Saute with a pinch of salt and pepper. Garnish soup with the corn, cotija cheese, avocado, and chili powder.

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