Description
Make delicious Mexican Street Corn Soup in your Instant Pot. This quick and easy recipe brings the vibrant flavors of elote to your kitchen with minimal effort. It is a creamy, smoky, and slightly spicy soup that is perfect for a satisfying meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup half-and-half or heavy cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
- Melt butter in your Instant Pot on Sauté mode. Add onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add corn kernels, fire-roasted diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, and cayenne pepper (if using) to the pot. Stir to combine.
- Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- Once cooking is complete, allow a Natural Pressure Release for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid. Use an immersion blender to blend about half of the soup for a slightly creamy texture, or blend more for a smoother soup. Alternatively, transfer half of the soup to a regular blender and blend until desired consistency, then return to the pot.
- Stir in half-and-half or heavy cream, cotija cheese, and fresh cilantro.
- Stir in fresh lime juice. Season with salt and black pepper to taste.
- Serve hot, garnished with additional cotija cheese and fresh cilantro.
Notes
- For a vegetarian option, ensure your vegetable broth is vegetarian.
- Adjust the amount of cayenne pepper to your spice preference.
- Fresh or frozen corn works equally well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 45mg