Mexican Street Corn Soup (Elote Soup)

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 700w
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Recommended 

Dish

The Medium Deep Dish

Ingredients

  • 2 cups (240g) yellow corn kernels, frozen or fresh
  • 2 tablespoons medium red onion, diced
  • 1 teaspoon chipotle in adobo sauce, canned
  • 1 tablespoon olive oil
  • ½ serrano chili, seeded and diced
  • 1 cup (240ml) chicken or vegetable stock
  • salt, to taste
  • black pepper, to taste
  • cotija cheese, to taste
  • cilantro, to taste

Preparation

  1. Combine corn, onion, chipotle, olive oil, and chili in the Anyday dish. Cover with the lid (knob lifted).
  2. Cook in the microwave for 6 minutes, **or until the vegetables are tender.
  3. Add chicken or vegetable stock, then stir to combine and continue cooking for 3-4 minutes, or until soup is fully heated.
  4. Using an immersion blender or blender, blend until the soup is as smooth or chunky as you like. Season with salt and pepper to taste.
  5. Garnish with a spoonful of cotija, a squeeze of lime juice, and cilantro to serve.

Suggestions

  • Serve with quesadillas for a delicious meal.
  • Try it with feta cheese if cotija is unavailable.
  • Add some fire-roasted corn kernels after the soup is blended for texture.

Recipe Notes

  • Both frozen and fresh corn kernels result in a delicious soup.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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