Elote Corn Chowder Recipes

MEXICAN STREET CORN AND CHICKEN CHOWDER

Steps:

• Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.
• While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob.
• Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.
• Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.
• Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
• Add in the corn (if you're using canned, remember to drain the corn!), diced chicken, and can of diced green chiles. Mix to combine.
• Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.
• Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
• When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt if neccessary. Let warm for 1-2 minutes.
• Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.

ELOTE CORN CHOWDER

Steps:

• On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
• On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
• Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
• Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
• Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium and cook for 25 minutes. Remove and discard the cobs and bay leaf.
• Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender* to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
• Ladle soup into bowls and garnish with reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.

MEXICAN STREET CORN CHOWDER

Steps:

• Heat dutch oven on medium-high heat. Once heated add oil and diced poblano pepper. Cook until blistered (about 5 minutes).
• Add garlic, cook until fragrant.Stir in corn, broth, chili powder, cumin, salt, and paprika.Bring mixture to a boil. Reduce heat and let simmer for approximately 10 minutes.
• Stir in cream, sour cream, and lime juice. Using an immersion blender, puree about half of the mixture.Return to low heat or serve immediately.Top with crumbled cotija cheese and cilantro.
• Store leftovers in an airtight container in the refrigerator for 4-5 days.

ELOTES (MEXICAN CORN IN A CUP)

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

CORN CHOWDER (SOPA DE ELOTE) - SAN ANGEL INN RESTAURANTE - MEXICO PAVILION - EPCOT

Steps:

• Using a medium sauce pan over medium heat, heat the butter. Saute the onions until translucent.
• Add the garlic and saute until fragrant, about 1 minute.
• Sprinkle the flour over the pan and cook, stirring with a wooden spoon.
• Cook the roux without coloring, about 2-3 minutes.
• Gradually whisk in the half and half.
• Add corn and peppers and simmer to thicken, about 10 minutes.
• Season with salt, to taste.
• Working in batches, puree soup in a food processor or blender.
• If desired, for an extra smooth texture, after pureeing pass through a mesh strainer.
• To serve, divide garnishes, if using, between serving bowls, ladle hot soup on top and serve immediately.

ELOTE CORN SALAD RECIPE

Steps:

• Prepare your ears of corn by either boiling them, grilling them, or broiling them. You need about 4 cups of corn for this recipe.
• Remove the corn kernels from each ear and place them in a bowl.
• Add mayo, yogurt, lime juice, seasoning, and stir to combine.
• Crumble the Cotija cheese over the salad just before serving.
• Garnish with lime wedges and chopped cilantro if desired

ELOTE

Steps:

• Add the corn to a pot of boiling water.
• Boil for 8-10 minutes then remove from the water and dry well with paper towels.
• Mix mayonnaise with sour cream and spread all over the corn.
• Mix together the chili powder, cayenne pepper and salt then sprinkle it all over the corn.
• Top with the cotija cheese then squeeze a wedge of lime over each ear of corn before serving.

INSTANT POT MEXICAN STREET CORN SOUP

Steps:

• Set instant pot to sauté mode.
• Add butter, onion, jalapeno, garlic, and corn to the instant pot and sauté for 3 minutes.
• Add flour and elote seasoning and stir for 30 seconds. Turn off the instant pot.
• Add 1 cup of chicken broth and deglaze the bottom of the pan. Add remaining chicken stock.
• Seal instant pot and set on high pressure for 2 minutes.
• Perform a quick release and remove the lid. Turn the instant pot onto sauté mode.
• Stir in heavy whipping cream, 1/2 cup of cotija cheese and black beans.
• Bring to a boil and cook for 3 minutes.
• Top with remaining cotija cheese, jalapeno slices and salsa.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Steps:

• If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
• Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
• Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
• To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

ELOTE CORN CHOWDER

Steps:

• Heat butter and oil olive in a 5 to 6 quart dutch oven over medium heat. Add onion, poblano pepper and garlic. Sauté for 4 to 5 minutes, until soft and fragrant.
• Add corn and all the spices. Give everything a good toss and cook for an additional 1 to 2 minutes. Add stock, bring to a soup to a simmer, cover dutch oven with lid and simmer soup for 30 minutes.
• Ladle 3/4 of the soup into a large blender. Blend soup until smooth. Pour soup back into dutch oven with remaining soup. Add sour cream or Mexican crema, half and half and lime juice. Stir soup to mix.
• Ladle soup into bowls. Garnish with cotija cheese, fresh cilantro and other optional garnishes, as desired.

ELOTE CHICKEN CHOWDER

Steps:

• 1. In a medium bowl, cut 3 TBSP butter into the flour and set aside. (small lumps are OK)
• 2. In a separate bowl, mix together the mayonnaise and sour cream, 1 TBSP Cilantro and lime juice, set aside.
• 3. In a 4½-quart stock pot or Dutch oven, heat 2 TBSP bacon grease or butter over medium heat, add the onion and jalapeno and cook until onion is just starting to soften (2-3 minutes).
• 4. Add celery, bell pepper and 1 TBSP fiesta spice blend and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return pot to stove.
• 5. In the same pot, add the chicken, 1 TBSP fiesta spice blend and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes). Add chicken to the bowl of vegetables, try to keep some juice in the pot, and return pot to stove.
• 6. Turn the heat down to medium low and add the butter and flour mixture. Heat and stir to keep it from sticking, and drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn heat back up once you've added about half the stock.
• 7. Once the stock is fully incorporated, add back the chicken and vegetables. Add the corn, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle and celery salt. Heat to a boil, then reduce heat and let simmer stirring constantly for about 5 minutes.
• 8. Slowly stir in the half and half and tomatoes and return to a boil. Simmer another 5 minutes.
• 9. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
• 10. Add remaining cilantro and salt and pepper to taste, stir again and serve hot.