Vegan Elote Soup Recipe

Prepare corn (if using fresh)

If using fresh ears, stand each ear upright on a cutting board and carefully cut kernels off with a sharp knife. Reserve kernels. After cutting, run the back of the knife along the cobs to remove any milky residue (optional) and add to the reserved kernels.

Heat a large heavy-bottomed pot over medium heat. Add the neutral oil (2 tbs). When shimmering, add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic and chopped jalapeño to the pot and cook for 1–2 minutes until fragrant, taking care not to brown the garlic.

Add the corn kernels (and roasted poblano/bell pepper if using) to the pot. Cook, stirring occasionally, for 4–5 minutes to heat the corn and develop a little color.

Stir in the ground cumin and smoked paprika and cook for 30 seconds to bloom the spices.

Pour in the vegetable broth (4 cups). Increase heat to bring the mixture to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and soften the corn further.

Use an immersion blender to puree about two-thirds of the soup directly in the pot, leaving some whole kernels for texture. Alternatively, carefully transfer half the soup in batches to a blender, pulse to desired smoothness, then return to the pot. Aim for a slightly creamy but still textured soup.

Stir in the coconut milk and plant milk. Warm gently over low heat—do not boil—until the soup is heated through, about 3–4 minutes.

Add the fresh lime juice, taste, and season with sea salt and black pepper. Adjust seasoning as needed (add more lime for brightness, more salt to enhance flavors).

Whisk or thin the vegan crema with a teaspoon of water or plant milk if too thick so it can be drizzled. Taste and add a pinch of salt and a squeeze of lime juice if desired.

Ladle soup into bowls. Drizzle a spoonful of vegan crema over each bowl. Sprinkle chopped cilantro, sliced scallions, and a light dusting of Tajin on top for the characteristic tangy-chili finish.

Add tortilla strips or crushed chips and toasted pepitas for crunch. Finish with an extra crack of black pepper or a small extra squeeze of lime if desired.

Serve hot as a starter or light main. The soup keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop; add a splash of plant milk if it thickens. Freeze for up to 1 month; thaw overnight in the refrigerator before reheating.