Élote Chowder Recipe

Prepare corn

If using fresh corn, shuck and remove kernels from 6 ears (about 4 cups). Reserve any milky juice from the cobs. If using frozen, thaw and drain.

In a large heavy pot or Dutch oven, melt 2 tbs unsalted butter over medium heat until foamy.

Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add minced garlic and chopped jalapeño; cook 30–60 seconds until fragrant, taking care not to burn the garlic.

Sprinkle 3 tbs flour over the vegetables and cook, stirring, 1–2 minutes to remove the raw flour taste and form a light roux.

Gradually whisk in 4 cups chicken or vegetable stock, scraping up any browned bits from the bottom of the pot. Add the 4 cups corn kernels and any reserved corn juices.

Bring the mixture to a gentle simmer and cook 8–10 minutes to meld flavors and soften the corn.

Using an immersion blender, purée about half the soup until slightly thickened but still textured; alternatively, transfer 3–4 cups to a blender, pulse until slightly smooth, and return to the pot. Do not overblend — the chowder should retain some corn texture.

Stir in 1 cup whole milk and 1 cup half-and-half (or heavy cream). Taste and season with 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Warm over low heat until steaming but not boiling, 3–5 minutes.

While the soup simmers, heat a medium skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil.

Add 1 cup additional corn kernels in a single layer and cook, undisturbed, 2–3 minutes until golden, then stir and cook another 2–3 minutes until some kernels are darkly charred. Remove from heat.

Stir the charred corn into the chowder for texture and smoky notes, reserving a few tablespoons to sprinkle on top when serving.

In a small bowl, mix 1/4 cup mayonnaise with 2 tbs fresh lime juice and 1 tsp chili powder to make a thin crema-ish dressing. Thin with a teaspoon or two of water if needed to reach drizzling consistency.

Ladle the chowder into bowls. Drizzle each bowl with the lime-mayo dressing, sprinkle with crumbled 1/2 cup cotija cheese, chopped 1/4 cup cilantro, sliced scallions, the reserved charred corn, and an extra dusting of chili powder or Tajín.

Serve with lime wedges on the side for squeezing and adjust salt to taste.