Grilled Mexican Street Corn ( AKA: eloté ) used to be one of my favorite treats during the summer. I loved the tangy, sweet, and spicy flavor combination that would hit my taste buds as I ate it. It is one of the few foods that I would eat with reckless abandon whether I was in public or in private; but let’s face it, you can’t really eat eloté while looking like a lady. Over the past few years we have drastically changed our eating habits and unfortunately eloté was one of the foods that I had to say goodbye to. Traditional eloté is drenched in butter, slathered in mayonnaise, and topped with cotija cheese and lime. Which means it is pretty tasty, but not really good for you.
This summer I have dedicated countless ears of corn and batches of cashew cream to the task of remaking my favorite street food staple, and I think I have finally nailed it. While I love the traditional way that eloté is served, it is really hard to eat. So in an effort to help us all maintain our collective dignity, I decided to take a stab at easing the pain of eloté embarrassment. I give you (..drum roll, please..) Grilled Mexican Street Corn Soup!!
Today, along with my new favorite soup recipe, I am sharing my go-to brand of bouillon, Massel. I was first introduced to Massel by my friend Tess, The Blender Girl, at the Natural Foods Expo earlier this year. Tess grew up in Australia using Massel products and was so enthusiastic about the flavor of Massel broth and the quality of the ingredients that they use in manufacturing their products that I couldn’t wait to get home and start cooking with it myself.
The entire Massel product line is:
No Animal Content
No Added MSG
Suitable for people with Celiac disease
Free from common allergens
I have found myself using Massel in countless numbers of recipes here behind the scenes at B&B since I first tried it and honestly I can’t imagine my life without it anymore. I used to make a double batch of homemade vegetable broth every week, but Massel’s flavor is so rich and complex that I no longer have to make my own broth. Somehow Massel manages to create vegan versions of chicken and beef broth that really hit the mark and their vegetable broth is rich and luscious too. I have used Massel beef bouillon to “beef” up my veggie burgers, and proudly use Massel vegetable bouillon as the brothy base for my garden vegetable soup. Just in case you are wondering, Massel broth is delicious enough on its own that when my kids were sick this past winter I made them soothing mugs of hot broth to make them feel better.
I have spent quite a bit of time perusing the Massel website and they have some pretty tasty recipes that I can’t wait to try like…
Hot & Sour Soup
Motarocca Sicilian Cold Soup
Lentils with Roasted Vegetables
Grilled Mexican Street Corn SoupPrint
- 4 cups water
- 2 cubes Massel Gluten Free/Vegan Chicken Broth Bouillon Cubes
- 6 ears of corn, grilled & kernels removed from the cob, 1/2 cup kernels reserved for garnish
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 1 hatch chile, stemmed and chopped (jalapeno would also work well here)
- 1 clove garlic, minced
- 1 1/2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper to taste
- lime cashew crema, recipe follows
- Fresh minced cilantro
- 1/2 cup grilled corn kernels
- red onion relish, recipe follows
- lime wedges
- hot sauce
Lime Cashew Crema
- 1 cup raw cashews, soaked overnight, drained and rinsed well
- 1/4 cup freshly squeezed lime juice
- 4 tablespoons full fat canned coconut milk
- 1/4 cup water
- 1/4 teaspoon kosher salt
Red Onion Relish
- 1/2 cup finely chopped red onion
- 1/4 cup minced cilantro
- 2 tablespoons freshly squeezed lime juice
Make the soup
- In a microwave safe bowl or on the stove heat the water until boiling and drop in the 2 cubes of Massel Gluten Free/Vegan Chicken Broth Bouillon Cubes and stir until dissolved. Set aside.
- Heat oil over medium-low heat and saute the onion and chile with a generous pinch of salt until tender and beginning to turn translucent, about 4-5 minutes stirring frequently. Add the minced garlic and cook for an additional minute, stirring constantly.Add the grilled corn kernels (except the 1/2 cup reserved for garnish) to the pot and stir to combine. Pour the prepared Massel broth into the pot and bring to a boil, decrease the heat to a simmer and cover. Cook for 15 minutes stirring occasionally.
- At the end of the cook time take the soup off of the heat and either use an immersion blender or transfer approximately 1 1/2 cups of the soup to a blender and pulse just until the kernels are broken down. Return the pureed liquid to the rest of the soup, this should thicken up the broth a bit.
- Add the lime juice to the soup and stir to incorporate then season to taste with salt and pepper.
- Ladle the soup into bowls and top with a drizzle of lime cashew crema, minced cilantro, grilled corn kernels, and red onion relish. Serve with lime wedges and hot sauce on the side.
Make the crema
- Combine the cashews, lime juice, coconut milk, water, and kosher salt in a high speed blender and puree until smooth.
Make the red onion relish
- Combine the red onion, cilantro, and lime juice in a glass bowl ad stir to mix well. Allow to stand for 10-15 minutes for the flavors to develop.