Meal Kit

Mexican Elotes Bisque

With Lime Crema and Warm Granary Bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You know that irresistible, mind-blowing street corn you get in Mexico? Imagine that boiled down to a creamy bisque spiked with charred corn pieces and a cool lime crema. We pair it with granary bread for a low-calorie treat that is a filling and satisfying global taste adventure.

In Your Box (serves 2)

  • 2 Ear of Corn
  • 2 Lime
  • 4 oz. Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 1 Garlic Cloves
  • 1 Red Onion
  • Info
    ⅓ cup Vegenaise
  • 1 Vegetable Bouillon Cube
  • 1 Tbsp. Elotes Spice Blend
  • Info
    2 Thick-Cut Multigrain Bread Slices

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Baking Sheet

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Remove corn cobs from husks. Throughly rinse produce and pat dry. Halve lime. Stem cilantro. Remove stem, seeds and membrane from jalapeño and finely slice into rounds. Mince garlic clove. On a stable surface using a sharp knife, remove corn kernels from corn cob. Peel and cut red onion into small dice.

  2. 2

    Prepare the Crema

    In a mixing bowl, combine the Vegenaise with juice from half the lime to taste and 1 Tbsp. water. Season with a pinch of salt and pepper. Set aside in refrigerator to chill before serving.

  3. 3

    Saute the Corn

    In a medium pan over medium to high heat, heat 1 Tsp. olive oil and then add half the onion (reserving remaining for garnish), garlic, half the jalapeño (unless averse to spice, then use less), and the corn kernels. Saute until corn becomes tender and bright yellow and onion becomes translucent and aromatic, about 6 minutes. Place all but 2 small spoonfuls of corn (for garnish) into a blender container. For the remaining corn, allow to blacken a bit in the pan.

  4. 4

    Prepare the Bisque

    In a high speed blender, combine the sautéed vegetables, bouillon cube, Elotes seasoning blend, and 2 cups of warm water together until smooth. Season with a pinch of salt and pepper. If soup needs to warm further, return to pan to heat over medium heat until ready to serve.

  5. 5

    Toast the Bread

    Using a toaster, if desired, warm the bread.

  6. 6

    Plate the Dish

    Pour the bisque into a bowl. Garnish with a drizzle of lime crema, remaining jalapeño and diced onion, if desired. Garnish with cilantro leaves and a crack of fresh black pepper. Place toasted bread next to soup and use to sop up the bisque goodness.

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