RCI-SP.002.0193.001
Sopa de Elote
("Corn Soup" in English) is a Mexican favorite. This recipe serves 8 when prepared as followed.
Prep35 min
Cook25 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ears of fresh corn or 4 cups canned corn6 unit
- tomatoes (peeled3 mediumseeded & chopped)
- <sup>1</sup>/<sub>2</sub> cup of chopped onions (fine)1 unit
- butter or butter substitute2 tablespoons
- of prepared beef broth4 cups
- <sup>1</sup>/<sub>2</sub> cup whipping cream1 unit
Method
1
Cut the kernels from 6 fresh ears of corn by standing each cob upright and slicing downward with a sharp knife, then scrape the cobs with the back of the blade to collect the milky liquid.
10 minutes
2
In a large pot, heat 2 tablespoons of oil or butter over medium heat and sauté one diced white onion and 2 minced garlic cloves until softened and translucent, about 5 minutes.
5 minutes
3
Add the corn kernels and their liquid to the pot, stirring to combine with the onion and garlic, and cook for 3 to 4 minutes to deepen the corn's flavor.
4 minutes
4
Pour in 4 cups of chicken or vegetable broth and bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes until the corn is tender.
20 minutes
5
Using an immersion blender or working in batches with a standard blender, partially or fully blend the soup to your desired consistency, leaving some whole kernels for texture if preferred.
5 minutes
6
Season the soup with salt, white pepper, and a pinch of dried epazote or fresh cilantro, then stir in a splash of crema or heavy cream if a richer broth is desired.
2 minutes
7
Return the soup to low heat and simmer for an additional 5 minutes to meld the flavors, adjusting seasoning as needed.
5 minutes
8
Ladle the soup into warm bowls and garnish with a drizzle of crema, crumbled cotija cheese, diced serrano or jalapeño pepper, and fresh cilantro leaves before serving immediately.