Sopa De Elote (Corn Soup)
Submitted by judi
Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minSopa de elote translates to ‘corn soup,' but the dish goes way beyond plain corn chowder. This Mexican version uses both pureed and whole kernel corn to build a soup with two textures in every spoonful: silky body from the puree, and bursts of sweet-tender bite from the whole kernels suspended throughout.
Scraping the cobs with a spoon after cutting off the kernels is the move that takes this from good to great. The ‘corn milk’ that comes out of the cob during scraping carries starch and sweetness that thicken the broth naturally, no flour or cornstarch needed.
The garlic-and-salt paste mashed together before sautéing is another small thing that pays off big. Garlic ground with salt releases its oils more thoroughly than minced garlic, and you get a more even, rounded garlic flavor through the soup.
The finishing splash of cream stirred in off heat keeps things rich without breaking. Boiling cream curdles in tomato-based broths.
Pro Tips
- Use fresh summer corn when in season. Frozen corn works in a pinch but lacks the corn-milk sweetness that comes from cob scraping.
- Peel the tomatoes by scoring an X in the skin, blanching for 30 seconds, then ice-bath shocking. Skins slip right off.
- Don’t boil the soup after adding the cream. The acid from tomatoes will curdle hot cream into ugly white flecks.
- Taste before adding salt. Beef stock varies wildly in saltiness, and over-salting at the start can wreck a delicate corn soup.
Variations
- Add a roasted poblano pepper, peeled and diced, for smoky-sweet depth.
- Use chicken stock instead of beef for a lighter version.
- Stir in a handful of queso fresco crumbles or Mexican crema at the table for a more authentic Mexican finish.
Serve with warm tortillas and a wedge of lime for a bright finish.
Ingredients
Directions
If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1½ cups. Reserve excess corn for another use. Purée ¾ cup corn in blender or food processor; set aside.
Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing tomatoes with a spoon.
Add broth, oregano, puréed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through, but not boiling.
To serve:
Pour into soup bowls and garnish with cilantro or parsley.
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