Looking for a hearty and delicious soup recipe to warm up your cold evenings? Look no further than this sopa de elote, or Mexican corn soup recipe. This rich and flavorful dish is perfect for those who love authentic Mexican cuisine or are looking to branch out and explore new flavors.
Here’s why you should give this recipe a try:
Firstly, it is made with fresh and wholesome ingredients that will leave you feeling satisfied and energized. From the sweet corn kernels to the perfectly seasoned chicken broth, each ingredient plays an important role in creating a well-rounded flavor profile.
Secondly, this soup is incredibly versatile and can be adapted to suit your own taste preferences. Whether you prefer it spicy or mild, with or without creamed corn, there are many options to make it uniquely yours.
And finally, this recipe is easy to follow and can be made in just under an hour. So why not add a touch of authentic Mexican flavor to your next dinner party or weeknight meal with this delicious sopa de elote recipe?
Why You’ll Love This Recipe
Fellow culinary enthusiasts, let me introduce you to a soup that will undoubtedly warm your heart and soul – sopa de elote, otherwise known as Mexican corn soup. If you’re a fan of the authentic Mexican street corn, then this soup will blow your mind away!
This soup is a hearty blend of sweet corn, chicken broth, and vibrant spices that will tantalize your taste buds in every way possible. With the perfect combination of peppers, garlic cloves, and onions, this recipe delivers a complex yet harmonious taste that’s simply irresistible.
Aside from the deliciously satisfying flavor profile of sopa de elote, this recipe is also incredibly easy to make. It doesn’t require any fancy equipment or hard-to-find ingredients, making it accessible for everyone – beginners and experienced chefs alike.
Sopa de elote is also a versatile dish that pairs well with many different flavors and sides. Whether you want to pair it with a slice of crusty bread or fresh avocado slices on top – this recipe will always impress.
But wait, there’s more! The soup is customizable too! You can add some crema de elote (cream corn) or grated queso fresco on top to make it extra creamy and cheese-tastic.
All in all, Sopa de Elote is an absolute winner when it comes to taste and ease of preparation. This recipe is perfect for anyone looking to try something new while exploring authentic Mexican cuisine in the comfort of their own home. So why not spice up your dinner routine tonight with this scrumptious bowl of goodness? Trust me; your taste buds will thank you for it.
Here are the ingredients you need to make Sopa De Elote, a comforting Mexican corn soup that is perfect for chilly weather or when you crave authentic Mexican flavors. This recipe makes 4-6 servings.
- 3 sweet corn cobs, shucked and kernels removed (or 2 cups frozen corn kernels, thawed)
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 2 poblano chiles, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 cups chicken broth (or vegetable broth)
- 1 bay leaf
- 1 sprig epazote (optional)
- Salt and pepper to taste
- ½ tsp chili powder (optional)
- Juice of 1 lime
- Cilantro leaves for garnish
You can also add toppings like crema or sour cream, queso fresco or cotija cheese, or diced avocado.
The Recipe How-To
Now it’s time to get into the nitty-gritty details of how to create this savory sopa de elote.
Here are the ingredients you’ll need:
- 1 tablespoon of butter
- 1 medium-sized white onion, finely chopped
- 3 garlic cloves, chopped
- 2 poblano chiles, roasted, peeled and diced
- 1 green bell pepper, diced
- 4 cups of chicken broth
- 3 cups of corn kernels
- 1 bay leaf
- A few leaves of epazote
- Salt and pepper to taste
Follow these simple steps to make the soup come alive:
Step 1: Cook the Onion
Begin by melting butter in a large pot on medium heat. Once melted, add the chopped onion and cook it until it is translucent.
Step 2: Add Garlic and Vegetables
Add garlic to the pot and stir well. Next, add poblano chiles and green bell peppers to the same pot. Keep cooking for around two minutes more or until everything becomes tender.
Step 3: Pour Broth and Let Boil
Pour chicken broth into the pot with vegetables. After that, add corn kernels (around two cups) and cook until everything boils.
Step 4: Simmer and Add Seasoning
Reduce heat to low heat and let ingredients simmer for about ten minutes. Afterward, remove bay leaf from your soup mixture. Now you’re ready to add epazote! Epazote, with its incomparable flavor, really shines in this sopa de elote recipe. Add about six fresh leaves of epazote into the soup along with some salt and black pepper (for seasoning).
Step 5: Blend your Soup
Take out roughly one cupful of tomato/onion mixture from your soup pot (Avoid taking out any leaves/stems) and let it cool. After the mixture cools down about five minutes, blend it well in a separate blender with a few teaspoons of chicken broth. Pour the mix back into the pot and stir well. You should start to see the soup become more homogenous.
Step 6: Boil the Mixture
Now turn up heat to medium high heat and add creamed corn to your soup mixture. Let everything boil and simmer for another 10 minutes. You will want it to reduce until it’s not too thin and not too thick, but creamy enough to coat a spoon. Taste it along the way as well; make sure seasoning is on point!
Step 7: Serve Soup
Once everything in your pot has cooked through, remove from heat and let soup cool slightly. Serve sopa de elote caliente with some light tangy Crema Mexicana, crumbled Queso Fresco (or Feta), fresh chopped cilantro, sliced limón, and red crushed pepper flakes on top! There you have it
Substitutions and Variations
As with any recipe, there are plenty of opportunities to switch things up and make it your own. Here are a few suggestions for substitutions and variations to try out with this Mexican corn soup recipe:
– Vegetarian: If you want to make this recipe vegetarian, simply swap out the chicken broth for vegetable broth. It’ll still have the same delicious flavors, just without the meat.
– Spicy: For those who like their food with a bit of a kick, you can add in some chili powder or diced jalapeno peppers to the soup. This will give it an extra layer of heat that’s sure to wake up your taste buds.
– Creamy: To make this soup even creamier, you can replace some of the chicken broth with creamed corn. This will give it a thicker texture and a richer flavor.
– Grilled Corn: For an extra touch of smoky flavor, you can use grilled corn instead of plain boiled corn. Simply grill up some corn cobs and cut off the kernels to use in the soup.
– Different Cheese: While the recipe calls for Cotija cheese, you can substitute it for another salty crumbly cheese like queso fresco or even feta. This will add a similar tangy flavor without sacrificing the overall taste.
Whatever substitutions or variations you choose, this sopa de elote recipe is versatile enough to handle it all. Play around with ingredients and flavors until you find your perfect bowl of Mexican street corn soup.
Serving and Pairing
Once the Sopa de Elote is ready, it’s time to think about how to serve and pair the dish. This Mexican corn soup is flavorful and hearty, making it a great main dish option. It pairs well with a variety of sides, such as avocado toast or grilled cheese sandwiches.
For a touch of acidity and freshness, I love to add a squeeze of lime juice over my soup before serving. The lime adds tanginess that complements the sweetness of the corn kernels perfectly.
For those who like a bit of heat, feel free to sprinkle some chili powder or pepper over the soup. It adds a kick that balances out the creaminess of the soup.
If you want to elevate your sopa de elote experience, consider adding some toppings. Fresh cilantro leaves or finely chopped onion can bring extra texture and depth of flavor to your bowl. Crumbled cotija cheese or queso fresco can also add richness to the soup while giving it an authentic Mexican touch.
Finally, don’t forget to pair this delicious soup with a refreshing drink. I particularly love serving this soup with iced tea or cold beer during hot summer days. The bitterness in tea or beer offsets the sweetness in the soup, making for a harmonious pairing.
Overall, there are plenty of ways to serve and pair this savory sopa de elote dish. Get creative and experiment with different sides and toppings to create your ideal combination!
Make-Ahead, Storing and Reheating
Dear food enthusiasts,
One of the great things about sopa de elote is that it can be made ahead of time or stored for later. This makes it a go-to recipe for busy weeknights or when meal prepping for the week ahead. Here are some helpful tips for making ahead, storing and reheating your delicious Mexican corn soup.
To make this soup ahead of time:
If you’re planning on serving sopa de elote at a later date, prepare the soup as instructed in the recipe but leave out any toppings. Once the soup has cooled to room temperature, pour it into an airtight container and keep it refrigerated for up to 3 days. When ready to serve, simply reheat the soup on low heat on your stovetop – stirring frequently – until it’s warmed all the way through.
To store leftover sopa de elote:
If you have extra soup that needs to be stored, let it cool down to room temperature before transferring it to an airtight container. You can store this soup in your refrigerator for up to three days or in your freezer for up to three months. If you’re freezing the soup, be sure to use a freezer-safe container that’s labeled with the date so you don’t forget when you made it.
To reheat sopa de elote:
When reheating sopa de elote, always do so gently over low heat until warmed through. You don’t want the soup to boil as this may change its texture and flavor. Stir frequently and add a splash of additional broth if necessary to achieve desired consistency.
I hope these tips help you enjoy sopa de elote any day of the week – whether it’s freshly made or reheated from storage. Remember not to skimp on toppings such as cilantro, chopped onions or a dollop of crema – they’ll make all the difference in bringing out the flavors of this authentic Mexican corn soup.
Enjoy your soup,
Your favorite chef.
Tips for Perfect Results
To ensure you get the most out of your Sopa De Elote, here are some tips to achieve a perfect result:
1. Using fresh ingredients:
The recipe calls for fresh, grilled corn kernels, green bell peppers, poblano chiles, white onions, and garlic cloves. Using fresh ingredients will result in a more authentic and flavorful soup.
2. Preparing the chicken broth in advance:
Making your chicken broth from scratch is an excellent way to enhance the flavor of your Mexican Corn Soup. It gives you control over the seasoning and ensures that you’ll get a rich, hearty base for your soup.
3. Experiment with toppings:
Garnishing this Sopa De Elote with chopped cilantro, lime wedges, crema de queso fresco or cotija cheese will take it to the next level. Chili powder and epazote leaves are also an excellent addition to give it an extra kick of flavor.
4. Choosing the right consistency:
To achieve the right texture for your Mexican corn soup, puree the mixture for a smoother finish or leave some chunks of corn for added texture.
5. Don’t be afraid to use substitutions:
If any one of the ingredients is not available, you can still make the soup using substitutes readily available at home or in the market.
6. Be careful when adding salt:
When seasoning this soup, remember that some chicken broth already has salt; therefore, be sensible with adding extra salt when needed.
In conclusion, using fresh ingredients such as grilled corn kernels and vegetables enhances an authentic flavor within any meal preparation. Additionally, prepared chicken broth emphasis is another critical element to achieving a delicious sopa De Elote without failing perfectly. Take into account experimenting with toppings that complements meal pairing flavors best suited to your preference ultimately intensifying your overall experience consuming this dish at home. Substitutions are always an option and can also take form as slight variations of the dish itself. So be cautious when adding salt to compliment the already salt infused chicken broth in this recipe. With these tips, you’ll have a Sopa De Elote as good as a five-star Mexican restaurant.
If you have any questions or concerns about making this delicious Sopa De Elote, don’t worry! In this section, I have addressed the most frequently asked questions to ensure that your cooking experience is a success. So, read on to find out more!
What is Mexican street corn soup made of?
Looking for a flavorful and hearty soup recipe? This recipe is all about the rich and delicious Mexican Corn Soup! Made up of a mixture of onions, spicy jalapeños or poblano peppers, tender potatoes, sweet corn kernels, savory broth, chili powder, zesty lime juice, and topped off with fresh cilantro, this soup is guaranteed to tantalize your taste buds.
What is Mexican elote made of?
Elote is a popular Mexican street food that involves grilling a corn cob and topping it off with a delicious mayo cream sauce, cheese, chili powder, and a squeeze of lime. Known for its mouthwatering taste, elotes can be found on street carts across Mexico, rivaling the popularity of hot dogs on the streets of Manhattan.
What is cream of corn soup made of?
A filling and creamy soup that has gained popularity beyond the regions where corn is grown is corn soup, made using sweetcorn as its main ingredient. The dish consists of corn kernels, water, butter, and flour, seasoned with salt and pepper to taste.
How to make chicken stock corn soup?
Before serving, let’s add the finishing touches to our soup by preparing the garnishes. If you’ve opted for coriander, finely chop it and sprinkle directly on top of the soup. Using a ladle, portion the soup into serving bowls and then add your preferred garnish. This simple step is crucial for enhancing the flavor and visual appeal of the dish.
this article with a shoutout to sopa de elote’s versatility and how it can be enjoyed both on hot and cold days. Mention the numerous variations possible with this recipe from creamy to spicy or relatable fusion dishes like adding cheese, chili powder, or grilling the corn.
So, why delay? Go ahead and give this Mexican street corn soup a try in your kitchen. Once you have tasted it, you won’t be able to resist having it over and over again. This recipe made with such simple ingredients can turn an ordinary meal into an extraordinary one. In case you have any doubts, don’t hesitate to check out the FAQ section for quick answers.
Whether it’s comforting for cold winter nights or refreshing for hot summer days, sopa de elote is a surefire classic that will satiate your cravings. With its warm and hearty texture, this soup will undoubtedly become your go-to meal throughout the year.
So what are you waiting for? Take note of the ingredients and follow my tips and recommendations for perfect results. And remember, whether you’re a fan of authentic Mexican cuisine or just looking for something new to try, sopa de elote is worth every bite.
Sopa De Elote (Mexican Corn Soup) Recipe
- 1 poblano chiles or 1 green bell pepper
- 1 medium onion, quartered
- 2 garlic cloves
- 2 cups corn kernels, fresh (or frozen and thawed)
- 6 sprigs epazote, fresh (or dried)
- 1 bay leaf
- 4 cups chicken broth
- 3 tablespoons cilantro, chopped
- 1 -2 tablespoon pure chile powder
- 1 lime, cut into 4 wedges
- Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
- As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
- Using plastic gloves, scrape as much skin off the pepper as you can.
- Finely chop the pepper, onions and garlic.
- In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
- Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
- Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
- Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
- Serve each with a lime wedge for squeezing into the soup.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.