Sopa De Elote Mexican Corn Soup Recipes

SOPA DE ELOTE (FRESH CORN SOUP)

Steps:

• Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
• Stir in the chicken stock and season with salt if necessary.
• Simmer, over low heat, for 10 minutes longer.
• Stir in the sour cream and simmer for a few minutes longer.
• When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

CORN SOUP (SOPA DE ELOTE)

Steps:

• If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a 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, chiles, oregano, pureed 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. To serve, pour into soup bowls and garnish with cilantro leaves.

SOPA DE ELOTE (MEXICAN CORN SOUP)

Steps:

• 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.

SOPA DE ELOTE (CORN SOUP)

Steps:

• Combine corn and 1 cup of the milk in a blender.
• Purée at high speed until smooth; set aside.
• In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
• Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
• Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
• Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
• In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
• Ladle the hot soup into the bowls and garnish with a few tortilla strips.

SOPA DE ELOTE OR SWEET CORN SOUP

Steps:

• Melt butter in a 6-quart saucepan.
• Add onion, pepper and corn.
• Saute 3 minutes over high heat, stirring constantly.
• Add half-and-half, milk and cilantro.
• Salt to taste.
• Heat to boiling.
• Immediately reduce the heat and simmer for 10 minutes.
• Ladle into bowls and sprinkle with cheese.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Steps:

• If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
• Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
• Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
• To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.