Sopa de Elote
Corn Soup
Sweet corn kernels are toasted briefly in butter before poblano strips and a fine swirl of crema round out this late-summer soup.
Sopa de Elote
✦ Antes de Empezar
Before you cook
Why does the recipe say to heat the soup gently after adding the crema, rather than bringing it back to a boil?
Crema and half-and-half can split or curdle if they hit a hard boil, so the recipe has you lower the heat first and just warm the dairy through — enough to heat it without letting the pot boil hard again.
Ingredientes· 10View
Corn Soup
- 4 cupsFresh Sweet Corn Kernelssliced off cob (approx. 5 ears)
- 2 tbspUnsalted Butter
- 1/2 largeWhite Onionfinely chopped
- 2 clovesGarlicminced
- 4 cupsChicken Broth
- 1Fresh Epazote Sprigcomplements sweet corn beautifully
- 1/2 cupHeavy Creamor Mexican crema
- to tasteSalt & White Pepper
Toppings
- 1/4 cupCotija Cheesecrumbled
- as neededChili Powder or Tajínfor dusting
Instrucciones
6 pasosSofríe la cebolla
Sauté the onion
Melt the butter and sauté the onion and garlic until translucent.
Agrega el elote
Add the corn
Add the corn and cook for 5 minutes, letting a few kernels toast.
Agrega el caldo
Add the broth
Add the poblano strips, broth, epazote, and salt. Simmer for 15 minutes.
Licúa parte de la sopa
Blend part of the soup
Blend one-third of the soup if you want a creamier body, then return it to the pot.
Incorpora la crema
Stir in the crema
Lower the heat and stir in the crema. Heat gently without letting it boil hard.
Sirve
Serve
Adjust the salt and serve.