Corn Soup Sopa De Elote
Dive into the comforting, creamy allure of **Corn Soup (Sopa de Elote)**, a classic Mexican-inspired dish that showcases the natural sweetness of fresh corn kernels combined with the richness of milk and heavy cream. This silky, golden soup is delicately seasoned with garlic, onion, and a touch of pepper, then elevated with optional garnishes like crumbled queso fresco, zesty cilantro, and a hint of jalapeño for a mild kick. Perfect as an appetizer or a light meal, this recipe is both easy to prepare and bursting with vibrant, authentic flavors. Serve it with a squeeze of fresh lime for a bright finish, and enjoy the harmonious balance of creaminess and freshness in every spoonful. Whether you're looking for a comforting weekday dinner or an elegant starter, this **Mexican corn soup** is sure to please!
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (from about 4 ears of corn)
- 2 tablespoons Unsalted butter
- 1 small White onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken or vegetable broth
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Queso fresco, crumbled (optional)
- 1 small Jalapeño, finely chopped (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 serving Lime wedges
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally to prevent browning.
Add the minced garlic and cook for an additional 1 minute, or until fragrant.
Stir in the fresh corn kernels and cook for 3-4 minutes, allowing the natural sweetness of the corn to develop.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Carefully blend the soup in batches using a blender or an immersion blender until smooth. If desired, you can strain the soup for an extra-silky texture.
Return the blended soup to the pot and stir in the whole milk, heavy cream, salt, and pepper. Heat gently over low heat, ensuring the soup does not boil.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve warm, garnished with crumbled queso fresco, chopped cilantro, and a sprinkle of jalapeño, if using. Serve lime wedges on the side for a bright finish.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 6886 mg | 299% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 61.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1042 mg | 80% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
