Sopa De Elote Fresh Corn Soup
Indulge in the creamy, comforting flavors of *Sopa de Elote Fresh Corn Soup*, a classic Mexican-inspired dish that's perfect for any season. This velvety soup showcases the natural sweetness of fresh corn, harmonized with rich dairy components like whole milk and heavy cream for a luxuriously smooth texture. A hint of ground cumin adds warmth, while fresh garnishes like chopped cilantro, crumbled queso fresco, and a squeeze of zesty lime elevate every bowl with vibrant, bold flavors. Prepared in just 45 minutes, this recipe is easy to follow, making it an ideal choice for weeknight meals or casual entertaining. Serve it with warm tortillas or crusty bread to complete the experience. Perfect for lovers of hearty, seasonal soups, this recipe is a delicious way to celebrate the versatility of fresh corn.
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels
- 2 tablespoons Butter
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 4 cups Chicken broth (or vegetable broth)
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Chopped cilantro
- 4 pieces Lime wedges
- 0.5 cup Queso fresco (optional, for garnish)
Instructions
Heat the butter in a large pot over medium heat until melted.
Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the fresh corn kernels to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Carefully transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to purée the soup to your desired texture.
Return the soup to the pot and stir in the milk, heavy cream, salt, black pepper, and ground cumin. Heat gently over low heat, stirring occasionally, until the soup is warmed through. Do not boil.
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with chopped cilantro, crumbled queso fresco, and a squeeze of fresh lime juice if desired.
Serve immediately with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 6915 mg | 301% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 73.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1054 mg | 81% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3016 mg | 64% | |
*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.
