Sopa De Elote or Sweet Corn Soup
Indulge in the velvety comfort of Sopa de Elote, a traditional sweet corn soup that celebrates the naturally sweet flavor of fresh corn. This Mexican-inspired recipe combines golden kernels sautéed with aromatic onion and garlic, then simmered in a rich blend of chicken or vegetable broth, creamy milk, and a touch of heavy cream for an irresistibly smooth texture. The addition of ground cumin adds a warm, earthy undertone, while optional garnishes of fresh cilantro and crumbled cotija cheese elevate each bowl with vibrant color and tangy depth. Ready in just 45 minutes, this creamy corn soup is perfect as a soul-soothing appetizer or a light, comforting meal. Whether served with warm tortillas or enjoyed on its own, Sopa de Elote is a simple yet luxurious dish that showcases the best of Mexican cuisine.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (from about 4-5 ears of corn)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup cotija cheese, crumbled (optional, for garnish)
Instructions
Cut the kernels off the cob if using fresh corn, or measure out frozen or canned corn as an alternative. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, being careful not to let it burn.
Add the corn kernels to the pot and stir to combine with the onion and garlic. Cook for 5 minutes to slightly soften the corn.
Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, carefully blend the soup in the pot until smooth. Alternatively, you can work in batches and blend the soup in a countertop blender. (If using a blender, be cautious with the hot liquid and allow steam to escape.)
Return the blended soup to the pot if necessary. Stir in the milk, heavy cream, salt, black pepper, and ground cumin. Simmer on low heat for 5-7 minutes, stirring occasionally.
Taste the soup and adjust seasoning if necessary. If you prefer a thinner soup, you can add a little more broth or milk to reach your desired consistency.
Serve hot, garnished with fresh chopped cilantro and crumbled cotija cheese, if desired. Enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.2 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 175 mg | 13% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 700 mg | 15% | |
*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.
