Sopa De Elote (Corn Soup) Recipe

Step 1

If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in 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, 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, but not boiling.

Step 2

To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings.

From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: Karin Brewer, Cooking Echo, 1/92

Things You'll Need

  • 3sm Ears corn (or 1 1/2 cups
  • -frozen whole kernel
  • Corn, thawed)
  • 1 Garlic clove
  • 1/2ts Salt
  • 1tb Butter
  • 1sm Onion, chopped
  • 3sm Tomatoes, peeled, chopped
  • -(3/4 lb)
  • 1qt Beef broth
  • 1/2ts Dried leaf oregano, crushed
  • 1/4c Whipping cream
  • cilantro leaves or parsley leaves

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