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Sopa de Elote
Creamy Mexican corn soup with jalapeño, epazote and queso fresco — sweet, smoky and comforting. Straining the blended soup through a fine sieve gives sopa de elote its extra silkiness by removing the tough corn hulls.
Ingredients
Instructions
Melt butter and sauté onion until soft.
Add garlic, jalapeños and cumin, cook 2 minutes.
Add corn kernels and cook 5 minutes.
Add stock and simmer 15 minutes.
Blend until smooth, strain through a sieve for extra silkiness.
Return to heat, add crema and season.
Serve topped with queso fresco, epazote and a drizzle of crema.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
