Sopa de Elote

Name: Sopa de Elote
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 corn cobs, kernels removed; 1 white onion, diced; 3 cloves garlic, minced; 2 jalapeños, diced; 1L vegetable stock; 200ml Mexican crema or sour cream; 3 tbsp butter; 100g queso fresco, crumbled; 1 handful fresh epazote or parsley; 1 tsp ground cumin

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.

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

easy

Cuisine

Mexican

vegetariangluten-free

Ingredients

6corn cobs, kernels removed

1white onion, diced

3 clovesgarlic, minced

2jalapeños, diced

1Lvegetable stock

200mlMexican crema or sour cream

3 tbspbutter

100gqueso fresco, crumbled

1 handfulfresh epazote or parsley

1 tspground cumin

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.

Calories

562

Protein

20.9g

Fat

20.6g

Carbs

91.5g

Fiber

12.9g

Sodium

1196mg

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