Sopa De Elote Mexican Corn Soup Recipes

Steps:

• If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a 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, chiles, 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. To serve, pour into soup bowls and garnish with cilantro leaves.

Steps:

• Melt butter in a 6-quart saucepan.
• Add onion, pepper and corn.
• Saute 3 minutes over high heat, stirring constantly.
• Add half-and-half, milk and cilantro.
• Salt to taste.
• Heat to boiling.
• Immediately reduce the heat and simmer for 10 minutes.
• Ladle into bowls and sprinkle with cheese.

Steps:

• Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
• Stir in the chicken stock and season with salt if necessary.
• Simmer, over low heat, for 10 minutes longer.
• Stir in the sour cream and simmer for a few minutes longer.
• When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

Steps:

• Combine corn and 1 cup of the milk in a blender.
• Purée at high speed until smooth; set aside.
• In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
• Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
• Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
• Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
• In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
• Ladle the hot soup into the bowls and garnish with a few tortilla strips.

Steps:

• Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
• As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
• Using plastic gloves, scrape as much skin off the pepper as you can.
• Finely chop the pepper, onions and garlic.
• In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
• Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
• Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
• Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
• Serve each with a lime wedge for squeezing into the soup.