Favourite Mexican Fresh Corn Soup
Submitted by Christy1976
Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 hrsThis is a sopa de elote, the silky Mexican corn soup that’s the perfect way to use peak-summer fresh corn. What makes this version special is the technique: corn kernels get blitzed in the blender just enough to break them open, then strained through a fine sieve so you capture all the corn milk and almost none of the fibrous skins. The result is a soup with a creamy mouthfeel and a pure, sweet corn flavor.
Don’t over-blend. The recipe specifically warns to pulse only a few seconds. A long blend turns the corn fibrous and milky-gritty rather than smooth.
Press hard on the strainer. The flavor lives in that liquid you’re squeezing through, so don’t leave any behind.
A generous quarter cup of butter melted into the strained corn liquid gives the soup richness and a glossy body. Two cups of milk join after the simmer, then green chilies for a gentle background heat and Monterey Jack stirred in at the end for that pull-string melt.
Chef Tips
- Use the freshest corn you can find. Frozen works in winter but lacks the sweet milkiness of just-shucked ears.
- Stir constantly during the 5-minute simmer. Corn solids settle and scorch on the pan bottom fast.
- Cut the tortilla squares small (about ½ inch) so they crisp evenly in the hot fat.
- Add the cheese off the heat or on the lowest setting. Boiling separates the cheese into greasy strings.
Variations
- Stir in a tablespoon of fresh chopped cilantro and a squeeze of lime just before serving.
- Use roasted poblano peppers in place of green chilies for a smokier depth.
- Top with crumbled cotija cheese instead of Monterey Jack for a saltier, more authentic finish.
Ingredients
Directions
Scrape corn from cob.
Place corn, milk and water in blender.
Blend a few seconds to break up kernels but do not over blend.
Put this mixture through a fine sieve, pressing to extract as much liquid as possible.
Put mixture in saucepan and add butter.
Simmer slowly five minutes, stirring well because the corn tends to stick.
Add the milk and salt to taste.
Bring to a boil and add the chilies.
When ready to serve, add the cheese.
When cheese is melted and soup is hot serve in bowls.
Cut 6 to 8 tortillas into cubes.
Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden.
Garnish each bowl with deep-fried tortilla squares.
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