How To make Mexican Corn Soup
3 1/2 cups fresh corn, cut off cob
3/4 cup water
1/4 cup butter
2 cups milk
salt to taste 2 tablespoons green chilies chopped
1 cup jack cheese
6 tablespoons deep fried tortilla squares (see note)
Scrape corn from cob and scrape cob thoroughly to get the "milk". 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. Garnish each bowl with deep-fried tortilla squares. NOTE: Stack six or eight tortillas on a flat surface and using a sharp knife cut them in cubes about half and inch square. Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden.
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Just Corn Soup - The Ultimate Fresh Corn Soup Recipe
Learn how to make corn soup with just fresh sweet corn! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Corn Soup recipe!
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
#MarthaStewart #Corn #Chowder #Summer #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How to Start The Stock
1:32 Prepping And Adding Potatoes
3:00 How To Thicken The Soup
4:21 Recombining The Separated Soup
4:46 How To Serve
5;38 Final Result
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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How to Make Mexican Street Corn Soup | RecipesTested
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Sweet Corn Soup | Mexican Street Corn Soup Recipe | स्वीट कॉर्न सूप रेसिपी
Sweet Corn Soup | Mexican Street Corn Soup Recipe | स्वीट कॉर्न सूप रेसिपी
This Mexican Street Corn Soup has all your favorite flavors.
One comfort food soup that is to die for!
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MEXICAN CORN SOUP | EASY RECIPE BY CHEF QURESHI
This creamy soup goes fantastic with spicy sour salsa, paprika flavored popcorn, and deep-fried tortillas….a true journey to Mexico.
Hola !!
MEXICAN CORN SOUP
SWEET CORN 300 GM
RED ONIONS 1 MEDIUM
GARLIC CLOVES 3 PCS
PICKLED JALAPENO 2 PCS
VEG OR MEAT STOCK 500 ML
OLIVE OIL 3-4 TBSP
RED PAPRIKA POWDER 1/2 TSP
SALT & PEPPER TO TASTE
FOR THE SPICY SALSA
RED ONIONS 1 SMALL
PICKLED GREEN CHILLI 2-3 PCS
FRESH CORRIANDER A HANDFUL
FRESH TOMATO 1 SMALL
LEMON JUICE 1 -2 TSP
SALT & PEPPER TO TASTE
FOR THE SPICY POPCORN
POPCORN 50 GM
RED PAPRIKA POWDER ACCORDING TO TASTE
CAYENNE POWDER ACCORDING TO TASTE
DEEP-FRIED TORTILLAS CUT INTO ANY SHAPE - FOR THE GARNISH
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