3 sm Ears corn (or 1 1/2 cups -frozen whole kernel Corn, thawed) 1 Garlic clove 1/2 ts Salt 1 tb Butter 1 sm Onion, chopped 3 sm Tomatoes, peeled, chopped -(3/4 lb) 1 qt Beef broth 1/2 ts Dried leaf oregano, crushed 1/4 c Whipping cream cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in 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, 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, but not boiling. To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings. From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: Karin Brewer, Cooking Echo, 1/92
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Sopa de Elote! Mexican Street Corn Soup @CCAPInc #CCAPSoup #BeaverCreekScholarship
Hey CCAP!
I'm Cristal, and today I made a Hispanic Corn Soup. This recipe is my grandmas, with some revisions made by myself. I wanted to honor my mom's love for Mexican street corn by adding some of its toppings. The sweet soup and the spicy chili oil pair with the crunchy chicarrones and roasted corn. My mom gave it a 10/10! I hope you enjoy :)