Sopa de Elote is so comforting and delicious. And it is surprisingly easy and quick to make. Above is a version we were served at Fonda San Miguel, a restaurant in Austin, Texas. It is garnished with thin strips of fried corn tortillas. Below is a version I made at home using mostly white corn, but also some yellow corn, so the color is much lighter. I garnished mine with thin strips of Gruyere cheese.
Sopa de Elote (Mexican Corn Soup)
- 4 1/2 cups fresh raw corn kernels (husked from approximately 8 or 9 ears), divided
- 1/2 cup to 1 cup milk
- 1 tablespoon olive oil
- 3 tablespoons minced onion
- 2 cloves garlic, minced
- 1/2 of a poblano chile, stem removed, seeded and chopped (optional)
- salt and pepper to taste
- strips of cheese or fried strips of corn tortillas for garnish (optional)
- In a blender, blend 3 cups of the corn kernels with 1/2 cup of milk. Set aside.
- In a pot, heat the oil and fry the onion and poblano chile until tender.
- Add the blended corn mixture and the rest of the corn kernels. If the soup is too thick, add extra milk, a little at a time, until desired consistency is reached.
- Heat at medium low until it simmers, then reduce heat to low. Stir occasionally. Simmer uncovered until well heated, and the corn is tender. Season with salt and pepper. Garnish as desired.