Best 2 Sopa De Elote Or Sweet Corn Soup Recipes

In the realm of culinary delights, Sopa de Elote, or Sweet Corn Soup, emerges as a heartwarming and delectable dish that captures the essence of comfort food. This traditional Mexican soup boasts a harmonious blend of fresh corn, aromatic spices, and creamy broth, offering a symphony of flavors that tantalizes the taste buds.

Our culinary journey begins with the classic Sopa de Elote recipe, a timeless treasure that embodies the authentic flavors of Mexico. With its vibrant yellow hue and irresistible aroma, this soup is a feast for the eyes and the palate. The recipe meticulously guides you through each step, ensuring that every spoonful is bursting with the goodness of sweet corn, enhanced by a chorus of spices and herbs.

For those seeking a vegan twist, the Vegan Sopa de Elote recipe awaits. This plant-based rendition stays true to the original's essence while catering to dietary preferences. With the same vibrant yellow color and tantalizing aroma, this version relies on plant-based ingredients to deliver a symphony of flavors that will satisfy even the most discerning palate.

Last but not least, the Sopa de Elote con Rajas Poblanas recipe takes the classic soup to a whole new level. The addition of roasted poblano peppers and corn kernels adds a smoky and subtly spicy dimension, creating a flavor profile that is both complex and captivating. This recipe promises a culinary adventure that will leave you craving for more.

So, embark on this culinary expedition and let the delightful flavors of Sopa de Elote transport you to a realm of culinary bliss. Whether you prefer the classic, vegan, or poblano pepper-infused version, these recipes guarantee a heartwarming and unforgettable dining experience.

Here are our top 2 tried and tested recipes!

SOPA DE ELOTE (CORN SOUP)

Sopa De Elote (Corn Soup) image

This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, "Cuisines of Mexico." The recipe was found on Austin 360 website.

Provided by Galley Wench

Categories Southwestern U.S.

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups fresh corn kernels (cut and scraped from 5 or 6 ears corn ) or 2 (10 ounce) packages frozen corn kernels, thawed
4 1/2 cups milk
1/4 cup butter, softened
1 teaspoon sea salt
2 poblano chiles, roasted, peeled, seeded, and diced
6 tablespoons shredded monterey jack cheese
6 corn tortillas, cut into thin strips and fried crisp

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.

Nutrition Facts : Calories 356.8, Fat 18.4, SaturatedFat 10.6, Cholesterol 52, Sodium 595.3, Carbohydrate 40.2, Fiber 4.5, Sugar 4.3, Protein 12.7

SOPA DE ELOTE OR SWEET CORN SOUP

Sopa De Elote or Sweet Corn Soup image

Soup is such a comfort food. Manuel's Cafe y Bar on Congress Avenue in Austin, Texas makes this soup and everyone raves about it! It's wonderful served with crusty cornbread sticks.

Provided by Julie in TX

Categories Tex Mex

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1/4 medium white onion, chopped
1 medium poblano peppers, toasted,peeled and chopped or 1 (4 ounce) can chopped green chilies
8 cups corn kernels, pureed in blender or food processor
1 quart half-and-half
1 quart milk
1 sprig cilantro, minced
salt
1 cup monterey jack cheese, grated

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.

Nutrition Facts : Calories 490.7, Fat 29.9, SaturatedFat 18, Cholesterol 89.7, Sodium 232, Carbohydrate 46.5, Fiber 4.5, Sugar 0.4, Protein 16.3

Tips and Conclusion

To make the most of your sweet corn soup, here are some tips:

Fresh is best: Use fresh corn kernels whenever possible. Frozen corn can also be used, but fresh corn will give your soup a sweeter, more vibrant flavor.
Don't overcook the corn: Cook the corn just until it is tender. Overcooking will make the corn tough and chewy.
Use a variety of vegetables: Add other vegetables to your soup, such as onions, carrots, celery, and potatoes. This will add flavor and texture to the soup.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of cream or milk to make the soup richer.
Serve with your favorite toppings: Serve the soup with a variety of toppings, such as shredded cheese, sour cream, or chopped cilantro. This will add flavor and texture to the soup.

Conclusion

Sopa de Elote, or sweet corn soup, is a delicious and easy-to-make soup that is perfect for a summer meal. It is made with fresh corn kernels, vegetables, and a variety of seasonings. The soup is creamy and flavorful, and it can be served with a variety of toppings. If you are looking for a new soup recipe to try, Sopa de Elote is a great option.

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