Are you craving a warm, comforting bowl of deliciousness? Look no further than Sopa de Elote, a Mexican corn soup that's both incredibly flavorful and surprisingly easy to make. This recipe is perfect for a quick weeknight dinner or a sophisticated appetizer, guaranteed to impress your friends and family. It’s one of those healthy meals that tastes so indulgent you’ll forget it’s good for you! Get ready to experience the vibrant taste of summer in every spoonful.
Ingredients:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (whole milk or half-and-half for extra creaminess)
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Mexican crema or sour cream (for garnish)
- Lime wedges (for garnish)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds the base flavor of your delicious soup.
Step 2: Add the Corn and Broth
Add the corn kernels to the pot and cook for 2-3 minutes, stirring occasionally. Pour in the vegetable broth, cumin, chili powder, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld beautifully.
Step 3: Blend for Creaminess
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Work in batches if using a regular blender to avoid hot liquid splashing.
Step 4: Finish and Serve
Return the blended soup to the pot. Stir in the milk and heavy cream. Season with salt and pepper to taste. Heat through gently, being careful not to boil. Do not boil after adding the cream, as it may curdle.
Step 5: Garnish and Enjoy
Ladle the Sopa de Elote into bowls. Garnish with fresh cilantro, a dollop of Mexican crema or sour cream, and a squeeze of lime juice. Serve immediately and enjoy this quick dinner idea!
Tips and Variations:
- For a smokier flavor: Roast the corn kernels before adding them to the soup.
- Add some sweetness: Stir in a tablespoon of honey or maple syrup for a touch of sweetness.
- Spice it up: Increase the amount of cayenne pepper or add a pinch of chipotle powder for extra heat.
- Make it vegetarian/vegan: Ensure your broth is vegetable-based and use a plant-based milk alternative and cream.
- Add texture: Stir in some crumbled cotija cheese or toasted pepitas (pumpkin seeds) for added texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 15-20g Protein: 7-10g Carbohydrates: 25-30g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This easy recipe makes a healthy and satisfying meal. Enjoy your homemade cooking!
This Sopa de Elote is a fantastic example of delicious dishes that are easy to make. Whether you’re a beginner or a seasoned cook, this recipe will quickly become a favorite in your repertoire of best recipes. It’s a simple yet elegant dish that’s perfect for any occasion.