Sopa De Elote (Mexican Corn Soup)
photo by loof751
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 poblano chiles or 1 green bell pepper
- 1 medium onion, quartered
- 2 garlic cloves
- 2 cups corn kernels, fresh (or frozen and thawed)
- 6 sprigs epazote, fresh (or dried)
- 1 bay leaf
- 4 cups chicken broth
- 3 tablespoons cilantro, chopped
- salt
- pepper
- 1 -2 tablespoon pure chile powder
- 1 lime, cut into 4 wedges
directions
- Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
- As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
- Using plastic gloves, scrape as much skin off the pepper as you can.
- Finely chop the pepper, onions and garlic.
- In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
- Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
- Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
- Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
- Serve each with a lime wedge for squeezing into the soup.
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Reviews
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This is a great and tasty soup! Love the roasting of the poblano, onion and garlic - I think it really added a lot to the flavor. I used Mexican oregano instead of the epazote. The chili powder (mine was hot) and squeeze of lime were a great finishing touch for the soup. Thanks for sharing the recipe!
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Followed the recipe with one exception ~ Since my vegetarian son & DIL were at the table, I made it with a homemade vegetable stock rather than with chicken broth! Even found the epazote at a local Mexican market, so that was no problem! I did use the green pepper, but that was an "either/or" kind of thing! Anyway, it made for a very tasty corn soup, not like some we've had, for sure, but certainly worthy of being made again! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
Tweaks
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This is a great and tasty soup! Love the roasting of the poblano, onion and garlic - I think it really added a lot to the flavor. I used Mexican oregano instead of the epazote. The chili powder (mine was hot) and squeeze of lime were a great finishing touch for the soup. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
I am married and spend my time as a "home manager." [This is the PC way of saying that I'm a homemaker :o)] My daughter is a toddler and a joy most of the time. I'm blessed that she loves vegetables... she will even pick them over carbs!
I have always loved to cook and I like to try new things. It is hard for me to stick to a recipe though... I'm always changing things which is why I chose "Chef Tweaker".
Reviews: I follow the suggestions that are on the stars.
5 Stars = Outstanding!
4 Stars = Loved it
3 Stars = Liked it
2 Stars = OK
1 Star = Didn't Like it
No Star = Posting a comment only (I use this when I've tweaked too much!)
Pet Peeves: Recipe ingredients not written in the order required in the recipe.
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