Name: Sopa de Elote con Queso (Corn Soup with Queso)
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon vegetable oil; 1/2 cup white onion, finely chopped; 1-2 serrano or jalapeño chiles, stemmed and finely chopped; 4 cups fresh corn kernels from 5–6 ears of corn, or substitute thawed from frozen; 1/2 teaspoon kosher or coarse sea salt; 1/4 cup fresh chopped epazote leaves, or substitute cilantro; 8 cups chicken broth; 1 cup diced queso fresco

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Sopa de Elote con Queso (Corn Soup with Queso)

Course: Soup

Keyword: chicken mushroom soup, corn soup, elote, fall 2018

Servings:

Author: Pati Jinich, excerpted. from Mexican Today (Houghton Mifflin Harcourt, 2016)

Ingredients

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup white onion, finely chopped
1-2 serrano or jalapeño chiles, stemmed and finely chopped
4 cups fresh corn kernels from 5–6 ears of corn, or substitute thawed from frozen
1/2 teaspoon kosher or coarse sea salt
1/4 cup fresh chopped epazote leaves, or substitute cilantro
8 cups chicken broth
1 cup diced queso fresco

Instructions

In a soup pot set over medium-high heat, melt butter with oil. Once it sizzles, add onion and chiles. Cook 3–4 minutes, until completely wilted and beginning to brown.
Add corn and salt, stir, and cook another 3 minutes. Add epazote or cilantro, and stir.
Pour in chicken broth, and bring to a simmer. Cover, reduce heat to low and cook 7–8 minutes. Turn off heat.
Pour soup into bowls, and serve hot. Top with queso fresco.

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