Creamy sopa de elote – creamy corn soup Recipe
Sopa de elote is a delicate, creamy corn soup that in Mexico is often served as the first course of a home-style lunch. It’s mild, slightly sweet, and very comforting, a bit like a cross between a corn cream soup and a light, creamy vegetable soup. It’s perfect when you want something warm but not too heavy.
This sopa de elote combines the comforting creaminess of a blended vegetable soup with the sweetness and texture of whole corn kernels. It’s simple to make, feels light yet satisfying, and brings a subtle Mexican touch to an everyday meal.
Chef's tips
Use good-quality sweet corn (fresh, frozen, or canned and well-drained) for the best flavor. Don’t rush the gentle sautéing of the onion—it builds the base of the soup. Blend thoroughly for a silky texture, then add the remaining corn at the end so you still get pleasant bites in each spoonful.
How to serve
Serve as a first course for a Mexican-inspired menu, or as a light main with warm tortillas, crusty bread, or cheese quesadillas. A spoonful of sour cream, a drizzle of chili oil, or extra fresh cilantro on top can turn it into a more festive bowl.
Ingredients
- corn - 500 g
- onion - 1 piece
- garlic - 2 clove
- potatoes - 2 piece
- vegetable stock - 800 ml
- cream - 150 ml
- butter - 30 g
- chili pepper - 0.5 piece
- salt - 1 teaspoon
- white pepper - 0.25 teaspoon
- cheese - 80 g
- cilantro - 0.25 bunch
Preparation
- Finely dice the onion and chop the garlic. Peel the potatoes and cut them into small cubes so they cook faster.
- In a large pot, melt the butter over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and turns slightly translucent without browning.
- Add the garlic and chopped chili pepper and cook for 1 more minute, stirring.
- Add the potatoes and about 2/3 of the corn, stir, and cook for 2 minutes to warm the vegetables through.
- Pour in the stock, bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it’s too thick, add a little water or stock.
- Return the pot to low heat, add the remaining corn and the cream, and season with salt and white pepper. Heat for 3–4 minutes without letting it come to a boil.
- Crumble the cheese into small pieces with your fingers and chop the cilantro.
- Ladle the soup into bowls and sprinkle with crumbled cheese and cilantro just before serving.
Storage
Zupę przechowuj bez dodatku sera i świeżych ziół. Po rozmrożeniu dokładnie wymieszaj i w razie potrzeby dolej odrobinę wody lub mleka, bo krem może zgęstnieć.
