• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sopa De Elote (Corn Soup)

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 3 sm Ears corn (or 1 1/2 cups
  • -frozen whole kernel
  • Corn, thawed)
  • 1 Garlic clove
  • 1/2 ts Salt
  • 1 tb Butter
  • 1 sm Onion, chopped
  • 3 sm Tomatoes, peeled, chopped
  • -(3/4 lb)
  • 1 qt Beef broth
  • 1/2 ts Dried leaf oregano, crushed
  • 1/4 c Whipping cream


cilantro leaves or parsley leaves

If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp
spoon; discard cobs. Measure corn. You should have about 1 1/2 cups.
Reserve excess corn for another use. Puree 3/4 cup corn in blender or food
processor; set aside. Mash garlic with salt to make a paste. Melt butter
in a large saucepan. Add onion and garlic paste. Cook until onion is
tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing
tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn
kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover
and simmer 30 minutes. Stir in cream. Cook until heated through, but not

To serve, pour into soup bowls and garnish with cilantro or parsley. Makes
6 servings.

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