Sopa de Enothe-Mexican Corn Soup
Cozy Up with Sopa de Elote: A Mexican Corn Soup Delight!
Looking for a comforting and flavorful soup that’s a little different? Look no further than Sopa de Elote – a creamy, rich, and utterly delicious Mexican Corn Soup! This isn’t your average corn chowder; it’s a vibrant taste of Mexico in a bowl, perfect for a chilly evening, a light lunch, or even a satisfying dinner.
This recipe captures the essence of elote (Mexican street corn) in soup form. The masa harina gives it a wonderful thickness and authentic flavor, while the blend of spices creates a warm and inviting aroma. It’s surprisingly easy to make, and the result is a soup that’s both comforting and sophisticated.
What makes this Sopa de Elote special?
- Authentic Flavor: The use of masa harina is key to achieving that genuine Mexican taste and creamy texture.
- Easy to Customize: Adjust the spice level to your liking! Add more ancho chili powder for a bolder kick.
- Versatile: Enjoy it as a starter, a main course with a side of crusty bread, or even as a comforting late-night snack.
- Naturally Gluten-Free: Masa harina is made from corn, making this soup a great option for those avoiding gluten.
Tips for the Best Sopa de Elote:
- Masa Harina Matters: Ensure you’re using masa harina (not cornmeal). It’s a specially treated corn flour used in traditional Mexican cuisine.
- Blend it Smooth: For a truly creamy soup, blend the mixture thoroughly. If you prefer a little texture, you can leave some corn kernels whole.
- Adjust the Consistency: Don’t be afraid to add more milk to achieve your desired thickness.
- Spice it Up: Feel free to experiment with different chili powders or add a pinch of cayenne pepper for extra heat.
Frequently Asked Questions:
Q: What is masa harina?
A: Masa harina is a corn flour traditionally used in Mexican cuisine to make tortillas and tamales. It’s made by soaking corn kernels in an alkaline solution (lime water), then grinding them into a dough.
Q: Can I use frozen corn instead of fresh?
A: Absolutely! Frozen corn works perfectly well in this recipe. Just make sure to thaw it before using.
Q: Is this soup spicy?
A: The spice level is mild to moderate, depending on how much ancho chili powder you use. You can adjust the amount to your preference.
Q: Can I make this soup ahead of time?
A: Yes, you can make it a day or two in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: What can I serve with Sopa de Elote?
A: Crusty bread for dipping, a side salad, or a sprinkle of crumbled queso fresco are all great accompaniments.
Get ready to experience a taste of Mexico with this delightful Sopa de Elote! It’s a soup that’s sure to warm your heart and tantalize your taste buds.
Sopa de Elote - Mexican Corn Soup
Ingredients
- 6 cups milk plus 2 or more cups for thinning
- 2/3 cup masa harina
- 1 pound frozen corn kernels
- 2 tablespoons cornstarch dissolved in 1/4 cup milk
- 4 tablespoons unsalted butter
- 1/2 medium onion diced
- 1/2-1 teaspoon ancho chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper freshly ground
- 1 teaspoon salt
- 1 ounce diced green chilies optional, canned
Instructions
- Combine the first 4 ingredients (milk, masa harina, corn, and cornstarch mixture) in a large bowl and set aside.
- Sauté the onion in the butter until lightly golden. Add the spices and seasonings and cook over low heat for 3 minutes.
- Combine all of the ingredients and puree in a blender.
- Place pureed mixture in a clean 4 quart pan and heat over low heat, stirring often until mixture is very hot and thick. If necessary, add more milk to get the desired consistency.
- Stir in chilies, if using, just before serving.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
