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.
