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RV Sopa de Elote

Sopa de Elote - Mexican Corn Soup - is traditionally prepared by cutting kernels from fresh corn and scraping the milk from the cobs. The cobs are then boiled with the kernels to create a thick, rich stock. My RV version has enough short-cuts, the soup is ready in about thirty minutes. The recipe uses frozen corn kernels, is prepared in one pot, and can be prepared for vegetarians or vegans as well.
Extra virgin olive oil
One medium yellow onion, chopped
2 or 3 cloves garlic, minced
1 jalapeno pepper, seeds removed if less heat is desired, minced
1 red bell pepper, seeded and chopped small
4 ounce can diced green chiles (do not drain)
One 16 ounce package frozen yellow corn kernels
Handful minced fresh cilantro leaves, plus more for garnish, if desired
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon dried oregano
2 cups chicken or vegetable stock
Salt, to taste
½ cup heavy cream
Heat a medium soup pot or Dutch oven on medium high. Coat the bottom with olive oil and add the chopped onion. Sauté for a few minutes, until the onion softens, then add the garlic, chopped jalapeno and red pepper. Let this mixture cook for three or four minutes, or until the onion just begins to brown. Add the can of green chiles, the frozen corn, cilantro and dried spices. Stir well. Sauté for one minute, then add chicken or vegetable stock to just cover, about two cups. Bring the mixture to a boil and let simmer for about five minutes. Slowly pour in the heavy cream while stirring. Return just to a simmer to thicken. Remove from heat. Taste for seasonings and add salt, if needed. Serve in bowls, garnished with additional chopped cilantro if desired. Serves 4.
NOTE: Use veggie stock for a vegetarian version. Vegans should omit the cream and use three cups vegetable stock.

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