Mexican Soup With Corn On The Cob

If you're looking for a warm and hearty meal that's packed with flavor, look no further than Mexican soup with corn on the cob. This delicious dish is a classic in Mexican cuisine, and it's a favorite for good reason. With its combination of savory broth, tender vegetables, and sweet, juicy corn on the cob, this soup is sure to satisfy any appetite.

What Is Mexican Soup With Corn On The Cob?

Mexican soup with corn on the cob, also known as sopa de elote, is a traditional Mexican soup that's made with chicken broth, fresh corn on the cob, and a blend of vegetables and spices. The soup is typically garnished with chopped cilantro, sliced avocado, and a squeeze of lime juice, which adds a bright and refreshing flavor to the dish.

Ingredients

The ingredients you'll need to make Mexican soup with corn on the cob include:

6 ears of fresh corn
6 cups of chicken broth
1 large onion, chopped
2 bell peppers, chopped
2 cloves of garlic, minced
1 jalapeño pepper, seeded and minced
1 teaspoon of ground cumin
1 teaspoon of dried oregano
Salt and pepper to taste
Chopped cilantro, sliced avocado, and lime wedges for garnish

Instructions

Here are the steps to follow to make Mexican soup with corn on the cob:

Remove the husks and silk from the corn, and cut the kernels from the cobs. Set aside.
In a large pot, sauté the onion, bell peppers, garlic, and jalapeño pepper until the vegetables are soft and fragrant.
Add the corn kernels, chicken broth, cumin, oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Remove the pot from the heat, and use an immersion blender to blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend it in batches.
Return the pot to the heat, and add the corn on the cob to the soup. Let the soup simmer for an additional 10-15 minutes, or until the corn is tender.
Ladle the soup into bowls, and garnish each bowl with chopped cilantro, sliced avocado, and a squeeze of lime juice.

Variations and Tips

While the basic recipe for Mexican soup with corn on the cob is delicious on its own, there are plenty of variations you can try to make this dish your own. Here are a few ideas:

Related Corn

Add sliced carrots, chopped celery, or diced zucchini to the soup for extra flavor and nutrition.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Top the soup with crumbled cotija cheese or shredded cheddar cheese for added creaminess.
Make a batch of homemade tortilla chips to serve on the side for dipping into the soup.

When it comes to cooking Mexican soup with corn on the cob, there are a few tips you should keep in mind:

Use fresh, sweet corn for the best flavor. If fresh corn isn't available, you can use frozen corn instead.
Don't skip the garnishes! The cilantro, avocado, and lime juice add a bright, fresh flavor that complements the rich flavor of the soup.
If you don't have an immersion blender, be careful when blending the soup in a regular blender. Hot liquids can expand and cause the blender to overflow, so it's best to blend the soup in small batches and let it cool slightly before blending.

The Bottom Line

Mexican soup with corn on the cob is a delicious, hearty dish that's perfect for cold weather or anytime you're craving a warm, comforting meal. With its blend of savory broth, tender vegetables, and sweet, juicy corn on the cob, this soup is sure to become a new favorite in your recipe collection. Try it today!