El Salvadoran Corn Soup
known as Sopa de Elote, is a cherished dish in El Salvadoran cuisine. This creamy and flavorful soup combines fresh corn kernels with aromatic vegetables and spices, offering a comforting meal that's both hearty and satisfying.
Ingredients
Main Ingredients:
- 4 cups fresh corn kernels from about 4-5 ears of corn
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 2 cups chicken or vegetable broth
- 1 cup milk
- Salt and freshly ground black pepper to taste
Optional Add-Ins:
- 1 cup diced potatoes
- ½ cup diced carrots
- ½ cup diced zucchini
- ¼ cup chopped fresh cilantro or parsley for garnish
- Queso fresco or crumbled feta cheese for topping
- Lime wedges for serving
Instructions
Prepare the Corn:
- If using fresh corn, shuck the ears and remove the kernels by slicing down the sides with a sharp knife. Set aside.
Sauté the Vegetables:
- In a large pot, melt the butter over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add Corn and Broth:
- Add the fresh corn kernels to the pot, stirring to combine with the onions and garlic.
- Pour in the chicken or vegetable broth. If adding optional vegetables like potatoes, carrots, or zucchini, include them at this stage.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.
Blend the Soup:
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a chunkier texture, blend only a portion of the soup. If you prefer a smoother consistency, blend until smooth. Alternatively, transfer batches of the soup to a countertop blender, blend, and return to the pot.
Incorporate Milk and Seasonings:
- Stir in the milk, mixing well to combine.
- Season the soup with salt and freshly ground black pepper to taste.
- Allow the soup to heat through over low heat, but avoid bringing it to a boil after adding the milk.
Notes
- Corn Selection: Fresh, sweet corn provides the best flavor for this soup. However, if fresh corn is unavailable, canned or frozen corn kernels can be used as substitutes. Be sure to drain and rinse canned corn before use.
- Creaminess: For a richer and creamier texture, consider substituting half of the milk with heavy cream or adding a splash of coconut milk for a subtle tropical flavor.
- Spice Level: To add a hint of heat, include a diced jalapeño or a pinch of red pepper flakes when sautéing the onions and garlic.
- Vegetarian/Vegan Option: Use vegetable broth and a plant-based milk alternative to make this soup suitable for vegetarians or vegans.