Corn Soup (Sopa De Elote)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.

Ingredients Nutrition


  1. If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
  2. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
  3. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
  4. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.


Most Helpful

Tasty and easy soup! I used canned green chilis and fresh corn. I used beef broth as specified but I think I might like it better with chicken broth and will try that next time. I liked the way the pureed corn thickened the soup and added some creaminess. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014

loof May 01, 2014

Excellent recipe!!! Serve it with a little crab meat or surimi. Thanks!

Esponda1 August 23, 2011

This was pretty good soup. I did not have any tomatoes on hand so I used a 14.5oz can of diced tomatoes instead. I did not have any beef broth but I did have some chicken stock in the freezer that I made last month so I subbed that in, and I used 2 % milk in place of the cream since I am trying to watch the fat and I already used butter. I also had a leftover grilled chicken breast from last evening that I diced up and threw in to make it a bit more hearty for dinner. I think the only thing I would change for next time would be to add more corn. The soup was really good but with it being called corn soup, I was expecting the corn to have a more prominent role in flavor of the dish. I would probably double the amount of corn next time and leave everything else the same. Thanks for a wonderful recipe.

DbKnadler August 07, 2008

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