Sopa de Elote ("Corn Soup" in English) is a Mexican favorite. This recipe serves 8 when prepared as followed.

Ingredients Edit

Other things needed Edit

Instructions Edit

  1. Cut corn from cob and scrape cob. You should have about 4 cups corn.
  2. Blend the tomatoes and corn until smooth. May need to split ingredients in half depending on size of blender.
  3. In saucepan cool the onions in butter until they are tender and golden.
  4. Combine corn/tomatoes mixture and broth.
  5. Simmer for 15 minutes, covered.
  6. Slowly stir in cream
  7. Re-heat without boiling and add salt and pepper to taste.
Community content is available under CC-BY-SA unless otherwise noted.