Corn Soup with Queso

Corn Soup with Queso

Sopa de Elote con Queso 
6 servings
Course: Soup
Cuisine: Mexican
Keyword: Corn, epazote, pati's mexican table, queso fresco, serrano chiles
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Corn Soup with Queso recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion, finely chopped
  • 1 to 2 serrano or jalapeño chiles, stemmed and finely chopped
  • 4 cups fresh corn kernels from 5 to 6 ears of corn, or substitute with thawed from frozen
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh epazote leaves, chopped, or substitute with cilantro
  • 8 cups chicken broth
  • 1 cup diced queso fresco

To Prepare

  • In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.
  • Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.
  • Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.
  • Pour the soup into bowls and serve hot. Top with queso fresco.

44 comments on “Corn Soup with Queso

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  1. This soup looked so simple but tasty, I had to try it! I’m a little bit weak when it comes to spice so I used half of 1 Serrano chili, and it still had a kick for me, but it was absolutely delicious, I fought through it, haha! My husband really loves spice though! And the queso fresco is a MUST! Love it!
    Thank you so much for this recipe, Pati!

  2. I made this soup today and thought it was delicious. I did make one change. Whenever I cut corn kernels off the cob, I boil the cobs to make stock. I use this stock in place of water or vegetable broth in soups, particularly in soups with corn. Since I didn’t have enough chicken broth on hand, I used some of the corn stock in my soup. I think it probably enhanced the corn flavor. Of course, I also used fresh corn from a local farm that always has excellent corn so I am sure that also contributed to the flavor of a great recipe.

  3. Pati

    I made this today… Subtly elegant. I used 1 serrano. Couldn’t find epazote in Chapel Hill… so I added about 1/3t ground coriander. I couldn’t remember yes or no… so I added 3 garlic cloves. My wife thought it could be a bit thicker… so I added corn starch for a little thickening. It all tastes great. Having it tonight with fried catfish.

    Miss not seeing your show. PBS in Chapel Hill is not showing you lately. Bummer!

    Barry

  4. This is my husband’s (and my) new favorite!
    We made this according to the recipe, except we has a 40oz bag of frozen corn so we added another tablespoon of butter and extra epazote. (We were surprised to see beautiful fresh bunches in our local Mexican Grocery store).
    We had never heard of epazote and were pleasantly surprised to smell its lemony/minty aroma right off the bat. The flavor is perfect for this soup. ❤️
    We were wondering if epazote might be a good substitute for the poor folks that don’t like the flavor of cilantro?
    In Pico de Gallo?
    Thank you for your show! We love you!

    1. Oh I’m so glad you found and enjoyed epazote, Joanie! You can substitute cilantro with any fresh green herb you enjoy, like epazote or Italian flat-leaf parsley, chives, basil, or tarragon.

  5. Have you ever added shrimp or chicken to this? It sounds delicious and I love your show, especially when your boys are on with you!

  6. I love your show Pati. I can’t wait to try this soup. It looks so good. I think I’ll use the corn cobs after taking the kernels off to infuse the broth with even more corn flavor.

  7. A lovely soup for a for a sunny spring day. This was so fun to shop for! My fiancé is from Monterrey and I enjoy when he takes me to the Latin super markets to shop. Super simple to make and packed with all the right indgredienta to warm you up when it’s brisk outside.

  8. Hi Pati
    I watch you and your family on Create TV all the time !! In my head I’m your other sister. I made this soup it was Sooo good . Thank you

  9. Hi Pati, I made this tonight for my daughter and I and it was so delicious! I have been in a food rut of the same few recipes and watching your show and seeing your recipes has pulled me out of it! Thank you!

  10. Hola Pati, I have been wanting to make this soup ever since I saw it on your show. You made it look so easy and delicious to prepare; it did not disappoint! The sweetness of the corn, the saltiness of the broth, the creaminess of the cheese, and the fresh zing from the cilantro and jalapeño (no time to visit Mexican market for epazote but happy to use cilantro from our yard) – mmm, happy tummies all around the table. Even my son said “Thank you Pati”.

  11. When I was making this I had thought for sure it would need something and I always end up changing recipe.s I did add two cloves of chopped up garlic and some cumin seeds when you put the corn in. I also use vegetable broth not chicken it was so freaking good I’m gonna be making this for a while now and didn’t need a thing except for those things I added it probably would be good without it but I think I just took it up a little notch

  12. My Mexican girlfriends (and I) LOVED the soup! We even watched the episode on my DVR while eating. You have 2 new fans.

  13. Please please please…show us how to make caldo de res. I cannot remember if u put cabbage or calabacita or both and what kind of beef do u use, etc. Also, is it basically the same recipie for caldo de pollo? BTW, the leche quemada ice cream looks very good. My parents love leche quemada and I think the kids will love the ice cream version.

    Ur show is the best! Saludos desde Texas!