Corn Soup with Queso

Corn Soup with Queso
Print Recipe
6 servings Sopa de Elote con Queso
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.
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.

22 comments on “Corn Soup with Queso

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  1. 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!

  2. 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”.

  3. 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

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

  5. 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!