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Corn Soup with Queso

6 servings
Sopa de Elote con Queso 


  • 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.