Sopa de Elote con Queso

Sopa de elote con queso made with onion, jalapeño, corn, cilantro, broth and queso is a comforting bowl that hits the spot any day of the week.

If you’re craving a simple, satisfying, and budget-friendly dinner idea, look no further than sopa de elote con queso. This Mexican corn soup is a comforting blend of sweet corn and creamy cheese, making it a great option for meat-free nights.

One of many reasons I love sopa de elote con queso is its simplicity. With just a few ingredients and minimal prep time, you can have a delicious meal on the table in under 30 minutes.

I find myself busier and busier each week, so to have tried and true recipes that I can quickly whip up makes me feel less of a mess. Serve this sopa with a quesadilla, topped with leftover shredded chicken, stir in shrimp before simmering for a heartier meal.

Types of Corn You Can Use to make Sopa de Elote

The star of this soup is the corn. For this recipe I have used fresh, frozen and canned all with amazing results. Here are a few tips to consider when making this recipe.

• Fresh Corn: When in season I always reach for local fresh corn. Trim ends off the corn, place on cutting board and with a sharp knife safely remove corn kernels.
• Frozen Corn: Frozen corn is a convenient alternative that works just as well as fresh. It’s often flash-frozen at peak ripeness, preserving its natural sweetness. Place frozen corn in the fridge the evening before, thaw and strain.
• Canned Corn: Canned corn is another pantry friendly option, especially if you’re looking to meal plan for the month. Drain and rinse the corn before adding it to the soup.

For this recipe I used queso fresco pero you can also use queso panela. Queso fresco is a mild, crumbly Mexican cheese that has a tangy flavor. Queso Panela is a soft, but firm cheese with a creamy mild flavor, that has a higher moisture content which holds its shape in soups.

INGREDIENTS NEEDED TO MAKE SOPA DE ELOTE

unsalted butter

vegetable oil

white onion finely chopped

1 jalapeño, stemmed and finely chopped – remove seeds for less heat

fresh or canned corn (drain and rinse) or substitute with thawed from frozen

salt

fresh cilantro leaves chopped

vegetable or chicken broth

diced queso fresco or queso panela

HOW TO MAKE SOPA DE ELOTE CON QUESO

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 cilantro and stir.

Pour in the 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.

MAS SOPA RECIPES: 

Albondigas

Sopa de Fideo con Garbanzos

Sopa de Fideo Verde con Pollo

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Sopa de Elote con Queso

Author: Vianney Rodriguez

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1/2 cup white onion finely chopped
• 1 jalapeño stemmed and finely chopped
• 4 cups fresh or canned corn drain and rinse or substitute with thawed from frozen
• 1 teaspoon salt
• 1/4 cup fresh cilantro leaves chopped
• 8 cups vegetable or chicken broth
• 1 cup diced queso fresco or queso panela

Instructions

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

Recipe Notes

6 servings