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sopa de elote con queso

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