ELOTE (MEXICAN CORN) SOUP I love Mexican food. So when I studied abroad in Mexico, I had high expect
ELOTE (MEXICAN CORN) SOUP I love Mexican food. So when I studied abroad in Mexico, I had high expectations of the delicacies that would fill my belly. But much to my dismay, my host family served pretty awful food. But there was one exception - elote soup. I looked forward to this soup, devoured it when it arrived, and before I left wrote down the recipe. And then, of course, I lost it. Years passed in which I longed for that lost piece of paper but avoided trying to recreate the soup for fear of failure. Then came Ecuador, tiny paychecks, tons of corn, and late nights working. This soup is insanely easy to make, flavorful, and fills up the stomach quickly. Ingredients: 4 ears of corn 1 onion 1 lime 4 tablespoons of butter 2 cups of milk 4 cups of chicken broth 1 ½ tablespoons of turmeric Directions: Preheat oven to 350. Slice the corn off the cob using a sharp knife. Save cob. Place corn kernels in a baking pan and drizzle with olive oil, salt, and pepper. Bake until half done so corn becomes a little sweet. On stove top, melt 4 tablespoons of butter in pot. Add onions until translucent. Add 4 crushed garlic cloves and 1 ½ tabelspoons of turmeric. Add corn to pot, along with saved cobs and 4 cups of chicken broth. Allow to cook until corn is soft and ready to eat. Add milk until you reach your desired consistency Blend in segments, but don’t blend completely, as some texture is good. Serve hot, topped with Cotija or Parmesan cheese and a squeeze of lime. -- source link
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