Frog Song Organics | Organic Farm | Central Florida

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Soups

Mexican Street Corn “Elote” Soup

Corn on the cob, an American classic, is known as Elote in Mexico, where it’s boiled or roasted and served on a stick or with the husk as a handle. Street vendors across Mexico and large cities in the U.S. all have their own take on elotes, but they all start with the same simple ingredients: grilled corn on the cob lathered in a mixture of mayonnaise, sour cream, cotija cheese, chili powder, garlic and cilantro. Yum!

 

 

 

 

 

Ingredients:

1/2 lb bacon, cooked and crumbled

1 cup cilantro

6 cups sweet corn kernels

5 cloves of garlic (minced)

3 jalapenos ( 2 minced, 1 sliced for garnish)

1 white onion, medium (chopped)

4 cups chicken or vegetable stock

1 tsp chili powder

2 tsp ground cumin

3 tbsp flour

2 tsp salt

1 tbsp sugar

4 tbsp butter

1/2 cup cotija cheese

1 1/2 cups heavy cream

Directions:

  • Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
  • Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
  • Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

 

 

 


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