Sopa de Elote is a traditional Mexican corn soup ideal for the colder months.
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A one-pot dish with layers of the delicious flavors of elote. It’s comforting goodness in a bowl!
This delicious Mexican soup can be whipped up in simple steps, perfect for busy weeknights.
Let’s dive in and get cooking!
Table of Contents
🥘 Ingredients
- Jalapeño (stem removed)
- Tomato (cut into chunks)
- Garlic clove (peeled)
- Vegetable broth
- Olive oil
- White onion
- Corn kernels
- Oregano
- Salt
- Cilantro (topping)
- Lime wedges (optional)
- Cojita cheese (optional)
- Lime juice (optional)
We’re making a vegetarian soup, but feel free to use chicken broth instead.
Not into spice? Omit the jalapeno and top with diced red bell peppers.
🥣 Instructions
- To a food processor, regular blender, or immersion blender, add jalapeno, tomato, garlic, and 1 cup broth.
- Blend until smooth. Set aside.
As an option, you can substitute poblano peppers if you desire.
- Heat the oil in a stockpot or large saucepan.
- Add the onion and cook for 1 minute.
- Add the corn kernels. Cook for 2 minutes.
- Pour in the tomato sauce, remaining vegetable broth, oregano, and salt.
- Stir and cook for 15 minutes.
Fresh corn or frozen corn. Whatever you have on hand is fine.
🌽 More Corn Recipes:
- Taste for salt. Adjust, if needed.
- Serve in a bowl with lime wedges.
Top with cheese, Mexican crema (or sour cream), and fresh cilantro or any of your other favorite toppings.
For a great way to enjoy this Mexican food, add some totopos (tortilla chips) to a large bowl.
🧀 Cotija Cheese Substitutes
If you can’t find salty cotija cheese in your local grocery store (it’s optional by the way), you can use alternatives like reduced-fat feta cheese or even Parmesan.
👩🏼🍳 Pro Tips:
- Spice it Up: Add poblano or slices of fresh jalapeno for a kick. For a very mild spice, use black pepper.
- Cheese Galore: Beyond cotija cheese, consider Monterey Jack or Cobly for that ooey gooey effect.
- Vegan Options: Replace heavy cream and cotija cheese with coconut milk.
- Storage: Keep this creamy soup in an airtight container if you plan to store leftovers.
- Lime and Spice: Add some lime zest and a pinch of chili powder for extra zing.
🙋🏻♀️ Frequently Asked Questions
Fresh corn kernels are the best for capturing the sweetness and texture that make this soup so special. However, you can also use frozen or canned corn as a convenient option.
Absolutely! This soup stores well in an airtight container in the refrigerator for up to 3 days. Just reheat it on medium heat before serving.
Yes! For the slow cooker, let it cook on low for 4-6 hours. In an Instant Pot, cook it on high pressure for about 10 minutes, followed by a quick release.
Definitely! You can use coconut milk as a substitute for heavy cream, and omit the cheese or use a plant-based alternative.
More Mexican Soup Recipes:
This Sopa de Elote recipe has all the authenticity and flavors you crave, effortlessly created in simple steps. It makes an easy dinner that will wow the whole family.
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Sopa de Elote
Ingredients
- 1 jalapeno stem removed
- 1 tomato cut into chunks
- 1 garlic clove peeled
- 3 cups vegetable broth
- 2 tablespoon olive oil
- ½ white onion diced
- 1 ½ cups corn kernels
- ½ teaspoon oregano
- ½ tablespoon salt
- Cilantro topping
- Lime wedges (optional)
- Cotija cheese (optional)
Instructions
- To a blender, add jalapeno, tomato, garlic, and 1 cup broth.
- Blend until smooth.
- Set aside.
- Heat the oil in a stockpot.
- Add the onion and cook for 1 minute.
- Add the corn kernels. Stir to combine.
- Cook for 2 minutes.
- Pour in the tomato sauce, remaining vegetable broth, oregano, and salt.
- Stir and cook for 15 minutes.
- Taste for salt. Adjust, if needed.
- Serve in a bowl with lime wedges. Top with cheese and cilantro.
Notes
- For the slow cooker, let it cook on low for 4-6 hours.
- In an Instant Pot, cook it on high pressure for about 10 minutes, followed by a quick release.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
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