Authentic Mexican flavor: Rich green corn soup

Mexican cuisine, both ancient and modern, is one of the most influential in the Americas and translates beautifully to the home kitchen. Everyone likes it and it's super easy to cook.

Mexican cooking classes are really popular around the world, and our friends at the Institute of Culinary Education in New York City shared with us a Cinco de Mayo delicous green corn soup recipe! Enjoy!

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Read more ¿Qué más?: Authentic Mexican flavor: Amazing grilled mango, peach and tomato salsa (EXCLUSIVE RECIPE)

Green Corn Soup (6 to 8 serving)
12 ears yellow sweet corn, with husk
1 cup heavy cream
1 quart vegetable stock
Salt and pepper
 
Garnish
1 small bunch cilantro, chopped
1 small jalapeno, seeded, chopped
1 small bunch scallion, green part only chopped
1 Hass avocado, diced
Juice of 1 freshly squeezed lime
Salt and pepper
 
1. Pre-heat a grill or grill pan over medium heat. Pull the husks of the corn ears back, remove the silks, and replace the husks so that they cover the kernels. Soak the ears in water until ready to grill, at least 5 minutes. Grill the corn, carefully turning them with tongs until the husks are charred, about 10 minutes. Pull back the husks over the stems and grill until the kernels are charred, another 5 minutes. Allow to cool before removing the husks.

2.  Place the corn inside a bowl, holding it upright. Carefully remove the kernels from the cob. Reserve the kernels and cut the cobs into 1- to 2-inch pieces.

3.  Place the cob pieces inside a large pot and add the chicken stock. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Strain the liquid through a fine mesh sieve and place in a large pot.

4.  Place the corn kernels in a blender and puree, working in batches if necessary.  Add half of the corn broth and blend until smooth. Strain the pureed corn through a chinois or fine mesh sieve into a large saucepan. Add the remaining broth and heavy cream a little at a time, watching for the consistency of the soup (you may not need all the cream and broth). The soup should be thinner than a chowder but thicker than a creamy tomato soup. 
 
5.  Simmer on medium-low heat for about 10 minutes. Taste and add salt and pepper if necessary. 
 
6.  In a bowl, combine the cilantro, jalapeño, scallions, and avocado. Season to taste with salt and pepper. 
 
7.  To serve, pour the soup into a warm bowl and place the garnish in the middle of the soup.

Image via Thinkstock

Topics: corn  soup  recipe  5 de mayo