Elote soup
Binging with Babish · ♥ 63.3K likes · 2.5M views · 5 min video
Read about sweet corn in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole ears of corn
- ½ whole small yellow onion
Husk four ears of corn, remove the silk with a toothbrush, slice the kernels off the cobs; dice half a small yellow onion.
- 2 tbsp butter
- 1 cup chicken stock
Saute the onion in two tablespoons of butter until soft; add most of the corn, reserving some, and about a cup of chicken stock; bring to a simmer.
Season with small shakes of paprika, cumin and cayenne; simmer 15 to 20 minutes until the corn is soft.
- paprika
- cumin
- cayenne pepper
- 6 tbsp butter
In a smaller saucepan brown six tablespoons of butter until the milk solids separate and brown; add the reserved corn and saute. Set aside as a topping.
- ½ cup cream
- 1–2 tbsp sugar
- white pepper
- kosher salt
Blend the corn and stock with about half a cup of cream and one to two tablespoons of sugar; season with white pepper and kosher salt, adding and blending until it tastes right.
Fry bacon crisp, thinly slice jalapenos, set out with the brown butter corn and cotija.
Toppings and serving the corn soup