Food: Once you taste this nod to Mexican elote in soup form you might want to eat it all summer. Delish
It's summer, and I could eat corn on the cob every day and twice on Sunday. Grilled or boiled, I usually slather it with butter, but honestly, I am just as happy with a plain old sprinkling of salt and nothing else.
It's delicious. It's also a messy proposition to eat. That's why turning it into a soup is such an easy way to serve this. This recipe for Elote Corn Soup is also super quick to get on the table, making it a great summertime addition to your repertoire. by signing up you agree to our terms of service Elote Corn Soup 3 tablespoons extra-virgin olive oil2 cups chicken or vegetable broth2 tablespoons heavy cream½ cup crumbled cotija cheeseSweet paprika Heat oil in a medium saucepan over medium-high. Add garlic and cook, stirring, until the garlic is fragrant, 1 to 2 minutes. Add corn and ½ teaspoon salt and cook, stirring frequently, until corn is crisp tender, about 3 minutes. Transfer 1½ cups of the corn to a bowl; set aside.
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