Sopa de elote (Sopa de maíz callejero)

Ingredientes

• 2/3 cup corn kernels ((Note 1))
• 1/2 tbsp olive oil
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 tbsp neutral oil
• 1 onion ( finely chopped)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 3 clove garlic (minced)
• 2.5 cups vegetable broth or stock ((Note 2))
• 4 cups corn kernels ((fresh, canned or thawed frozen))
• 1 lime (juice)
• 1/4 cup sour cream ((Note 3))
• salt (to taste)
• ground pepper (to taste)
• Cheese ((Note 4))
• Cilantro (coriander) leaves
• Jalapeños or poblano chillies

Preparación

1. 1

   --- Roasted Corn Topping: (optional) ---

2. 2

   Heat your oven to 180 degrees Celsius or 350 degrees Fahrenheit

3. 3

   Gently remove all moisture from the corn kernels with some kitchen paper and add it to a baking tray. (Note 5)

4. 4

   Combine the corn with olive oil, paprika, cayenne pepper and salt. Mix until the seasoning is evenly distributed.

5. 5

   Place on a high shelf in the oven and bake for 10-15 minutes. Turn the corn with a spoon halfway.

6. 6

   When the corn starts to turn brown remove from the oven and set aside to cool.

7. 7

   --- Soup: ---

8. 8

   Place a large saucepan on a medium heat, melt the butter or add oil. Gently fry the onions in the melted butter or oil until soft.

9. 9

   Add the paprika, cumin, cayenne and garlic and fry for a further two minutes

10. 10

    Pour in the vegetable broth/stock, add the corn kernels and simmer on a low/medium heat for 10 minutes

11. 11

    Puree the soup with a countertop or hand blender

12. 12

    Pour the pureed corn soup back into the pan and add the sour cream, lime juice, salt and pepper. Taste and adjust seasoning if necessary or add a little water if the soup is too thick.

13. 13

    Finish with roasted corn and other toppings.