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El Salvadoran Corn Soup

A creamy, comforting bowl of goodness made with fresh corn, flavorful spices, and optional proteins or vegetables, reflecting the vibrant traditions of El Salvador.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Central American, Salvadoran
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 4 ears Fresh sweet corn (or frozen corn if not available) Remove husks and cut kernels off the cob.
  • 4 cups Chicken or vegetable broth Use vegetable broth for a vegetarian version.
  • 1 cup Masa harina (corn flour) To thicken the soup and enhance texture.
  • 1 tablespoon Vegetable oil
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced

Spices and Seasonings

  • 1 teaspoon Cumin or oregano (optional) Add for earthiness.
  • 1/2 teaspoon Black pepper, freshly ground For subtle kick.
  • 1 lime Juice of fresh lime Adds brightness.

Optional Ingredients

  • 2 cups Shredded chicken or diced vegetables (like potatoes or zucchini) For a heartier soup.
  • 1 cup Queso fresco or cream For added creaminess.
  • 1/2 cup Corn or tortilla strips For garnish.

Instructions
 

Preparation

  • Select the freshest corn and cut the kernels off the cobs. Set the cobs aside.
  • In a pot, heat vegetable oil over medium heat. Sauté chopped onions and minced garlic until soft and fragrant.

Cooking the Base

  • Add the corn kernels to the pot and stir for a few minutes.
  • Pour in the chicken or vegetable broth and bring to a gentle boil. Whisk masa harina with warm water to create a slurry, then add to the pot.

Adding Proteins or Vegetables

  • Introduce shredded chicken or diced vegetables into the soup. Simmer for 20-30 minutes until all ingredients are tender.

Simmering

  • Reduce heat and let simmer for a few more minutes to allow flavors to meld.
  • Use an immersion blender to puree the soup partially or completely to your texture preference.

Serving

  • Serve the soup garnished with fresh cilantro, crumbled cheese, lime wedges, and corn or tortilla strips.

Notes

This soup is versatile; feel free to adjust ingredients to your taste or dietary preferences. For storage, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Keyword Comfort Food, El Salvadoran Corn Soup, Sopa de Elote, Traditional Soup