Pati Jinich – Corn Soup with Queso
The very first thing I tried when I first set foot on Tlaxiaco was a corn soup very similar to this one. And I was starved ’cause we had been on the road for a really long time. And this soup tasted so simple and so delicious to me. Now the funny thing about this soup it is like a take on esquites. Esquites is a very popular street food in Mexico. Where corn is shaved off the cob and then it’s cooked exactly as I’m gonna cook it now but then you garnish it with mayo and cream and lime and salt. I chopped 1/2 cup of onion and then I’m gonna grab 2 serrano chiles. If it is the first time that you make the soup I recommend you add one. You can also decide if you want to remove the seeds I’m keeping the seeds cause I love the flavor and the heat. So I’m gonna add 2 tablespoons of butter and I’m gonna add 1 tablespoon of oil. I get a lot of questions about using chiles or peppers in recipes and how hot they’re gonna be. They’re gonna be very spicy. If it’s gonna be good for my kids. This is the thing… chiles are a fabulous vegetable. Not only are they really nutritious because they’re packed with vitamins but they also speed up your metabolism so if your kids are not eating as much as you’d want and I don’t know about you but I love for my kids to eat a lot and I’m always trying for them to eat more. Chiles are appetite openers. Okay, so, I am grabbing 5 ears of corn So I’m cutting a lot of corn because it is a corn soup and I don’t like it when they give me a corn soup or a chowder of sorts and there’s like 10 kernels of corn. I’m not gonna do that to you. You’re getting a corn soup that is packed with corn. You can use fresh corn or you can use thawed from frozen. I am picking a couple of sprigs of fresh epazote. You know epazote. It’s this beautiful deeply Mexican herb and I would describe it as clean. Strong. It cuts through. Yes, you can find it in Latino stores, international stores. You can also grow it in your backyard. It grows wildly just like mint. You know what, it’s crunchy too. Like you can hear it. It’s like, it’s crunchy. Other herbs like cilantro or parsley that, or basil, when you chop them they darken and they water. The epazote is very, very resilient. I’m adding 1/2 teaspoon salt. So I’m adding the 8 cups of chicken broth. You could do veggie broth, too. This is a great recipe to make at home because you saw how easy it is. You are going to be increasing your corn soup repertoire which you know you wanted to do. So now I’m gonna bring it to a simmer over medium heat and I’m gonna cover it. And let it cook for anywhere from 2 to 3 hours. Kidding! 7 to 8 minutes. Nothing. I have my queso fresco for my corn soup. It smells like cornbread because it has the corn and the butter. Great thing about queso fresco the first couple bites is gonna have the firmer bite of the cheese. Mmm. It has so much going on… so simple has such few ingredients but you can taste the sweet corn and it crunches. Then it has the cheese that’s tangy and salty. And the broth is spiked with the epazote that tastes refreshing and a little bit minty. And the serranos are definitely there. It’s not like a little kick, it’s like a big kick but that’s because I put 2 chiles in there. But I love the heat.