By Shanta Nimbark Sacharoff 

In the San Francisco Bay Area, the summer season is often not visible except for the arrival of the seasonal vegetables and fruits.  Among other things, fresh corn on the cob is something special we all wait for in the summer time. Corn is an ideal food item for picnics and outdoor cooking.

My personal favorite way of cooking fresh corn is cooking the corn on the cob directly on the fire. 

In Mexico, elote, or fresh corn, is cooked on the cob. It is typically grilled and sold outdoors. Interestingly, this is how fresh corn (which was domesticated in Mexico and then brought to many countries) is sold as street food in India and other Asian countries. Sopa de Elote incorporates the essential grilled corn which makes this recipe a signature Mexican entree. 

Besides being sweet and flavorful, corn is also a healthy food. Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and prevent cancer and heart disease. Yellow corn is a good source of the carotenoid, lutein and zeaxanthin, which help in maintaining healthy vision. Corn also contains other essential nutrients such as vitamins B, E and K as well as minerals, magnesium and potassium. So let us enjoy the on-and-off foggy summer evenings with the nourishing Sopa de Elote. 

6 fresh ears of corn (to obtain approximately 3 cups of kernels 

3-4 medium-size red or white potatoes, peeled and cut into quarters (to get about 1 ½ cup cubes)

3 tablespoons corn or any mild type of oil 

½ cup green onions, chopped finely with the green portion

½ cup red bell pepper, cut into strips (save some strips for garnish) then chop into small chunks 

3 cloves of garlic, minced  

5 cups of water or vegetable broth

½ teaspoon (or to taste) cumin powder

½ teaspoon (or to taste) Mexican chili powder

½ teaspoon Mexican chipotle sauce (paste)

1 teaspoon salt

½ cup cilantro leaves 

1 to 2 tablespoon of lime juice

1 to 2 limes cut into wedges

3 to 4 tablespoons of cilantro sprigs for garnish

First, prepare the corn by removing the husks and fibers (silk).  Then roast the corn on the cob on a gas burner or an outdoor grill. This step is the secret of this Mexican soup, giving it a special flavor.  Place the corn directly on the fire (or the grill) two at a time and turn them frequently (every minute or two) to roast them on all sides until the kernels turn dark brown and some of them get charred.  Set the roasted corn aside to cool. Then collect kernels from the cobs. Hold an ear of a corn on a cutting board and using a wide-bladed knife, cut the kernels from the cob. Repeat the process for the rest of the corn and collect kernels and set them aside. 

Boil the potatoes for 15 minutes or until soft. Then drain them and remove skin. Next, cut the potatoes into cubes and set them aside. 

In a large soup pot, heat the oil and add the onion and red bell pepper (reserving a few strips to use as a garnish) for a minute and then add the garlic and stir fry for another minute. Next, add the potatoes and most of the corn reserving a cup of the kernels. Set the kernels aside in a bowl.

Add the vegetable broth or water to the soup pot and allow the soup to simmer for 5 minutes.  Add the spices, salt and lime juice and ½ cup (or less) of cilantro and cook the soup for additional five minutes to mix the flavors.

Next, add the contents of the soup into the bowl of an electric blender or a food processor and puree the vegetables completely, adding more water if needed to make a thick but pourable soup (like a chowder). Taste to correct the seasoning adding more spices, salt or lime juice.   

Divide the soup into serving bowls and sprinkle a tablespoon (or more) of the reserved kernels on top. Garnish the soup with cilantro leaves and bell pepper strips. Serve the soup with warm tortillas. Place the rest of the cilantro and limes on the table.  

Makes 6 to 8 servings.

Note: The leftover soup is great the next day.  Make sure to add some water to the soup and warm it up slowly stirring frequently.

Recipes by Shanta Nimbark Sacharoff, copyright 2023. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” both available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She also teaches vegetarian and vegan cooking classes and shares recipes via videos on YouTube.