Ingredients with Measurements:
- 2 cups fresh or frozen corn kernels
- 1 cup cuitlacoche (also known as corn smut)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh cilantro for garnish
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the corn and cuitlacoche to the pot and stir to combine. Cook for another 5 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Heat through, but do not boil.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 315
Fat: 23g
Carbohydrates: 23g
Protein: 6g
Sodium: 710mg
Sugar: 5g
Substitutions for ingredients:
- Cuitlacoche can be substituted with mushrooms or black beans.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Top with crumbled queso fresco or cotija cheese for added flavor.
- Add a pinch of cumin or chili powder for a spicy kick.
Tips and Tricks:
- If using fresh corn, cut the kernels off the cob and scrape the cob with the back of a knife to release the milk.
- Cuitlacoche can be found in Latin American markets or online.
- For a smoother soup, strain the pureed mixture through a fine mesh sieve before adding the cream.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until warmed through.
Presentation Ideas:
Serve in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, crumbled queso fresco or cotija cheese.
Pairings:
Serve with a side of warm tortillas or crusty bread.
Suggested Side Dishes:
- Grilled chicken or shrimp skewers
- Avocado salad
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Cuitlacoche is a traditional ingredient in Mexican cuisine, and is prized for its unique flavor and texture.
Flavor Profiles:
This soup is creamy and savory, with a slightly sweet and earthy flavor from the corn and cuitlacoche.
Serving Suggestions:
Serve as a starter or main course for a cozy dinner at home.
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Region: Mexican