Authentic El Salvadoran Corn Soup Recipe to Make at Home
A traditional Salvadoran Corn Soup (Sopa de Maíz) made with fresh corn, creamy milk, queso fresco, and vibrant garnishes like cilantro and lime. Perfectly comforting and full of rich, wholesome flavors, this dish is a celebration of Salvadoran cuisine.
Ingredients
- 4 cups fresh corn kernels or frozen, thawed
- 2 cups milk or almond milk for a vegan option
- ½ cup queso fresco crumbled, or feta as a substitute
- 4 cups vegetable broth
- 1 small onion diced
- 2 cloves garlic minced
- 2 tablespoons cilantro chopped, plus extra for garnish
- 2 tablespoons butter or oil for a vegan option
- Salt and pepper to taste
- Optional: lime wedges chili powder, or cream for garnish
Instructions
Prepare the Corn Base:
- Blend 4 cups of corn kernels with 1 cup of vegetable broth until smooth. Set aside.
Sauté the Aromatics:
- Heat 2 tablespoons of butter in a large pot over medium heat. Add diced onion and minced garlic. Sauté until fragrant and translucent, about 2–3 minutes.
Combine and Simmer:
- Add the blended corn mixture to the pot, stirring to combine with the onions and garlic. Pour in the remaining vegetable broth and milk. Simmer over medium heat for 15–20 minutes, stirring occasionally.
Add Cheese and Seasonings:
- Stir in crumbled queso fresco and chopped cilantro. Season with salt and pepper to taste. If desired, add chili powder or paprika for a hint of spice.
Optional Straining:
- For a smooth texture, strain the soup through a fine mesh sieve before serving.
Serve and Enjoy:
- Ladle the soup into bowls. Garnish with cilantro, extra queso fresco, lime wedges, and a drizzle of cream. Serve warm with tortillas or crusty bread.
Notes
- For a vegan version, substitute milk with plant-based milk and queso fresco with nutritional yeast or vegan cheese.
- The soup freezes well; store in an airtight container for up to 2 months.
Nutritional Information (per serving)
- Calories: ~200
- Protein: 8g
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g