Mexican Tomato & Corn Soup Recipe | Salsa, Nachos | Chef Sanjyot Keer
Full written recipe for Mexican Tomato & Corn Soup
Prep time: 10-15 minutes
Cooking time: 10-15 minutes
Serves: 4-5 people
For salsa (Pico De Gallo):
Ingredients:
• Tomatoes 3 medium size (chopped)
• Onions 2 medium size (chopped)
• Less spicy green chillies 2-3 nos. (chopped)
• Lemon juice 1 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper powder a pinch
• Fresh coriander 2 tbsp (roughly chopped)
Methods:
• Add all the ingredients in a mixing bowl and mix well, keep it refrigerated until served with soup.
For tomato corn soup
Ingredients:
• Tomatoes 8-10 medium size
• Oil 1 tbsp
• Onions ½ cup (chopped)
• Garlic 2 tbsp (chopped)
• Powdered spices:
1. Red chilli powder 1 tbsp
2. Coriander powder ½ tbsp
3. Jeera powder ½ tbsp
• Hot water as required
• Salt to taste
• Black pepper powder a pinch
• Oregano 1 tsp (optional)
• Coriander stems 1 tbsp (finely chopped)
• Green chillies 1-2 nos. (finely chopped)
• Sweet corn ½ cup
• Boiled rajma ½ cup (red kidney beans)
• Vegetable stock/water 750 ml - 1 litre
• Sugar 1 tsp
• Lemon juice to taste
• Fresh coriander a handful
For assembly:
• Nachos
• Cheese
• Salsa (Pico De Gallo)
• Fresh coriander
Methods:
• Start by first washing the tomatoes and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a fine purée.
• Now, set a wok or stock pot on medium heat, add oil, & onions, cook until the onions are translucent.
• Further add garlic and continue to cook on medium flame for 2-3 minutes.
• Lower the heat and add the powdered spices, cook them for 2-3 minutes, add some hot water if it gets dried up and to prevent it from burning.
• Strain the tomato puree using a sieve and add to the wok, if you want to keep your soup little chunky you may choose to add without straining the puree.
• Add salt to taste, black pepper powder a pinch and oregano, stir well and cook for 1-2 minutes, further add coriander stems, green chillies, and stir well, further cover and cook on medium flame for 5 minutes.
• Further add sweet corns, boiled rajma and vegetable stock, you can adjust the quantity of the stock depending how thick or thin you want your soup to be.
• Taste the soup and adjust the seasoning accordingly, add sugar to balance the tanginess of the tomatoes. Stir well and further cover and cook for 7-8 minutes on medium flame.
• Once the soup is cooked, add lemon juice and fresh coriander, soup is ready!
• Serve hot by adding some crushed nachos, some salsa, some cheese and garnish with some fresh coriander leaves. Serve immediately.
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Knorr International Mexican Tomato Corn Soup | Knorr Tomato Corn Soup | Knorr Soup Recipe | Knorr
Perfect for a rainy day this delicious Mexican Tomato Corn soup by Knorr made in minutes..
Ingredients
Knorr International Mexican Tomato Corn soup mix
Water 600 ml
If you like this recipe please like share subscribe to my channel and and send your feedback in comments..
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#sweetyshomecooking
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#mexicansoup
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Link????
Quick Mexican Corn Soup ( Sopa de Elote)
Hi guys ! Am back this time with a quick soup recipe which is guaranteed to leave you asking for more ! It's super yummy and filling and sure to warm up a cold day. In short comfort food at its best !
So do give it a thumbs up and if you haven't already subscribed to my channel then do it now! ????
This quick Mexican corn soup or Sopa de Elote as it's so called is traditionally made using Mexican pablano peppers. In India we can substitute them for any broad mild green peppers. The sweet corn is usually not roasted but I chose to do so as I feel it imparts an earthy sweetness which balances well with the heat of the peppers.
Following are the ingredients:
Serves 2
Padron / pablano chilli peppers / any broad mild green chilli peppers- 4 to 5
Red onion- 2 small or 1 medium sized
Garlic - 4 cloves
Roasted corn ( you can roast sweet corn kernels in a pan till browned and cool before use ) - 2.5 cups
Basic Vegetable stock - 4 cups
Milk -4 tsp
Finely chopped pickled jalapeño - 1 tbsp
Salt and black pepper for seasoning
To serve:
Sour cream
Cheesy tortilla chips
Pickled jalapeño
Chipotle chilli pepper
Fresh coriander
Note:
Try using fresh sweet corn kernels and not frozen .
So hope you guys enjoy making this quick and simple soup. Let me know how it goes . Till then Bon Appetit! ????
Stills, Video and Editing by Pankaj Chogle
Mexican Poblano Corn Chowder
Smoked Mac and Cheese is a creamy, cheesy pasta side dish with crispy crumb coating on top. Make this recipe in a wood fire smoker, pellet smoker, or electric smoker!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
8 medium ears corn
4 tbsp butter
1 yellow onion, diced
2 ribs celery, diced
2 poblano peppers, seeded and finely chopped
4 cloves garlic, minced
1 tsp salt
1 tsp Mexican oregano
1 bay leaf
1 lb yellow potatoes, peeled and cut into 1/2 pieces
3 cups whole milk
1 cup heavy cream
1 tbsp ancho chile powder (or chile powder of choice)
Garnish
1/2 cup cilantro, chopped
1/2 cup Mexican crema or sour cream
1/2 cup crumbled cotija cheese
Lime wedges
Instructions
On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.
Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.
Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside.
In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.
Remove lid. Add the corn kernels and cobs, potatoes, milk, cream and ancho powder (or chile powder of choice). Bring to a boil, cover, and lower the heat to simmer. Cook, stirring occasionally, about 25 minutes. Test potatoes with fork to be they are tender yet cooked. Carefully remove and discard the cobs and bay leaf.
Transfer 2 cups of the soup to a blender and purée until smooth. Be careful and leave gap in lid to let steam out and cover with towel.
Stir the thick puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder to taste.
Divide into soup bowls and garnish with the cilantro, Mexican crema, cotija cheese crumbles and additional ancho chile powder. Serve with lime wedges.
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Soup Recipe: Mexican Street Corn Soup by Everyday Gourmet with Blakely
I don't know if you've noticed but I freaking LOVE Mexican street corn. It has so much flavor and I can't get enough. I decided that since corn was looking so good why not make Mexican street corn- but in a soup form! The result- a creamy, delicious, zesty, heavenly soup that is perfect for Summer.
Don't forget to LIKE SHARE COMMENT and SUBSCRIBE to @Everyday Gourmet With Blakely for more delicious videos
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
#MarthaStewart #Corn #Chowder #Summer #Recipe #Food
Get the recipe at:
00:00 Introduction
00:21 How to Start The Stock
1:32 Prepping And Adding Potatoes
3:00 How To Thicken The Soup
4:21 Recombining The Separated Soup
4:46 How To Serve
5;38 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart