The Cutting Room's Corn Soup

The Cutting Room's Corn Soup
Contributor
The Cutting Room's Corn Soup
The Cutting Room

The Cutting Room's Corn Soup

Chef Saul Flores of The Cutting Room in New York City serves up this special Mexican-inspired corn soup to his patrons, garnished with fiesta chips, white queso fresco, scallions and more.

4
Servings
363
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups green tomatillo, rinsed and husked
  • ½ Cup chopped onion
  • 1 jalapeno, seeded
  • 1 clove garlic, minced
  • 1 Tablespoon olive oil
  • 4 Cups vegetable stock
  • 5 Cups whole kernel corn
  • 2 Tablespoons epazote leaves
  • 1 Teaspoon vegetable oil
  • 1 Teaspoon olive oil
  • Salt and freshly ground black pepper
  • Fiesta chips, corn, crema, white queso fresco, and scallions, for serving

Directions

In a food processor or blender, blend the tomatillos, onion, jalapeno, garlic. Sauté the mixture in the olive oil for 5 minutes or until tender.

Blend the corn, and add with the stock, epazote, and some salt and pepper to the tomatillo mixture; heat until boiling.

Reduce the heat and simmer, covered, for 10 minutes.

Serve with fiesta chips, corn, crema, white queso fresco, topped with scallions.

Nutritional Facts

Total Fat
9g
13%
Sugar
5g
6%
Saturated Fat
7g
29%
Cholesterol
12mg
4%
Carbohydrate, by difference
66g
51%
Protein
10g
22%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
18mg
24%
Calcium, Ca
122mg
12%
Fiber, total dietary
9g
36%
Folate, total
99µg
25%
Iron, Fe
3mg
17%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
156mg
22%
Selenium, Se
2µg
4%
Sodium, Na
1018mg
68%
Water
299g
11%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.