Corn Soup with Pico de Gallo is a delicious and satisfying dish that combines the natural sweetness of fresh corn with flavorful spices and a refreshing tomato-avocado salsa. This soup is a perfect representation of Mexican cuisine, showcasing the vibrant flavors and ingredients commonly used in the region. The combination of grilled corn, bacon, green chilies, and aromatic spices creates a rich and hearty soup, while the Pico de Gallo adds a fresh and zesty element to each bite. Let’s delve into the history, story, and detailed instructions for making this flavorful corn soup.

Corn, or maize, has been a staple food in Mexican cuisine for thousands of years. It holds a significant cultural and historical value as it was one of the primary crops cultivated by ancient civilizations like the Mayans and Aztecs. Corn has remained an integral part of Mexican culinary traditions, appearing in various dishes, including soups, tortillas, tamales, and more.

Corn Soup with Pico de Gallo takes the essence of corn and elevates it into a satisfying and comforting soup. The flavors are reminiscent of Mexican street food, where grilled corn on the cob, known as elote, is a popular and beloved treat. By incorporating ingredients such as bacon, green chilies, and spices, this soup captures the essence of Mexican flavors and creates a delightful culinary experience.

PREP: 50 MIN.

COOK: 20 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• 3 corn tortillas (6 inches), cut into 1-inch strips
• 4 medium ears sweet corn, husks removed
• 1/2 teaspoon canola oil
• 1/2 teaspoon each salt, pepper, and paprika
• 1 medium red onion, chopped
• 1 bacon strip, chopped
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 cup fat-free milk
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 cup minced fresh cilantro
• 1/4 cup lime juice

FOR PICO DE GALLO:

• 2 plum tomatoes, chopped
• 1 medium ripe avocado, peeled and chopped
• 1 small serrano pepper, seeded and chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

1. Preheat the oven to 350°F. Place the tortilla strips on a baking sheet coated with cooking spray and bake for 8-10 minutes or until crisp. Set aside.
2. Rub the ears of corn with canola oil and sprinkle them with salt, pepper, and paprika. Prepare your grill by oiling the rack lightly with a paper towel moistened with cooking oil. Grill the corn, covered, over medium heat for 10-12 minutes, turning frequently, until the corn is tender. Let the corn cool slightly, then cut the kernels off the cobs and set them aside.
3. In a large saucepan, sauté the chopped red onion and bacon for 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the all-purpose flour until blended, then gradually add the chicken broth. Bring the mixture to a boil and cook and stir for 2 minutes, or until thickened.
4. Add the grilled corn kernels, fat-free milk, chopped green chilies, ground cumin, and dried oregano to the saucepan. Heat the soup through, stirring occasionally. Remove the saucepan from the heat and stir in the minced fresh cilantro and lime juice.
5. Prepare the Pico de Gallo by combining the chopped plum tomatoes, peeled and chopped ripe avocado, seeded and chopped serrano pepper, minced garlic clove, salt, and pepper in a bowl.
6. Serve the Corn Soup with a garnish of the Pico de Gallo and the crispy tortilla strips on top. The combination of the warm and flavorful soup with the fresh and zesty Pico de Gallo creates a delightful contrast of textures and flavors.

NOTE:

• Corn Soup with Pico de Gallo is a comforting and flavorful dish that brings together the essence of Mexican cuisine. It is perfect for enjoying during cooler weather or whenever you crave a hearty and satisfying soup with a touch of Mexican flair. The combination of grilled corn, spices, and the vibrant Pico de Gallo will transport your taste buds to the streets of Mexico, where you can savor the rich culinary heritage of the region.