Mexican · Lunch
Corn and Squash Blossom Soup
A brothy Mexican soup built on sweet corn kernels and squash blossoms simmered in a light tomato-epazote broth, finished with crumbled queso fresco, a squeeze of lime and poblano strips. Corn and squash blossom flavor stays forward, with masa-thickened body and no meat involved.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
265Calories
10.4gProtein
9.8gFat
37.8gCarbs
10.8gSugar
6.2gFiber
800mgSodium
21mgChol
4.1gSat Fat
750mgPotassium
215mgCalcium
2.1mgIron
0.2mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Cut corn from cob, tear squash blossoms, dice tomato and onion, mince garlic, and slice roasted poblano into strips.
2
Sweat
Warm olive oil in a saucepan over medium heat, add onion and garlic, and cook for 2 minutes until onion turns translucent.
3
Simmer
Add corn, tomato, poblano, and stock. Simmer over medium heat for 8 minutes until corn is tender and broth turns pale gold.
4
Temper
Whisk masa harina with 2 tablespoons hot broth until smooth, stir into saucepan, and simmer over medium-low heat for 4 minutes, stirring often.
5
Finish
Drop in epazote sprig and squash blossoms, season with salt, and simmer over low heat for 3 minutes until blossoms wilt.
6
Plate
Discard epazote sprig, ladle soup into a bowl, top with queso fresco, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz260g fresh corn kernels
- 1616 squash blossoms
- 11 poblano pepper
- 1/2 cup120g tomato
- 4 tbsp4 tbsp white onion
- 2 clove2 clove garlic
- 2 cup480ml vegetable stock
- 4 tbsp4 tbsp masa harina
- 2 sprig2 sprig epazote (or 1/4 tsp dried epazote)
- 2 tsp2 tsp olive oil
- 2 oz56g queso fresco
- 22 lime wedge
- salt, to taste
