This recipe brings back memories from my hometown in Monterrey Mexico. This is the way my mom used to make corn soup. It is very easy and doesn’t take too much time to cook, plus it is a very good summer soup.
Just five ingredients for this recipe:
1/2 small onion
1 cup frozen or fresh corn
1 medium or big tomato
2 cups milk
1 cube of chicken bullion (substitute 1 cube of vegetable bullion for vegetarian option)
Optional: cubes of panela cheese. If you can’t find panela you can add queso fresco or monterey cheese. 
Place the corn, onion and tomato in a pan with a little bit of oil over medium heat. 
Cook until the tomato begins to soften.Add the milk and the chicken bullion until the bullion dissolves and the milk gets warm. Don’t let the milk boil. 
Place half of the soup in the blender and blend to give it more consistency. Then put it back with the rest of the soup.
And that is it! Serve when it’s warm. Top it with cheese if you prefer, and enjoy.
- ½ small onion
- 1 cup frozen or fresh corn
- 1 medium or big tomato
- 2 cups milk
- 1 cube of chicken bullion (substitute 1 cube of vegetable bullion for vegetarian option)
- Optional: cubes of panela cheese. If you can't find panela you can add queso fresco or monterey cheese.
- Heat a skillet over medium heat
- Add ½ teaspoon of vegetable oil
- Place the tomato, onion and corn in the skillet and cook until tomato begins to soften
- Add the 2 cups of milk and the chicken bullion
- When the milk warms and the bullion dissolves it is ready to serve
- Add cubes of panela cheese (you can substitute with queso fresco or monterey cheese)
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