Creamy Corn Soup with Epazote

History & Origin

Corn soup is one of the most beloved preparations of central Mexican cuisine, particularly in the highlands states of Mexico, Puebla and Tlaxcala. Maize, a sacred gift from the gods according to Mesoamerican cosmogonies, has been the centre of Mexican food for thousands of years. Consuming it as a soup in its tender, sweet state before full maturity is a way of honouring that legacy. Epazote is the aromatic herb par excellence of central Mexican cuisine. Its name comes from Nahuatl "epazotl" and its penetrating, unique aroma - described by some as medicinal, by others as herbal - is unmistakable. The Mexica used it in cooking and traditional medicine alike. Without epazote, corn soup loses its most authentic character. The modern version of this soup, creamy and comforting, has become a classic in canteens and restaurants across central Mexico. At markets in Toluca, Cuernavaca and Mexico City, fondas serve this soup as a starter on set lunch menus with great success. Fresh seasonal corn - available mainly June to September - gives the best result, though it can now be made year-round with fresh or frozen corn. The addition of poblano pepper, either as roasted strips or blended in, adds a slightly smoky, mildly spiced note that balances the natural sweetness of the corn. The final soured cream adds richness and smooths the flavours, creating a soup that is humble in origin and sophisticated in result.