Colima Style Fresh Corn and Cheese Soup – Minguiche

Since it is still corn season here in Southern Ontario, I was looking for a Mexican dish to take advantage of elotes (fresh corn, either on the cob, or the fresh corn kernels, called granos de elote). I have shared several recipes featuring them, from classic street food such as elotes de sabores – Mexican corn on the cob, and esquites – Mexican corn kernels, or sweet treats like pastelitos de elote – fresh corn squares to soups, for example, elopozole – Puebla style corn soup. For this post, I came across Minguiche or Minguichi, as it is called in the indigenous Purépecha language from the state of Michoacán, where Minguiche is a creamy soup, featuring cheese and peppers; neighbouring states have their local variations, and I decided on a recipe from Colima, because it also calls for a generous amount of fresh corn.

Colima Style Fresh Corn and Cheese Soup – Minguiche

Printable Directions: How to Roast and Prep Poblano Peppers

Printable recipe: Colima Style Fresh Corn and Cheese Soup –Minguiche

Ingredients

12 ears fresh corn
5 medium (about 1 ¾ lb – 800g) tomatoes; washed, stem spot removed, and quartered
1 can (5.5 fl oz – 156 ml) tomato paste
½ (about 1 cup) white onion; peeled, finely chopped
2 cloves garlic; peeled, finely chopped
1 ½ cups roasted poblano pepper strips (about 4 peppers, click here or above for directions)
1 tbsp oil
1 tbsp butter
2 tsp salt, or to taste
1 tsp ground black pepper, or to taste
8 cups chicken broth (or water, for vegetarian)
2 cups milk
1 lb (454 g) fresh cheese, such as añejo, panela or light feta

Notes:
– A large pot, around 8 qt (7.6 l) capacity is needed for the full recipe, or make half a batch if not available
– Shortcut: Instead of tomatoes and tomato paste, use 1 large can (28 fl oz-796 ml) crushed tomatoes.
– If fresh corn is not available, 8 cups of frozen corn kernels may be used, but canned corn is not recommended
– Optional: Reserve cobs after shaving kernels, to add flavour

Remove and discard husks and silk from ears of corn. Working with one piece at a time, securely hold it vertical in the centre of a wide bowl; carefully shave a few rows of kernels, by running a sharp knife close to the cob, going from top to bottom for better traction, then rotate and continue, until all the kernels are collected in the bowl. Discard (or reserve) cob, and repeat with the rest of the corn:

There were about eight cups of kernels. Reserve.

Cut cheese into small cubes, and reserve:

Place quartered tomatoes in a blender jar (photo below, left) and process to obtain a smooth sauce (photo below, right):

Reserve.

Warm up oil in a large pot over medium heat, then add butter, to melt (photo below, left). Add onions, and sauté, stirring to coat (photo below, right):

Once translucent, add garlic, cook for a few seconds, then add reserved corn kernels:

Mix corn in with onions, and continue cooking for five minutes, then pour in reserved blended tomatoes (photo below, left). Stir and bring to boil, then add tomato paste, and season with salt and pepper (photo below, right):

Stir to integrate, then add broth (or water, photo below, left). If reserved, add cobs, for extra flavour (photo below, right):

Bring to boil again, then reduce heat to a simmer, and cover pot (photo below, left). allow to cook for ten minutes. Uncover pot and, if used, remove and discard cobs (photo below, right):

Add poblano strips (photo below, left) and then, slowly add milk (photo below, right):

Stir gently and continue cooking for another five minutes, adjusting seasoning with more salt and pepper, if needed. Drop the cheese cubes in the pot, and stir for one more minute, then serve:

The fall equinox is coming in the Northern Hemisphere, and this delicious soup is a wonderful way to ease the way into the cooler season, while still taking advantage of the harvest.

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