Mexican Corn Soup


  • 12 pieces of sweet corn
  • 1 small box of thinly sliced ​​chocolate chips
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 2 glasses of water
  • Pepper and salt to taste
  • Cilantro and sour cream, optional

Soak the corn under water for a while to moisten it. Then roast for 1 hour in a 165°C oven. Then cool the corn on a rack and remove it from the cobs. Use a sharp knife to separate the corn from the grains.

Put the corn kernels in 2 glasses of water. Then bring it to a boil in a saucepan over medium heat.

After the corn boils, add onions, garlic, salt, pepper. Stir for 10 to 15 minutes until the onions turn pink. Garnish with rice and carrots, optionally with sour cream.

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