Sopa de Chipilín With Masa Dumplings Recipe
This humble soup from Chiapas, Mexico, gets its fresh, grassy flavor from chipilín leaves and is topped off with fried masa dumplings.
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Ingredients
- 3 ears field corn, or sweet corn, kernels cut from the cobs, cobs halved crosswise, divided
- Kosher salt
- 1 large bunch fresh chipilín leaves (8 oz.), stemmed, or 6 oz. frozen
- ¾ cup fresh corn masa
- ¼ cup queso fresco, crumbled, plus more for serving
- Vegetable oil, for frying
- Mexican-style crema, or sour cream
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