Sopa de Chipilín With Masa Dumplings Recipe | Saveur

Name: Sopa de Chipilín With Masa Dumplings Recipe | Saveur
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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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