Roasted Corn Soup with Huitlacoche Dumpling

This Sopa de Elote (Roasted Corn Soup) recipe is from my first restaurant, Maya, in New York City. Since the opening over 18 years ago, this dish has received more compliments than any other and still remains on the menu today. The flavor secret is to roast the corn first, while it's still on the cob. Buen Provecho! -Chef Richard Sandoval


Roasted Corn Soup with Huitlacoche Dumpling

By Chef Richard Sandoval from Maya restaurant in New York City

Serves 4


  • 12 ears corn, with husks
  • 4 cups heavy cream
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper


  • 4 tsp huitlacoche (also called corn smut)
  • ¼ tsp salt
  • 1/8 tsp freshly ground black pepper
  • 4 wonton wrappers

Huitlacoche Vinaigrette

  • 3 tsp huitlacoche
  • 1 tsp honey
  • ¼ cup white wine vinegar
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup canola oil

Preparation - Corn soup
Pre-heat the grill or broiler. Grill or broil the corn in the husks 6 inches from the heat, turning occasionally, about 20 minutes, or until the husks are charred and kernels are dark and brown in spots. When the ears are cool enough to handle, remove the husks and silk. Hold the ears upright and remove the kernels with a sharp knife by cutting downward along the cob underneath the kernels.

Bring water to a boil in a medium saucepan and add the kernels. Lower the heat and simmer until the corn is very tender, about 10 minutes. Strain the corn kernels, discarding the water.

Working in batches if necessary, puree the soup in a blender or food processor. Using a rubber spatula force the soup thought a medium sieve back into the pan. Discard the solids from the sieve. Add the cream to the saucepan and simmer over low heat for 10 minutes or until desired thickness (the soup should be thin, and not thick like chowder). Season with salt and pepper.

Preparation – Dumplings
While the corn is simmering, prepare the dumplings. In a small bowl, stir the huitlacoche with a fork and season with the salt and pepper. Lay the wonton skins on a flat work surface. Place 1 teaspoon huitlacoche in center of a wonton. Rub the edges of the wonton with a little water. Fold the wonton the huitlacoche into a triangle to enclose thee filling, and press the edges together to seal. Repeat with the remaining wontons and huitlacoche. In a saucepan of gently boiling water, cook the dumplings until tender, about 1 minute. Remove with a slotted spoon and keep warm.

Preparation – Vinaigrette
In a small bowl, mix the huitlacoche, honey, vinegar, salt, and pepper. Slowly whisk in the oil. Store, tightly covered, in the refrigerator for up to 2 days.

In each of 4 large, shallow soup bowls, place a dumpling. Ladle the soup into the bowls. Drizzle the vinaigrette decoratively over the top of the soup. Serve immediately.