About the Dish

3 ears Corn
1 medium Onion
3 sprigs Cilantro
1 sprig Thyme
1 sprig Oregano
1 small Bay Leaf
2 cups Whole Milk
6 ounces Tomatillo
1 pat Butter
1/4 cup Crema Mexicana
2 small Spring Onion
Per Serving
Calories 438
Total Fat 20 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 4 g
Cholesterol 55 mg
Sodium 658 mg
Total Carbohydrates 55 g
Dietary Fiber 6 g
Sugar 28 g
Protein 15 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Remove husk and silk from corn. Using a large knife, cut the corn kernels from each ear. Hold each ear over a bowl, and scrape the cut surface with the knife, catching the juice in the bowl; reserve the cobs, kernels and juice. Peel, halve and dice onion. Pick and chop cilantro leaves; reserve sprigs. Remove husks from tomatillos, and thoroughly wash the husked fruit to remove the “soapy” residue. Roughly chop green chiles. Trim green onions, and chop.
In a saucepan combine corn cobs, 1/2 of the diced onion, cilantro stems, thyme sprig, oregano sprig, bay leaf and milk. Place on high heat. Bring almost to a boil; remove from heat, and allow to steep 7-8 minutes.
While milk steeps, in a separate saucepan combine tomatillos and 2 cups water. Place on high heat, and bring to a boil. Cook until tomatillos are very mushy, 6-7 minutes. Using the back of a fork or a potato masher, crush tomatillos into the liquid until they are broken down. Reserve tomatillos and their liquid in pan.
Place a sauté pan over medium heat; add 1 teaspoon cooking oil. Add remaining diced onion, and cook, stirring frequently, until it begins to become translucent.
Place a strainer over a large bowl. Pour milk mixture through the strainer into the bowl. Return strained liquid to the saucepan and place over medium heat (discard solids). To the liquid add sautéed onion, corn kernels and juice, chiles, 1/2 teaspoon salt, 1/4 teaspoon black pepper and butter. When soup comes to a simmer add tomatillos and their liquid. Cook until corn is tender and sweet, 15-20 minutes. Remove from heat, and season to taste with salt and pepper.
Divide soup between 2 bowls, and top with cilantro leaves, crema and green onion. Enjoy!