THURSDAY'S RECIPE: Corn, broth and fire

Clear White Corn Soup with Herbs and Vegetables, a Dish That Speaks of Origin

When the flavor doesn't need explaining.

In Latin America, luxury has not always been about abundance. Often, it has been about clarity.

Before complex sauces, before long stews, even before protein as the centrepiece of the dish, there was broth. Broth is the first gesture of hospitality. Broth as a way to nourish without imposing. Broth is a common language between cultures.

This dish was born from that idea. It's not a "poor" soup, nor is it minimalist for fashion's sake. It's a mindful soup, where every ingredient is there because it needs to be, not just for decoration.

White corn, the foundation of so many Latin American cuisines, becomes the central element here. Not as dough, not as a tortilla, not as a side dish. As the silent protagonist.

A dish without borders, but with a territory.

• In Mexico, corn and tender corn broths are part of daily life.
  

• In Peru, light-coloured sauces are common in Creole and Amazonian cuisines.
  

• In the Andes, soups have always been a source of refuge and nutrition.
  

This dish is not meant to represent a country. It attempts to represent a style of Latin American cuisine: simple, honest, and deeply connected to the land.

The concept

• White corn is treated with respect, without grinding it completely.
  

• Clean, well-made vegetable broth, no shortcuts.
  

• Seasonal vegetables, cut with intention.
  

• Fresh herbs added at the end, never overcooked.
  

• No cream, no thickeners, no artificial ingredients.

  
  

• Optional: cheese or chicken, to taste. There are no limits.
  

A dish that could be served as an appetizer, as a light main course, or as a break in a larger menu.

Ingredients (serves 4)

For the base broth.

• 2 ears of white corn (or soaked dried corn)

• 1 white onion.

• 1 leek.

• 1 carrot.

• 1 clove of garlic.

• 1 bay leaf.

• Salt to taste.

• Cold water (as needed)
  

For the dish

• Cooked corn kernels (reserved from the broth)

• Diced zucchini.

• Thinly sliced baby carrots.

• Fresh broad beans or peas.

• Mild olive oil.
  

Herbs and ending

• Cilantro.

• Epazote or holy herb (optional, very subtle)

• Chive.

• Lemon or lime juice (a few drops)
  

Preparation

The broth

Place the corn cobs (or the corn kernels), onion, leek, carrot, garlic, and bay leaf in a pot with cold water. Bring to a gentle boil and simmer for at least an hour.

Strain carefully. Reserve the cooked corn kernels and discard the herbs. Adjust the salt in the broth. It should be clear, clean, and slightly sweet.

Vegetables

Briefly sauté the vegetables in a large pan with a little oil. They should not brown; just soften slightly while retaining their color and texture.

Mounting

Heat the broth, add the corn kernels and the sautéed vegetables. Turn off the heat. Add the chopped fresh herbs and a few drops of citrus juice just before serving.

How it is served and how it is understood

This dish is not explained at the table. It is served hot, silently, without embellishment.

He's not looking for immediate applause or fireworks. He's looking for something more difficult: to be remembered.

The diner understands, almost without realizing it, that:

It tastes of earth. It tastes of calm. It tastes of something that could have been cooked up a hundred years ago… or tomorrow.

And in that space, between the ancestral and the contemporary, lives the true culinary identity.

Because when a broth is well made, when the corn speaks for itself and the herbs arrive right at the end, cooking ceases to be an act of respect.

That's cuisine with identity.

Why is this dish Andean

• It does not depend on a protein.

• It doesn't rely on spice or fat.

• He's not trying to impress, he's trying to connect.

• It allows for infinite variations by season.

• It works as discourse, not as fashion.
  

Chef Yerika's Tips

This type of dish is ideal for:

• Open a tasting menu, preparing the palate without overwhelming it.

• To be an unexpected entrance that slows down the pace and focuses the diner.

• Communicating culinary values without the need for speeches in the dining room.

• Working with true seasonality, changing vegetables and herbs according to the time of year. Giving prominence to the stock is one of the clearest signs of a kitchen's maturity.
  

If you decide to take this dish to a restaurant, remember:

• The broth should be able to be served on its own. If it needs adjustments at the table, it's not ready yet.
  

• Fewer ingredients require more precision: timing, cuts, and cleanliness are everything.
  

If the broth is well-made, it doesn't need anything else.