Soup: Mexico – Sopa de Elote con Poblano Ahumado y Lima (Smoky Poblano–Lime Corn Soup)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

2 poblano peppers
3 cups (480 ml) corn kernels (fresh or frozen), divided
2 tbsp (30 ml) olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 / 2 tsp smoked paprika
Pinch cayenne pepper (optional)
4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
1 tsp finely grated lime zest
2 tbsp (30 ml) fresh lime juice (plus more to taste)
1 / 4 cup (60 ml) heavy cream or 1 / 3 cup (80 ml) plain Greek yogurt
2 tbsp (8 g) chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Sliced scallions and lime wedges, for serving (optional)

Instructions

Roast poblanos: Position oven rack near the broiler and preheat broiler. Place poblanos on a foil-lined sheet and broil, turning, until blackened and blistered on all sides, 6–8 minutes.
Steam and peel: Transfer hot poblanos to a bowl, cover, and let steam 10 minutes. Peel, discard stems and seeds, then chop.
Char the corn: Heat 1 tablespoon olive oil in a large pot over medium-high. Add 2 cups corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer 1 cup of the charred corn to a small bowl and reserve for finishing.
Build the base: Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 30 seconds until fragrant.
Simmer: Add chopped poblanos, the remaining 1 cup charred corn in the pot, the last 1 cup uncharred corn, and broth. Bring to a simmer and cook 10–12 minutes to meld flavors.
Blend partially: Remove from heat. Using an immersion blender, blend the soup until mostly smooth but still textured. (Alternatively, carefully blend half the soup in a blender and return to the pot.)
Citrus and cream: Stir in lime zest and juice. Add heavy cream and warm gently over low heat. If using Greek yogurt, whisk yogurt with a ladle of hot soup in a bowl to temper, then stir back into the pot off heat.
Finish: Stir in the reserved 1 cup charred corn and the chopped cilantro. Season to taste with salt, black pepper, and more lime if desired.
Serve: Ladle into bowls and top with extra cilantro and sliced scallions. Serve with lime wedges alongside your grilled chicken sandwiches.