Entrée: Mexico – Sopa de Elote con Poblano (Poblano and Corn Soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 26 min

Additional 10 min

Total 50 min

Ingredients

3 poblano peppers
2 cups (480 ml) corn kernels (fresh or frozen)
1 tbsp (15 ml) neutral oil (such as vegetable or canola)
1 tbsp (15 g) unsalted butter (optional, for richness)
1 small white onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 / 2 tsp ground coriander
1 / 4 tsp smoked paprika
1 small Yukon Gold potato, peeled and diced (about 1 cup / 150 g)
4 cups (960 ml) low-sodium chicken broth
1 / 3 cup (80 ml) Mexican crema or sour cream
1 tbsp (15 ml) fresh lime juice
Zest of 1 / 2 lime
2 tbsp (8 g) chopped fresh cilantro, plus more for garnish
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
Crumbled cotija and lime wedges for serving (optional)

Instructions

Roast the poblanos: Set oven broiler to high. Place poblanos on a foil-lined sheet and broil, turning occasionally, until skins are blistered and charred on all sides, 6–8 minutes. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove seeds and stems, and roughly chop.
Build the base: In a pot, heat oil and butter over medium. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, corn, cumin, coriander, and smoked paprika; cook until fragrant, 2 minutes.
Simmer: Add chopped poblanos, diced potato, and chicken broth. Bring to a boil, then reduce to a gentle simmer and cook until the potato is tender, 15–18 minutes.
Blend: Using an immersion blender, puree until mostly smooth and velvety, leaving a little texture if desired. (Alternatively, carefully blend in batches and return to the pot.)
Finish: Stir in crema, lime juice, lime zest, and cilantro. Season with salt and black pepper to taste; warm gently without boiling.
Serve: Ladle into bowls and garnish with extra cilantro and crumbled cotija. Offer lime wedges on the side for added brightness.