Mexican Street Corn Soup
A creamy, savory soup with sweet corn and roasted poblano peppers that brings the vibrant flavors of elote into a cozy bowl.
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh or frozen)
- 2 pieces roasted poblano peppers, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 piece Juice of 1 lime
- to taste Salt and pepper
Garnishes
- to taste Cotija cheese for garnish
- to taste Chopped cilantro for garnish
Instructions
Preparation
- Drizzle some olive oil in a large pot over medium heat and warm it up.
- Sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.
- Add the chopped roasted poblano peppers and cook for an additional 2-3 minutes.
- Stir in the sweet corn and let it cook for a few minutes.
- Pour in the vegetable or chicken broth and bring to a gentle simmer, cooking for around 10-15 minutes.
Blending and Finishing
- Remove the pot from heat and blend the soup with an immersion blender until desired smoothness is reached.
- Return to heat and stir in the heavy cream and lime juice; season with salt and pepper to taste.
- Warm through for a few minutes and serve garnished.
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Notes
For a deeper flavor, roast the poblano peppers until the skin blackens. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust spice levels based on preference.