Mexican Corn Soup with Poblano and Crema

Name: Mexican Corn Soup with Poblano and Crema
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ears of corn (husked and kernels removed); 2 poblano peppers (roasted and peeled); 1 medium onion (chopped); 2 cloves garlic (minced); 1 litre vegetable broth; 250 ml crema (or sour cream); 1 lime (juiced); 2 tablespoons olive oil; to taste salt and pepper

60 min 6 servings Medium

All Recipes

A delightful Mexican corn soup featuring roasted poblano peppers, sweet corn, and a creamy finish with lime.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Mexican corn soup, or sopa de elote, is a comforting dish that combines the sweetness of corn with the smoky heat of roasted poblano peppers. This soup is perfect for any time of the year, offering a taste of Mexican cuisine that is both rich and refreshing. The key to a great Mexican corn soup is in the layers of flavour. Roasting the poblano peppers enhances their natural smokiness, while the addition of lime juice gives the soup a bright, tangy finish. This dish is not only delicious but also visually appealing, with charred corn kernels adding texture and a pop of colour.

Instructions

Roast the Poblano Peppers

Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and chop.

Pro tip: Steaming the peppers makes peeling easier and retains moisture.

Char the Corn Kernels

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the corn kernels and cook, stirring occasionally, until charred and golden, about 5-7 minutes. Set aside half for garnish.

Pro tip: Don't overcrowd the pan to ensure even charring.

Sauté the Aromatics

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 3-4 minutes.

Pro tip: Avoid browning the garlic to prevent bitterness.

Combine and Simmer

Add the chopped poblanos, half of the charred corn, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes to meld the flavours.

Pro tip: Adjust seasoning to taste after simmering.

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.

Pro tip: Be cautious with hot liquids in a blender.

Finish the Soup

Stir in the crema and lime juice, then season with salt and pepper to taste. If the soup is too thick, add a bit more broth or water.

Pro tip: For extra creaminess, add more crema.

Serve

Ladle the soup into bowls and top with the reserved charred corn kernels. Serve immediately.

Pro tip: Garnish with additional crema and lime wedges if desired.

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Tips & Tricks

Roast the poblano peppers for a smoky flavour.
Use fresh corn for the best sweetness.
Add lime juice for a refreshing tang.

Frequently Asked Questions

What is Mexican corn soup called?

Mexican corn soup is often referred to as 'sopa de elote'.

How long should I roast poblano peppers?

Roast poblano peppers for 15-20 minutes at 425°F (220°C) until charred.

Can I make this soup in advance?

Yes, you can make it up to three days ahead and store in the refrigerator.

What can I substitute for crema?

You can substitute sour cream or plain Greek yogurt for crema.

How do I store leftover soup?

Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.

Serving Suggestions

Serve this Mexican corn soup with a side of crusty bread or a simple salad for a complete meal. This dish pairs well with a light-bodied white wine or a cold Mexican beer. You can make the soup ahead of time and store it in the refrigerator for up to three days or freeze it for up to a month. Reheat gently to preserve the creamy texture and vibrant flavours.