Description
Creamy Mexican street corn soup with poblano, chile powder, cotija, and lime. Cozy, rich, and party friendly.
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped (1 1/2 cups)
- 1 stalk celery, finely chopped (1/2 cup)
- 1 medium poblano pepper, seeded, stemmed, finely chopped (1/2 cup)
- 4 cloves garlic, minced
- 1 tablespoon chile powder, plus more for topping
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes (about 1 lb.), peeled and cut into 1/2-inch pieces
- 2 (12-ounce) bags frozen corn, or about 6 cups fresh shucked corn
- 1 cup heavy cream
- 2 teaspoons sugar
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- Kosher salt and pepper, to taste
- 1/4 cup cilantro, minced, plus more for garnish
- 1/2 cup Mexican crema or sour cream, for garnish
- Lime wedges, for serving
Instructions
1. In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
3. Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Stir in the corn, cream, and sugar. Cook for 5 minutes, until warmed through.
5. Transfer 1 1/2 cups of the soup to a blender and puree until smooth. Stir the pureed soup back into the pot.
6. Add cotija cheese, cilantro, and lime juice. Season to taste with salt and pepper.
7. Serve garnished with additional cilantro, cotija, chile powder, and crema. Serve with lime wedges.
Notes
Use vegetable stock to make it vegetarian.
Roast or grill some of the corn for a smoky, elote-style twist.
Blend only part of the soup to keep kernels and potatoes for texture.
Adjust heat by adding diced jalapeno or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 384
- Sugar: 7
- Sodium: 479
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 9
- Cholesterol: 90