Description
A cozy and flavorful soup inspired by the classic Mexican street corn, elote, with sweet corn, poblano, and lime that keeps you warm and satisfied.
Ingredients
Units
Scale
Main Ingredients
- 4 cups Corn, fresh or frozen (Use fresh when in season for best flavor.)
- 1 large Poblano pepper (Char and peel for best flavor.)
- 1 optional Jalapeño (Add for extra heat.)
- 1 medium Onion, diced (For base flavor.)
- 2 cloves Garlic, minced (Adds aromatic flavor.)
- 2 medium Potatoes, diced (Yukon gold preferred for creaminess.)
- 4 cups Chicken stock or vegetable stock (Use vegetable stock for a vegetarian version.)
- 1 cup Cream or half and half (For a creamy texture.)
- 1 teaspoon Chili powder (For flavor and light heat.)
- 1 teaspoon Cumin (Adds warming spice.)
- 2 tablespoons Lime juice (For brightness.)
- 1/4 cup Cilantro, chopped (For topping.)
- 1/2 cup Cotija cheese, crumbled (For garnishing on top.)
Instructions
Preparation
- Heat oil or butter in a large pot and sauté diced onion until soft.
- Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Stir in chili powder and cumin, cooking for another 20-30 seconds.
Cooking
- Add diced potatoes, corn, and stock to the pot and bring to a gentle simmer.
- Cook for 12 to 18 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some texture.
- Stir in cream and chopped poblano and cook for another 2 minutes.
Serving
- Serve the soup in bowls topped with cilantro, crumbled cotija, a drizzle of crema, and lime wedges.
Notes
Toppings are essential for enhancing the flavor. Optional: serve with tortilla chips for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 6
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
