Description
This recipe creates a creamy soup inspired by Mexican street corn, featuring roasted corn, poblano peppers, and a blend of spices.
Ingredients
- 6 ears of corn, husked
- 2 tablespoons olive oil, divided
- 1 large poblano pepper, seeded and diced
- 1 jalapeño, seeded and diced (optional, for more heat)
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/4 cup cotija cheese, crumbled, plus more for garnish
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional garnishes: lime wedges, extra cilantro, extra cotija cheese, hot sauce
Instructions
- Preheat oven to 400°F (200°C).
- Place corn on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 15-20 minutes, or until corn is lightly charred and tender. Once cool enough to handle, cut the kernels off the cobs; set aside.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the poblano pepper, jalapeño (if using), and onion. Cook until softened, about 5-7 minutes.
- Add the minced garlic, chili powder, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
- Stir in the roasted corn kernels and vegetable broth. Bring to a simmer, then reduce heat and let it cook for 10-15 minutes to allow the flavors to meld.
- Carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about half of the soup. This will create a creamy consistency while leaving some corn and pepper pieces for texture.
- Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream, cilantro, cotija cheese, and lime juice.
- Heat through gently, but do not boil after adding cream. Season with additional salt and pepper to taste.
- Ladle the soup into bowls. Garnish with extra cilantro, crumbled cotija cheese, and a lime wedge. Serve hot.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- The roasted corn can be prepared ahead of time to reduce prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican