Soup: Mexico – Sopa de Elote con Poblano Ahumado y Lima (Smoky Poblano–Lime Corn Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 poblano peppers
3 cups (480 ml) corn kernels (fresh or frozen), divided
2 tbsp (30 ml) olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) smoked paprika
Pinch cayenne pepper (optional)
4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
1 tsp (5 ml) finely grated lime zest
2 tbsp (30 ml) fresh lime juice (plus more to taste)
1 / 4 cup (60 ml) heavy cream or 1 / 3 cup (80 ml) plain Greek yogurt
2 tbsp (8 g) chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Sliced scallions and lime wedges, for serving (optional)

Show original ingredient measurements

2 poblano peppers
3 cups (480 ml) corn kernels (fresh or frozen), divided
2 tbsp (30 ml) olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 / 2 tsp smoked paprika
Pinch cayenne pepper (optional)
4 cups (960 ml) low-sodium chicken broth (or vegetable broth)
1 tsp finely grated lime zest
2 tbsp (30 ml) fresh lime juice (plus more to taste)
1 / 4 cup (60 ml) heavy cream or 1 / 3 cup (80 ml) plain Greek yogurt
2 tbsp (8 g) chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Sliced scallions and lime wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Roast poblanos: Position oven rack near the broiler and preheat broiler. Place poblanos on a foil-lined sheet and broil, turning, until blackened and blistered on all sides, 6–8 minutes.
Steam and peel: Transfer hot poblanos to a bowl, cover, and let steam 10 minutes. Peel, discard stems and seeds, then chop.
Char the corn: Heat 1 tablespoon (15 ml) olive oil in a large pot over medium-high. Add 2 cups (480 ml) corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer 1 cup (240 ml) of the charred corn to a small bowl and reserve for finishing.
Build the base: Reduce heat to medium and add remaining 1 tablespoon (15 ml) oil to the pot. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 30 seconds until fragrant.
Simmer: Add chopped poblanos, the remaining 1 cup (240 ml) charred corn in the pot, the last 1 cup (240 ml) uncharred corn, and broth. Bring to a simmer and cook 10–12 minutes to meld flavors.
Blend partially: Remove from heat. Using an immersion blender, blend the soup until mostly smooth but still textured. (Alternatively, carefully blend half the soup in a blender and return to the pot.)
Citrus and cream: Stir in lime zest and juice. Add heavy cream and warm gently over low heat. If using Greek yogurt, whisk yogurt with a ladle of hot soup in a bowl to temper, then stir back into the pot off heat.
Finish: Stir in the reserved 1 cup (240 ml) charred corn and the chopped cilantro. Season to taste with salt, black pepper, and more lime if desired.
Serve: Ladle into bowls and top with extra cilantro and sliced scallions. Serve with lime wedges alongside your grilled chicken sandwiches.

Roast poblanos: Position oven rack near the broiler and preheat broiler. Place poblanos on a foil-lined sheet and broil, turning, until blackened and blistered on all sides, 6–8 minutes.
Steam and peel: Transfer hot poblanos to a bowl, cover, and let steam 10 minutes. Peel, discard stems and seeds, then chop.
Char the corn: Heat 1 tablespoon olive oil in a large pot over medium-high. Add 2 cups corn and cook, stirring occasionally, until lightly charred in spots, 4–6 minutes. Transfer 1 cup of the charred corn to a small bowl and reserve for finishing.
Build the base: Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add onion and a pinch of salt; cook until translucent, 4–5 minutes. Stir in garlic, cumin, smoked paprika, and cayenne (if using); cook 30 seconds until fragrant.
Simmer: Add chopped poblanos, the remaining 1 cup charred corn in the pot, the last 1 cup uncharred corn, and broth. Bring to a simmer and cook 10–12 minutes to meld flavors.
Blend partially: Remove from heat. Using an immersion blender, blend the soup until mostly smooth but still textured. (Alternatively, carefully blend half the soup in a blender and return to the pot.)
Citrus and cream: Stir in lime zest and juice. Add heavy cream and warm gently over low heat. If using Greek yogurt, whisk yogurt with a ladle of hot soup in a bowl to temper, then stir back into the pot off heat.
Finish: Stir in the reserved 1 cup charred corn and the chopped cilantro. Season to taste with salt, black pepper, and more lime if desired.
Serve: Ladle into bowls and top with extra cilantro and sliced scallions. Serve with lime wedges alongside your grilled chicken sandwiches.