Mexican cuisine · Soups & Stews

Sopa de Elote

Creamy corn soup made from fresh kernels with butter and milk, topped with fried strips of roasted poblano.

Ingredients · for 4 servings

• 500 g corn kernels (fresh or frozen, thawed)
• 2 poblano chilies (or 2 green bell peppers)
• 1 white onion
• 2 cloves garlic
• 40 g butter
• 500 ml milk
• 400 ml vegetable broth
• 100 g queso fresco (or feta)
• Salt, pepper

Instructions

1. Char the poblano chilies all over under a hot broiler or directly over a gas flame for 8–10 min, then let them sweat in a covered bowl for 10 min, peel, deseed and cut into fine strips.
2. Finely dice the onion and garlic and sauté in half the butter over medium heat for 5 min until translucent, without browning.
3. Add two-thirds of the corn kernels, sauté for 3 min, pour in the broth and simmer gently for 12 min, until the kernels are soft.
4. Puree the soup finely with the milk and pass through a coarse sieve to remove the tough skins, so the soup becomes truly velvety.
5. Return to the pot, fry the remaining corn kernels in the rest of the butter for 3 min, until golden-flecked, and stir into the soup; season with salt and pepper.
6. Ladle hot into bowls, top with poblano strips and crumbled queso fresco, and serve immediately.