Sopa De Elote Recipe

Cooking Directions

1. 1

   Prepare the Poblano

   Roast the poblano pepper over an open flame or under a broiler until the skin is charred. Place it in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop it finely.

2. 2

   Sauté the Aromatics

   In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

3. 3

   Cook the Corn

   Add the fresh corn kernels to the pot and sauté for another 5 minutes, stirring occasionally.

4. 4

   Add Broth and Poblano

   Pour in the vegetable broth and add the chopped poblano pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth.

6. 6

   Finish with Cream

   Return the blended soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat over low heat until warmed through.

7. 7

   Serve

   Ladle the soup into bowls and garnish with fresh cilantro before serving.