Roasted Poblano Corn Bisque Recipe

Roast poblanos

Preheat broiler (or grill) to high. Place poblano peppers on a foil-lined baking sheet and broil 8–12 minutes, turning every 2–3 minutes, until skins are blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap or a lid; steam 10 minutes to loosen skins.

When cool enough to handle, peel off charred skins, remove stems and seeds (for less heat scrape seeds), and roughly chop the roasted flesh. Reserve.

If using fresh corn on the cob, remove kernels with a sharp knife. Reserve 1 cup of kernels aside for optional charring; the rest will go into the soup base.

Heat olive oil and butter in a large heavy pot or Dutch oven over medium heat until butter melts and foams.

Add diced onion and a pinch of salt; sauté 6–8 minutes until soft and translucent but not browned.

Add minced garlic and chopped jalapeño (if using) and cook 1 minute until fragrant.

Add the corn kernels (except the reserved 1 cup) and cook 4–5 minutes, stirring, until they start to soften and release some moisture.

Stir in ground cumin and smoked paprika and cook 30 seconds to bloom the spices.

Add the roasted poblano pieces and pour in the stock. Bring to a gentle simmer, reduce heat and simmer 12–15 minutes to meld flavors.

Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree until silky, then return to pot. For a bisque texture, strain through a fine-mesh sieve into a clean pot, pressing solids with the back of a ladle to extract as much liquid as possible. Discard solids.

Stir in the heavy cream, then season with kosher salt and black pepper. Keep warm on low heat—do not boil once cream is added. Taste and adjust seasoning or add additional lime juice (from the garnish limes) for brightness if desired.

Heat a small skillet over high heat. Add 1 tablespoon butter and the reserved 1 cup corn kernels. Cook, stirring occasionally, until kernels are browned and slightly charred, about 4–6 minutes. Season with a pinch of salt and set aside.

For fried strips: Cut 4 corn tortillas into thin strips. Heat 1 cup neutral oil in a small skillet or pot to 350°F (175°C). Fry strips in batches until crisp and golden, 1–2 minutes. Drain on paper towels and sprinkle with a little salt.

For baked strips: Preheat oven to 375°F (190°C). Toss tortilla strips with 1 tablespoon oil and a pinch of salt, spread on a baking sheet and bake 8–12 minutes until crisp, tossing halfway through.

Make lime crème: whisk together sour cream (or crema), 1 tablespoon fresh lime juice, lime zest, and 1/4 teaspoon salt until smooth. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl for plating.

Warm the bisque gently. Ladle into bowls. Spoon or pipe a swirl of lime crème across each bowl.

Top each bowl with a sprinkle of crumbled cotija, a few charred corn kernels (if prepared), several fried or baked tortilla strips, diced avocado, and chopped cilantro. Finish with a small squeeze of fresh lime juice to taste and a grind of black pepper.