Entrée: Mexico – Sopa De Poblano Y Maíz (Silky Poblano Pepper and Corn Soup with Lime and Corn Dough)

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 20 min

Cook 30 min

Total 50 min

Ingredients

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

2 large poblano peppers
2 cups (480 ml) corn kernels (fresh or frozen, thawed)
2 tbsp (30 ml) olive oil, divided
1 medium white onion, diced
3 cloves garlic, minced
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) ancho or chili powder
1 / 2 tsp (2.5 ml) ground coriander (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
2 tbsp (15 g) masa harina (corn flour)
1 / 3 cup (80 ml) warm water (for masa slurry)
Zest of 1 lime + 3 tbsp (45 ml) fresh lime juice, divided
1 / 2 cup (15 g) cilantro, chopped, divided (stems and leaves separated)
1 / 4 cup (60 ml) sour cream or Greek yogurt
1–2 tbsp (15–30 ml) water (to thin crema)
Kosher salt and freshly ground black pepper, to taste
Optional: crispy tortilla strips, sliced radish, extra lime wedges

Show original ingredient measurements

2 large poblano peppers
2 cups (480 ml) corn kernels (fresh or frozen, thawed)
2 tbsp (30 ml) olive oil, divided
1 medium white onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 / 2 tsp ancho or chili powder
1 / 2 tsp ground coriander (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
2 tbsp (15 g) masa harina (corn flour)
1 / 3 cup (80 ml) warm water (for masa slurry)
Zest of 1 lime + 3 tbsp (45 ml) fresh lime juice, divided
1 / 2 cup (15 g) cilantro, chopped, divided (stems and leaves separated)
1 / 4 cup (60 ml) sour cream or Greek yogurt
1–2 tbsp (15–30 ml) water (to thin crema)
Kosher salt and freshly ground black pepper, to taste
Optional: crispy tortilla strips, sliced radish, extra lime wedges

Instructions

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

Roast poblanos under a broiler or over an open flame, turning until blistered and blackened on all sides (5–8 minutes). Transfer to a bowl, cover to steam 10 minutes, then peel, seed, and chop.
Heat 1 tablespoon (15 ml) olive oil in a pot over medium-high. Add corn and cook, stirring occasionally, until lightly charred (4–6 minutes). Reserve 1/2 cup (120 ml) corn for garnish; leave the rest in the pot and transfer to a bowl if needed for the next step.
Reduce heat to medium and add remaining 1 tablespoon (15 ml) olive oil and the onion with a pinch of salt. Cook until translucent (3–4 minutes). Stir in garlic, cumin, chili powder, and coriander; cook until fragrant (30 seconds).
Add chopped poblanos, most of the corn (leave reserved portion aside), broth, and the cilantro stems. Bring to a simmer and cook 12 minutes to meld flavors.
Whisk masa harina with 1/3 cup (80 ml) warm water to make a smooth slurry. Stir into the soup and simmer 5 minutes to lightly thicken.
Blend about half the soup with an immersion blender (or carefully in a blender) until creamy, then return to the pot for a silky-yet-textured consistency.
Stir in lime zest and 2 tablespoons (30 ml) lime juice. Season generously with salt and black pepper. Add more lime juice to taste.
In a small bowl, whisk sour cream or yogurt with 1 tablespoon (15 ml) lime juice and 1–2 tablespoons (15 to 30 ml) water plus a pinch of salt to make a drizzleable crema.
Ladle soup into bowls. Swirl with lime crema, top with reserved charred corn and cilantro leaves, and add tortilla strips or radish if using. Serve with extra lime wedges alongside fish tacos.

Roast poblanos under a broiler or over an open flame, turning until blistered and blackened on all sides (5–8 minutes). Transfer to a bowl, cover to steam 10 minutes, then peel, seed, and chop.
Heat 1 tablespoon olive oil in a pot over medium-high. Add corn and cook, stirring occasionally, until lightly charred (4–6 minutes). Reserve 1/2 cup corn for garnish; leave the rest in the pot and transfer to a bowl if needed for the next step.
Reduce heat to medium and add remaining 1 tablespoon olive oil and the onion with a pinch of salt. Cook until translucent (3–4 minutes). Stir in garlic, cumin, chili powder, and coriander; cook until fragrant (30 seconds).
Add chopped poblanos, most of the corn (leave reserved portion aside), broth, and the cilantro stems. Bring to a simmer and cook 12 minutes to meld flavors.
Whisk masa harina with 1/3 cup warm water to make a smooth slurry. Stir into the soup and simmer 5 minutes to lightly thicken.
Blend about half the soup with an immersion blender (or carefully in a blender) until creamy, then return to the pot for a silky-yet-textured consistency.
Stir in lime zest and 2 tablespoons lime juice. Season generously with salt and black pepper. Add more lime juice to taste.
In a small bowl, whisk sour cream or yogurt with 1 tablespoon lime juice and 1–2 tablespoons water plus a pinch of salt to make a drizzleable crema.
Ladle soup into bowls. Swirl with lime crema, top with reserved charred corn and cilantro leaves, and add tortilla strips or radish if using. Serve with extra lime wedges alongside fish tacos.