Ingredients
5 ears sweet corn, shucked, silks removed
Olive oil
2 tablespoons butter or ghee
½ onion, diced
2 ribs celery, diced
1 small poblano pepper, diced
¾ pound Yukon Gold potatoes, peeled and diced
3 cups vegetable or chicken stock
1 cup half-and-half or heavy cream
Kosher salt
1 block cotija or queso fresco cheese
¼ cup Mexican crema or sour cream
1 lime
1 teaspoon ancho or guajillo chili powder
1 tablespoon minced cilantro (for garnish)
1 green onion, sliced or chopped (for garnish)
Instructions
- Preheat grill to high. Brush four ears of corn with olive oil and grill 8–10 minutes, turning until lightly charred. Cool and cut kernels from all ears, including one raw ear. Scrape creamy corn bits and slice one cob into chunks; set aside.
- In a Dutch oven, melt butter over medium heat. Sauté onion, celery, and poblano pepper for about 5 minutes until softened.
- Add diced potatoes, stock, and cob chunks. Bring to a boil, reduce heat to simmer, and cook until potatoes are tender (~15 minutes). Remove and discard cob chunks.
- Mash potatoes in the pot for chunky texture or blend partially for creamier soup.
- Stir in reserved corn, cream, and salt. Heat for 5 minutes.
- Mix in crumbled cotija cheese and crema until incorporated.
- Add lime juice, adjust seasoning, and ladle soup into bowls.
- Top with chili powder, cilantro, and green onion before serving.
Notes
- Swap chicken stock for a richer flavor or jalapeño for extra heat.
- Use frozen corn if fresh is unavailable.
- Blend soup for a silky finish and add roasted corn as garnish for texture contrast.
- Use plant-based cream and cheese for a dairy-free or vegan version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Grilling, sautéing, simmering
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
