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Sopa de Elote con Chile Poblano (Sweetcorn and Poblano Soup)

Name: Sopa de Elote con Chile Poblano (Sweetcorn and Poblano Soup)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tbsp Butter; 3 Poblano peppers; 500 g Sweetcorn kernels; 600 ml Chicken stock; 150 ml Soured cream; 2 cloves Garlic

45 min (20 prep + 25 cook) Easy 4 servings México Central

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Smooth, naturally sweet sweetcorn cream soup with roasted poblano strips and soured cream.

About this recipe

A smooth, naturally sweet sweetcorn cream soup with roasted poblano pepper strips and soured cream. A comforting Mexican soup celebrating two emblematic national ingredients.

History & Origin

Sopa de elote con chile poblano is a culinary expression that brings together two of the most emblematic ingredients in Mexican cuisine: elote (fresh corn) and chile poblano. This creamy soup is the result of a natural fusion between the indigenous corn tradition and creamed soup techniques that arrived with European influence, creating a dish that is deeply Mexican in its ingredients and flavours. Fresh sweetcorn has a fundamental presence in Mexican gastronomy. Unlike the dried corn used for tortillas and tamales, fresh corn has a natural sweetness and creamy texture when blended, making it perfect for soups and purées. The use of sweetcorn in creamed soups became widespread in Mexican restaurant cooking in the mid-20th century, though its pre-Hispanic antecedents in atoles and corn drinks are millennia old. The poblano pepper, the secondary but fundamental protagonist of this soup, adds its smoky, mildly spicy flavour that contrasts perfectly with the sweetness of the corn. Strips of roasted poblano float in the creamy soup, adding bursts of intense flavour and texture that complete the dish. This soup is particularly popular during Mexico's rainy season, when cool evenings invite comforting meals. In Puebla and Mexico City, sopa de elote con rajas de poblano is a classic in contemporary Mexican restaurants and a household favourite.

Estimated cost

£5.80

Total cost

£1.45

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

Protein

28g

Carbohydrates

18g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast 3 poblano peppers directly over a flame or on a very hot griddle until the skin is completely blistered. Seal in a bag for 10 minutes, peel, deseed and cut into thin strips. Set aside.
💡 Save the seeds from one pepper to add heat if desired.
2
Strip the kernels from 4 corn cobs or use 500g fresh or frozen sweetcorn kernels. In a pot, melt 2 tablespoons butter. Sauté 1/2 diced onion and 2 garlic cloves over medium heat for 5 minutes.
3
Add the sweetcorn kernels and sauté for 3 minutes. Add 600ml chicken or vegetable stock and 1/2 teaspoon salt. Cook for 10 minutes until the corn is tender.
4
Blend the soup in batches until smooth. Return to the pot, strain through a sieve for a finer texture if desired. Add 150ml soured cream and heat gently over low heat without boiling.
💡 For a richer soup, use cooking cream instead of soured cream.
5
Adjust salt and pepper. Serve in bowls, place roasted poblano strips over each portion, a drizzle of soured cream and optionally some sweetcorn kernels sautéed in butter for garnish.
💡 Grated Oaxacan cheese and tortilla chips are delicious accompaniments.