Sopa De Elote (Mexican Corn Soup)

By Chef Tweaker on September 04, 2009

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    1. 1 poblano chiles or 1 green bell pepper
    2. 1 medium onion, quartered
    3. 2 garlic cloves
    4. 2 cups corn kernels, fresh ( or frozen and thawed)
    5. 6 sprigs epazote, fresh ( or dried)
    6. 1 bay leaf
    7. 4 cups chicken broth
    8. 3 tablespoons cilantro, chopped
    9. salt
    10. pepper
    11. 1 -2 tablespoon pure chile powder
    12. 1 lime, cut into 4 wedges


  1. Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
  2. As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
  3. Using plastic gloves, scrape as much skin off the pepper as you can.
  4. Finely chop the pepper, onions and garlic.
  5. In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
  6. Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
  7. Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
  8. Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
  9. Serve each with a lime wedge for squeezing into the soup.