Roasted Corn and Poblano Soup with Cotija
Charred corn kernels and roasted poblano peppers create deep flavor in this creamy Mexican-inspired soup. Corn cobs simmer into a rich, homemade broth that anchors the dish. Finished with heavy cream and crumbled cotija cheese, it's bright, smoky, and satisfying.
Ingredients
- 3 ears corn, husked
- 1 poblano pepper, cut into 1/4-inch diceAnaheim pepper1:1nightshade
milder heat
- 1 red bell pepper, small, cut into 1/4-inch dice
- 2 tbsp olive oil
- 3 cups water
- 2 tbsp unsalted butter
- ½ cup red onion, finely chopped
- 2 garlic cloves, thinly sliced
- ¼ tsp chipotle chile powdersmoked paprika1:1spice
removes subtle heat, keeps smoke
- ¾ tsp coarse salt (kosher)
- ½ cup heavy cream
- cotija cheese, sprinkle
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Cut kernels from corn cobs using a sharp knife; set kernels aside. Place cobs in a saucepan, cover with water, bring to a boil, and simmer for about 20 minutes.
- 3
Dice poblano and bell pepper; combine with corn kernels in a bowl. Season with salt and pepper, drizzle with olive oil, and toss.
- 4
Spread corn mixture onto a parchment-lined baking sheet and roast for about 20 minutes.
- 5
Strain corn cob broth and set aside. In the same saucepan, melt butter and sauté onion until softening; add garlic and cook 1 minute more.
- 6
Add roasted corn mixture, chipotle powder, and corn broth to the pan; season with salt and pepper and bring to a boil.
- 7
Allow liquid to reduce by simmering, then pour in heavy cream to thicken. Taste and adjust seasonings.
- 8
Serve topped with cotija cheese.
Tips
Roasting the corn and peppers intensifies their sweetness and creates caramelized edges that deepen the soup's flavor.
Don't discard the corn cobs—they release starch and corn essence into the broth, making it richer than water alone.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over medium heat, stirring occasionally.
Prepare and roast corn and pepper mixture up to 1 day ahead; store separately from broth. Make corn cob broth up to 2 days ahead. Assemble and simmer on serving day.
Ladle into bowls and top with crumbled cotija cheese. Accompany with warm tortillas or crusty bread.
Common Mistakes
Boil broth too long—corn cobs will turn bitter; stick to 20 minutes.
Skip roasting the corn and peppers—you lose the caramelized depth that makes this soup special.
Add cream too early—it can curdle if the broth boils vigorously after; reduce heat once cream is added.
Substitutions
Dairy-Free Swaps
General Alternatives
milder heat