Corn Soup with Roasted Poblanos and Zucchini Blossoms

The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.

Yield: Makes 8 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 34%
  • Protein: 9.2g
  • Fat: 8.9g
  • Saturated fat: 3.2g
  • Carbohydrate: 36g
  • Fiber: 4.3g
  • Sodium: 695mg
  • Cholesterol: 17mg

Ingredients

  • 3 large poblano chiles
  • 10 ears freshly picked corn
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 to 2 serrano chiles, finely chopped
  • About 2 tsp. sea salt
  • 4 large garlic cloves, minced
  • 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
  • 8 small zucchini blossoms, halved lengthwise
  • 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled

Preparation

  1. 1. Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside.
  2. 2. Meanwhile, slice corn kernels from cobs. Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.
  3. 3. Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.
  4. 4. Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes. Drain.
  5. 5. In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.
  6. 6. Divide among 8 bowls. Top each bowl with 2 tbsp. diced poblanos, 2 tbsp. diced zucchini, and 2 zucchini blossom halves. Sprinkle each with 1 tbsp. cheese and serve the extra on the side.
  7. Note: Nutritional analysis is per serving.
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