Total Time
1 Hour
Makes 8 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.

Step 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.

Step 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.

Step 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.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

shellyjcall's Review

July 12, 2013
My sink is full of dirty dishes and my back aches from making this soup. While it is good, it is not exceptional, it only made a little over a quart. Not worth the time and effort.

WhitneyMaass's Review

October 31, 2011
Didn't really get a great product out of this recipe, it just wasn't a winner. I also skipped the squash blossoms because I couldn't find a place that carried them.

tara31's Review

July 15, 2010
This is a good, solid recipe. We used 7 small poblanos, 3 serranos and vegetable broth in place of the water. We sauteed everything together and then boiled. A handheld blender allows the soup to come together quickly. Skipped the squash blossoms and used queso fresco.

HalcyonSeaFarms's Review

July 22, 2009
I've made this soup several times for friends. I always serve it chilled. It's a delicious summertime dinner served with salad. Instead of zucchini blossoms on top, I use edible flowers purchased at the grocery store - makes the dish beautiful when plated.